It’s been a few months since I blogged on super simple stuff, so here I am… I will start with a pretty unusual and kind of cute take on the humble broccoli. I am sure you are familiar with smashed potatoes, but in this version, broccoli is the one getting smashed and baked. Delicious, and oh so simple!

SMASHED BROCCOLI

Here’s what you do: cook broccoli florets – as many as will fit in a baking sheet – until just tender, don’t let it get all mushy. Drain, run through very cold water to stop the cooking. Add the pieces to a parchment-lined baking sheet, smash them flat with the bottom of a measuring cup, drizzle a good amount of olive oil, salt and pepper and a bit of cheese on top. You can load it with cheese if you want, or use restraint like we did. You can use mozzarella, Gruyere, Mexican cheese, whatever you feel like. Bake at 425F until the cheese is melted, bubbly, getting dark on the edges. ENJOY!

Inspiration for this recipe came from an Instagram post that my friend Elaine shared with me. You can find it here. She goes heavily on the cheese, and next time I might do the same, at least in some pieces. Mouth-watering stuff!

BUTTERNUT SQUASH SLICES

Usually I resort to bags of cut butternut squash because I despise having to prep it myself. However, recently I used this trick that is a game changer: microwave the butternut squash for 4 minutes. No need to poke holes, nothing. Just microwave, allow it to cool a bit until you can handle it, and it will peel like a dream! Then just slice it, coat the slices with olive oil, add salt and pepper, and roast or air-fry it.

If you find a butternut squash with super long neck, go for it. More slices for you!

BRITISH-STYLE JACKED POTATOES

Phil and I make these ALL THE TIME. I was sure it was on the blog already, then he asked me for the link to send to a friend and I had one of those big “palm-to-forehead” moments. No blog post to be found. Better late than never, here’s what you do: get very large Russet potatoes, wash, scrub them and make two deep cuts in a cross. Season lightly with salt. Place in a 400F oven for TWO HOURS. That is it. Ten minutes before the two hours are up, go with a knife and cut the cross slits a little deeper, squeeze the potatoes (wearing gloves) to open the flesh a bit. Drizzle a touch of olive oil and bake for the additional ten minutes or until they start to get all golden. DONE. You can eat the skin and all, it will be crunchy, the flesh very smooth and flavorful. You can read all the details about it here.

I hope you give these simple recipes a try. Sometimes simple is all you need…

ONE YEAR AGO: Chile Rellenos

TWO YEARS AGO: Vietnamese “Pizza”

THREE YEARS AGO:  Chocolate Bonbons with Mango-Ganache Filling

FOUR YEARS AGO:  Giant Cookie Meets Mousse

FIVE YEARS AGO: The Brazilian Battenberg

SIX YEARS AGO: Salzburg Sourdough

SEVEN YEARS AGO: If I had One Hour

EIGHT YEARS AGO: Apple Cinnamon Oatmeal Cake

NINE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

TEN YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

ELEVEN YEARS AGO: Marcela’s Salpicon

TWELVE YEARS AGO: Pork Kebabs

THIRTEEN YEARS AGO: Fondant au Chocolat

FOURTEEN YEARS AGO: Got Spinach? Have a salad!