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Even the busiest among us have
people over for dinner sometimes. The trick is to find recipes that are
company-worthy, but don’t actually take much work. This, my friends, is such a
When you roast lemon slices,
the heat of the oven caramelizes the sugars and softens the bitter skin. The
whole thing becomes edible, and faintly sweet. Plus, come on, those charred
golden slices make this look gorgeous.
That blast of hot, dry air also
works magic on broccoli, making each little frill irresistibly crunchy. And
speaking of crunchy, did you know that if you bake a pile of grated Parmesan
cheese, it turns into an almost crackery crisp? You might have seen Parmesan crisps
in tiny, expensive packages at the fancy foods shop. Save your money: They’re
really that easy. Sprinkled on top of roasted broccoli and lemon, they add a salty
counter-punch and elevates this simple side dish.
If you don’t tell your guests
(or heck, your family) how easy this is, I won’t either.
Lemony Roasted Broccoli with Parmesan Crisps
1 lemon (preferably organic),
1 bunch broccoli, cut into florets
2 tablespoons olive oil
Salt & pepper
1/2 cup grated Parmesan cheese
Preheat the oven to 425°F. Line a rimmed baking
sheet with parchment paper.
1. Thinly slice half of the lemon. Remove seeds
from the slices and scatter on the baking sheet. Juice the other half and set
2. In a large bowl, toss the broccoli with the oil,
plus salt & pepper to taste. Add to the baking sheet in a single layer
(it’s fine if some lemon slices are covered).
3. Roast for 20 minutes, then give things a gentle stir,
leaving some open spaces on the baking sheet. Sprinkle the Parmesan over all—especially
on those open spaces—and return it to the oven.
4. Roast another 5 minutes, then remove from the
oven and transfer the broccoli and lemon slices to a serving bowl. Gently toss
with the reserved lemon juice, then scrape the crunchy bits of cheese from the
pan and crumble them on top.