Recipe of the Week / Radio Show Week of June 8, 2008--KJZA 89.5 / 90.1 FM

Recipe of the Week - Lemon Broccoli w/Almonds
(can be served Hot or at Room Temperature)

Utensils:

Medium Pot (steaming Broccoli)
Steamer Basket
Small saucepan
Wooden or Silicon Spoon for Stirring
Zester*
Measuring cups
Sharp Knife
Cutting Board
Medium bowl

Ingredients:

1 full head of Broccoli, cleaned and cut into florets
1TBLS Olive Oil
1 TBLS Low Sodium Vegetable Stock (can use low fat/low sodium chicken stock)
2 TBLS fresh Lemon Juice
1 tsp Lemon Zest, chopped slightly
1/4 cup Sliced or Slivered Almonds
8-10 Ice Cubes (optional)
Water

Preparation:

Steam Broccoli until tender, approximately 4-8 minutes, remove immediately.

If serving at room temperature, then when the Broccoli is cooked, remove from heat and place in a bowl of ice water to stop the cooking, this will also keep it a nice green color.

While the Broccoli is steaming, in the small saucepan, heat the olive oil and stock over medium low heat, just until heated through and mixed together well. Remove from heat stir in lemon juice, lemon zest and almonds. Pour over Broccoli and mix gently so you don't break up the Broccoli.

Serving Suggestions: An excellent side dish for Fresh Grilled Fish; Shrimp; Scallops; Chicken or Pork.

*A zester can be as simple as a small grater, microplane, or an actual zester. When zesting citrus fruit, you want to only take to colored part of the skin, the white part (pith) is very bitter and will add an unpleasant flavor to your dish.