 | | Directions |
- Bring 2 cups water to boil in a saucepan. Add kumquats, return water to boil and boil for about 30 seconds. Remove kumquats and cool in cold water. When cool enough to handle, slice into thin rounds, removing seeds.
- If you're not using prepared dressing, mash or press garlic and mix well with olive oil, vinegar and salt.
- Cook broccoli - cauliflower mix according to package directions. While vegetables cook, chop olives.
- Drain vegetables, pour vinaigrette over, add olives and kumquats. Mix gently. Serve warm, room temperature, or cold.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound frozen mixed broccoli and cauliflower, or use fresh |
| - | | 4 ounces kumquats, about 10 - 12 (use more or fewer according to preference) |
| - | | 10 black olives, preferably Kalamata or other flavorful kind |
| - | | prepare vinaigrette dressing: ( or use purchased vinaigrette ) |
| - | | 1 clove garlic |
| - | | 3 tablespoons olive oil |
| - | | 1 tablespoon vinegar or lemon juice |
| - | | 1/2 teaspoon salt and a few grinds of pepper |
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