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I LOVE vegetables.  There I said it.  😎

They lend themselves to so much experimentation.  Steam them, broil them, grill them, eat them raw, roast them, sauté them, drizzle them, just to name a few.

As a lifelong vegetable enthusiast, I’ve always found joy in exploring their diverse flavors and textures.  From the crisp snap of fresh green beans to the earthy depth of roasted beets, vegetables are a constant source of culinary inspiration. 😊

This reinforces my belief that vegetables, when prepared thoughtfully, can be the stars of any meal.  It’s all about honoring their natural qualities and avoiding common pitfalls, like overcooking or under-seasoning.  And now that I have a garden, I’m always looking for ways to repurpose my produce to keep it interesting.

This leads me to my pet peeve.  Uninteresting, bland vegetables.  I am always low key mortified when people dare to present perfectly manicured and seasoned meat, all the starches (you know the ones I’m talkin’ bout) and then a foil pan of steamed or boiled vegetables; no seasoning, no butter or olive oil, nothing.  If I was a vegetable, I would be like “why you do me like that?”  🤣

So this month, it’s all about the veggies…  🙌🏽

I’ve adapted a recipe for Roasted Broccoli and Arugula Salad that showcases the best of these ingredients.  I wasn’t expecting to like it as much as I did (I was literally just trying to get food out of the fridge), but it’s a celebration of vegetables done right, and I hope it inspires you to explore this vibrant world.

Roasted Broccoli and Arugula Salad

Ingredients:

• 1 head of broccoli, cut into long florets
• 3 tablespoons avocado oil
• 1 teaspoon of The Everything Spice
• 3 cups arugula, washed and dried
• ¼ to ½ cup shaved Parmesan cheese (or pecorino)

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice (or juice of half a lemon)
• 1 teaspoon ground mustard
• Approximately 1 teaspoon of The Herbed Turkey (or Nuthin’ But Herbs) spice blend
• 2 tablespoons of green onions (cut into ½” pieces)
• 3 dates (chopped)

Instructions: 1. Preheat your oven to 450°F.  2. On a parchment paper lined baking sheet, toss the broccoli florets with avocado oil, and The Everything Spice.  Spread them out in a single layer.  3. Roast in the preheated oven for 10-15 minutes, until the edges are browned and the stems are tender.  4. While the broccoli is roasting, prepare the dressing by whisking together all of the ingredients, saving the spice blend until the end, and seasoning to taste.  5. Remove tough stems from the arugula and tear leaves.  Arrange arugula on a large plate, placing the roasted broccoli on top of it.  6. Drizzle the dressing over the salad and top with cheese.  7. Serve immediately and enjoy the harmonious blend of flavors and textures.

This salad is a testament to how simple techniques can transform everyday vegetables into a gourmet experience.  By roasting the broccoli, we enhance its natural sweetness and add a delightful crunch, while the arugula provides a fresh, peppery contrast.  The dressing ties everything together with its bright, tangy notes, making each bite a celebration of flavors.