Super-Quick Broccoli Gratin

Super-Quick Broccoli Gratin
Super-Quick Broccoli Gratin

Are you in a rush? Do you always wonder what to cook as a side dish? Are you on the market for a new broccoli recipe? I’ve got the perfect thing for you. Not only is this Super-Quick Broccoli Gratin fast and easy to put together, it’s packed with flavor and you’ll need  only five ingredients, including salt and pepper. You could also add some vegan cheese on top, but it’s completely addictive even without. My kids love this as a side this to The Best Baked BBQ Tofu You’ll Ever Have and some mashed potatoes. The leftover broccoli florets are also wonderful on top of a big bowl of kale and farro.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Super-Quick Broccoli Gratin

Super-Quick Broccoli Gratin
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large head of broccoli (about 22 1/2 lbs), trimmed and cut into florets*
  • 3 tablespoons olive oil
  • 3/4 cup vegan mayo
  • 1 tablespoon yellow mustard
  • Sea salt and pepper

Instructions

Preheat oven to 375˚F and line a large baking sheet with parchment paper. In a large bowl, toss the broccoli fleurets, the olive oil, and the sea salt and pepper (to taste). Spread the florets in one layer on the prepared baking sheet. Set aside.

In a small bowl, mix the mayo with the mustard. Drop dollops of sauce over the broccoli florets, so that they all benefit from the sauce. Pop in the oven and roast for 15-20 minutes, until the broccoli is tender, but still crisp, and a nice golden char starts to appear on the sauce. Bon appétit!

Notes

*You may also use cauliflower for outstanding results.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Gratin de brocoli super rapide

Super-Quick Broccoli Gratin
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 grosse tête de brocoli (environ 2 à 2 1/2 livres), parée et coupée en fleurettes*
  • 3 c. à soupe d’huile d’olive
  • 3/4 tasse de mayonnaise
  • 1 c. à soupe de moutarde jaune
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 375˚F. Dans un grand bol, mélanger les fleurettes de brocoli, l’huile d’olive et le sel de mer et le poivre. Disperser les fleurettes sur une tôle de cuisson préalablement recouverte de papier parchemin.

Dans un petit bol, mélanger la mayonnaise et la moutarde. Répartir également la sauce sur les fleurettes de brocoli. Mettre au four et rôtir pendant 15 à 20 minutes, jusqu’à ce que le brocoli soit tendre et que le dessus soit caramélisé. Bon appétit!

Notes

*Vous pouvez aussi utiliser du chou-fleur pour des résultats aussi fabuleux.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Farro and Bean Bowl with Maple-Dijon Vinaigrette

Farro and Bean Bowl with Maple-Dijon Vinaigrette
Farro and Bean Bowl with Maple-Dijon Vinaigrette

It might still be 100 degrees in sunny Arizona, but that doesn’t prevent me from developing fall-flavored recipes for you folks in the northern states. This Farro and Bean Bowl with Maple-Dijon Vinaigrette is all you can ask for on a cool fall night. It can be served warm or at room temperature, it is sweet and savory, and packs a great amount of protein and nutrients. This bowl requires few ingredients (which can be adapted to the seasons) and the vinaigrette is finger-licking-good. The kids asked for seconds on this one, and that makes it always a winner. Again I had Chinese long beans, which are in season now in Arizona, but feel free to use regular green beans or even French beans for your farro bowl.

Print

Farro and Bean Bowl with Maple-Dijon Vinaigrette

Farro and Bean Bowl with Maple-Dijon Vinaigrette
  • Author: Karine K

Ingredients

Scale

For the Bowl:

  • 1 cup farro, cooked according to package directions
  • 2 teaspoons grapeseed oil
  • 3 cups green beans, washed, trimmed, and cut in 1-inch lengths
  • 1 cup red bell pepper, washed, cored and seeded, and diced
  • 1 large shallot, diced
  • 1/3 cup toasted pecan halves
  • Sea salt and pepper, to taste

For the Vinaigrette:

  • 2 large garlic cloves, crushed and mashed with salt (you can go easier on the garlic, but you know me!)
  • 1 tablespoon lemon juice
  • 4 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup grapeseed oil
  • Sea salt and pepper, to taste

Instructions

For the bowl, once your farro is cooked according to package directions, set aside. Heat the grapeseed oil in a large skillet over medium heat. Add the green beans, bell pepper, and shallot, season to taste with salt and pepper, and sauté until just tender, about 4-5 minutes (alternatively, you can lower the heat and let the vegetables caramelized slowly).

While the vegetables are cooking, make the vinaigrette. Combine all the ingredients in a small bowl and whisk. Add the farro to the vegetables once they are done, as well as the vinaigrette. Mix well, serve in bowls, and top with some toasted pecans. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Bol au farro et haricots verts avec vinaigrette érable et Dijon

Farro and Bean Bowl with Maple-Dijon Vinaigrette
  • Author: Karine K

Ingredients

Scale

Pour le bol au farro:

  • 1 tasse de farro, cuit selon les directives sur l’emballage
  • 2 c. à thé d’huile de pépin de raisin
  • 3 tasses de haricots verts, lavés, parés et coupés en bâtonnets de 1 pouce
  • 1 poivron rouge, épépiné, les graines enlevées et coupé en dés
  • 1 grosse échalote française, en dés
  • 1/3 tasse de pacanes, rôties
  • Sel de mer et poivre, au goût

Pour la vinaigrette:

  • 2 gousses d’ail, mises en purée avec du sel
  • 1 c. à soupe de jus de citron frais
  • 4 c. à thé de sirop d’érable pur
  • 1 c. à thé de moutarde de Dijon
  • 1/3 tasse d’huile de pépin de raison (ou d’olive)
  • Sel de mer et poivre, au goût

Instructions

Pour le bol: une fois le farro cuit, chauffer l’huile dans une grande poêle, à feu moyen. Ajouter les haricots verts, le poivron rouge et l’échalote. Assaisonner de sel de mer et de poivre, au goût, et faire revenir pendant 4 à 5 minutes.

Pendant la cuisson des légumes, faire la vinaigrette. Combiner tous les ingrédients dans un petit bol et fouetter. Ajouter le farro aux légumes. Transférer le tout dans un grand bol. Ajouter la vinaigrette, bien mélanger. Servir garni des pacanes rôties. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale
Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

This Freekeh Bowl with Grilled Sweet Potatoes, White Beans and Kale is everything you need in the fall, when it’s still nice enough to grill. When you wonder what to do with sweet potatoes, try this recipe. Personally, I love my sweet potatoes sliced about 1-inch thick, drizzled with olive oil, and grilled. I wanted a warm bowl, so I needed a warm preparation to put over the sweet potato and the freekeh. I decided on white beans, to change from the chickpeas, and kale. The vinaigrette is so easy, just a big squeeze of lemon juice and you’re set! Note that I also drizzled my sweet potatoes with pure maple syrup.

Print

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 34 sweet potatoes, scrubbed and sliced into 1-inch thick rounds
  • 3 tablespoons olive oil, divided
  • 1 cup freekeh
  • 1 large shallot, diced
  • 1 large sprig rosemary
  • 1/4 teaspoon red pepper flakes
  • 1 can white beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 3 cups kale, sliced thin
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • Optional toppings: toasted nuts mix, drizzle of maple syrup

Instructions

Preheat your grill to medium-high heat. In a large bowl, toss the potato rounds with 2 tablespoons of the olive oil, and salt and pepper to taste. Place on the grill and cook, turning about half way, until tender and grill marks appear on both sides, about 15-20 minutes total.

In the meantime, cook the freekeh according to package directions. While the freekeh is cooking, heat up the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4-5 minutes. Add the garlic, rosemary sprig, red pepper flakes, and salt and pepper to taste. Cook for another minute. Add the beans and the broth, and simmer for about 10 minutes, until the liquid is reduced by half. Add the kale and cook, while stirring, another 2 minutes, or until kale is wilted. Remove from the heat, remove the rosemary sprig and adjust the seasonings.

To serve, place some freekeh in a bowl. Top with some potato slices, the bean mixture, and a big squeeze of lemon juice. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Bol de freekeh avec patates douces grillées, haricots blancs et chou kale

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 3 à 4 patates douces, lavées et coupées en rondelles de 1 pouce (2,5 cm)
  • 3 c. à soupe d’huile d’olive, séparées
  • 1 tasse de freekeh
  • 1 échalote française, hachée
  • 1 branche de romarin frais
  • 1/4 c. à thé de flocons de chili
  • 1 boîte de haricots blancs, rincés et égouttés
  • 1/2 tasse de bouillon de légumes
  • 3 tasse de chou kale, tranché mince
  • Jus de 1 citron
  • Sel de mer et poivre, au goût
  • Garnitures (en option): mélange de noix rôties, filet de sirop d’érable

Instructions

Préchauffer le grill à feu moyen-élevé. Dans un grand bol, mélanger les patates douces avec 2 c. à soupe d’huile d’olive, et du sel de mer et poivre, au goût. Placer les patates sur le grill et cuire, en retournant à mi-cuisson, jusqu’à ce qu’elles soient très tendres, environ 15 à 20 minutes.

Pendant ce temps, cuire le freekeh selon les directives sur l’emballage. Pendant la cuisson, chauffer 1 c. à soupe d’huile d’olive dans une grande poêle, à feu moyen. Ajouter l’échalote et cuire jusqu’à ce qu’elle soit tendre, environ 4 à 5 minutes. Ajouter l’ail, le romarin et les flocons de chili. Assaisonner au goût de sel de mer et de poivre. Cuire pendant 1 minute de plus. Ajouter les haricots et le bouillon de légumes, et laisser mijoter pendant environ 10 minutes, jusqu’à ce que le bouillon soit réduit de moitié. Ajouter le chou kale et cuire, en remuant, pendant 2 minutes. Retirer du feu, retirer la branche de romarin, goûter, et ajuster les assaisonnements.

Pour servir, placer du freekeh dans un bol, garnir des patates douces et du mélange de haricots et chou kale. Arroser d’un généreux trait de jus de citron frais. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Sweet Potato and Farro Bowl

Sweet Potato and Farro Bowl
Sweet Potato and Farro Bowl

Last night, we had these Sweet Potato and Farro Bowls for dinner. We are still talking about it. They were so refreshing, crisp and pretty, but also complete and filling. You can adapt the bowl to the seasons and to your tastes. I decided to add the white nectarine yesterday, because that’s what I had on hand. You could use spinach instead of kale, and barley instead of farro. Your bowl, your call.

Farro, an Italian food composed of the grains of certain wheat species, can be eaten plain, but is usually added to salads or soups. It is one of my favorites because of its crunchiness. If you can’t find it, feel free to use any other grain you like.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Print

Sweet Potato and Farro Bowl

Sweet Potato and Farro Bowl
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup farro
  • 1 1/2 pound sweet potato, cut into 1-inch cubes
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 teaspoons sumac
  • Salt and pepper to taste
  • 1 bunch Lacinato kale, ribs removed and torn into bite-size pieces
  • 1 red onion, sliced thinly
  • 3 tablespoons red wine vinegar
  • 3 tablespoons maple syrup
  • Juice of 1 lemon
  • 1 nectarine, peach, pear, or apple
  • 1 avocado (optional)
  • Garnishes: Mint, basil, cilantro, or any other herb you love

Instructions

Preheat oven to 450˚. In a large mixing bowl, mix the potatoes, the 2 tablespoons olive oil, the sumac and salt and pepper to taste. Mix well until all the potatoes are coated. Place in the oven and roast for about 30 minutes, turning them over about halfway.

While the potatoes are roasting, cook the farro according to the package instructions, in a large pot.

While the farro is cooking and the potatoes are roasting, pickle the onion. In a small saucepan, mix the onion, vinegar, maple syrup and 3/4 cup water. Cook over medium heat for 6 minutes, swirling the pan occasionally. Remove from the heat and set aside.

Once the farro is cooked, drain the excess water and return the farro to the pot. Add the kale, drizzle with olive oil, season with salt and pepper and mix well. Drain the liquid from the pickled onion, add to the pot of farro and kale. Add the sweet potatoes, and add the lemon juice. Check for seasonings. Spoon into shallow bowls and add the fruit, avocado, if desired, and herbs on the side.  Bon appétit!

Keywords: sweet potato, bowl, farro

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Bol de patates douces et farro

Sweet Potato and Farro Bowl
  • Author: Karine K

Ingredients

Scale
  • 1 tasse de farro
  • 1 1/2 livre de patates douces, coupées en cubes de 1 pouce (2,5 cm)
  • 2 c. à soupe d’huile d’olive oil, et un trait pour arroser
  • 3 c. à thé de sumac
  • Sel de mer et poivre, au goût
  • 1 botte de chou kale lacinato, haché
  • 1 oignon rouge, tranché finement
  • 3 c. à soupe de vinaigre de vin rouge
  • 3 c. à soupe de sirop d’érable
  • Jus de 1 citron
  • 1 nectarine, pêche, poire, ou pomme (selon la saison)
  • 1 avocat (en option)
  • Garnitures: menthe, basilic, coriandre, ou toute herbe préférée

Instructions

Préchauffer le four à 450˚. Dans un grand bol à mélanger, déposer les patates douces, l’huile d’olive, le sumac, et le sel de mer et le poivre, au goût. Bien mélanger. Placer sur une tôle de cuisson et cuire au four pendant 30 minutes, en retournant à mi-cuisson.

Pendant que les patates cuisent, cuire le farro selon les directives sur l’emballage.

Pendant la cuisson du farro, placer l’oignon, le vinaigre, le sirop d’érable et 3/4 de tasse d’eau dans une petite casserole. Cuire à feu moyen pendant 6 minutes, en remuant de temps à autre. Retirer du feu et réserver.

Une fois le farro cuit, égoutter et retourner dans la casserole. Ajouter le chou kale, arroser d’un trait d’huile d’olive, assaisonner, au goût, de sel de mer et de poivre, et bien mélanger. Égoutter les oignons et ajouter à la casserole. Ajouter les patates douces, une fois cuites, et le jus de citron. Goûter et ajuster les assaisonnements, si nécessaire. Servir garni d’un fruit, au choix, d’herbes au chois, et d’avocat, si désiré. Bon appétit!

Keywords: patates douces, bol santé, farro

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!