Jim picked up the recent order on Saturday. The only slight downside is that you don't really choose your own produce - so you don't know if you are getting 4 or 5 bananas (even though there is an option for "one banana" or a "4-5 count bunch"). There is, however, an option to select "green" or "ripe yellow" bananas. But at any rate, you don't know exactly what you are ordering.
I headed into the kitchen on Saturday afternoon and noticed two huge bunches of fresh broccoli - I normally would buy one small bunch. Needless to say, I googled a ton of recipe ideas for all this ridiculous broccoli I had. Rather than boiling all the nutrients out of the vegetable, I came up with this fancy little number.
- Preheat oven to 400 degrees.
- In a large bowl, toss fresh broccoli florets with extra virgin olive oil, sea salt, black pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes.
- Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
- ½ pound whole wheat angel hair pasta, cooked al dente
- 1 pound boneless skinless chicken breast, cooked and sliced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 lemon, juice and zest
- 3 tablespoons olive oil
- 1 small yellow onion
- ½ cup parmesan (optional)
Heat olive oil then add garlic, onion and lemon juice for about 10 minutes. While that is cooking, go ahead and start boiling your pasta for about 10 minutes.