{"id":855,"date":"2016-10-26T16:36:07","date_gmt":"2016-10-26T20:36:07","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=855"},"modified":"2016-10-26T10:08:28","modified_gmt":"2016-10-26T14:08:28","slug":"sharing-the-cooking-an-easy-vegetable-dish-to-bring-along-to-a-friend","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=855","title":{"rendered":"Sharing the Cooking: An Easy Vegetable Dish to Transport"},"content":{"rendered":"
\"Broccoli
Broccoli with Garlic, Currants, Chili Flakes and Pine Nuts<\/span>
Flameware Casserole Dish by Robbie Lobell<\/a><\/span><\/figcaption><\/figure>\n

We were invited to dinner at a friend’s house last week and when I asked what we could bring, she said she would love a green vegetable. Of course, I thought, there can never be enough vegetables! Sounds simple, right? A vegetable is one of the easiest parts of a meal to cook but one to transport takes a little forethought. You don’t want to arrive with ingredients and be disruptive by starting to cook in the midst of your host’s preparations. You want a dish that is ready to put on the table.<\/span><\/p>\n

I know lots of people want their food to be served piping hot. Not moi<\/em>. I don’t care one bit, especially with an unsauced vegetable dish, if it is hot, warm, room temperature or even cold. I think many foods, like cruciferous vegetables, taste even better at room temp than hot. But temperature is a consideration, since you can’t really travel and produce a steaming hot dish on arrival. Planning on bringing a room temperature recipe is most likely to succeed.<\/span><\/p>\n

If it were springtime, I might make and bring a platter of steamed or roasted asparagus, always well liked and travel hearty. In summer, I like to bring a platter of raw veggies or saut\u00e9ed summer squash with julienned carrots, if a salad isn’t wanted. In winter, I might offer roasted root vegetables. Now that it is autumn, I thought about broccoli or broccoli rabe, saut\u00e9ed with garlic and chili flakes or blanched watercress with a sesame vinaigrette and toasted sesame seeds. Since I had 2 heads of broccoli in the fridge from that week’s farm share, I just saut\u00e9ed them with a few additions. If you like broccoli rabe, you could make it the same way only you would blanch it for a few minutes and drain before adding it to the saut\u00e9. Both hold up very well to traveling and taste good at room temperature.<\/span><\/p>\n

\"Bunch
Bunch of Broccoli Rabe<\/span><\/figcaption><\/figure>\n

Lastly, I remembered to bring the broccoli in a serving dish so my friend wouldn’t have to scramble to find something appropriate while trying to get her dinner on the table. Ditto for a potluck. If there is sauce or dressing involved in your dish or just to keep everything clean and tidy, bring your contribution in a covered container and then transfer to your serving bowl or platter when you arrive. You have to carry the food anyway, so a plate or bowl and even utensils won’t add much weight. I often use a lidded Pyrex that can double as a serving dish. If you aren’t coming from home, it might be best to offer drinks or dessert. And there are always flowers!<\/span><\/p>\n

\"Broccoli
Broccoli Rabe with Garlic, Currants and Chili Flakes<\/span>
Flameware Casserole Dish by Robbie Lobell<\/span><\/figcaption><\/figure>\n

BROCCOLI with GARLIC, CURRANTS, CHILI FLAKES and PINE NUTS<\/span><\/p>\n