When I first started this blog, I would get stopped in the grocery store with people asking what was I my cart. I was always happy to stop and share. As my recipes and classes became more popular; people wanted to show me what was in their cart. I love having that kind of impact on all of you. That’s is my ultimate goal. I want you to be fearless in your home kitchen!
In this cart, I was shopping for a weeknight dinner, but was hoping to recreate my husbands favorite vegetable dish from a local restaurant. The dish is a roasted broccolini I with caramelized cipollini onions, toasted hazelnuts and cherry tomatoes. There is a little char on the broccolini and the acid and sweetness blend just right with the tomatoes and onions.
I served this great side dish with a lemon chicken and a saffron risotto rice with no cream. It was AMAZING!
a favorite restaurant redo.
Course: Everything Else
Cuisine: American, International
- 2 Tbs. Olive Oil, divided
- 1 bunch Broccolini, washed and trimmed 1 bunch will serve one or 2 people
- 1/2 tsp. kosher salt
- 1/2 cup Sweet Cherry Tomatoes, I used Twilights here
- 3-5 Cipollini Onions, sliced thin
- 2 Tbs. Stonewall Roasted Onion Jam
- 1/4 cup Chopped roasted, unsalted, hazelnuts
- 1 Tbs, Good Quality Balsamic Vinegar
Preheat oven to 375°Toss broccolini with 1 Tbs. olive oil and kosher salt.Line a baking sheet with foil and spread broccolini out in a single layer. Roast in oven, for 15-20 minutes. Broccolini should still be firm but able to be pierced with a fork. Turn on broiler and watch carefully, but get a little char on the leaves. Meanwhile, heat 1 Tbs. of olive oil in a sauté pan over low-medium heat. Add tomatoes and stir. Toss ocassionally until tomatoes start to burst.Add sliced onions and stir, as cooking. It should take about 5 minutes for the onions to soften and get translucent.Add Roasted Onion Jam and stir to incorporate and melt. Place broccolini on platter and smother with sauce. Sprinkle with hazelnuts and give a quick drizzle of balsamic. ServeIf you have the balsamic reduction (or want to make) that is so popular, that is a great drizzle too
Send me your cart pictures and what you made. Or don’t tell me what you made and let’s see what I can come up with.
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Followers of Whisk in the Southern can expect high-quality recipes, a wealth of tips from chef Judi’s 40 years of culinary experience, useful products, and lessons taught in an accessible and fun way. Judi focuses on an easy-to-understand and accessible style of teaching that anyone can follow.
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