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)
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.