Roasted Broccolini with Toasted Hazelnuts

The nutty crunch of the hazelnuts, zip of lemon, and kick of chili flakes add just enough depth to a side of greens that goes with any meal. If you can’t get broccolini, this combination plays nice with broccoli, cauliflower, and asparagus, too.

Roasted Broccolini with Toasted Hazelnuts

Roasted Broccolini with Toasted Hazelnuts

2 tablespoons (15mL) extra virgin olive oil
1 pound (454g) broccolini (or baby broccoli)
2 cloves garlic, finely grated
Fine sea or Himalayan salt to taste
1 lemon, zested then juiced
1 teaspoon (5mL) red chili flakes
1/2 cup (120mL) hazelnuts, toasted and chopped

Preheat the oven to 400 degrees F. Toss the broccoli with the olive oil. Put it on a baking sheet and sprinkle with the grated garlic, salt, lemon zest, and chile flakes. Roast for 15 to 17 minutes, until the stems are tender crisp. Drizzle with the lemon juice and sprinkle with the hazelnuts. Serve immediately.

Roasted Broccolini with Toasted Hazelnuts2

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Fresh Broccoli Salad with Apricot Vinaigrette

Crisp broccoli and crunchy vegetables get tossed with sweet-tart cranberries and salty pistachios, then is tossed with a simple apricot vinaigrette that ties it all together. This salad—with countless variations—will be a new summer standard.

broccoli salad with apricot2

Fresh Broccoli Salad with Apricot Vinaigrette

For the salad:
6 cups (1440mL) broccoli florets
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1/2 cup (120mL) dried cranberries
1/4 cup (60mL) salted, dry roasted pistachios

For the vinaigrette:
1/4 cup (60mL) apricot preserves
3 tablespoons (45mL) cider vinegar
1 tablespoon (15mL) extra-virgin olive oil
Fine sea or Himalayan salt, to taste
Red pepper flakes, to taste

Put the broccoli, red pepper, fennel, onion, cranberries, and pistachios in a large bowl. Toss to combine.

Put the apricot preserves, olive oil, and cider vinegar in a small bowl. Whisk to combine, seasoning with salt and red pepper flakes to taste. Pour the vinaigrette over the broccoli mixture. Toss to coat. Refrigerate for at least 4 hours before serving.