Lemons

Lately, my life has been filled with lemons. I recently bought a new Mac when my old (well, 2 ½ year old year) old computer died, only to the find that the hard drive needed to be replaced less than a month later. Also, thanks to someone with great taste, I have recently discovered Campari, which is excellent on the rocks with a slice of lemon in it; in a similar vein, gin with Fresca and lemon is my new drink of choice. And who can forget that lemonade season is fast approaching, which means that soon (but not soon enough), we can shed our winter coats and start getting some lemon-yellow sun!
So to celebrate lemons, I decided to make a quick meal that featured – you guessed it- lemons. This recipe, courtesy of the inimitable Martha Stuart, would be even better on a grill, but was still pretty tasty baked in my stone-age oven. A few notes: if you choose to add tofu, make sure to use the extra-firm kind and to remove as much of the excess water as you can – I find that sandwiching the tofu between two heavy plates for 10 minutes or so does a good job of that. I added mushrooms to the mix, your standard white ones but cremini or portabello (if you’re ballin’ out) would be delicious. Also, cut the garlic paper thin, and feel free to add julienned ginger. The great thing about this recipe is it yields a lot and can be made with ingredients that are pretty inexpensive, and will get more so in the summer. Plus, it keeps well, so what are you waiting for?

Roasted cauliflower and broccoli with lemon and garlic
Adapted from Martha Stuart

1 heard broccoli (about 1 lb), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 lbs), broken into florets
3 tbsp olive oil
4 garlic cloves (I used more but it’s up to you)
2 lemons, thinly sliced
About 10 white mushrooms, sliced
1 package extra firm tofu, patted dry
Coarse salt and ground pepper

1.     Preheat over to 475F
2.     Toss all ingredients together and season with salt and pepper, to taste
3.     Roast until vegetables are brown and tender, about 25-30 minutes

Serve with crusty olive bread and cheese (I had Boursin in my fridge) and water with lemon.

Comments

  1. MLeC18 March 2011 at 12:02

    good taste eh? Looks like you are developing a taste for garbage :D. Can't wait to make a new recipe for you blog!

    ReplyDelete

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