Roasted Broccoli & Dates

by Katerina Mountanos February 28, 2020 0 Comments

Serves 4 to 6

Prep Time 10 minutes

Cook Time 20 minutes

2 pounds broccoli, chopped, divided

6 medjool dates, pits removed, quartered

3 shallots, peeled, quartered, divided

1 TB + 1 tsp urfa, divided

½ tsp onion powder

6 TB olive oil, divided
2 TB sherry vinegar

Salt & freshly ground black pepper, to taste

1.Preheat oven to 425ºF.

2.Roast the broccoli.On a parchment-lined baking sheet, mixalmost all of the broccoli (reserving 1 to 2 florets for the dressing), dates, 2 ½ shallots, 1 TB urfa and onion powder with 2 TB oil. Season with salt and pepper and roast until tender, 20 to 25 minutes.

3.Make the vinaigrette.Finely mince the reserved broccoli florets and remaining ½ shallot and add to a large bowl. Add remaining 1 tsp urfa and vinegar. While continuously whisking, stream in the remaining remaining 4 TB oil.

4.In a large bowl, season roasted broccoli with dressing to taste and transfer to a serving platter.

Katerina Mountanos

Olive Oil Sommelier Katerina Mountanos, is the Founder & CEO of Kosterina Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.

Also in The Kosterina Kitchen

Almond Butter Cookie Dough Truffles

by Katerina Mountanos November 22, 2020 0 Comments

Just in time for Thanksgiving! Thank you Baran Bakery for the incredible recipe.

Red Fall Lentil Soup

by Marilena Leavitt November 10, 2020 0 Comments

This warming soup is exactly what we all need as the weather begins to change. Get cozy and whip up this simple soup that will leave you full of yummy nutrients - and lots of love!

Almond Butter & Vanilla Chocolate Yogurt Bowl

by Katerina Mountanos September 29, 2020 0 Comments

Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs granola and almond butter with our addictive Almond Butter & Vanilla EVOO Dark Chocolate served over Greek yogurt for a crunchy and decadent afternoon snack or light lunch.