by-step


Caramelized onions


broccoli florets step 1


Blanched


Heat large pot of salted water to boiling on high.


Cut 2 (12 oz) pkgs broccoli florets into smaller florets. Add to boiling


step 2


water and cook 1–2 min., until stems are just tender.


Drain in colander and rinse with cold water until no longer hot.


step 3 On large rimmed baking sheet, toss step 2


potatoes with 2 tbsp olive oil, 1 tbsp Italian seasoning, salt, and pepper.


Roast 30–35 min., step 3


until tender, stirring once halfway through.


Cool completely and refrigerate. Store it Cool completely and refrigerate. Store it Add 2 tbsp butter and reduce step 3


heat to medium-low. Cook onions 35–45 min., until very tender and caramelized, stirring occasionally.


Cool completely and refrigerate. Store it


Pulse in 6 tbsp grated Parmesan cheese and 6 tbsp olive oil


step 2


until combined. Season with salt and pepper.


Store it Refrigerate.


put it all together to see how to turn the page


MARCH 2018 91


Roasted potatoes


Preheat oven to 425°F. step 1 Cut 2 lbs baby potatoes into halves.


Halve and thinly slice 3 medium yellow onions (2 lbs).


In 12-inch skillet, heat 2 tbsp canola oil on medium-high. Add onions,


step 1 step 2


salt, and pepper and cook 6–8 min., until onions begin to soften.


In food processor, pulse


dressing step 1


Caesar


1 cup reduced-fat mayonnaise, 3 tbsp lemon juice (from about


2 lemons), 2 tbsp Dijon mustard, and 1 clove garlic until smooth.


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