Broccoli and Baby Bellas

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/25/2020

A last minute splash of balsamic gives the broccoli and mushrooms a vinegary edge.

Serves: 4 Save

Ingredients (8)

  • 4 cup bite-size broccoli florets with short stems
  • 1 tablespoon olive oil
  • 2 cup (6 ounces) sliced baby bella mushrooms
  • 1/2 cup vertically sliced onion
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar

Directions

  1. Steam broccoli in steamer rack over boiling water until bright green and nearly tender, 3 to 4 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Add mushrooms, onion and broccoli; sprinkle with thyme, salt and pepper. Cook, stirring occasionally with a large spoon, until mushrooms are tender, about 5 minutes. Add vinegar and toss.

Rosemary Pear Tequila Old Fashioned

The Bar

Ingredients (7)

  • 1.5 oz. Rosemary and Pear-Infused Casamigos Blanco Tequila*
  • 0.5 oz. Simple Syrup
  • 0.75 oz. Lemon Juice
  • 3-4 Dashes Bitters
  • Rosemary Sprig Garnish
  • 2 Jalapeño Slices (Optional)
  • Candied Ginger Garnish (Optional)
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