Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Broccoli and Pepper Stir-Fry
- 1 tablespoon canola oil
- 1 tablespoon grated fresh ginger
- 1 bell pepper, chopped
- 1 bunch broccoli, cut into florets (6 cups)
- 1 bunch scallions, sliced
- 1/4 cup hoisin sauce
- 1 tablespoon toasted sesame seeds
- In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
- Add the bell pepper, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
- Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds
Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.
- 1/3 cup mayonnaise
- 3 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 small bunch broccoli (about 12 oz.)
- 1/2 medium Napa cabbage, thinly sliced (about 6 cups)
- 2 scallions, thinly sliced
- 8 oz. sugar snap peas, thinly sliced
- 4 Tbsp. chopped fresh chives, divided
- 2/3 cup buttermilk
Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp. chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 Tbsp. chives.