Roasted Broccoli Salad

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T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!


Roasted Broccoli Salad

Ingredients:
– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
– Pepper

Directions:
1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!


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Happy summer cooking!

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Spaghetti Squash “Pasta” Bowls

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Spaghetti squash is one of T.W.O.’s favorite vegetables to eat during fall and winter. It makes for a great side dish, entrée, or even a snack! Spaghetti squash is full of nutrients such as folic acid, potassium, and vitamin A. It is also gluten free! So T.W.O. decided to give your typical “spaghetti dinner” a spin and create a delicious, healthy dish for dinner!

 Ingredients

-Spaghetti squash
-½ sweet white onion
-2 garlic cloves
-Mushrooms
-Broccoli florets
-Pasta sauce
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper

 Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.

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Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.

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Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.

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Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.

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Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown. Now it’s time to eat!!

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Enjoy!

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