Janelle Maiocco


Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Blue is the New Yellow (Broccoli inspiration)

My son has been dedicated to loving the color yellow for 9 solid years. Not just any yellow, but dandelion yellow. If asked, his favorite color was bright, friendly, smiley-face yellow. This color obsession went well with Pokemon, sponge bob and soccer socks; he noticed yellow houses, embraced yellow daffodils and sunflowers, ate yellow Popsicle and used yellow toothbrushes. I bought him yellow shirts and sheets, school folders and notebooks. But this year something is different: royal blue is his new yellow. As in, the Italian soccer team jersey blue, and yes folders and socks and shoes are now all a bright, royal blue. Don't get me wrong, he still has great affection for his golden yellow, but blue is the color of the day, the color on his feet, on his back and in his backpack.

So it goes with broccoli. In our family, it is tricky to provide a vegetable that everyone enjoys. And although beans, carrots and broccoli seem to satisfy multiple palates, even they get old unless they change their flavors once in awhile. My first triumph is finding a sure-hit recipe (simple for me, yummy for them)---a favorite vegetable side, our 'yellow' so to speak. But once we have enjoyed it numerous times, and soaked up the triumph of yellow, it is worth considering the other colors. So I try something new and different, adding a different color and flavor to an old standby.

My good old yellow is Lemon Broccoli, but my new blue is Parmesan Broccoli. The premise is the same, lightly cook the broccoli either by steaming or boiling on the stove top or steaming in the microwave (Add 2-3 T of water and cover). When the broccoli is finished, combine with other ingredients and serve.

Lemon Broccoli 8 oz. broccoli (I use baby broccoli sometimes, nice visual with the long stems and tender stalks) 1 lemon, juice and zest 2 T olive oil Kosher salt

Cook broccoli, meanwhile combine zest and juice of 1 lemon with 2 T olive oil in bowl. Remove excess water from cooked broccoli and mix with lemon & oil. Serve.

Parmesan Broccoli 4 oz. broccoli (I admit, I usually just microwave broccoli florets---tops only---until tender. This is when I only have 2-3 minutes and want a veggie on the table). 1 T butter 2 T Parmesan (flakes, shreds or powder: you be the judge)

Cook broccoli, remove excess water, stir in butter and Parmesan. Double or triple as needed.

Italian Sodas: not for kids only

Italian Sodas: not for kids only

Simple Syrups

Simple Syrups