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2 tasty, family-friendly recipes from the chef who cooked for the Obamas




Photo by Aubrie Pick from

Here are two great recipes to try from White House chef Sam Kass’s cookbook, “Eat A Little Better.”  (Read more about Kass and the book here.)

Roasted Broccoli With Lemon, Capers and Shaved Parmesan

Serves 4 to 6

 

2 heads broccoli

3 tablespoons extra-virgin olive oil

Kosher salt

1 to 2 lemons, halved

2 tablespoons capers in brine, drained

A chunk of Parmesan

Freshly ground black pepper

 

Set two large rimmed baking sheets in the upper third of the oven and preheat the oven to 500 degrees F.

 

Cut the broccoli into large florets. Use a vegetable peeler to remove the outer layer from the large stalks – you may see their tough white fibers as you whittle them down; keep peeling until they’re gone. If they’re really thick, halve them lengthwise; otherwise, leave them whole.
In a large bowl, combine the broccoli, oil, and ½ to ¾ teaspoon salt and toss well. Spread the vegetables evenly in more or less one layer on the baking sheets, placing the lemons cut-side down directly on the pan. Roast without stirring until the stems are tender but still slightly crunchy and the edges and buds are golden brown, about 20 minutes.

 

Remove the sheets from the oven and use tongs to squeeze the lemons over the broccoli. Transfer to a serving bowl and toss with the capers; then use a vegetable peeler to shave on about ½ cup Parmesan. Season with salt and pepper to taste.

 

 

Sausages With Bitter Greens and Red Wine

 

Serves 4 to 6

 

2 tablespoons extra-virgin olive oil

1 medium yellow onion, thinly sliced

3 garlic cloves, smashed and peeled

1 small head of escarole, bruised outer leaves removed

1 small head of radicchio

Kosher salt

1 ½ pounds Italian-style sausage links

1 ½ cups dry red wine

 

Heat the oil in a large, heavy pot over medium-high heat until it shimmers. Stir in the onion and garlic and cook, stirring occasionally, until the onion turns golden brown, about 8 minutes.

Cut the escarole and radicchio each into 8 wedges and add to the pot with ½ teaspoon of salt. Cook, stirring, until the greens have wilted slightly, about 2 minutes. Add the wine and let come to a simmer. Add the sausages and turn the heat to medium-low.

Cover and cook at a gentle simmer until the sausage is just cooked through, meaning the pink is gone but the meat is still juicy, 10 to 15 minutes. Season with more salt to taste.

 

 


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