Broiling is not a method I’ve used often, in my own kitchen, in cooking over the last 10 years. Probably because I’ve lived in rentals for that long and the broil setup on each unfortunately-electric-not-gas and usually-at-least-30-years-old oven I’ve encountered was different and unfamiliar and misunderstood and therefore overlooked. What does it mean to turn on the broiler? How come there is no preheating required? Where does the broiler heat source come from, the top or the bottom of the oven? Where do I put my oven rack for best broiling results?
Hey guys! Spring is FINALLY showing its true colors in our neighborhood and we couldn’t be happier. It’s like a light has switched on inside my head and I am suddenly filled with ambition and “anything is possible” types of thoughts. These are all good things. It’s a breath of fresh air from the rainy long-as-heck Seattle winter (pun intended, as always). We’ve got cherry blossoms and other lovely smelling plants and flowers galore over here. While they don’t really make it easy for Nick on our runs (he has to duck when I don’t!), I wouldn’t trade it for the world. We’re celebrating all of this Spring-y goodness the only way we know how: with F-O-O-D. Specifically, Charred Purple Broccoli with Creamy Roasted Red Pepper Sauce. And this lovely side dish is vegan too!
Hi friends! Let’s talk about these Broccoli & Radish Toasts I made earlier this week, because they are so so so good. We had them for dinner and then for lunch leftover the next day. I am NOT above having toast for lunch or even dinner, especially these, because they are so hearty and satisfying!
The fact that all of these components can be made in advance and assembled when you’re ready to E.A.T. is the real seller though. Worth it 100%.