Lemony Broccolini with Crispy Bread Crumbs

Somehow, I survived the emotional overload that was my twenty-seventh birthday. I have an inkling of what all of you who are older than me are saying to yourself. I’m sure it’s a mixed bag of, what does she have to be upset about, she has no idea what she has coming she is still young, and little does she know this is the beginning of the end.

All of those things might be true, but for now today is another beautiful day to be alive and tomorrow will be more of the same.

Now that I’m over my overwhelming thirty minute drive down the California coast, it’s time to look forward to sunny things coming my way.

Namely, is my upcoming trip to Cabo San Lucas, Mexico for the wedding of two dear friends.

At this time next week I will be putting my toes in the Mexican sand with a drink in my hand. With one week to go until this year’s vacation, I’m keeping the meals light. Seven days in a bikini is rough and I have to be prepped and ready!

Whether you have to be in your skimpy suit or just want something light, here is a great option.

You will need…

2 bunches broccolini (about 8 ounces each), ends trimmed

1 cup fresh bread crumbs, I used a French baguette but you can use whatever you like

1 tablespoon butter

½ teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 shallot, finely chopped

1 lemon, zest reserved and thinly sliced

Salt and pepper

In a large skillet, melt the butter. Add in the bread crumbs and cook them over moderate heat, stirring constantly, until they are golden brown.

As soon as they start to brown, stir in the crushed red pepper and lemon zest and season with salt and pepper. Remove from the heat and transfer the crumbs to a plate to cool.

Then, bring a large pot of salted water to a boil. Add in the broccolini and cook until slightly tender but still crisp. About 3 minutes.

Drain the brocoolini from the water and pat dry.

In a the same large skillet you browned the crumbs in, heat the olive oil until shimmering. Add in the shallot and cook over moderate heat until lightly browned. About 1 minute.

Add in the broccolini, season with salt and pepper and cook until it has lightly browned spots. About 4 minutes.

When the broccolini has browned, add the crumbs back to the skillet and stir just until the crumbs are warmed through.

Top with lemon slices and serve hot.

Love and Beer Floats

Angela

2 bunches broccolini (about 8 ounces each), ends trimmed

1 cup fresh bread crumbs, I used a French baguette but you can use whatever you like

1 tablespoon butter

½ teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 shallot, finely chopped

1 lemon, zest reserved and thinly sliced

Salt and pepper

In a large skillet, melt the butter. Add in the bread crumbs and cook them over moderate heat, stirring constantly, until they are golden brown.

As soon as they start to brown, stir in the crushed red pepper and lemon zest and season with salt and pepper. Remove from the heat and transfer the crumbs to a plate to cool.

Then, bring a large pot of salted water to a boil. Add in the broccolini and cook until slightly tender but still crisp. About 3 minutes.

Drain the brocoolini from the water and pat dry.

In a the same large skillet you browned the crumbs in, heat the olive oil until shimmering. Add in the shallot and cook over moderate heat until lightly browned. About 1 minute.

Add in the broccolini, season with salt and pepper and cook until it has lightly browned spots. About 4 minutes.

When the broccolini has browned, add the crumbs back to the skillet and stir just until the crumbs are warmed through.

Top with lemon slices and serve hot.