Roasted Broccoli with Shallot Vinaigrette and Almonds
by Jan Gardner
Ingredients
1 large shallot, cut thinly into rings
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 cup red wine vinegar
1/4 cup olive oil plus 2 tablespoons
1 large or 2 small broccoli cut into medium florets, then halved
freshly ground black pepper
1/3 cup salted, dry roasted almonds or other nut of choice, roughly chopped
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.