Braised Broccollinni and Garlic

I just love this vegetable. It is amazing tender so don't cook for too long!

Braised Broccollini and Garlic

1 lb. broccollini (tough ends removed)

2 tbsp. olive oil

5 garlic cloves, smashed

Parmegiana Reggiono

salt and pepper

Heat olive oil in large saute pan over medium high heat. Add broccollini and garlic. Season with salt, pepper and parmesan. Toss and cook for five to six  minutes. Once broccollini is bright green, remove garlic and serve.

Poached Salmon

This is a great way to make lots of different types of fish. The fish stays moist and the poaching liquid incorporates some fantastic flavor.

Poached Salmon

Cold water
4 6-8 oz. salmon steaks
5 baby carrots, sliced
2-3 celery stocks
1/2 onion, sliced
3 or four sprigs of thyme
1 tsp. peppercorns (whole)
Salt
good glug of white wine

In a heavy saute pan, add carrots,celery, onion, thyme, wine, salt and pepper. Fill to at least half way with cold water (you want to save room for fish). Bring to a boil. Add salmon. When the liquid returns to a boil, turn off the broiler and allow the salmon to cook 5 to 8 minutes, depending on thickness of fish. When done, the fish should flake. Remove salmon from liquid (you can discard the liquid at this point). Serve with your favorite steamed veggie.
This family is doing one of our favorites--broccollini!


Brocollini

Trim off to tough ends on the vegetable. Saute briefly in olive oil and serve. Season with salt and pepper.
It is that easy!