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BROCCOLI

Broccoli has many faces. It is delightful both raw and cooked. Broccolini stems are much more sweet and not tough or thick like broccoli stems are. You can eat everything on the plant including the stems, florets, flowers, and the leaves. Broccoli is high in vitamin C, A calcium and iron.

 

QUICK IDEAS: Steam and add salt and pepper; sautee with bacon or sausage, chop in a food processor and add to soup.

Broccoli with Melty Cheese and Chili Oil: serves 2-4
from Ruffage

2 crowns broccoli, cut into large florets

neutral oil 

1/2 tsp chili flakes

salt

3 oz Swiss cheese and/or Cheddar (any sharpness), grated on the largest holes of a box grater

 

1) Heat the oven to 425 degrees.

2) Toss the broccoli with a big glug (2 tbsp or more) of neutral oil, chili flakes, and a big pinch of salt. Spread out on a baking sheet and roast until golden brown and crispy, about 20 minutes.

3) Remove the broccoli from the oven and sprinkle with cheese. Return to the oven until the cheese is melted, then serve immediately.