“I have to cook and then study and then meet Edwin and then talk to my sister and then meet L.B. for a workout and then do a few things for work,” I said as I pulled on my sweater and heavy socks and walked out of the bedroom.
But as the day went on, my plans changed. Worried I would not have enough time, I rescheduled my call with my sister. Due to the heavily falling snow, L.B. decided not to drive to Denver so I skipped my work out. I ended up having plenty of time to cook. And in fact, I plan to close down the night live-streaming the red carpet of the Oscars and maybe even treating myself to a glass of wine. Non-paleo, but true.
If I were hosting an awards show on this blog, the award for “Most Under-Represented Vegetable that I Eat All the Time” would have to go to broccoli. Seriously, I eat broccoli at least three times a week but I don’t have a single recipe on the blog for this powerhouse cruciferous veggie.
That’s because I don’t usually prepare it in any way that you would call a recipe. I chop it up, splash it with water, microwave it and top with olive oil and salt. If I’m feeling feisty, I may also add some lemon juice or tahini.
But today I decided to create a broccoli recipe. I wanted something that had an intense kick because I’ve been craving sweets a lot lately. Over the years, I have found that I when I crave sweets, it’s usually because I haven’t been eating enough flavorful food.
The olives and the capers give this serious flavor. And the parmesan kicks it over the salty top – although it means this dish is more primal than strict paleo. And for this snowy Colorado Sunday, when I’m watching the Academy Awards, it’s perfectly delightful.
Broccoli, 2 heads (and stems too, if you have them), about 4-5 cups chopped
Olive oil, ¼ cup
Pitted kalamata olives, ½ cup
Capers, 1 tablespoon
Parmesan cheese, ½ cup
- Preheat oven to 350 degrees.
- Remove tough outer layer of broccoli stems. Chop stems and florets. Toss with olive oil and spread onto baking sheet. Place in oven and bake for 30 minutes.
- Remove broccoli from oven. Toss with olives, capers and parmesan.
- That’s it! Enjoy!