And I'm totally starting with this salad recipe. I mean, look at it.
Roasted Romanesco and Broccolini Salad with Wilted Arugula
Excerpted from The CSA Cookbook by Linda Ly
A broccoli salad is likely not the first thing that comes to mind when you think of a fresh, flavorful, senses-tingling salad. But a roasted broccoli salad, on the other hand, has all these traits and then some.
Infused with garlic and rosemary oil and tossed with wilted leeks and arugula, it’s the kind of salad that stands out on its own, not as just another starter or side dish. Crumbled blue cheese adds a touch of saltiness and creaminess to this tangy and savory salad, which is best served warm as it melts on the palate.
Makes 4 servings
½ cup olive oil
4 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
½ pound Romanesco broccoli florets
½ pound broccolini, cut into bitesize pieces
1 leek (white stem only), thinly sliced
A few pinches of kosher salt
A few grinds of black pepper
Zest and juice of ½ lemon
2 cups packed arugula, coarsely chopped
1 tablespoon balsamic vinegar
½ cup crumbled blue cheese
Preheat the oven to 425°F.
In a small saucepan over medium heat, bring the oil to a gentle simmer and infuse the garlic and rosemary for 2 to 3 minutes, stirring once. Remove from heat.
On a large rimmed baking sheet, toss the broccoli, broccolini, and leek with ¼ cup of the infused oil. Scatter the salt and pepper on top and arrange the vegetables in a single layer across the baking sheet. Roast until the broccoli stalks are tender and the tips of the florets are slightly blackened, 15 to 20 minutes. Transfer the vegetables to a large serving bowl and toss with the lemon zest and arugula; the leaves will naturally wilt from the heat.
In a small bowl, combine the vinegar and lemon juice. Slowly whisk in the remaining ¼ cup of infused oil until well blended. Toss with the vegetables and serve with some blue cheese crumbled on top.
Any variety of broccoli or cauliflower works well in this recipe, so feel free to experiment with
green common broccoli, sprouting broccoli, baby broccoli, and the various colors and cultivars
Make the most of your CSA membership - or your garden harvest - with simple yet bold, inventive yet nourishing meals from acclaimed blogger Linda Ly.
Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. How many times has a CSA share arrived with things you've never seen before or not known what to do with?
The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach - for vegetables!
With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals - take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table:Squash Blossom and Roasted Poblano Tacos, Sicilian Squash Shoot Soup,Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, andToasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.
The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You'll look at vegetables in a whole new way and think twice before you discard your kitchen "scraps"!
"One of my favorite sayings is, 'Use it up, wear it out, make it do, or do without.' What appeals to me about this phrase is the idea that everything is useful. And that's why I like The CSA Cookbook so much. Many of Linda's dishes utilize the oft-discarded parts of vegetables such as tomato leaves, radish greens, and carrot tops. More than just being efficient, these recipes encourage us to explore the flavors and uses of every edible part of a plant. This book will completely change the way you look at vegetables." - P. Allen Smith, author of P. Allen Smith's Seasonal Recipes from the Garden
"The CSA Cookbook shows you how to use everything your vegetables offer, whether they come from your CSA or your garden. After all, why throw away what's edible when it can offer so much in the kitchen?" - Deborah Madison, author of Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom