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BROCCOLI with Parmigiano Reggiano

From a tiny BEACH kitchen:

Who doesn’t love cheesy broccoli?  This recipe does not drip with processed cheese but instead teases you with crisp bites of Parmigiano Reggiano roasted right onto the broccoli.  Just a hint of crushed red pepper flakes and garlic are used to round out the flavors.  Always a favorite dish my house, this recipe served 8 people at our Beachpeach Celebration Dinner.   ~ Sheryl


  • 2 heads fresh broccoli. cut the broccoli off the stems and cut each floret in half
  • 2 cloves of garlic, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/3 to 1/2 cup Parmigiano Reggiano shavings (use a peeler and shave it off the wedge)
  • 3 TBSP Extra virgin olive oil
  • Pinch of sea salt

Preheat oven to 375 degrees. 

Spray a 13 x 9 baking dish with olive oil.  

Steam broccoli until bright green, just cooked but still crunchy.  You do not want “mushy” broccoli.  About 4 minutes. 

Put broccoli in baking dish.  Add all other ingredients to baking dish and stir well to coat evenly. 

Bake 8 minutes to melt cheese.  Keep warm until ready to serve.



Brussel Sprouts ~ Side Dish

From Natalie:

This is a really nice way to prepare Brussels sprouts.  Very tasty! The kids may even try them!  My daughter helped me make this recipe.


  • 1/2 pound of Brussels sprouts
  • 4 strips of bacon (I used very low-fat turkey bacon)
  • 1 cup of fat-free, low sodium chicken broth
  • Olive oil
  • Jane’s Crazy Salt
  • Ground black pepper
  • Garlic powder

Cook bacon in frying pan.  Take out of pan and place on a paper towel.  Rinse Brussels sprouts and trim off ends.  Cut each one in half. Put a little olive oil on the bottom of the frying pan and add garlic powder. 

Add Brussels sprouts and brown in the oil.  Add salt and ground pepper. (Not too much salt. Although I used low sodium, the broth is salted). 

After the sprouts are brown, about 10 minutes, add the broth.  Simmer about 15 minutes.  Crumble the bacon and add to the pan; simmer approximately 5  more minutes. 

The bacon will get soggy if it is in the pan too long.  The simmering should reduce the broth so that there is very little liquid in the pan.  Enjoy!

Spicy Zucchini Medley

 From Natalie:


  • One medium-sized zucchini
  • 1 can diced tomatoes with mild green chilis (14.5 oz. can)
  • 1 clove fresh garlic and garlic powder
  • 1/4 cup onion (either minced dried or chopped fresh)
  • 1 cup mushrooms (canned or fresh)
  • Olive Oil
  • Salt and Pepper to taste
  • Fresh grated parmesan cheese

Coat the bottom of a frying pan with olive oil.  Saute garlic clove (and a little garlic powder) and onions until light brown.  Add mushrooms and cook slightly.  Put in can of tomatoes and zucchini.  Simmer for approximately 20 minutes with the cover on, stirring occasionally. Add salt and pepper to taste.  Serve when zucchini is tender.  Top with fresh grated parmesan cheese.   Enjoy!

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