Fresh cooking for the summer

No oven required, just taste!

August 10, 2010 13:02
1 minute read.
Burnet Broccoli

burnt broccoli311. (photo credit: GOURMETKOSHERCOOKING.COM )


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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 Broccoli

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2 heads fresh broccoli, cleaned, checked, dried and cut in florets with some spear attached
¼ cup olive oil
1 teaspoon minced garlic
1 tablespoon kosher salt

Heat 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 Corn

1-½ tablespoons oil
4-½ cups fresh corn kernels (from 4 ears)
1-½ teaspoons cumin
¾ teaspoon turmeric
½ cup chopped fresh cilantro
Salt and pepper to taste

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 Fennel

4 large bulbs fennel, fronds removed, chopped into quarters (it will fall apart into more pieces; that’s okay)
1/3 cup margarine
2 teaspoons sugar
1 teaspoon kosher salt
½ 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.

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