Ingredients
8 sun-dried tomatoes, chopped
3 tablespoons extra virgin olive oil
1 small broccoli (florets only)
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
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Premium cold-pressed EVOO — finishing, dipping, raw applications
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Premium cold-pressed EVOO — finishing, dipping, raw applications
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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put sun dried tomatoes in hot water to rehydrate for 1 hour (or use the ones packed in oil). boil the broccoli in salted water for 2 minutes, drain, and run under cold water to stop cooking. let broccoli cool. combine all ingredients in a bowl and toss.