I subscribed to Food Network Magazine for YEARS. When I began my healthy lifestyle, I realized quickly that there weren’t too many recipes featured monthly that I could make without a whole lot of modifications. And, flipping through its beautiful pages of decadent foods were just reminding me of all that I wouldn’t be eating. Like many other non-helpful habits, this one had to go…
Every January, I am reunited with this old friend by way of it’s “Light” issue that is published at the first of every year.
I picked up a copy at Sprouts last week and spotted a few items I definitely want to make (including that soup on the cover… how great does that look!?)
The first recipe I made was a lovely dipping sauce that I found deep within the magazine. Now, most people don’t get too excited about steamed broccoli, but when you pair it with a spicy romesco sauce… it turns into a party.
Steamed Broccoli with Romesco Sauce
Adapted from Food Network Magazine
Makes 1/2 cup sauce
1 clove garlic
1 Tbsp. olive oil
1.5 oz. roasted red peppers, drained
1/4 cup walnuts
1 Tbsp. water
1 Tbsp. chicken broth
1/2 Tbsp. tomato paste
1/2 Tbsp. sherry vinegar
1 tsp. smoked paprika
dash of cayenne pepper
1/4 tsp. kosher salt
1. Add all your ingredients to a food processor, and pulse until smooth.
2. Steam your broccoli, using your favorite steaming technique. Note: I used a Ziploc bag with a splash of water in the microwave for a minute.
3. Serve broccoli with 2 Tbsp. of sauce on the side, and begin dipping!
4. Store remaining sauce in a cute little container, like this one from Anthropologie. It says “smidgen” for goodness sake… so cute!
Per 2 Tbsp. serving:
CAL 78; CARB 2g; FAT 8g; PROT 1g; FIB 1g; WW Points Plus: 2