Steamed Broccoli with Gremolata Crumbs

I've dressed steam broccoli with a mixture of bread crumbs and gremolata, an Italian garnish of lemon, parsley and garlic that is served as a topping on anything from stews to vegetables. I serve this broccoli with my  Turkey Breast with Spinach-Herb Stuffing. 

 

INGREDIENTS:

• 2 TABLESPOONS FRESH LEMON JUICE
• 1 TEASPOON LEMON ZEST
• 2 BAGS {12 OUNCES} BROCCOLI FLORETS
• 4 TABLESPOONS WATER
• 2 TEASPOONS OLIVE OIL
• 2 CLOVES GARLIC, GRATED
• 2 SLICES FIRM WHITE BREAD, TOASTED AND CRUMBLED
• 1/2 TEASPOON SALT
• 4 TABLESPOONS FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. IN A MICROWAVE-SAFE BOWL, PLACE BROCCOLI AND WATER. COVER WITH VENTED PLASTIC WRAP AND COOK ON HIGH 4 TO 5 MINUTES OR UNTIL TENDER-CRISP.
2. MEANWHILE IN A SMALL SKILLET, HEAT OIL IN MEDIUM-HIGH. ADD GARLIC AND COOK 30 SECONDS. STIR IN LEMON ZEST, BREAD CRUMBS, AND SALT AND TOSS TO COMBINE; REMOVE SKILLET FROM HEAT AND STIR IN PARSLEY.
3. DRAIN BROCCOLI IF NECESSARY; TRANSFER TO SERVING BOWL AND TOSS WITH LEMON JUICE. SPRINKLE CRUMB MIXTURE ON BROCCOLI TO SERVE.

ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES: 8 SIDE-DISH SERVINGS

 

Pierogi with Curried Cabbage

Pierogi's have always been a big hit with Bubba and the crew, combined with Curried Cabbage and you have a Meatless Monday meal that will please even the most manly, man. For a regular meal you can substitute meat-filled pierogi. The great thing about this recipe is no-one has a clue that they are eating healthy.

The creamy yogurt sauce is a wonderful accompaniment to the pierogi and the cabbage. Quick and easy, you'll be serving a really great meal in 35 minutes.

Ingredients:

• 1/2 cup plain Greek yogurt
• 2 scallions, chopped
• 2 tablespoons fresh lime juice
• kosher salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon paprika
• 2 {1 pound} packages frozen potato-and-onion pierogi
• 1/2 onion, thinly sliced
• 3/4 head cabbage, shredded {about 12 cups}
• 1 1/2 teaspoons curry powder

Directions:

1. Preheat the oven to 400 degrees. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; refrigerate until ready to serve.
2. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
3. Add the frozen pierogi and toss to coat. Spread pierogi on a foil-lined baking sheet and bake, flipping halfway through, until golden, 20 to 25 minutes.
4. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes.
5. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook. stirring occasionally, until the cabbage is tender, about 12 minutes. {add another splash of water if necessary} Season with salt.
6. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

ACTIVE TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

SERVES: 4