2 Recipes for Broccoli Stalks

Broccoli Stalk Salad

Broccoli Stalk Salad

Broccoli is in season right now and there are lots of ways to use the florets but what about the stalk? Until recently I hated the stalk but felt so wasteful tossing it in the compost bin. However, with the help of a mandolin slicer, (pictured at the bottom of the blog) I now use the whole plant! Here are 2 quick recipes for you to enjoy:

Broccoli Stalk Salad
3 Broccoli Stalks, peeled and sliced
1 teaspoon salt
1 clove garlic, minced
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon sesame oil
Pinch crushed red pepper

1. In a colander mix stems with salt. Let sit 10 minutes.
2. Meanwhile, in a small bowl mix garlic, vinegar and sugar; add oil and red pepper.
3. Rinse salt off stems and toss with dressing.
(From Rachael Ray Magazine, Dec 2011)


Thai Noodles

Thai Noodles

Thai Noodles
1 (16 oz.) box spaghetti
1 Tablespoon oil for sautéing
3 Tablespoons fresh Ginger, peeled and chopped
4 Broccoli stalks, julienned or 16 oz. bag broccoli slaw
4 large carrots, julienned or 10 oz. bag julienned carrots
1 (12-14 oz.) bottle Thai Peanut sauce (I like Target’s Archer Farms brand)

1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and return to the pot.
2. Meanwhile, heat oil in a nonstick skillet and sauté ginger 15-30 seconds, be careful not to burn it.
3. Add the broccoli and carrots to the skillet and sauté until warm but still crisp about 4 minutes.
4. Add the veggie mixture to the spaghetti in the pot.
5. Stir in the peanut sauce to coat and serve.


Borner Slicer

Borner Slicer

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