Sesame Walnut Ginger Broccoli

-Combine the following in a small jar:

1/3 cup walnut oil (or olive oil)

1 TBS sesame oil

1 TBS soy sauce

1/3 cup rice vinegar

2 cloves garlic (put through a press)

A pinch of cayenne pepper

1/4 tsp salt and some freshly ground black pepper

-Peel a 1 inch piece of ginger. 

-Cut it into 1/2 inch slices, then put it through your garlic press (or finely chop). 

-Add to the marinade.

-Cut the florets off of 1 head of broccoli.  

-Cut the florets into small pieces. 

-Peel the stems then dice into small chunks (don’t worry if the stems are hollow, you can still use them). 

-Toss the broccoli with the marinade and let sit for at least 2 hours+ in the fridge.

-Before serving, sprinkle with ½ cup lightly toasted walnuts.

Sautéed Broccoli with Brown Butter

-Trim 1-2 heads of broccoli into florets.

-Peel the stems and cut into bite size pieces.

-Rinse the broccoli and add it to a hot pan while still wet.

-Drizzle with a little olive oil, cover and cook on medium heat until lightly tender (no longer then 7 minutes), adding a little water if necessary.

-Heat 3-5 TBS butter in a pan over low heat.

-Cook the butter until it becomes a nutty brown color

-When the broccoli is done toss it with the butter, adding salt and pepper to taste.

-Serve with fresh lemon wedges.

Pasta with Roasted Broccoli, Fresh Parsley and Breadcrumbs

-Preheat oven to 475 degrees, with racks in upper and lower thirds.

-Set a large pot of salted water to boil.

-Cut 1 broccoli into bite sized pieces.

-Chop up 1 fennel bulb and 5 cloves of garlic.

-On a rimmed baking sheet, toss broccoli, fennel and garlic with 2 TBS olive oil; season with sea salt and pepper.

-Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

-Meanwhile, in a food processor, combine 4 slices white sandwich bread with 2 TBS olive oil; pulse until coarse crumbs form.

-Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

-Cook 1 pound pasta (Orecchiette? Cavatappi?) in boiling water until al dente.

-Reserve ½ cup pasta water; drain pasta and return to pot.

-Chop up ¼ cup parsley and grate up ¼ cup Parmesan cheese.

-Add broccoli mixture, Parmesan and parsley to the pasta; toss to combine.

-Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.

-Serve topped with breadcrumbs and more Parmesan.