Roasted Broccoli with Orange

This recipe came from Prevention Magazine. I had never thought of orange with broccoli, but it was quite tasty! I thought it was little too much garlic, but that is just me. And don't make the orange zest optional - it is really good. After I made it, I thought of throwing on some pine nuts. I'll have to try that next time.

Serves: Prep: 5min Cook: 20min Total: 25min

• 1 lb broccoli, tops cut into florets and stems peeled, quartered lengthwise, and cut into 2" lengths
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 2 tsp grated orange zest (optional)
• 1/2 tsp salt
• 2 tbsp orange juice (from 1/2 sm orange)

DIRECTIONS

1. Heat oven to 425°F. Line baking pan with foil. Put broccoli on pan and toss with oil, garlic, zest, and salt. Spread in single layer and roast until edges brown and stems are tender, about 20 minutes. Toss with orange juice and season to taste with salt and pepper.

Ken's Awesome Fish Recipe

Shalane had this fish when she was here in Utah and asked for the recipe. As you can see, there is not a formal recipe, but it is an easy, yummy way to fix fish. So in Ken's words, here it is:

I have used this recipe for halibut, mahi, tuna, and tilapia--probably would work for any fish that you don't have to worry about bones.

Saute vegetables of choice in olive oil--only need to cook for a few minutes, since they will finish cooking in the oven. I have used onions, celery, red and yellow bell peppers, squash, and mushrooms.

Place sauted veggies in aluminum foil in baking pan--leave room for fish.

Coat fish with Chef Paul Prudhomme's Magic Seasoning Blends (pick your choice of blend). I use quite a bit of seasoning and then sear each side of the fish in the pan I just sauted the veggies in.

Add fish to aluminum foil (I add some pats of butter but it probably is OK without it), wrap securely, and bake in oven at 350 for about 20-30 minutes.

We like it served over any kind of rice, even 5 minute rice works great.