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Lemon Pepper Broccoli with Red Peppers and Garlic
using Cuisine Perel Lemon Zest Grapeseed Oil, Lemon Sea Salt, and Three Lemon Pepper from The Posh Gourmet
Recipe courtesy Sandie Jarrett

From day one my son, Tim, loved fresh broccoli.  He especially likes it with lemon-pepper.  Since he is no longer a child, I created this recipe for his grown-up palate.  It has a lemony fresh flavor without the artificial ingredients (and taste) of off-the-shelf lemon pepper varieties.  You can easily adjust this recipe to serve 1 or a crowd!

Serves 6

Ingredients

12 - 16 ounces of broccoli florettes*, rinsed and drained
2 trays of ice cubes (about 18-20)
1 tablespoon lemon-zest grapeseed oil plus 1 teaspoon reserved for drizzling
2 cloves garlic, minced
1 red bell pepper, seeded and membrane removed
1/2 teaspoon lemon sea salt, or to taste
1/4 - 1/2 teaspoon 3 lemon pepper, or to taste
2 tablespoons shredded Parmesan cheese

Method

Trim the broccoli, leaving about 1 inch of the stem*.   Divide any large florettes so that most of the pieces are about the same size.  This allow for more even cooking. 

Meanwhile, fill a large pot with water and heat, on medium high, until the water has reached a full rolling boil.  Fill a large bowl or basin with cold water and the ice cubes. 

Once the water has reached a full boil, add the broccoli and cook, in the boiling water, for about 2 minutes.  The broccoli will have a bright green color and will still be firm.  Immediately remove the broccoli from the boiling water with a slotted spoon and plunge into the prepared ice bath.  This will immediately stop the cooking process. 

While the broccoli is cooling, cut the red bell pepper lengthwise, into 1/4 inch strips.  Cut each strip into 2 inch long pieces.  

After the broccoli has cooled, remove from the ice bath and allow to drain**.   Drizzle a tablespoon of Lemon-Zest Grapeseed Oil in a sauté pan or skillet.  Heat over medium heat until the oil is hot but not smoking.  The oil will look shimmery in the pan.  Add the broccoli and the red bell pepper strips and sauté for about 2 minutes.  Add the minced garlic and the spices and lightly toss to blend.  Continue cooking for another minute or two, until the broccoli is al dente (just tender).  It should still offer slight resistance when bit into. 

Remove from heat and transfer to individual plates or a serving dish***.  Drizzle with reserved lemon-zest grapeseed oil and finish with a sprinkle of grated Parmesan cheese. 

Cook's Notes:

* You can omit this step if you use packaged, washed broccoli florettes.  In my area, they come in a 12 ounce bag and are sold under the ridiculous name 'Broccoli-Wokly'. 

** At this point, you can put the broccoli in an air tight container and refrigerate for up to 24 hours.  Allow the broccoli to sit on the counter for about 15 minutes before continuing with the recipe.  

*** After plating, the broccoli can be 'held' in a 200°F oven (UNCOVERED) for 15 - 20 minutes.  Remove from the oven and finish with the drizzle of oil and the Parmesan cheese.

Links to Products: Lemon-Zest Grapeseed Oil  |   Gourmet Sea Salts, Peppers, and Seasonings