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Blackened Broccoli

Couple of bunches of broccoli cut into florets(about 4 c)
2 Tbsp bold olive oil
(Cerasuola, Leccino, Mission, Nevadillo Blanco, Picholine or Picual)*
Sea salt
Fresh ground pepper
2-tsp 18yr Traditional Balsamic Vinegar
Heat heavy skillet on med high and add oil to coat bottom. Toss in broccoli florets and pan sauté stirring and turning the broccoli infrequently to allow the tips to darken. Remove and add sea salt and pepper to taste. Finish with a fine drizzle of balsamic.
*Substitute Chipotle or Harissa Olive Oil for a fabulous hot/sweet version*

Basic Roasted Vegetables

Clean and cut vegetables into desired size. Place prepared vegetables in a single layer on a cookie sheet and drizzle with extra virgin olive oil (single varietal or flavor infused). Roast in 400* oven for 6 min. shake pan to loosen and roast until desired doneness. Thin vegetables like asparagus will take less time than thicker chunks of cut vegetables like cauliflower. Always make extra to use in tomorrow’s recipe!
Finish Variations:
· Sprinkle with fresh ground pepper and or sea salt
· Drizzle with small amount of balsamic vinegar
· Sprinkle with grated cheese
· Sprinkle with herbs
Use Variations:
· Toss with pasta, rice, beans, couscous, quinoa, etc
· Place on a plate and top with grilled seafood or meat
· Make an omelet
· Chop and pile on toast points, drizzle with balsamic for a great appetizer
· Pile on top of steaks or chops
· Add to tomato sauce

Asparagus Salad with Walnut Oil Vinaigrette

1/4 cup Champagne Wine Vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup Picholine Extra Virgin Olive Oil
1/4 cup French Roasted Walnut Oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
>1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
In a large bowl, whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

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