Roasted Broccoli with Parmesan and Lemon

Joanna came across this recipe recently, and it’s quickly become a staple in our household.

I take that back, it’s become more of an obsession for us. We’ve had it as a side dish almost every night during the last two weeks. Joanna’s even taken to eating it for a mid-morning snack, for lunch – she even ate it for breakfast the other day.

When it comes to broccoli, roasting is the way to go. If you still steam your broccoli, stop. Please, you’ll be doing yourself a favor. Roasted broccoli is so much more interesting-tasting that steamed florets.

Adding parmesan and lemon juice right after pulling the broccoli from the oven takes the taste to another level. The lemon, in particular, adds a brightness to the dish that makes it instantly addictive.

I could go on, but I think I’d rather roast another pan of broccoli…

But, before I do, here’s the recipe:

Roasted Broccoli with Parmesan and Lemon

• 3 to 4 heads of broccoli, trimmed into bite-sized florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup of parmesan (use the real stuff, not the powder)
• 1/4 cup of lemon juice (or more if you prefer)

Pre-heat the oven to 400. Line a baking sheet with tin foil.

Place the broccoli florets in a large mixing bowl, then drizzle with olive oil and sprinkle with salt and pepper. Toss until the broccoli is well coated.

Transfer to the lined baking sheet and roast for 10-15 minutes, or until the broccoli starts to brown.

Pull from the oven and sprinkle with parmesan and lemon juice. Serve while still warm. Rinse and repeat…

Lemon Chicken Orzo Soup

Sara found this recipe recently and we made it for lunch (yes, lunch, because it really doesn’t take much time). I sometimes shy away from soups because I don’t think they’ll be hearty enough or very flavorful, but this soup turned out awesome. It’s a brightened version of chicken noodle soup and the lemon is amazing in it. Grab a good baguette to eat with it and you’re set.

Buy a Microplane for zesting if you don’t have one yet!

Lemon Chicken Orzo Soup
(based on recipe from damndelicious.net)

• 2 T olive oil, divided
• 1 pound boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, diced
• 2 stalks celery, diced
• 1/2 t dried thyme
• 4 C (1 quart) chicken stock
• 2 bay leaves
• 3/4 C uncooked orzo pasta
• 1 sprig rosemary
• Juice and zest of 1 lemon

Greek Lemon Chicken

This dish has beat out its competitors as the go-to choice when my family all comes together for dinner. Whenever Sara and I and our girls visit my parents, my mom makes this dish for dinner…because I request it pretty much every time. Therefore, it had to appear during our tribute-to-mom recipe week. It’s not fancy or a culinary masterpiece, but it is modern comfort food that goes perfect with glass(es) of wine. Anytime chicken, lemon, and feta are combined, good things are bound to happen.

A disclaimer about the name of this dish–this is not an authentic Greek dish per se, but more of a Greek-ish dish. I don’t see a perfectly bronzed Greek couple, lying on a mediterranean coast in flowing earthen-colored garb, nibbling Kalamata olives and swigging olive oil going for this dish. However, I could see a large, boisterous Greek family digging this meal and chasing it with shots of Ouzo, followed by vigorous dancing in a circle.