Sauteed Broccoli with French Breakfast Radish
Ingredients:
1 large head broccoli (or two small), cut in bite-sized florets and stems
2 small bunches of radish, cut into coins
2 garlic cloves, thinly sliced
2 tbsp olive oil
3 tbsp water
2 tsp lemon juice
salt and pepper to taste
Optional: 1/2 tsp red pepper flakes
Directions:
Warm oil in a skillet over medium heat. add garlic and cooking, stirring constantly, until just golden and fragrant, about 1 minute. Remove garlic with a slotted spoon, transferring to a small bowl.
Increase heat to medium-high, add broccoli and radish and season with salt and pepper. Add water. Cover and steam for about 3 minutes.
Uncover, stir and continue to cook until broccoli is lightly browned and crisp-tender and the water is evaporated approximately 3 minutes.
Scatter garlic on top, add lemon juice and serve hot.
Glazed Carrots
Ingredients:
1 bunch large carrots or 2-3 bunches small or 1 bad baby carrots, peeled and cut into 1″ pieces
3 tbsp butter (2 for cooking, 1 for glaze)
1 1/2 tsp brown sugar
Directions:
Steam carrots with 2 tbsp butter in a covered saucepan by adding water to halfway cover. When water has evaporated, carrots should be soft and tender.
Just before serving, add additional 1 tbsp butter and brown sugar. Toss gently over moderate heat to glaze.
Applesauce
Ingredients:
2 cups red delicious apples, peeled and sliced
2 cups cranberries
3/4 cup water
2/3 cup sugar
Directions:
Place all ingredients in a medium pot, bring to boil. Reduce heat and cover, simmer until tender (15-20 minutes).
Blend until smooth and fluffy or use a ricer for a thicker texture.
Optional – add 2-3 tbsp of brandy before serving.