Roasted Garlic & Broccoli Spread

I am painfully punctual. To the point of being neurotic. Save for me being two weeks late with the whole being born thing, I’ve been an early bird for majority of my life.

Except. Except when it comes to holidays. I just can’t seem to get the timing right for holidays. I always have these grand plans for Halloween, Thanksgiving, Christmas, and so on. What to make, what to buy, what to DIY (hey, cool, that rhymed).

SONY DSC
Anyways…I have all these plans but what I lack is follow-through! I’ll carve a pumpkin like you wouldn’t believe, but it’s going to be on November 1. This does come in handy when shopping though, I have many a holiday-themed napkin/cupcake wrapper/tea towel that I’ve gotten a day or two after on clearance for 75 cents.

So, me posting a recipe that is perfect for St. Patrick’s Day a full FIVE DAYS BEFOREHAND is virtually unheard of. New leaves people, I’m turning them over.

roasted garlic broccoli spread 1

This spread. Oh-ho this spread! Roasted garlic meets steamed broccoli and just a weeeeeeetle bit of olive oil to keep things smooth. It’s a fresher, lighter take on pesto. The secret? White miso! I know, it sounds crazy, but Jenna turned me on to it and you cannot go wrong! It adds body and moisture like olive oil would without all the extra calories or a strong taste.

It’s so versatile too. Add a little grated cheese (I used an amazing aged Dubliner to keep the St. Paddy’s theme going) and slather on bread for a fantastic grilled cheese. A mixture of half spread and half Greek yogurt make an excellent dip for veggies. Or, last but not least, stir a tablespoon or two into scrambled eggs and served with bacon – green eggs and ham, yo! The possibilities are endless, make it yourself and find out!

spread grilled cheese 1

Roasted Garlic and Broccoli Spread (makes about 2 cups)

1 – 16oz. bag of frozen chopped broccoli, steamed

2 heads roasted garlic

3 TBSP olive oil

3 TBSP white miso paste

salt, to taste

In the bowl of a food processor, pulse broccoli and garlic to form a thick paste. Add in miso and olive oil, pulsing again until smooth. Add salt to taste.

Spread will keep in fridge in an airtight container for up to 1 week.

grilled cheese fixins

Roasted Garlic and Broccoli Spread Grilled Cheese (makes 1)

2 pieces hearty bread

3 TBSP spread

¼ cup grated cheese (I used an aged Dubliner, but white cheddar or even provolone would work well too)

butter or butter spread (I lo-ove Brummel & Brown’s whipped yogurt spread)

Heat pan over medium-low heat.

Mix together spread and cheese, spread over one slice of bread and sandwich together. Butter both sides of the sandwich and cook first side in preheated pan until dark golden brown (about 4 minutes). Flip, and cook the other side. Enjoy immediately!

melty cheese

Now this is the luck of the Irish.

 

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  1. […] in one week, guys. Twice in one week. That is, twice in one week that I’m posting a recipe in a timely manner. It’s March 14. 3.14. Pi Day. PIE DAY. And I made you pie. Snaps for […]

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