Free Fast, Fresh & Green by Susie Middleton Page A

FRESH PARSLEY
    1 TBSP EXTRA-VIRGIN OLIVE OIL
    1½ TBSP UNSALTED BUTTER
    10 OZ/285 G BROCCOFLOWER FLORETS,
each 2 in/5 cm long with one flat side (from about ½ head)
    ½ TSP KOSHER SALT
    1 / 3 CUP/80 ML LOW-SODIUM CHICKEN BROTH
    1½ TSP FRESH LEMON JUICE
    1 TSP DIJON MUSTARD
    1 TSP CHOPPED FRESH PARSLEY
    1
To make the Toasted Parmigiano Bread Crumbs
, melt the butter over low heat in a small nonstick skillet. Add the bread crumbs and a pinch of salt and stir well. Raise the heat to medium and cook the crumbs, stirring frequently, until they’re toasted and most of them are a light golden brown, 3 to 4 minutes. Transfer to a small plate and let cool. Combine with the Parmigiano and parsley.
    2
In a 10-in/25-cm straight-sided sauté pan
with a lid, heat the olive oil and 1 Tbsp of the butter over medium-high heat. When the butter has melted and is starting to foam, add the broccoflower and salt and toss with tongs to coat. Arrange the broccoflower with one cut side down and cook without stirring until the bottoms are browned, 3 to 4 minutes. (The browning will be spotty but will be a fairly dark brown color.) Turn the florets onto another side and cook again without stirring until that side is lightly browned in spots, about 2 minutes. Carefully pour the broth into the pan (it will sputter), cover, and cook until all but 1 or 2 Tbsp of the liquid has evaporated (uncover once or twice and swirl the liquid to distribute if necessary), 2 to 3 minutes.
    3
Remove the pan from the heat
, uncover, and add the lemon juice, mustard, and the remaining ½ Tbsp butter. Stir well with a silicone spatula as the butter melts and the sauce becomes creamy. Toss in the parsley, stir, and transfer the vegetables and sauce to a serving platter or dinner plates. Garnish with the Toasted Parmigiano Bread Crumbs, if desired. (You may not need all of them. Add them immediately before serving to keep them crisp.)
    Serves 3 to 4
    Tips:
I like to use English muffins for bread crumbs. I rip several of them into big pieces and whiz them in the food processor (or even in a coffee grinder). Then I store them in the freezer. They defrost in minutes.
    A rasp-style grater (such as a Microplane) works well for finely grating Parmigiano.
Braised Fingerlings with Rosemary and Mellow Garlic

    Fingerlings. Just the name of these potatoes tickles me, and then there’s that great knobby shape. They’re fun to cook with, and because they’re relatively high in starch, braising is a great way to treat them. The starch helps them to brown up quickly in the pan, but the braising liquid keeps their fluffy texture from drying out.
    2 TBSP EXTRA-VIRGIN OLIVE OIL
    8 LARGE GARLIC CLOVES,
each peeled and cut crosswise into 2 or 3 pieces
    ½ TSP KOSHER SALT,
and more as needed
    12 OZ/340 G SMALL FINGERLING POTATOES,
halved lengthwise
    ½ CUP/120 ML LOW-SODIUM CHICKEN BROTH,
and more if necessary
    1 TBSP UNSALTED BUTTER
    2 TSP FINELY CHOPPED FRESH ROSEMARY
    FRESHLY GROUND BLACK PEPPER
    ½ TO 1 TSP SHERRY VINEGAR
    1
In a 10-in/25-cm straight-sided sauté pan
with a lid, heat the olive oil over medium heat, add the garlic, and sauté just until the oil becomes fragrant, 2 to 3 minutes. Sprinkle the salt over the bottom of the pan and arrange the potato halves, cut side down, in the pan among the garlic. Cover the pan loosely, leaving the lid partially askew to let a little steam escape, and cook until the bottoms of the potatoes are nicely browned, 7 to 9 minutes. (Move the pan around occasionally for even browning.)
    2
Pour in the broth
(it will sputter a bit), partially cover again, and reduce the heat to maintain a gentle simmer. Cook, without stirring, until the broth reduces to 1 or 2 Tbsp, 5 to 7 minutes. Pierce a potato with a paring knife. It should be just tender. (If not, add ¼ cup/60 ml cup of broth or water to the pan, partially cover, bring to a simmer, and cook until reduced to 1 or 2 Tbsp. Check again.) Add the butter and rosemary to the pan and stir the