East Meets West Veg

I was originally going to make a nice, hearty stew today because we've had some chilly nights (and days), but then I checked the weather and saw that it was going to be 97 degrees F (36 C)!! In three short days the high temperature will be 60 F (15.5C) with a low of 46F (8 C). This is Michigan for you, I guess. Anyway, it was WAY too hot for me to cook or eat hot food today so I had to find a no cook dinner.

I decided to make some super easy burritos with salsa verde. I've never made anything with tomatillos before so I didn't even know if I'd like it, but I thought it tasted fresh and delicious. Alone, I thought it could use some more salt, but it was perfect with the chips.


This Salsa Verde recipe is from Food Network. It is very easy and requires only a few ingredients. There were two versions on the show, but I made the raw version. I just put these items in the blender, then mixed it with chopped onion and salt. Click here for the recipe.


To make the meal complete (though I really could have eaten just the salsa verde and tortilla chips), I put together some simple burritos.

I was in a local warehouse store and I happened to notice a giant bag of a new-to-me vegetable, Broccolette. It looked like broccoli, but I knew that it must be different somehow or else it would just be called broccoli. I took it home and decided to do a little research on this veggie so that maybe I could figure out what to do with it. I read that it has a slightly sweet, asparagus-like flavor, but I thought it couldn't be true. Nonetheless, I took my inspiration for making it from a favorite asparagus dish I used to get at a local grocery store deli. I have made this several times, but every time using a different amount of EVERYTHING based on how much we have left, the preferences of those eating it, etc. so I'm going to leave it to you to figure out your own measurements. You can't really go wrong here if you know what you like. (And by the way, it really does taste like asparagus!)


Ingredients:
Broccolette
Lemon Infused (or Flavored) Extra Virgin Olive Oil
Crushed Red Pepper, to taste
Garlic, chopped (we use at least 4 large cloves, but we love garlic)
1 lemon
salt

Cooking Time:
Keep in mind that this whole process should take you maybe 10 minutes. Do not overcook.

Method:
1. Put a little bit of water at the bottom of a pot - maybe 1/2 inch, depending on how much you're cooking. (I use my stockpot because it's very tall, but not too wide at the bottom and you're essentially going to steam the brocolette, not boil it.) Put your washed brocolette into the pot, turn it on medium-high and put the lid on.
Note: Could you use a steamer? Absolutely, but that means more dishes and this is the quick and easy method so I don't.

2. Check the broccolette after a couple of minutes. You want it to be bright green and just tender crisp. Even if you're making a lot, it shouldn't take more than 5 minutes or so. Do not overcook.

3. Once it's bright green and tender crisp, drop it into an ice bath to stop the cooking process and keep it's beautiful color.

4. Rinse out your pot and return it back to the burner.

5. Turn the burner on medium heat and add enough olive oil to almost cover the bottom of the pot.

6. Add crushed red pepper flakes.

7. Add garlic. Saute for a couple of minutes.

8. Add broccolette and stir constantly for a couple of minutes. (You are just trying to infuse it with the flavors you have in the pot already and get the broccolette warm again. Do not overcook.)

9. Squeeze some fresh lemon juice on, mix.

10. Add salt and serve.