A creative pantry dinner featuring roasted broccoli, Italian salsa verde, and white bean puree, incorporating veggies, protein, and fiber. This meal is easy to prepare and can inspire creativity with whatever you have in your fridge.
Step 1: Preheat oven to 425°F. Cut broccoli into florets, drizzle with EVOO, salt, pepper, and 1/2 tsp sugar. Cover with foil and steam in the oven for 10 minutes.
Step 2: Uncover and let roast until browned for another 10 minutes.
Step 3: For Italian Salsa Verde, combine parsley, drained capers, garlic, hard boiled egg, lemon zest, lemon juice, and EVOO in a food processor. Blend until smooth.
Step 4: For White Bean Puree, heat olive oil in a medium saucepan. Add diced onions and cook until golden brown, then add garlic and dried spices with 1/2 tsp salt and stir until fragrant.
Step 5: Add cannelini beans and cook for one minute. Pour in chicken broth, bring to a boil, and then reduce until beans are tender and half of the stock has reduced.
Step 6: Blend the mixture until smooth. Taste for salt and adjust if needed.
