broccoli+dates+tahini

I’m really excited about my new cookbook, Dining In, by Alison Roman. At first, I was hesitant, as I always am, when people get overexcited about something, like her shortbread chocolate chip cookies that are all over Instagram. But then I tried them, and it turns out, they are really, really good. I hurried to Amazon to order it, but it was sold out! That made me want it more, and the next day, at Sur la Table I found it and got it without a thought (I also get a 40% discount, so…) I hadn’t even looked at it, but when I got home and opened it, it turned out it was completely compatible with my cooking and state of mind. She’s all about easy, sort of healthy recipes, and lots of vegetables, but not vegetarian. She talks about her love of making dinner, and how high her standard is when she goes out, which happens to me too, and it’s very easy to get disappointed. So dining in is the way to go, unless you do very extensive research before going out, or unless you’re going for a burger. This recipe is not from the book, but inspired by it, combining two different recipes to make this amazing dish.

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Recipe:

  • 1 head broccoli, plus olive oil, salt & pepper.
  • 1/2 C dates
  • 3 Tbsp tahini+2 Tbsp water
  • 1 tsp salt
  • 1/2 C chopped mint
  • 1/2 C walnuts, toasted
  • 2 Tbsp white wine vinegar

Heat the oven to 460ºF. Line a baking sheet with foil. Slice broccoli to look like tall, skinny trees. Mix them with olive oil, salt, and pepper, making sure to oil the whole broccoli afro to get it nice and crisp. Transfer to the foiled sheet and roast for 10-15 minutes until starting to brown. Chop the dates and add them to the pan, mixing them with the broccoli. Bake again for 10 minutes, until nice and crispy. Meanwhile, mix tahini with water, salt, and pepper, to create a smooth creamy texture. Add more tahini or water as needed. Roughly chop the nuts and mint. Mix them with 2 Tbsp olive oil, flaky salt, and the vinegar. Make a bed of tahini on a large plate, then stack the broccoli-dates on top, and drizzle with the nut-mint mix.

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Español:

No sé si han estado al tanto de la popularidad de las galletas de @alisoneroman en Instagram. Pero TODOS las están haciendo. Me quita un poco las ganas de probar, pero el sábado sucedió que un amigo las hizo, y resultan estar para chupar el plato. Llegando a mi casa me metí a Amazon para pedir el libro (Dining In), pero estaba agotado. Mis ansias de tenerlo crecieron y al otro día lo compré en Sur la Table (con mi orgulloso descuento del 40%). Ni lo había hojeado. Pero llegué a mi casa y me di cuenta que es 100% mi tipo de comida. Fácil, llena de verduras–más no vegetariana, y con mucho thine. Ésta receta no es del libro, pero varias de sus recetas me inspiraron a crear este platillo, modificando casi cada ingrediente, pero con una misma idea. Es súper fácil y rápido, y aparte se ve increible.  IMG_4676

Receta:

  • 1 brocoli grande (o broccolini)
  • 1/2 T dátiles sin hueso
  • 1/2 T nueces, tostadas
  • 1/2 T menta fresca (o cilantro)
  • 3 Cda thine+2 Cda agua
  • 2 Cda vinagre de vino blanco
  • sal, pimienta, aceite de olivo

Calentar el horno a 230º. Rebanar el brocoli a lo largo para hacer como árboles flacos y altos. Mezclarlos con aceite de oliva, sal y pimienta, asegurándonos de aceitar bien el afro de cada brocoli. Pasar a una charola con aluminio, y meter al horno por 10-15 minutos. Picar el dátil y mezclarlo con el brocoli, regresarlo al horno por 10 minutos. Debe quedar dorado el brocoli. Mezclar el thine con el agua, sal y pimienta. Ajustar las cantidades para que quede una mezcla cremosa pero no muy firme. Picar la menta y las nueces. Mezclarlas con el vinagre y 2 Cda aceite de olivo, y sal. Hacer una cama de thine en un platón; amontonar el brocoli encima, y poner la mezcla de nueces+menta encima.

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