By GOURMETKOSHERCOOKING.COMburnt broccoli311(photo credit: GOURMETKOSHERCOOKING.COM )Although this week is Rosh Chodesh Elul and Yom Tov is in the air, it’s still summer. The kids are still home (!), the weather is still (very!) warm and the mood is still a little lazy. This is a great time to take advantage of the fresh vegetables of the season for some light and easy side dishes that don’t require turning on your oven. (Just don’t tell your kids that they’re healthy also!)Burnt Broccoli2 heads fresh broccoli, cleaned, checked, dried and cut in florets with some spear attached¼ cup olive oil1 teaspoon minced garlic1 tablespoon kosher saltHeat oil in pan until hot, carefully put in broccoli. It will sear and splatter a bit but blacken or brown immediately. Toss with tongs until browned and cooked without overcooking (the edges should be brown but the broccoli still fragrant green). Add garlic and salt and toss. Serve.Cumin-Spiced Corn1-½ tablespoons oil4-½ cups fresh corn kernels (from 4 ears)1-½ teaspoons cumin¾ teaspoon turmeric½ cup chopped fresh cilantroSalt and pepper to tastePreparation:Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; sauté until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.Glazed Fennel4 large bulbs fennel, fronds removed, chopped into quarters (it will fall apart into more pieces; that’s okay)1/3 cup margarine2 teaspoons sugar1 teaspoon kosher salt½ teaspoon pepper (if desired)Melt margarine in a large skillet over a high heat. Add fennel and begin to sauté. Toss in sugar and salt and continue sautéing until slightly softened – 3 to 5 minutes. Add pepper if using.For more great recipes, go to www.gourmetkoshercooking.com
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