Market Recipe: Cheese-y Roasted Broccoli

Market Recipe: Cheese-y Roasted Broccoli

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 2-3 Broccoli Heads – Southern Star Farms
• Parsley (de-stemmed) – Simple Promise Farms
• 1-2 pints cherry tomatoes (quartered) – Munkebo Farm
• Chili and Oregano Feta – Floreli
• 1/3 cup shake cashew garlic parm – Nut Monkey Cheese

Other Ingredients:

• 1tsp salt
• 2tsp pepper
• 1 tbs garlic (fresh or ground)
• 3-4 tbs olive oil 

Directions: 

1. Heat medium saucepan to low-medium heat. 
2. Cut and trim broccoli heads into small florets and add to a bowl with the de-stemmed parsley. 
3. Toss everything together with a drizzle of olive oil, garlic, salt and pepper. 
4. Once saucepan is up to temperature, transfer everything to the pan and cook until slightly charred and fragrant.
5. Set heat to low and add tomatoes along with 1/4 cup of Floreli Chili and Oregano feta. Toss lightly to coat and let cheese melt, about 1-2 minutes. 
6. Turn heat off and transfer back to bowl. 
7. Shake in Nut Monkey Cashew cheese and toss before plating. 
8. Serve immediately while warm as a side dish or in mixed into pasta. Enjoy!

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