What We’re Cooking With Now: Broccoli

By Dana Patton, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Broccoli

Why: Broccoli is rich in vitamins A, C, E and K, and is also a good source of dietary fiber.

Shopping Tip: Choose compact clusters of broccoli florets with bright green heads and no signs of yellowing.

Preparation: Broccoli can be eaten raw, and adds a nice crunch to salads, but is also good steamed or added to stir-fry.

Recipe: Asian Salad

⅓ cup broccoli florets
¼ cup edamame
¼ cup carrot, grated
¼ cup red onion, thinly sliced
¼ cup red cabbage, julienned
¼ cup toasted almonds
2 cups mixed greens

Asian Viaigrette

½ cup orange juice
⅛ cup sesame oil
½ cup rice vinegar
¾ cup extra virgin olive oil
1 Tbsp. honey
½ Tbsp. salt and pepper

Blend orange juice, vinegar, honey and salt and pepper in a blender. lowly add sesame oil and extra virgin olive oil.  Taste. Place brocooli, edamame, carrot, onion, cabbage, almonds and mixed greens in bowl and toss until evenly coated with vinaigrette.