1 tablespoon grated
lemon peel
Broccoli Florets with Toasted
Garlic and Ginger Crumbs
Mann’s
1 1/2 pounds (half of
3-pound bag) Mann’s
Broccoli Florets*
1/3 cup olive oil
Put 1 inch of water in a heavy 5-quart pot, then put
a steamer basket inside the pot and bring the water
to a boil. Add broccoli and steam, covered, until just
tender, 8-10 minutes.
4 garlic cloves, very
thinly sliced
2 tablespoons grated
fresh ginger
2/3 cup panko (Japanese
bread crumbs) or
regular bread crumbs
1 tablespoon low-sodium
soy sauce
Meanwhile, heat oil in a heavy 12-inch skillet over
moderately low heat. Add garlic and ginger; cook,
stirring occasionally, until pale golden, about 5
minutes. Stir in bread crumbs, soy sauce, pepper
and salt, then increase the heat to moderate and
cook, stirring occasionally, until the bread crumbs
are golden, about 3 minutes. Remove from the heat
and stir in grated lemon peel.
1/4 teaspoon ground
black pepper
1/4 teaspoon salt
Transfer the broccoli with tongs to the crumb mixture in the skillet and toss to coat. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, tomatoes and pine nuts; cook
until garlic is golden.
Add spinach and basil; cook for 2 minutes, or until
the spinach is just wilted, stirring constantly.
Season to taste with salt and pepper.
Serve topped with feta. Makes 6 servings.
Brands may vary by region; substitute a similar product.
1/2 cup olive oil
2 garlic cloves, minced
1 pint basket grape
or cherry tomatoes,
halved
2-3 tablespoons pine nuts
1 40-ounce bag River
Ranch* fresh spinach
2 tablespoons chopped
fresh basil
Dash of salt
Dash of pepper
6 teaspoons crumbled
feta cheese
Sautéed Spinach with Grape
or Cherry Tomatoes
River Ranch Fresh Foods
