Broccolini
11 recipes found
Giant Roasted Vegetable Platter
A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. You can roast them a few hours before serving, and reheat them for 7 to 15 minutes at 350 to 400 degrees (they are very forgiving) or serve them at room temperature. Then garnish to your heart’s content – a mix of jewel-like pomegranate seeds, cumin or sesame seeds, herbs, swirls of garlicky yogurt and dashes of hot honey will make everything pop. To make a vegan version of this dish, you can substitute tahini sauce for the yogurt sauce and skip the hot honey.
Easy Crudités
A crudités platter can be as simple as a bunch of vegetables piled on a plate, or as composed as a work of art. Use a mix of raw and blanched vegetables, or just raw, keeping in mind that a variety of colors, shapes and textures will help create a beautiful platter and provide guests with more options. Keep the platter simple, or dress it up with additional snacks, such as marinated olives, artichokes, crackers and nuts, and add homemade or store-bought dips, such as hummus, tzatziki or ranch. This recipe easily scales up or down, just plan on about 1 cup vegetables total (blanched and raw) per person. Serve crudités alongside a charcuterie board for a more substantial spread.
Roasted Fish and Broccolini With Tamarind and Black Pepper
A single skillet is all you need for this delicious, convenient and comforting weeknight meal. With its caramel-like tang and pleasant pucker, tamarind enlivens the marinade for fish fillets in this simple baked fish recipe. Rich with coconut milk and infused with garlic, ginger and freshly ground black pepper, the quick marinade glazes the fish and bathes the vegetables. Broccolini is used here, but cauliflower, brussels sprouts or hearty leafy greens such as chard, turnip or beet greens can be substituted. This sauce is versatile and pairs well with most fish, so go with the fillets that look freshest at the market.
Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Sheet-Pan Trout With Garlicky Broccolini
The benefits of cooking trout in its whole, butterflied form go beyond visual appeal — the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it’s the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.
Salmon Fried Rice
It’s always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they’ll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes — leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don’t crowd the pan, or your rice will steam instead of crisp.
Mushroom Pasta Stir-Fry
While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don’t overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don’t skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.
Spicy Oven-Fried Rice With Gochujang and Fried Eggs
This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that’s worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you’ll want to add cooked vegetables a little later in the cooking process). If you don’t have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.
Broccolini and Edamame Salad With Coconut
Sprouting broccoli (or broccolini) mixed with edamame and coconut is typical of the inventive combinations favored by the British chef Yotam Ottolenghi. After blanching, the vegetables are seasoned with black mustard seeds and curry leaves, which makes for an extremely aromatic and compelling dish that’s good warm or at room temperature. As for the fresh coconut, you can buy frozen freshly grated coconut at many international grocery stores. Otherwise, to use a fresh coconut, use a screwdriver to poke two or three holes, preferably in the eyes of the coconut. Drain any water, then use a hammer to bang along the equator of coconut until it splits open, and scoop out the flesh. Place flesh in a food processor fitted with a grating disc and grate. One coconut yields more flesh than you’ll need for this recipe; freeze the extra for up to three months.
Roasted Broccolini and Lemon With Parmesan
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.