Broccoli Strawberry Salad with Goat Cheese and Almonds

One of the highlights of spring for me is the Dane County Farmers' market moving back outside onto Capital Square after spending the winter indoors. I feel fortunate to live somewhere that has a year-round farmers' market, especially up here in the great white north, but I love it so much more when I get to buy my produce in the fresh air of the early morning. Dominated now by root vegetables and greens, the offerings are relatively modest right now, but as the farmers' market bounty grows, so will my consumption of salads like this one. Spinach and onions are available now, but soon berries and crucifers will join them, this salad getting increasingly delicious as the season progresses.

This salad follows my general template for main-course salads - greens + onion + veggie + fresh or dried fruit + nuts + cheese. It's not a revolutionary formula, but I use it so often because it works. The spinach is fresh and crunchy, red onion provides astringency, and the roasted broccoli is tender and smoky, creating a delicious veggie base for the all finishing touches. The sweetness of the strawberries pops against these ingredients, especially with the addition of rich and toasty almonds and creamy, tangy goat cheese. Balsamic vinaigrette is an especially good choice for this salad, the extra acidity another nice contrast, but a honey mustard dressing is great as well. I eat plenty of salads all year long, but when the grass is green and the sun is warm, they taste all the more delicious.

Broccoli Strawberry Salad with Goat Cheese and Almonds
serves 1

2 ounces baby spinach or lettuce, washed (about 2 cups)
1/2 ounce thinly sliced red onion
2 ounces roasted or grilled broccoli (about 1/4 cup)
1 ounce quartered or sliced strawberries (about 2 tablespoons or 3 to 4 small to medium or 2 large strawberries)
2 tablespoons chopped toasted almonds
2 tablespoons crumbled goat cheese
Salad dressing, for serving

1. Divide spinach evenly between two plates and top each with red onion, broccoli, strawberries, almonds, and goat cheese. Drizzle with dressing of choice and enjoy!

Spicy Thai Coconut Quinoa

I've stumbled across this recipe several times over the past few years and it's a shame it has taken me so long to finally make it. Though the flurries of snow we got this week might indicate differently, it is in fact spring, and spring cleaning at my house includes the fridge, freezer, and pantry. Fortunately for me, this recipe's list of ingredients happened to be perfectly suited to helping me clean out the fridge, and I'm quite glad that happy accident brought me to these fantastic results.

I'm typically making big batches of grains to portion and freeze for an as-yet-unknown use, so they usually just get cooked in water with a pinch of salt. It's recipes like this that remind me how much better grains are when they're cooked in a flavorful liquid. Don't get me wrong, I like quinoa just fine as it is, but when it soaks up flavorful stock and rich coconut milk, it becomes worlds better. Even better, making the quinoa extra-creamy and luxurious makes the fresh and crunchy vegetables, crispy tofu, and spicy peanut sauce pop even more in contrast. All of the elements blend beautifully together, while still retaining their own distinct flavor and texture, creating a meal that is harmonious, but far from monotonous.

Although I eat a primarily plant-based diet, I'm far from an herbivore, and I realize that tofu isn't for everyone. I don't eat it as a substitute for meat, but as a protein all its own, though chicken would make a fine alternative here if tofu isn't your thing.

This recipe might have helped to clean out the fridge, but it also gave back to freezer, portioned into several work week lunches after feeding me so well for dinner. Save the garnishes for when you reheat your meal, but this comes out of the freezer nearly as perfect as when it went in.

Spicy Thai Coconut Quinoa

adapted from CHOW 

serves 4 to 6, heartily, or 6 to 8 for smaller appetites

For the dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

Optional garnishes:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions

For the dressing:
Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside. (Alternatively, use a high-quality store bought sauce. I like San-J Spicy Thai Peanut Sauce.)

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

(Alternatively, add a bit more oil, if necessary, and stir-fry the carrots and broccoli in the pan that the tofu was just cooked in.)

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

Cold Veggie Noodle Salad with Creamy Peanut Sauce

Although this recipe is extremely portable, I made it when I actually had time to prepare myself a lunch right before eating it. With a little time off from work over the 4th of July holiday, I took the time to treat myself. Part of that indulgence was grilling some ribs and ordering pizza, but I also took the time to make myself healthy and delicious lunches that felt like treats in themselves and loaded my body with enough nutrients to withstand the caloric onslaught to come. I love Asian-inspired noodle bowls partly for the wonderful palate of flavors they draw from but also because you can throw in almost any veggie, a particular asset when the farmers' market is overflowing. I used bell peppers, scallions, cucumbers, and carrots, eagerly gathering up little bits of a host of vegetables in my fridge, but I was most happy with my use of broccoli stems. They occasionally get made into slaws, but that delicious part of the plant all too often goes to waste when they merely need to have their tough outer peel removed. This garden bounty is accompanied by simple peanut sauce that strikes a masterful balance of richness, acidity, and spiciness, generously flavoring the fresh vegetables and nutty whole wheat noodles without burying them. Whether it's a leisurely day at home or you need to pack a meal-on-the-go, this meal will satisfy your needs in delicious and nutritious fashion.

Cold Veggie Noodle Salad with Creamy Peanut Sauce
adapted from The Kitchn
serves 1 to 2

3 ounces whole wheat linguine or Chinese wheat noodles, rice noodles, or udon noodles
2 tablespoons creamy peanut butter
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
3/4 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes, or to taste (optional)

4 ounces mixed vegetables, cut into matchsticks (carrots, bell peppers, scallions, cucumbers, broccoli stems, etc.)
2 tablespoons roughly chopped roasted salted peanuts, divided
Cilantro leaves, lime wedges, and Sriracha, for garnish

1. Bring a medium pot of salted water to a boil. Add the noodles and cook until al dente according to package directions. Reserve 1/2 cup of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.

2. In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1 tablespoonshot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.

3. Fold in 2/3 of the veggies and half of the peanuts. Transfer noodles to serving dish and garnish with remaining veggies and peanuts. Garnish with cilantro leaves, lime wedges, and Sriracha, if desired. This can be served warm, cold, or at room temperature.

BBQ Cheddar Chickpea Burgers

I am an omnivore. I have devoured what seems like an entire barnyard at a Brazilian steakhouse. In nice weather, a weekend seldom passes where's I don't fire up the grill to indulge my carnivorous cravings, but generally I'm a healthy, mostly vegetarian eater. And when it comes to vegetarian eating, I generally hate foods trying to be meat. When I make a vegetarian burger, I'm looking to celebrate and showcase the ingredients, not pretend they're something else. This veggie burger is one of the best ways I've found to indulge a craving for barbecue flavors without getting the meat sweats afterwards. I'm a sucker for barbecue and can eat insane quantities of pulled pork, brisket, and ribs, but these burgers keep me fueled and satisfied when I want to keep those carnivorous demons at bay.

The chickpeas are creamy and hearty, with the sharp red onion and fresh broccoli and carrot providing a fresh vegetal contrast to the beans. Barbecue sauce and cheese are present in just modest quantities in this recipe, but you choose wisely, their distinct flavors while come through and make these burgers burst with flavor. As is with so many veggie burgers, the texture is really the challenge here. It's important to let the burgers form a toasty crust before flipping and to do so gingerly with a spatula big enough to support the whole burger. Although it may be a bit of a challenge, hopefully this difficulty won't scare you away, because even if the burgers do fall apart in the the pan, you can just smoosh them back together and continue on your merry way. (Melting a piece of cheese on top certainly doesn't hurt either.) Fresh from the skillet, glazed with a gooey layer of cheese, these burgers are a real treat, but extras also freeze well for a quick meal later.

BBQ Cheddar Chickpea Burgers
adapted from How Sweet Eats
makes 4 burgers

1/4 cup chopped red onion
1/2 teaspoon + 1/2 tablespoon olive oil
1/2 cup broccoli or cauliflower
1 medium-sized peeled carrot, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup freshly grated sharp cheddar cheese + more for topping
2 tablespoons barbeque sauce + more for topping
1 teaspoon honey
2 1/2-3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika

1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.

2. In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.

3. Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

Chickpea and Roasted Broccoli Salad with Feta

 

I could hardly believe my eyes when I saw fresh broccoli at the farmers' market. Although Madison, Wisconsin is home of the country's largest producer-only farmers' market in the summer, in winter the variety of fresh local produce is not quite so plentiful. It's true you can get root vegetables and greens all winter long, but the arrival of each new veggie is an occasion to be treasured. Even though it's grown in a greenhouse, this first taste of broccoli will be short-lived so I tried to put it to good, if simple, use. And when in doubt, roast it! I eat roasted broccoli and cauliflower in absolutely ridiculous amounts, but every so often they make it into more elaborate recipes. The vegetal element of this salad is threefold - deeply flavorful roasted broccoli, sharp and crunchy red onion, and tender greens showcase so much of what vegetables bring to a dish. The chickpeas make the salad truly substantial and the salty feta cheese is the perfect foil for both the deep caramelized flavors and the sharp and fresh ones. The vernal equinox just around the bend and soon after it all the wonderful ingredients of spring, but until the snows disappear this hearty salad is just what the season ordered.

Chickpea and Roasted Broccoli Salad with Feta
serves 1

4 ounces cauliflower or broccoli, cut into small to medium florets with at least one flat side
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces salad greens or lettuce
1/2 ounce red onion, thinly sliced
1/2 cup canned chickpeas, thoroughly rinsed and drained
1/2 ounce crumbled feta or goat cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes.

2. Meanwhile, spread salad greens on a plate, topping with red onion and chickpeas. Once the cauliflower or broccoli is done roasted, sprinkle on the salad and top with cheese. Drizzle with salad dressing of choice, and enjoy!

Broccoli, Bacon, and Blue Cheese Salad

I really stepped it up with my lunch salad this weekend. Typically, at least one meal on both Saturday and Sunday is a main course salad for me, consisting of fresh or dried fruit, nuts, and cheese. I mix it up a lot, depending on what I happen to have around and strikes my fancy, and I never tire of it. This weekend I happen to have some leftover roasted broccoli, which conjured up memories of one of my signature dishes as a child, Broccoli Bacon Salad. I was no kid gourmand, but I could always be counted on to make Broccoli Bacon Salad or Parmesan Potato Pie for a holiday or family gathering. The broccoli in that dish was not roasted, but it started me thinking about how much I love the combination of broccoli, raisins, sunflower seeds, and bacon in that salad. With that recipe safely hidden away in a cookbook at my parents' house, I decided it was the perfect opportunity to adapt those ingredients to a main course salad. And sure enough, that combination still makes my taste buds dance with delight, even better dressed up with a bit of red onion and blue cheese. There's no doubt that there's a lot going on in this salad-smokiness from the roasted broccoli and bacon, sweetness from the raisins, saltiness from the bacon and sunflower seeds, sharpness from the red onion, and a pungent punch from the blue cheese-but it all manages to blend together in perfect harmony. No lightweight in heartiness or flavor, this salad is perfect fuel for raking the yard, picking apples, carving pumpkins, or any other favorite fall pastime.

Broccoli, Bacon, and Blue Cheese Salad
serves 1

2 ounces mixed greens, rinsed and dried
4 ounces broccoli, roasted in olive oil, salt, and pepper until browned and tender
2 slices bacon, cooked until crisp and crumbled
1/2 ounce thinly sliced red onion
2 tablespoons raisins
2 tablespoons sunflower seeds
1 ounce blue cheese, crumbled
Salad dressing, for serving

1. Spread mixed greens evenly on a large plate, distributing remaining ingredients evenly over the top. Dress with salad dressing of choice, and enjoy!

Spicy, Garlicky Corkscrew Pasta

Pasta + veggie + cheese is a versatile formula that can hardly go wrong. This recipe is one such example of a magical alchemical combinations of those elements that results in wild success. Crisp, caramelized broccoli blends seamlessly with pungent sweet and chewy sundried tomatoes and creamy, pungent goat cheese. Red pepper flakes add a punch of spice (which I would happily increase if serving only myself) and (high-quality) Parmesan cheese dusts everything with enough umami to make the absence of meat only a passing thought. Although this is a winning combination, I could see easily substituting cauliflower for the broccoli and olives and/or capers for the sundried tomatoes, with that only being one of many stunning possible combinations. It's a great weeknight dinner, full of whole grains, vegetables, and most importantly, flavor, that can be whipped up in the time that it takes for moo shu pork to arrive on your doorstep. A classic formula that can become a tribute to the season, this recipe, whether used verbatim or merely as a template, is something every home chef should have in their back pocket.

Spicy, Garlicky Corkscrew Pasta with Broccoli, Sun-Dried Tomatoes, and Goat Cheese
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1/2 pound dried whole wheat cavatappi, fusili, or other corkscrew-shaped pasta
5 tablespoons extra-virgin live oil, plus more if needed
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 pound small broccoli florets, cut into pieces about 1 to 1 1/4-inch long and 1/2 to 3/4-inch wide
1/2 cup thinly sliced drained oil-packed sundried tomatoes
2 ounces goat cheese, crumbled while still cold
1/3 cup coarsely grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil. Put a colander in the sink and place a glass liquid measure next to it. Add the pasta to the boiling water and cook until al dente, 9 to 10 minutes, or according to the package instructions. Take the pot off the heat and, before draining the pasta, ladle or pour about 2/3 cup of the pasta water into the glass measure. Drain the pasta in the colander and let it sit, loosely covered with foil or a pot lid.

2. Have ready a small heatproof bowl near the stove. In a large nonstick stir-fry pan, heat 3 tablespoons of the olive oil over medium-low heat. When the oil is hot, add the garlic and red pepper flakes and cook, stirring, until the garlic begins to simmer in the oil. Cook for just about 30 seconds more to infuse the oil. (Do not let the garlic brown.) Pour and scrape all the seasoned oil into the heatproof bowl and reserve. Wipe the pan out with a paper towel.

3. Return the pan to heat, add the remaining 2 tablespoons olive oil, and raise the heat to medium-high. When the oil is hot (it will loosen up), add the broccoli and 1 teaspoon salt and stir well. (I like a silicone spatula for this). The pan will seem crowded and the broccoli may look dry, but don't worry; the broccoli will shrink and give off moisture as it cooks. Cook, stirring occasionally, until the broccoli has shrimp (it will mostly fit in a single layer in the pan), all the florets have turned bright green, and most have a little browning on them, about 10 minutes.

4. Measure out 1/3 cup of the pasta water (save the rest) and pour it into the stir-fry pan. Quickly add the sun-dried tomatoes. Then cover the pan briefly (if you don't have a id, improvise with a sheet pan) and continue cooking until the water as simmer down to almost nothing (this will happen in just 15 to 20 seconds). Uncover and remove the pan from the heat.

5. Add the drained pasta to the pan, season it with 1/4 teaspoon salt, and drizzle it with the reserved garlic-red pepper oil. (Be sure to scrape all the seasoned oil out of the bowl. Stir briefly. Add all of the goat cheese and most of the Parmigiano and stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water and stir again until the goat cheese loosens up a bit and gets creamier. Add another 1 to 2 tablespoons pasta water, if necessary.

6. Serve right away, garnished with the remaining Parmigiano.

Pad See-Ew

One of the culinary bright spots while I was living in Ames for graduate school was the Pad See Ew at Thai Kitchen. Although the food scene in Madison is far superior to that in Ames, I have yet to find a Pad See Ew that I like as much as that one. Perhaps it was in part because I was usually eating lunch with Heather, one of the greatest people I know, but that dish still holds a soft spot in my heart. I was recently inspired to try and make it myself after going down a culinary rabbit hole of unknown origin, starting with this recipe from Serious Eats. Although nothing can compare to a dish made in a well-seasoned wok with years of flavor, this dish has much of the flavor I remember, my only regret being I had to substitute pad thai noodles for flat rice noodles. Oyster or fish sauce imbues the dish with umami, blending beautifully with chewy rice noodles, rich eggs, and fresh, crisp broccoli. It takes less time to make this meal than order delivery, is much healthier, and is at its best flavor and texture fresh from the wok so I know this is destined to make many more appearances for dinner. I look forward to tweaking and perfecting this recipe even further and someday getting to cook it for an old friend.

Pad See-Ew
adapted from Serious Eats
serves 4

4 ounces boneless chicken, thinly sliced
1 teaspoon baking soda
2 tablespoons oyster sauce or fish sauce
4 teaspoons light soy sauce, divided
2 teaspoons sugar
2 teaspoons rice vinegar
1 garlic clove, minced
Vegetable oil
8 ounces flat rice noodles or pad thai noodles
2 cups broccoli florets, sliced
2 large eggs
2 tablespoons sweet dark soy sauce
Procedures

1.In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.

2. In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.

3. Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.

4. Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.

5. Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.

6. Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.

7. Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.

Tofu and Broccoli Stir Fry

A lot of people automatically turn up their noses at the mention of tofu, but I'm definitely not one of them. Many people are a little wary of the somewhat gelatinous texture, I absolutely love the contrast between the brown and chewy outside and tender middle of stir-fried or baked tofu. Its inherent flavor isn't something that I go crazy for (though it doesn't turn me off either), but tofu is a great blank canvas for almost any ingredient, especially Asian flavors. Another advantage of tofu? No advanced planning required to make sure its thawed when it comes time to make dinner.

On Monday nights, I'm often trying to make up some ground after the vices I indulged in over the weekend, leading to a lot of vegetarian meals with eggs, beans, or tofu as the protein hitting the dinner plate. This simple, but flavorful stir-fry is a great way to atone for the dietary sins of the weekend, filled with vegetables and lean protein glazed with spicy sweet and sour sauce and topped by the salty crunch of toasted cashews. Fresh broccoli is by far your top choice here, creating the best contrast in both flavor and texture, but even frozen broccoli will do in a pinch (and won't require the blanching step). If tofu just isn't your thing, this recipe will also work perfectly with chicken, or broccoli all on its own. I served this stir-fry over brown rice, but it would also be great over rice or soba noodles, or even whole wheat spaghetti or linguine. The next time you're reaching for the take-out menus, try this quick stir-fry instead-it'll make it to the dinner table faster than delivery and leave you feeling much better after.


Tofu and Broccoli Stir Fry
from Martha Stewart Everyday Food
serves 4

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.

4.  Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.

5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Sesame-Coated Chicken with Broccoli

Although generally I prefer authentic Chinese food, when I'm in the mood for the Americanized version, sesame chicken is one of my most common choices. Although it still hits the spot, the older I get, the less interested I am in the super-sweet, MSG-laden electric orange version, so I quite often prefer to make my own at home. Although it doesn't have quite the crunch that the deep-fried restaurant version can provide, I was pleasantly surprised by how crunchy and flavorful the coating turned out to be using just a scant amount of flour, sesame seeds, and a modest portion of oil. Combined with fresh and crunchy broccoli and a mildly spicy, savory sauce this makes for a treat of a meal that won't leave you regretting it the next day (though you still may find yourself searching for leftovers in the middle of the night). Left to my own devices I'd at least double the amount of crushed red pepper, but when sharing with a more spice-cautious companion like my husband, this recipe is just right as is. Coming together in less time that it takes for Chinese to arrive at your doorstep, this recipe is the perfect choice next time you're craving takeout.

Sesame-Coated Chicken with Broccoli 
from Food and Wine
serves 4

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup sesame seeds, preferably unhulled
1/4 cup vegetable oil
2 tablespoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1 1/2 cups low-sodium chicken broth
1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets
3 tablespoons oyster sauce
1/2 teaspoon Asian sesame oil
Steamed rice, for serving

1. Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.

2. In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.

3. In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.

Crustless Broccoli-Cheddar Quiches

I may have been the only kid who didn't want cheese sauce on their broccoli in the school lunch line. It probably had something to do with the fact that the sauce in fact they were offering had only a passing relation to cheese, but as an adult I happily embrace the broccoli cheese combination, provided that there's real cheese involved (the unbelievable smoked cheddar from Hook's I used here definitely qualifies). I eat a lot of eggs and I'm apt to throw almost anything into a frittata/crustless quiche, so I jumped on this delicious recipe that assisted me on my mission to clean out the fridge, freezer, and pantry. It's a simple cooking technique and combination of ingredients that makes for a tasty, crowd-pleasing meal any time of day, the kind of recipe to keep close at hand when life is chaotic.

Crustless Broccoli-Cheddar Quiches 
from Martha Stewart
serves 4

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Potato-and-Broccoli Soup

In an average March in Wisconsin, it would definitely still be soup weather. And although this week of 70+ degree temperatures may have made it seem like it's going to be summer from here on out, sadly, this is unlikely to be the case. But if it has to return to seasonable temperatures at least I can happily indulge in cool weather dishes like this tasty soup. For whatever reason, I had a profound craving for broccoli potato soup before these unseasonable temperatures arrived, stumbling across this easy recipe with just a quick search of one of my favorite recipe sources, Food and Wine. Yet another example of a simple recipe with high-quality ingredients producing fantastic results, this simple vegetable soup is absolutely sublime. Fresh broccoli is the perfect partner to hearty potatoes, blended together in a swirl of Parmesan-induced umami in a bath of flavorful stock. Splurging a bit on broth (if you can't make your own) and Parmesan (I adore Hook's) will not only bring out the best qualities of this soup, but elevate every other dish you use them in, making it truly worth the investment. Farmers' market veggies are of course your best bet, but you certainly won't regret making this even with supermarket has to offer. Even if you're longing for the dog days of summer, seize the opporunity to enjoy a last few hearty bowls of soup in the first days of spring.
Potato-and-Broccoli Soup
from Food and Wine
serves 4

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock (or vegetable broth)
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan

1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

2. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Miso Soup with Shrimp

Like so many of the less-than-standard ingredients I have at home, the red miso and shiratiki noodles in my refrigerator were bought on a lark. Inspired by the many bowls of miso soup I've enjoyed while out for sushi, I make simple miso soup at home on a regular basis, but a healthy supply of miso paste still remains in the fridge without any particular destiny. I typically think of miso soup as a light side, but a recipe from Whole Foods Market inspired me to make this much more substantial dish.

Even though I used what is considered a relatively intense miso (red), but I still found this soup to be full of flavor without being overly assertive. A welcome change from my usual weekly fish/seafood dinner, this combination of delicious shrimp and fresh broccoli, accented by a touch of spice, is far more satisfying than something so surprisingly low calorie seems like it could be. Shirataki noodles, although becoming much more common in grocery stores, may be impossible to find for those not in larger cities, so feel free to use 4 ounces of udon or soba noodles (or even whole wheat spaghetti) instead (as in the original Whole Foods recipe).

In addition to relishing in the beautiful flavor profile, I was particularly delighted by how quickly this entire meal came together and that none of the ingredients need much in the way of prep. A great way for fans of Asian food to enjoy classic flavors, but also a gentle introduction to the uninitiated, this soup (or some variation thereof) is sure to make it back onto my dinner table, hopefully getting a chance to grace yours as well.

Miso Soup with Shrimp
adapted from Whole Foods Market
serves 4 as a first course or 2 to 3 as a main

6 cups vegetable or low-sodium chicken broth
8 ounce package tofu shirataki noodles (I used spaghetti-style)
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) fresh or frozen broccoli florets
1/4 cup water
2 tablespoons miso (darker miso will have a more intense flavor; I used red)
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 to 1/2 teaspoon red pepper flakes (optional)

1. Cook shirataki noodles according to package directions and set aside.

2. In a large pot, bring broth to a boil. Add shrimp and broccoli, cover and simmer until shrimp are just cooked through and broccoli is bright green, 4 to 5 minutes.  During the last few minutes of cooking time, add the shirataki noodles and cook until warmed through. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

3. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Cream of Broccoli Soup

Contrary to what this week's weather might have you believe, it is actually fall and for me, fall is soup season. While I did enjoy this brief return to summer weather, I found myself longing for true fall, when hearty soups like this one are immensely satisfying and I can indulge in my favorite fall flavors and types of dishes. The spice of the mustard seeds paired with the broccoli gives the soup true fall flavor, accented by subtle hint of brightness and acidity from the lemon juice, with the sour cream lending just enough creaminess to make the soup feel luxurious without becoming too heavy. If you have time for an extra step, I recommend roasting the broccoli for an extra dimension of flavor, but this simple collection of ingredients is already more than the sum of its parts. This soup serves two as main course alongside a side salad and a roll or slice of crusty bread (or Wasa bread, as I've done here) or four as first course or side to a sandwich. If you have any leftovers the next day, the soup takes on a new dimension as the flavors have been allowed to meld together and develop even further. Once the regular temperatures of fall return, dig out your soup pot and venture into the comforting dishes of fall.

Cream of Broccoli Soup
from Gourmet, via Epicurious
serves 2

3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

1. In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender.

2. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

Chicken, Roasted Broccoli, and Bacon Salad

Since we're due for a bit of summer-like weather this week, I thought I'd sneak in another salad recipe, though this one is decidedly hearty and a bit too heavy for the hottest days of summer. Carnivores will appreciate the moist grilled chicken and crispy, smoky bacon, while vegetable enthusiasts will delight in the fresh greens and the sumptuous caramelized broccoli.This salad has the flavors of a decadent baked potato without turning into a complete gut bomb, filling you up without requiring an immediate post-meal nap. This meal toes the line between healthy and indulgent, sneaking in some healthy ingredients for those who would otherwise turn their nose up at salad and allowing salad enthusiasts to spoil themselves a bit. For those of you in households with both the meat and potatoes and vegetable-lover camps, try out this delicious middle ground recipe and make everyone happy.

Chicken, Roasted Broccoli, and Bacon Salad
serves 2

8 ounces broccoli florets
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 ounces boneless, skinless chicken breast
4 slices bacon
1/2 small red onion, sliced
8 ounces mixed salad greens
2 ounces shredded sharp cheddar cheese
Salad dressing, for serving (I suggest ranch or honey mustard dressing)

1. Preheat an oven to 450 degrees. Toss broccoli florets with olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet. Cook until broccoli is caramelized and tender, tossing occasionally, for about 20 minutes (depending on the size of the florets).

2. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

3. While the chicken is cooking, preheat a pan over medium heat and add the bacon. Cook, flipping regularly, until bacon is crisp. Remove bacon from pan and drain on paper towels. Once cool, break bacon into small pieces.

4. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onion, broccoli, bacon and cheese. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Orzo Salad with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche

I was beyond pleased to see big, green heads of broccoli at the farmer's market this past weekend as it has been one of my favorite vegetables my entire life (yes, I was a kid who not only tolerated, but actually requested broccoli). I'll scarf it down steamed, roasted, or raw, but also love it in stir-fries and pasta dishes, like this one. In this orzo salad you not only get to bite into big, crunchy mouthfuls of fresh broccoli florets, but get to enjoy the flavor blended into every bite in the rich and creamy broccoli pesto. While traditional pesto is made with basil, it can be adapted to use a wide variety of herbs and vegetables, including broccoli, a fresh and delightful change of pace. If pine nuts are too expensive, you don't like them, or get pine mouth, walnuts are also a great choice, but you can pretty much use any nut or seed that you like with broccoli. If you can't find any creme fraiche, plain Greek or regular yogurt would make a fine substitute, though sour cream might also be used in a pinch. This salad packs a ton of energy and nutrition and makes a great lunch, light dinner, and is a great dish to bring on a picnic.

Orzo Salad
with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche
from Super Natural Every Day by Heidi Swanson
serves 6

Fine-grained sea salt
1 1/2 cups/9 oz/255 g whole wheat orzo
5 cups/11 oz/310 g raw broccoli cut into small florets and stems
2 cloves garlic, peeled
2/3 cup/3.5 oz/100 g pine nuts, toasted
1/3 cup/0.5 oz/15 g freshly grated Parmesan cheese
Juice of 1 lemon
1/4 cup/60 mL extra-virgin olive oil
1/4 cup/2 oz/60 g creme fraiche
Grated zest of 1 lemon
1 small ripe avocado, peeled, pitted, and sliced

1. Bring a large pot of water to a boil. Salt generously, add the orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

2. In the meantime, cook the broccoli. Bring 3/4 cup/180 mL water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

3. To make the pesto, combing 2 cups /7 oz/200g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.

4. Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Whole wheat pasta and canned beans are two things I always have in the pantry. They're healthy and filling and offer myriad possibilities for delicious meals, customizable to nearly any taste. With just some vegetables and a punch of flavor from garlic and spices you can easily create a quick and satisfying dinner that holds up pretty well for lunch the following day. Reconstituted dried beans and fresh vegetables make this kind of meal the best it can be, but frozen vegetables and canned beans make this dish incredibly quick and simple to prepare. Hearty beans pair perfectly with fresh and crunchy broccoli, lightly coated in a simple, flavorful sauce of olive oil and garlic with a subtle kick of red pepper. Broccoli and chickpeas make a wonderful pair, but cannellini beans and spinach would also be great choices. As much as I'd like to prepare gourmet meals every night, I don't always have the time or energy, so quick and healthy, but still tasty meals like this one are staples of my culinary repetoire.

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic
from Gourmet, via Epicurious
makes 4-main course servings

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti

1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.

2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Hippie Rice

The first signature dish I ever had as a kid was Broccoli Bacon Salad, a salad primarily composed of broccoli, dressed with a mayonnaise-based sauce and garnished with (obviously) bacon, sunflower seeds, and raisins. When I was flipping through The Food Matters Cookbook, this recipe stuck out to me because it reminded me of that dish which I made for nearly every family holiday gathering as a child, but is a healthier and more grown-up version. The combination of sweet, soft raisins and fresh, crunchy broccoli (I like mine cooked to crisp-tender) is a surprisingly good one, made even better with the nutty sunflower seeds and kick of heat from the red pepper flakes. This can either be served as a side or turned into a main dish with the addition of chicken or tofu and is great leftover for lunch the following day.

Hippie Rice
adapted from The Food Matters Cookbook by Mark Bittman

1⁄3 cup sunflower seeds
1 cup any long-grain brown rice
Salt
1 head broccoli (about 1 pound), cored and roughly chopped
2 tablespoons olive oil
1⁄2 cup raisins
1⁄2 teaspoon red chile flakes, or to taste
Lemon wedges

1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.

2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.

3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.

Beef, Mushroom, and Broccoli Stir-Fry

I decided I needed to make a stir-fry because one, I got some grass-fed stir-fry meat from Black Earth Meats on sale at the Willy Street Co-op a few weeks ago that has been sitting in my freezer, begging to be used and two, I bought a new rice maker and have wanted to try it out ever it since it was delivered to see if it lived up to the great review it got from America's Test Kitchen. When I think beef and stir-fry, I immediately think of broccoli too, with some other veggies (mushrooms, peppers, onions, etc.) thrown in the mix. For the record, the rice maker cooked my brown rice perfectly, with none of it sticking to the bowl insert. But on to the stir-fry! This is a great basic stir-fry with sauce recipe; feel free to substitute other vegetables and add more red pepper for heat. Chicken or shrimp could be substituted for the beef; this would also be a great vegetarian dish with tofu, marinated in the same manner as the beef (and breaded in cornmeal if you like your tofu crispy). The best thing about stir-fry is that you can pretty much throw in any proteins or vegetables you have in the fridge and it usually turns out pretty well. Grab some veggies, meats, and get cooking!

Beef, Mushroom, and Broccoli Stir-Fry
adapted from Bon Appetit, via Epicurious
serves 4 to 6

1 pound flank steak or stir-fry  meat
3 tablespoons water
7 tablespoons canola oil
4 tablespoons soy sauce
8 teaspoons cornstarch

6 tablespoons plus 1 cup canned low-salt chicken broth
1/4 c. white wine
2 tablespoons oyster sauce
4 teaspoons toasted sesame oil
1/2 teaspoon sugar

2 tablespoons minced fresh ginger
4 garlic cloves, minced or pressed through a garlic press
2 large heads of broccoli, cut into florets (stems discarded)
1 pound mushrooms, sliced
1/4 to 1/2 teaspoon red pepper flakes, optional
Brown rice, for serving

1. Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons canola oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.

2. Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 2 tablespoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.

3. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and garlic stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes or until just crisp tender. Transfer broccoli to bowl and return work to high heat. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 to 3 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds to 1 minute. Transfer mixture to platter and sprinkle with red pepper flakes, if desired. Serve immediately with steamed rice.

Roasted Broccoli

Following the success of Roasted Cauliflower last week, I decided to try my hand at roasted broccoli after picking some up at the farmer's market this past weekend. While roasted broccoli isn't quite as good as roasted cauliflower in my book, it was still a healthy and delicious accompaniment to RP's Pasta smoked mozzarella tortelloni. Roasting brings out a whole new dimension of flavor and is a much flavorful alternative to steaming or boiling, perfect for fall and winter.

Roasted Broccoli
serves 2 to 4

1 lb. fresh broccoli
1 T. extra virgin olive oil
1/4 t. kosher salt
1/4 t. turbinado sugar (use granulated if you don't have any)

1. Preheat oven to 500 degrees F and place a shallow baking pan inside. Cut the broccoli at the juncture of the stem and florets. Peel the stem and cut into approximately three-inch lengths and quarter each piece. Separate each floret and cut in half to create a flat edge. Place broccoli in a large bowl.

2. Toss broccoli with oil, salt, and sugar. Remove the baking pan from the oven and, working quickly, place the broccoli on the baking pan, cut side down. Return pan to oven and roasted for 9 to 12 minutes, depending on size of florets, until broccoli is lightly browned and cooked to desired degree of tenderness. Serve immediately.