The kick-off to summer over the Memorial Day weekend was a great time for us. We spent the holiday weekend enjoying lobster on the coast of Maine with friends. It was a weekend full of great food & drinks & friends. Maine is still chilly this time of year but the views of the rocky coast and the relaxation that comes with vacation (even mini ones) is worth it. The bit of rain and lots of overcast skies couldn’t put a damper on the weekend.
But it is time to return to reality and get back to eating healthier foods. We walked everywhere all weekend, but it will still take at least a few days of cutting back on calories & increasing my workouts to get back on track!
Broccoli With Caramelized Onions and Pine Nuts (adapted from EatingWell.com)
Makes 4 servings Time required: 30 minutes
Ingredients
- 3 tablespoons pine nuts
- 2 teaspoons extra virgin olive oil
- 1 cup yellow or red onion, chopped
- 1/4 teaspoon salt
- 4 cups broccoli florets
- 1 tablespoon balsamic vinegar
- freshly ground pepper to taste
Preparation:
Toast the pine nuts in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer them to a small bowl to cool.
Toasting the pine nuts.
Add the oil to the pan and heat it over medium heat. Add the onion and salt and cook, stirring occasionally and adjusting heat as necessary, until the onions are soft and golden brown, about 15 to 20 minutes.
Caramelizing the onion will take a bit of time.
While the onions are caramelizing, steam the broccoli until just tender, 4 to 6 minutes over boiling water or 3 to 4 minutes in the microwave.
Toss the steamed broccoli in with the onions & pine nuts.
In a large bowl, mix the steamed broccoli with the nuts, onion, vinegar, and pepper, tossing it all together to coat. Serve immediately.
A tasty, healthy side!
A delicious way to get more green in your diet! ~Linda
Broccoli With Caramelized Onions and Pine Nuts (adapted from EatingWell.com)
Makes 4 servings Time required: 30 minutes
Ingredients
- 3 tablespoons pine nuts
- 2 teaspoons extra virgin olive oil
- 1 cup red or yellow onion, chopped
- 1/4 teaspoon salt
- 4 cups broccoli florets
- 1 tablespoon balsamic vinegar
- freshly ground pepper to taste
Preparation:
Toast the pine nuts in a medium, dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, about 2 to 3 minutes. Transfer them to a small bowl to cool.
Add the oil to the pan and heat it over medium heat. Add the onion and salt and cook, stirring occasionally and adjusting heat as necessary, until the onions are soft and golden brown, about 15 to 20 minutes.
While the onions are caramelizing, steam the broccoli until just tender, 4 to 6 minutes over boiling water or 2-3 minutes in the microwave. In a large bowl, mix the steamed broccoli with the nuts, onion, vinegar, and pepper, tossing it all together to coat. Serve immediately.