Dinner

By Nicole Franzen | April 22, 2011

Photo: Nicole Franzen

Nicole Franzen is a new contributor to MarcusSamuelsson.com. A food, travel, and lifestyle photographer, Nicole captures food and light in a fresh and original way, elevating the subjects beyond their quotidien means. In her cooking, she keeps her recipes simple and fresh, to showcase how easy it can be to create delicious food.

Photo: Nicole Franzen

Drawing on inspiration from the Union Square Greenmarket, Nicole strives to cook food that is locally driven and seasonal. Her goal is to inspire more people learn more about food’s sources and to cook that food well!

In the coming weeks, she will be sharing her beautiful photography and delicious recipes. Here is her first post, which was originally published on her website, NicoleFranzen.com. Enjoy!

Photo: Nicole Franzen

  • 2 lbs broccoli
  • fresh basil
  • feta cheese
  • pine nuts
  • 1-2 lemons
  • sea salt & pepper
  • cayenne
  • olive oil

Directions

1. Preheat oven to 400 degrees.

2. Rinse and cut broccoli into small pieces. Lay broccoli on a sheet pan and drizzle with olive oil, add sea salt, fresh ground pepper and a pinch of cayenne. Toss to coat and place in the oven to cook for 15-20 minutes. Check on it a few times during the cooking process and flip.

3. Meanwhile add the zest of one lemon and juice to a bowl. Add a few tablespoons of olive oil and season with salt and pepper. In a small saute pan on low heat add pine nuts to toast. Shake the pan frequently to move pine nuts and toast evenly, about 4 minutes until golden brown.

4. When broccoli is finished allow to cool. Dress broccoli at room temperature or slightly warm with the vinaigrette, add crumbled feta cheese, toasted pine nuts and torn fresh basil leaves. Taste and adjust seasoning if necessary.
Perfect as a side dish or over a bed of greens.

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