Sunday, September 18, 2011


There is a problem with this new semester. I barely have time to myself. It sucks.

Ergo, I barely have time to cook (cue sobbing). Also, my recipe wish-list is incessantly growing and that is an issue. I need a way to stop time, cook, restart, eat and continue my day. Oh how much easier my life would be.

I could go on for ages about what I would do if I had a life stopwatch.

I would sleep a lot more than I do now. I would run and do yoga. I would cook all three meals and some snacks almost every day (or every other day). I would finally have time to finish that book that I started at the end of the summer. I would catch up on many, many TV shows.

I would do a lot of things.

But enough with my complaining, lets get to the good stuff. Food. I made a delicious side of broccolini and mushrooms tonight. (I also made something else as my actual dinner, but that will be posted at some other point). It is very easy to make and a great alternative to the usual sauteed veggies I usually have. Enjoy!

Broccolini Salad (adapted from Serious Eats)

  • 2 lbs. broccolini, ends removed
  • Salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 1/2 shallot, finely chopped
  • 3 tablespoons olive oil
  • Salt & Pepper
  • 1 cup sliced baby Portobella mushrooms
  • 1/4 red onion, sliced very thinly
  1. Fill a big pot with water, 3/4 full. Add 1/4 cup salt and bring to a boil. Fill a separate bowl with cold water and ice, about one tray's worth. When pot water is boiling, add broccolini and cook for about 3-4 minutes, until tender crisp. Immediately transfer broccolini to cold water and let sit for 5 minutes. Drain
  2. Meanwhile, in a small bowl, whisk together vinegars, shallot and olive oil, mixing constantly. Season with salt and pepper. 
  3. Toss broccolini with half of the vinaigrette; dress the mushrooms with the rest of the vinaigrette. Combine vegetables and toss. Add onions. Let vegetables sit for about 10 minutes and serve.

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