I made this a few hours ahead with great results.  Letting the anchovies and olive oil settle gives the beans great flavor.

• 1lb green beans (ends left on)
• 4tbsp EVOO
• 10 salted anchovies (or one of those square rounder cans at the gstore)
• 1oz capers
• Juice of 1 lemon
• 4oz kalmata olives
• handful of basil

Cook beans in salted boiling water for about 3 min.   Should be soft but not cooked through.  Drain then season and toss with 2 tbsp EVOO.  Chop the salty fishes and capers together, put in bowl and stir in lemon juice to combine.  Add the remaining 2tbsp of EVOO and stir.

Stone the olives and tear basil.  Mix beans into sauce and top with scattered olives and basil.

Put in fridge untile ready to serve.  I staged this for about an 90 minutes

Enjoy

I’ve always despides broccoli…  As Newman would say, it is a vile weed.  That changed when someone through down some “Blasted Broccoli” in front or me.  At first I was horrified, but I relented.  After not eating breakfast or lunch, and an afternoon dive, I was starving.

In short, I love broccoli.

SERVES 4

Ingredients

4 cups broccoli florets, rinsed and slightly drained
olive oil, to taste
sea salt, to taste
minced and granulated garlic

Directions

• Preheat the oven to 500 degrees.
• Arrange the broccoli florets in a single layer on a baking sheet. Toss them with olive oil and salt, and roast just until they are cooked through and slightly brown and crispy at the edges, just a few minutes.
• Remove the broccoli to a bowl and toss with balsamic vinegar to taste. Serve immediately

5 min | 5 min prep

SERVES 4