For the first year ever, my husband and I decided to plant a garden.  I have to say, I now understand the hype. It's such a satisfying feeling when you pick your own meal fresh from the ground just a few moments before consuming at the peak of their season. 

This summer I will be writing about what to do with all those zucchini, squash, peppers, summer tomatoes, cucumbers, eggplants, broccoli, and lettuce that might be running rampant in your garden this time of year. 

This recipe is a delicious side for any meal, and the caper butter brings acidity and a richness to the broccoli. It's reminiscent of one of my favorite Italian chicken dishes, chicken piccata, but won't have you missing any of the chicken. When you roast large pieces of broccoli, I also find that you'll get the perfect caramelized crispiness without drying out the center, and it's truly my favorite way to eat broccoli. 

You will need: 

2 medium broccoli crowns

2 tbsp olive oil

½ stick unsalted butter

2 garlic cloves, peeled and grated on a microplane

2 tablespoons capers in brine drained, plus 1 tbsp caper brine

1 lemon juiced

Salt

Preheat your oven to 450. 

Cut the broccoli into quarters, keeping the large florets attached to the stem. Toss the broccoli in olive oil and a pinch of salt (the sauce will be salty so go light at this stage.)

Place your broccoli on the pan, cut side down. Cook until the bottom of the broccoli is caramelized and the stems are fork tender, about 25 minutes.

While that is cooking, begin your sauce. In a small saucepan over medium, add 1 tbsp of butter and the garlic, and cook for 30 seconds. Then add in your capers and brine. Reduce the heat to low and whisk in the remaining 3 tablespoons of butter. When all the butter is melted into the sauce, add in your lemon juice. 

Plate your broccoli and drizzle over that sauce and enjoy! This is a heavier side dish so I would suggest fish or a lighter protein as a main. Please let me know how you like it, and any summer produce recipes you have please send my way!