·1 and ½ pounds broccoli florets
·1/3 cup Parmesan cheese
·¼ cup olive oil
·2 tablespoons chopped fresh basil
·3 teaspoons minced garlic
·½ teaspoon sea salt, or to taste
·½ teaspoon red chili flakes
·½ lemon juice and zest
Preheat oven to 425F. Lay broccoli florets onto a baking sheet covered with parchment paper. Season the broccoli with the olive oil, basil, garlic, salt, red chili flakes, zest of 1/2 lemon, and juice of 1/2 lemon. Sprinkle the Parmesan over the top of the broccoli and put into the oven for about 20-25 minutes. Remove from the oven once golden and lightly crisp. Then, serve as a side dish!
The variety is fantastic. Produce is incredibly fresh and the salad leaves are delicious. There is good flexibility to be able to order weekly or on an ad hoc basis.
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