A union of regular and Chinese brocoli, this stalk is everything you want in a fall veg: earthly yet sweet flavour, both tender and crunchy texture, and the ability to shine in many cuisines, from Mexican to Asian. Plus, it's packed with satiating fiber b
Make a Thai stir-fry
Whisk together 1 tablespoon lime juice and 1 teaspoon each fish sauce andtoasted sesame oil; set aside. Sauté 2 garlic cloves, thinly sliced, and a 1-inch piece of ginger, peeled and julienned, with 1 tablespoon canola oil until fragrant. Add 1 bunch trimmed Broccoliniand cook until tender. Pour in2 beaten eggs and lightly scramble. Add 1 thinly sliced shallot during last minute of cooking; remove from heat and let cool. Combine Broccolini mixture with ½ cup each chopped Thai basil, cilantro, and mint.
Drizzle with dressing and eat alone or with steamed rice. —Chef Doug Psaltis, chef/partner of Ramen-san in Chicago
Pickle it for a crunchy topping
Remove the outer skin of 450g of Broccolini. Place in a large mason jar. Add 1 teaspoon dillseeds, 2 sliced garlic cloves, 1 bay leaf, and1 teaspoon mustard seeds to jar. Bring 1 cup water, ½ cup white wine vinegar, ½ cup sherry vinegar, and ½ teaspoon kosher salt to a boil; fill jar with mixture, cover, and refrigerate overnight. Snack on it or add it to salads and Bloody Marys. —Thomas Boemer, chef and co-owner of Revival in Minneapolis
Blend up a zesty sauce
Roast230g Broccolini with olive oil andsea salt until tender and let cool. Sauté 3 chopped garlic cloves in 1 teaspoon olive oil over medium-low heat; when fragrant, set aside to cool. In a food processor, pulse together ½ cup olive oil, ½ cup parsley, ¼ cup white balsamic vinegar, ¼ teaspoon each sea salt, black pepper, and oregano, ⅓ cup minced shallot, 2 tablespoons lemon juice, garlic, and Broccolini until it’s saucelike. Serve on top of salads, meats, roasted vegetables, or tacos.
—Laura Lea Goldberg, author of The Laura Lea Balanced Cookbook