Three great ways to cook broccolini

We know a good recipe when we see one… and we decided to share THREE of our favorite ways to cook broccolini, available in this week’s Vegetable Box!

Try one or try them all, and we’d love to hear your comments…

Title1

Sautéed-Broccolini-600x450

Ingredients:
1 bunch of broccolini, ends removed
2 cloves garlic minced
1 teaspoon pepper flakes
2 tablespoons canola oil

Directions:

1)  Bring a large pot of salted water to a boil.  Toss in the broccolini and cook until bright green.  About 5 minutes.  Drain in a colander when done.

2)  Heat the oil in a medium hot pan.  When ready, toss in the garlic and red pepper flakes.  Cook for one minute and then add the broccolini to the pan.  Cook for about 2 minutes, season with salt and pepper, and then serve up.


Title2

roasted broccolini

Ingredients:
1 lb broccolini
Olive oil spray
Salt and pepper to taste
Freshly grated Parmesan cheese

Directions:

1) Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
2) Rinse the broccolini in cool water and trim the ends. Arrange on the baking sheet.
3) Spray the broccolini with olive oil spray and then sprinkle liberally with salt and pepper.
4) Bake for 13-15 minutes, until it just starts to brown. Sprinkle with Parmesan and return to the oven. Bake for an additional 2-3 minutes, until the Parmesan is melted.
5) Serve.

Title-3

Lemon-Broccolini_lg

Ingredients:
1 lb broccolini                                           1 tablespoon olive oil

1 tablespoon lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Pinch of freshly ground black pepper

Directions:

1) Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2) In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Note: variations: 1/4 teaspoon crushed red pepper instead of black pepper or 3 tablespoons toasted hazelnuts chopped sprinkled on top

Stay organically connected!

John, Tom & Reece

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