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Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Komatsuna | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Spigarello | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini | Storage Tips (downloadable .doc) Broccoli Garlicky Sesame-Cured Broccoli Salad 1-1/2 teaspoons red wine vinegar ¾ cup extra virgin olive oil 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine. 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. (I cook it until the garlic is brown.) Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve. Spicy Vegetarian Peanut Noodle Salad Ingredients: Directions:
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Broccoli is high in vitamin C and soluble fiber. |
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