Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, September 1, 2014
News Search   


Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
Broccoli with goat cheese and walnuts
Vegetables & Side Dishes
Contributed by: Susan Henderson
Ingredients:
  • 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.)

 
West Piedmont Workforce Investment Board - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
A-CO - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
The Eye Site - Click for Website