So maybe my broccoli isn’t really blue…but almost. Old sheets shield my raised bed as my best bet to get my winter garden through this frozen, rough patch. This past winter I have been pleasantly surprised at the resilience of my plants, especially the broccoli. With temperatures below freezing, florets continue to form to fill my fridge and table. To celebrate this hardy vegetable, I paired it with baby bella mushrooms and thin slices of lemon to really highlight the earthy flavors.
Sautéed Broccoli and Mushrooms
1 bunch of broccoli, chopped into florets
1 c baby bella mushrooms, sliced
2 Tbsp. EVOO
1 lemon, thinly sliced
1 sweet bulb onion, chopped
1 clove of garlic, minced
Salt to taste
Pepper to taste
1. Over medium-high heat, sauté onions and garlic until tender. Add broccoli, mushrooms, salt and pepper and continue to cook for 3-5 minutes.
2. Squeeze lemon slices over sautéed broccoli and mushrooms before dropping in pan to cook for an additional 1-3 minutes. Serve over quinoa or with a fish protein.
to plant a garden is to believe in tomorrow.” -audrey hepburn
LBDujour 