I could tell you how easy it is to make this simple and lovely side dish. But I think it’d be better if you clicked through to Mark Bittman’s video.
His recipe for baked broccoli rabe lends itself to any greens; you can try it with spinach, kale, broccoli. And, while his recipe calls for parmesean, you can use the vegan version, or some nutritional yeast to make this recipe dairy free.
Wednesday’s the day to make this little cake for yourself.
Katie, of the popular blog Chocolate Covered Katie recently shared this microwave recipe-for-one when her blog won the Foodbuzz Best Baking Blog Award (congrats, Katie!). It’s certainly great for little celebrations and personal achievements. But, I also love it as a greeting for the second half of the week.
On a pizza. In pasta. As a side with mashed potatoes or mac and cheese. Yes, there are so many wonderful uses of roasted vegetables.
I love that they are so quick and easy to make, and they add a wonderfully rich, rustic, and satisfying quality to food. Roasted vegetables elevate the quickie cheese pizza of my early twenties to the homemade-gourmet status I crave as I approach my thirties.