Wow, is it Sunday again? I have been away for the last few days in Tallahassee visiting one of my oldest friends who is in very poor health. We have known each other over ?? years. There wasn’t a lot that I could do except offer my love and support and reminisce about the old days growing up. We laughed and cried about the crazy things we did together, talked about our old neighborhood and the kids we knew and wondered where some of them moved on to. Some we can find through Facebook. Ain’t the Internet great?
One time we decided to see if the trash pile would actually catch on fire. It did. Funny thing is we remembered the event in exactly the same after all these years. Like who wanted to stamp out the fire and who wanted to let it keep going. Boy, was I in big trouble that day.
I have missed a lot of posts during the time I was gone so I will be hopping along today to see what everybody has been cooking and baking up.
I had made this broccoli dish earlier in the week but I didn’t have a chance to post this wonderful healthy veggie. Steamed fresh broccoli with a tasty sun-dried tomato vinaigrette. The recipe also calls for oil cured black olive which I love but they are a tad salty so you may wish to replace them with another type of olive.
The recipe also called for ricotta salata but I couln’t find any so I used fontina cheese. The fontina that I used is mild in taste and smooth and creamy. I also replace the sun-dried tomatoes in oil with plain sun-dried tomatoes to cut down on the extra fat and calories. There is plenty of oil in the vinaigrette.
Recipe from Mediterranean Fresh
1 large head of broccoli trimmed of the hard stalk
1/4 cup sun-dried tomatoes in oil
1 cup oil cured black olives, pitted and cut in half
Ricotta salata, fontina, pecorino romano
Steam broccoli, drain and place in a bowl. Add the tomatoes and olive. Pour the dressing over the broccoli and mix. Place on a platter and garnish with cheese.
Sun-Dried Tomato Vinaigrette
`1/2 cup olive oil
3 tablespoons red wine vinegar (or more to taste )
2 tablespoons sun-dried tomatoes chopped
salt and pepper
Mix all ingredients together and store in a glass jar.