broccolini

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

grape tomatoes

red onion

lemon

olive oil,

cumin

red pepper flakes

Kosher salt

black pepper

feta

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It's a perfect side dish for autumnal menus or Thanksgiving.&nbsp;

Grilled Broccolini with Apple Cider Vinaigrette

apple cider

½ Tablespoons apple cider vinegar

Tablespoons finely chopped shallot

Tablespoon dijon mustard

sugar

salt

Tablespoons extra-virgin olive oil (divided)

Tablespoons chopped marcona almonds

Turn on the grill and allow to preheat.

Whisk together cider, vinegar, shallot, mustard, sugar, salt and pepper in a medium bowl, then add 3 tablespoons of the oil in a slow, steady stream, whisking to form an emulsified vinaigrette.

Rinse the broccolini, dry it thoroughly and place in a large mixing bowl. Toss it with the remaining 2 tablespoons of oil until evenly coated. Place on the grill grate and cook 4-5 minutes.

Transfer to a platter. Drizzle the cider vinaigrette on the broccoli rabe. Toss gently to coat and sprinkle on almonds. Serve warm or at room temperature.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Bon Appétit

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

With lots of sneaky veg, this healthier version of everyone's favourite Chinese beef chow mein is made even easier by cooking it all together in the one tray.

Healthy beef chow mein tray bake recipe

red capsicum, deseeded, coarsely chopped

green capsicum, deseeded, coarsely chopped

brown onion, thinly sliced

ginger

garlic cloves, crushed

lean beef mince

olive oil

pkt fresh chow mein noodles

broccolini,

milliliters (1/4 cup) oyster sauce

soy sauce

Chinese cooking wine

water

(4 cups) thickly shredded wombok (Chinese cabbage)

shredded carrot

green shallots, sliced

White pepper

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Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Salmon And Broccolini 

jalapeños, stemmed, seeded (save some of the seeds to add later if you

garlic

grapefruit

honey

extra-virgin olive oil, divided

5–6-oz. skin-on, boneless salmon fillets

Belgian endive, leaves separated and torn into large pieces

Tbsp. fresh grapefruit juice

unseasoned rice vinegar

Toasted sesame seeds (for serving)

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Salmon and Broccolini 

Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.

Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.

Simply toss all your ingredients onto the one pan to make dinnertime a breeze.

Sam Wood's One-Pan Fish and Superslaw recipe

carrot grated

cabbage

potatoes

tbs macadamias

apple cider vinegar

extra virgin coconut oil

salt and pepper *to taste

salmon

tsp smoked paprika

With delicious turmeric, chilli, mustard seed and coriander, this healthy spiced salmon and vegetable tray bake will be a new dinner winner.

Healthy one-tray spiced potato, broccoli and salmon recipe

tsp turmeric

mustard seeds

tsp ground chilli

tsp coriander

baby potatoes, halved

(1 1/2 cups) frozen green peas

mini capsicums

cherry truss tomatoes

x salmon

(1/3 cup) natural yoghurt

lime juice

coriander leaves

Lime wedges, to serve

Coriander sprigs, to serve

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Perfect for an easy dinner or weekend breakfast, this salami and broccolini frittata will be a new family fav!

Salami and broccolini frittata recipe

eggs

(1/3 cup) thickened cream

(1/2 cup) pre-grated extra sharp parmesan

pre-sliced pepperoni salami

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Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

Crispy Tofu with Coconut Quinoa and Broccolini

14-oz. package firm tofu

2¼ tsp. kosher salt, divided

raw quinoa

Tbsp. virgin coconut

Tbsp. rice vinegar

peanut butter

peanuts

broccolini (about 12 oz.)

lime

coconut flakes

You know all those times you've made tofu at home and it was kind of...whatever? This is what you actually wanted to make. Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so delicious that even the most stubborn carnivores won’t complain. The key to good pan-fried tofu is to make sure it’s as dry as possible before it goes into the hot oil, and to be patient—it can take time to develop the browning you’re after, but the payoff is huge.

Tear 14 oz. tofu into 2" pieces (you should have about 20 total). Season with ½ tsp. salt. Let tofu dry on a triple layer of paper towels at least 10 minutes, or longer if possible (overnight works too). The drier the tofu, the crispier it will get!

Rinse 1 cup raw quinoa in a fine-mesh sieve. (This step is super-important. Although most quinoa is pre-rinsed, all quinoa has a natural coating called saponin, which makes it taste bitter if it’s not rinsed well.) Heat 1 Tbsp. coconut oil in a small saucepan over medium (make sure it has a tight-fitting lid). Cook quinoa, stirring, until rinsing water evaporates, about 1 minute. Stir in 1 tsp. salt and 1¾ cups water. Bring to a boil, then reduce heat to as low as possible. Cover and cook 15 minutes, then remove from heat and let sit an additional 5 minutes.

While quinoa is cooking, make the sauce and do some prep. Whisk 3 Tbsp. rice vinegar, 2 Tbsp. smooth peanut butter, 2 Tbsp. soy sauce, and 2 tsp. honey in a small bowl until incorporated (depending on your brand of peanut butter, the sauce may not be completely smooth). Coarsely chop ¾ cup roasted, salted peanuts. Cut tough stems off 1 bunch broccolini; discard. Cut tender stems and florets in half crosswise.

Uncover pot and fluff quinoa with wooden spoon, allowing steam to escape and letting quinoa cool slightly, then add peanuts. Zest 1 lime with a Microplane right into pot of quinoa. Cut lime in half and squeeze in juice from one half over quinoa. Slice remaining half into wedges to serve alongside later.

Heat a medium nonstick skillet over medium. Toast ¾ cup large unsweetened coconut flakes, tossing occasionally, until golden brown and fragrant, 4–5 minutes. Add coconut, 1 Tbsp. coconut oil, and ½ tsp. salt to pot with quinoa and toss to combine. Transfer quinoa mixture to a large bowl.

Line a plate with a triple layer of paper towels. Heat remaining 2 Tbsp. coconut oil in a large nonstick skillet over medium until shimmering. Cook tofu, turning occasionally with tongs, until deeply golden and crispy, about 2 minutes per side, 6–8 minutes total (some spots won’t get brown given the uneven nature of the pieces). Transfer tofu to prepared plate to drain.

Increase heat to medium-high. Cook broccolini and remaining ¼ tsp. salt, tossing occasionally, until bright green and still crisp, 1–2 minutes. (If you ended up with a bunch of thick-stemmed broccolini this may take another few minutes.) Arrange over quinoa in bowl. Let pan cool 2 minutes (you’re going to reduce your sauce in this pan but don’t want it ripping hot or the sauce might seize up!).

Pour sauce into skillet and cook over medium heat, stirring occasionally, until reduced by half and sticky-looking when you swirl the pan, 30–60 seconds.

Remove from heat and return tofu to pan, tossing in sauce to evenly coat.

Arrange broccolini and tofu over quinoa. Drizzle remaining sauce over. Serve with reserved lime wedges alongside.

Looking for interesting, healthy ways to increase your vegie intake? Do it Asian-style with this bright and spicy meal.

Five-spice vegetable stir-fry

cornflour

Chinese rice wine (shaohsing) or dry sherry

caster sugar

five-spice powder

vegetable oil

red capsicums, thinly sliced

yellow capsicum, thinly sliced

trimmed,

fresh shiitake mushrooms, thinly sliced

(275 grams) white medium grain rice, steamed, to serve

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Here is a fresh idea for beef mince - try Valli Little's fast and fabulous Asian char siu beef with broccolini.

Char siu beef with broccolini

rice noodles

sunflower oil

garlic cloves, chopped

beef mince

ginger, grated

(60 milliliters) Chinese rice wine (shaohsing)(see note)

(60 milliliters) char siu sauce (Chinese barbecue sauce)(see note)

broccolini, trimmed, blanched, refreshed

(50 grams) unsalted roasted peanuts, chopped

red chilli, sliced

Coriander leaves, to serve

Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter.

Charcoal Chimney&#8211;Grilled Broccolini With XO Sauce Recipe

broccolini (2 bunches; 450 grams), trimmed

(10 milliliters) vegetable oil

salt and black pepper

(75 grams) XO sauce, store-bought or homemade

(10 milliliters) Chinese black vinegar

Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, set a small wire rack on top of the chimney and allow to preheat for 5 minutes. Clean (if necessary) and oil the wire rack.

Toss broccolini and oil in a large bowl until stalks are evenly coated. Season lightly with salt and pepper.

Working in batches, arrange broccolini on the prepared wire rack, taking care not to overcrowd them and keeping the florets away from the direct heat of the coals. Cook until stalks are charred on first side, 30 to 45 seconds. Flip broccolini and cook on second side until stalks are charred and just tender, about 30 seconds longer. Transfer to a serving platter and set aside.

Repeat grilling process with remaining broccolini. When you are ready to serve, dollop spoonfuls of XO sauce over the broccolini, then drizzle with black vinegar (if using). Serve immediately.

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Roasted Broccolini and Lemon With Parmesan

lemon, halved crosswise, seeds removed

garlic cloves, smashed

salt and pepper

Parmesan

Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.

Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.

Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

With three vegies per serve and ready in 30 minutes, this broccolini and bean chicken salad with pistachio mint dressing is the perfect dinner for a busy weeknight.

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The most viewed broccolini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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