Our little raised kitchen garden is

overflowing with


And when your garden boasts beautiful

blue green broccoli like this,

only one thing to do…

get cooking!

Here’s a rich & simple,

broccoli & tomato dish.

I like to spoon it over


The richness comes from

the roasting! Combine the broccoli with

halved cherry tomatoes, a drizzle of

lemon zest infused

Extra Virgin olive oil, (reserve a bit more lemon zest for dusting,)

a few chopped garlic cloves & a couple of sliced shallots,

salt, pepper and a small handful of

pine nuts.

Oven roast the mixture for

20 minutes at 400 degrees…stirring here and there.

Dress the roasted goodness with some

Freshly grated parmigiano Reggiano & hit it with

another drizzle of lemon infused olive oil.

This makes a fabulous pasta topping!

Slice some good bread, open a little

white wine and



Again, here are the ingredients:

Two heads of broccoli…preferably just plucked from the garden!

Red, yellow or orange cherry tomatoes, halved

2 clove of garlic chopped

2 shallots sliced

1/4 cup pine nuts

Zest of 1 large lemon

1 cup lemon zest infused extra virgin olive oil (I let it sit for several hours)

lemon zest for dusting!

shaved Parmigiano Reggiano

Salt & pepper

Pasta of your choice

Extra Virgin Olive Oil (for drizzling)


Spread the ingredients out on a foil covered

baking sheet and roast at 400 degrees

for about 20 minutes.

Give it a stir or two.

Spoon over your pasta

and enjoy!