Broccoli Stems: a treat for the whole family

Sometimes it's the little things. Shulman's cookbook suggested this recipe as a tasty way to use the whole broccoli plant, even if another recipe calls for only the florets. Turns out it's both simple and very, very good.

     Garlic Broccoli Stems 
     from Martha Rose Shulman's Gourmet Vegetarian Feasts

• Stems from 1 1/2 lb broccoli, peeled and sliced 1/4-inch thick
• 1/2 tsp sea salt
• 1 Tbls wine vinegar
• 1 clove garlic, minced or put through a press
• 2 Tbls olive or safflower oil
• [optional:  fresh dill]

1. Toss broccoli stems with salt in a jar and refrigerate several hours. Pour off whatever liquid accumulates and rinse.
2. Add vinegar, garlic, [dill] and oil and shake together well. Refrigerate for several hours. Place in a bowl and serve.

Toddler Approved!

A Saucy Side of Green & Gold

This was a good side dish,  but you have to like the taste of sesame (which it so happens I do). I liked the contrasting colors. Substituting the orange for the lime was done out of necessity (started cooking before I realized we'd used-up all the limes) but it worked out well. Still, I look forward to the slightly sharper bit of the lime juice the next time I make this one.

     Broccoli and Carrots with Lime Citrus Dressing
     from Moosewood Restaurant Cooks at Home

• 2 carrots, thinly sliced on the diagonal
• 3 stalks broccoli, heads cut into florets, stalks (if using) peeled and sliced on the diagonal

     Dressing

• 1 Tbls dark sesame oil
• 1 Tbls soy sauce
• 2 tsp honey
• 3 Tbls fresh lime juice (I substituted freshly squeezed orange juice)
• salt and ground black pepper to taste
• dash of chili oil, Tabasco, or other hot pepper sauce (optional)

1. Bring about 2 inches of water to a rapid boil in a covered pot. When the water boils, add the vegetables, cover and simmer for about 5 minutes, until tender but firm.
2. While the vegetables cook, mix together all of the dressing ingredients. 
3. Drain the vegetables, plunge them into cold water, drain again, and chill until ready to serve or serve at room temperature.
4. Just before serving, toss the vegetables with the dressing.

 Counts as number 7 toward my 2012 goal of 24 sauces/dressings!