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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Broccoli with goat cheese and walnuts
Vegetables & Side Dishes
Contributed by: Susan Henderson
  • 1 lb. broccoli, trimmed and cut into 1-inch pieces
  • 1/2 cup buttermilk
  • 1 TBS chopped fresh flat-leaf parsley
  • 1 TBS Dijon-style mustard
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tsp. red wine vinegar
  • 1 clove garlic, minced (1/2 tsp. minced)
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. freshly ground black pepper
  • 1/2 cup thinly slivered red onion
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1 ounce semi-soft goat cheese, crumbled
In a covered large saucepan cook broccoli in a small amount of lightly salted boiling water for 6 to 8 minutes or until crisp-tender. Drain and set aside.
In a large bowl whisk together buttermilk, parsley, mustard, olive oil, thyme, red win vinegar, garlic, kosher salt, nutmeg and pepper. Add broccoli and red onion; stir gently to coat. Top with walnuts and goat cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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