The New Year calls for new recipes. At our office, we have a slew of wonderful cookbooks. This recipe was adapted from one of our favorites, but we tweaked it to highlight a choice market staple: broccoli. Put your own spin on it and try a different veggie!
Pre-heat the oven to 475°.
Put the broccoli and onion in a large mixing bowl, add 3 Tbsp. of oil, salt and some pepper and toss well. Spread in a single layer on a baking sheet with the most surface area of the broccoli on the baking sheet as possible. Roast for 25 minutes, or until the broccoli is crisp-tender and charred in spots.
To make the sauce, place the tahini in a small bowl along with the lemon juice, water, and garlic, and ¼ tsp. salt. Whisk until the sauce is the consistency of honey, adding more water or tahini, if necessary.
Pour the remaining 1 ½ teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with ½ teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.
Adapted from Jerusalem, Yotam Ottolenghi
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.