wildbroccolini

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

Roasted butternut squash with sage brown butter from my summer garden

[wildbroccolini]

Sage from my garden

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

[wildbroccolini]

Stuffed broccoli leaves recipe continued…

Prepare broccoli leaves by removing the main stem from the center of the leaf. Have ready a large pot with a lid. Add about one inch of water to the bottom of the pot. Bring water to boil. Put a large bowl of very cold water with ice cubes next to the pot of boiling water. Add the broccoli leaves to the boiling water. Cover with lid. Boil and steam for between 1 to 2 minutes so the leaves are wilted and vibrant green. Remove leaves with tongs directly into ice water. Swish leaves in the ice bath to cool completely and then drain.

[wildbroccolini]

[wildbroccolini]

Stuffed broccoli leaves recipe continued…

Large bowl of freshly picked broccoli leaves

1 lb ground beef or ground meat mixture (beef, lamb, chicken, turkey, etc.)

3/4 c jasmine rice

1 tsp or so powdered onion

1 tsp salt

1 tsp pepper

2 to 3 tomatoes

12 cloves of garlic, more or less

4 to 6 cups of a very nice chicken broth or other homemade broth

[wildbroccolini]

Stuffed broccoli leaves

Gather ingredients:

See posts above…

[wildbroccolini]

[wildbroccolini]

Gather ingredients:

(approximate)

1 3/4 c Dry roasted peanuts, salted

1/3 c Whole roasted, salted almonds

1 to 2 Tbsp Vegetable oil

1/2 to 1 tsp Vanilla

1 to 2 tsp local, raw honey

Equipment:

Blender

Directions:

Pour peanuts, almonds and some oil into blender. Blend until texture is as desired. Add a little oil if needed. Try pulsing blender to get things going. Keep at it, eventually all will blend into a smooth and creamy nut butter that is so satisfying, fresh, delicious. Add the vanilla and honey to flavor if desired. Perform taste test.