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publix.com/save Skillet Broccoli with Pickled Raisins and Pistachios Total time: 20 minutes (Makes 6 servings) Ingredients 1 head fresh broccoli (about 1 Ib) 1 shallot 1/3 cup shelled pistachios 2/3 cup golden raisins 1 tablespoon yellow mustard seeds 1/2 cup champagne (or citrus) vinegar 1/4 cup water 1/4 cup canola oil 1/2 teaspoon kosher salt 1/2 teaspoon pepper Steps 1. Cut root end from broccoli (about 3 inches) and discard. Peel remaining stem and cut broccoli into 3-inch-long spears. Slice shallot thinly; chop pistachios coarsely. 2. Combine in small saucepan: raisins, shallots, mustard seeds, vinegar, and water. Bring to boil on medium-high. Boil 3 minutes, then remove pan from heat and set aside 5 minutes. Drain, reserving 1/4 cup pickling liquid. 3. Preheat large, heavy sauté pan on medium-high 2-3 minutes. Place oil in pan, then add broccoli, salt, and pepper. Cook 4-5 minutes, stirring occasionally, until broccoli is crisp-tender and beginning to brown. 4. Arrange broccoli on serving platter; spoon pickled raisin mixture evenly over broccoli, then drizzle with reserved pickling liquid, and sprinkle with pistachios. Serve. Chef's Tip: This can be made a day early and served chilled, if desired. Source: Publix Aprons’ recipes Hot Honey-Glazed Carrots with Almond-Coconut Topping Total Time: 20 minutes (Makes 6 servings) Ingredients Nonstick aluminum foil 2 lb fresh carrots 7 tablespoons hot honey, divided 1/4 cup vegetable oil 4 teaspoons smoked paprika 1 teaspoon kosher salt 1 teaspoon pepper 2 green onions 1/4 bunch fresh cilantro 1/4 cup toasted Marcona almonds 1/4 cup plantain chips 1/4 cup toasted coconut chips Steps 1. Preheat oven to 425°F. Line baking sheet with foil. Peel carrots, if desired. Combine in small bow: 6 tablespoons honey, oil, paprika, salt, and pepper. 2. Coat carrots with one-half honey mixture and arrange in single layer on baking sheet. Bake 20-25 minutes, stirring halfway through cook time, until carrots are glazed and desired tenderness. Brush carrots with remaining one-half honey mixture. 3. Meanwhile, slice green onions thinly and chop cilantro (1/4 cup each). Chop almonds coarsely; crush plantain and coconut chips coarsely. Combine in medium bowl: plantain chips, coconut chips, almonds, green onions, cilantro, and remaining 1 tablespoon hot honey. Arrange carrots on serving platter and sprinkle with topping. Serve. (2)ALL12/18/22| Quantiylimits perhourchold apply. Notallitemsare availabe atalstores. Items shown propared ith aditionalingredients whicharenotincluded. *Freitemofequalorlesser price.
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