Saturday night – 04/07/2018

Oven Barbecued Ribs
White Rice with Peas and Red Pepper
Oven Roasted Broccoli
Moroccan Beans

Chocolate Cream Pie

10 gathered for dinner this week (7 adults; 3 kids).

Ted made the cornbread and dessert.

For 4 stems of broccoli, I cut off the florets and then cut the stalk into ~1/8″ coins. Preheat the oven to 450°F. Pour about a tablespoon of olive oil onto two baking sheets and split the broccoli between them. Drizzle another 1/2 tablespoon of olive oil over the broccoli, sprinkle with a generous pinch of kosher salt, grind on black pepper, and toss the broccoli with the oil and seasoning. Bake for 24 minutes, rotating the trays between racks and spinning them 180°F halfway through cooking.

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