Back again with another simple recipe to follow for week 2! I hope that you have been experimenting with all of the great spring vegetables that have been making their way into the stores recently. I know that when I lived in New York spring was a gorgeous time, not because of the blooming flowers but all of the colors that would return to the market. No more potatoes or squash instead asparagus, peas, garlic scapes and fiddleheads galore!

It has taken me a little while to adjust to the alternate seasons that living in Florida provide. April and May is the end of the growing season - weird I know! November is when everyone starts to get excited about veggies but the end of the summer is the avocado and mango yield which almost seems like heaven for you can walk down the street and pluck either from any tree you see.

This weeks recipe makes broccoli its start. Recently, it feels like cauliflower has gotten all of the hype but what about our good, stable, green friend? We can’t forget about that delightful cruciferous vegetable especially when it can do all the same thing that cauliflower can. Rice, yup. Steaks, you bet. Pizza crust, why not! It is a bit more intense in its flavor but lends itself to all of the cooking methods that we use for cauliflower.

In this recipe, a drizzle of olive oil, garlic paste and salt enhance the roasted bits of broccoli and an added punch of probiotics comes into play with the sauerkraut. Don’t forget that sauce though, whole grain mustard, dijon, maple syrup and soy add a little sweetness to the bitterness of our dish. I hope you like it.

Roasted Broccoli with Sauerkraut and a Whole Grain Mustard, Soy, Maple Glaze

Serves 2

2 Heads of Broccoli

2 tbs Olive Oil

Pink Himalayan Sea Salt

1 tbs Garlic Paste

Mustard, Soy, Maple Glaze

1 tbs Whole Grain Mustard

1 tsp Dijon Mustard

1 tbs Olive Oil

2 tbs Maple Syrup (I used 2 tbs as my maple is Canadian and thus very light. You may only need 1 tbs with a thicker syrup)

1 tbs Soy Sauce

1 tsp Apple Cider Vinegar

Pinch of crushed red pepper

Preheat the over to 375. Slice the broccoli into steaks or cut it into pieces. Coat with olive oil, salt and garlic paste. Roast for about 20 minutes until a knife easily pierces the flesh and you have a nice char (my favorite part).

Meanwhile whisk all of the ingredients for the glaze in a small saucepan. Heat over medium low until a small simmer begins. Remove from heat and set aside.

Plate the broccoli with warmed sauerkraut and a healthy drizzle of the glaze. Enjoy and Healthy Eating!