'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
Roasted broccoli and walnuts in a garlic vinaigrette( Photo and styling by John Houser III, for The Baltimore Sun / September 25, 2012 )
Makes: 8 servings
2 tablespoons red wine vinegar
2 cloves garlic microplaned or mashed to a puree
1 large chile finely chopped
2 anchovy filets mashed to a paste
1 teaspoon salt
1/4 cup olive oil
2 pounds broccoli, florets cut off and stalk peeled and cut into quarters 2 inches long
4 ounces walnuts, roughly chopped
2 ounces Asiago cheese, shredded on the small holes of a grater box
Position an oven rack in the top slot and preheat oven to 450 degrees. Mix garlic, salt, chilies, anchovies and vinegar. Let mixture commingle while the broccoli roasts. Set the dry broccoli onto a sheet pan in one layer and place into the oven on the top rack. Roast for 20 minutes. Pull the sheet pan out of the oven, stir the broccoli and then mix in the walnuts. Place broccoli back into the oven for another 10 minutes. While the broccoli is roasting for its final 10 minutes, mix the olive oil into the garlic paste mixture thoroughly. After the broccoli and walnut mixture is pulled from the oven, immediately transfer to a large heat-proof bowl and toss with the garlic and chile vinaigrette. Sprinkle with the Asiago cheese and serve.