Kitchen Newsletter Target Date: 03-16-17 Title: All About Broccoli! Constant Contact Name: March 16, 2017 – All About Broccoli Subject Line: 
 All About Broccoli! Teaser Line: Enjoy broccoli in new ways! Facebook and/or Twitter Words: In the mood for some healthier eating? In This Issue: All About Broccoli Part 1: Origins RECIPE: Spiralized Broccoli Salad with Ginger Peanut Dressing All about Broccoli Part 2: Choosing, Prepping, Storing Cooking Tools RECIPE: Broccoli, Andouille and Gruyere Bake Broccoli Variants RECIPE: Orecchiette with Broccoli & Bacon All About Broccoli Part 3: Roasting INTRO TEXT Broccoli is a powerhouse vegetable that is filled with nutrients and vitamins, and is delicious when prepared correctly. Part ways with over-cooked broccoli, and celebrate the many ways that broccoli can be enjoyed to its fullest. IN THIS ISSUE, we break down broccoli facts and feature three recipes that highlight different ways to enjoy this healthy vegetable. Thumbnails “” MAIN BODY: All About Broccoli – Part 1 the origin: Broccoli was cultivated in Italy in ancient Roman times. The word broccoli comes from the Italian plural of the word broccolo, which translates to “the flowering crest of a cabbage.” Broccoli was introduced to America in the 1700’s (and Thomas Jefferson even planted the then-rare seeds in his garden at Monticello) but it didn’t become popular in the USA until the 1920’s. eat more broccoli: Broccoli is a superstar when it comes to nutrients and is loaded with vitamin K and C, beta-carotene, folic acid, and fiber. Make a plan to eat from this family of vegetables 3-4 times weekly. Broccoli is from the Cruciferous (pronounced: crew-SIF-er-us) family of vegetables and is related to several other healthy veggies like cabbage, Brussels sprouts, kale, arugula, and cauliflower to name a few. RECIPE: spiralized broccoli salad with ginger peanut dressing We love to use all the parts of broccoli! This recipe is a light and healthy dish utilizing raw broccoli stalks spiralized into “noodles.” We find that the broccoli stalk can be more mild in flavor then the buds, and seek out whole broccoli at the store, not just the “crowns.” Eating colorfully has been a goal for us this year, and this salad satisfyingly fulfills this resolution. make this salad quicker: If you’re looking for an easier assembly, use precut broccoli slaw. All About Broccoli – Part 2
 tips for choosing broccoli: Choose broccoli that have compact buds and firm stalks. Avoid yellowing buds, and choose dark green (or even purple) crowns. Avoid yellow blossoming flowers, as they tend to taste bitter. tips for prepping broccoli: Prepare broccoli in several different ways! First, always rinse throughly with cold water. If the broccoli is extra dirty, soak in cold water for 10 minutes, and then rinse. Cut the crown into florets, or extra tiny florets. Slice through the entire head in sectional cuts to make broccoli “steaks.” Use the stalk, too! Cut the stalk into slices, julienne with a handheld mandoline, or spiralize into “noodles”. To Store: Place broccoli in a plastic bag, removing as much of the air from the bag as possible and refrigerate for up to 10 days. Do not wash the broccoli before storing.  Cooking Tools: Lodge Cast Iron Grill Pan Get the flavor of grilled broccoli indoors with this handy grill pan. Wüsthof 3.5” Paring Knife Our go to knife for trimming broccoli stalks! Easy to handle with so many uses. Chef’n Silicone Steamer Basket Steam broccoli and other veggies in a snap with this flexible steamer basket. OXO Colander Wash all of your fruits and vegetables before eating. And easily drain pasta, too! Paderno Spiralizer We love to spiralize veggies! Add in spiralized veggies in for a delicious and healthy twist. Le Creuset Oval Baking Dish This baking dish is the “just right” size for gratins, bakes and crumbles. Several colors available. RECIPE: Broccoli, Andouille, & Gruyère Bake This bake is rich, delicious and defines comfort food! Tasty as a side dish, or serve over pasta or rice to become a main dish. Broccoli pairs perfectly with Gruyére cheese and the spicy Andouille sausage. to blanch broccoli: Bring a pot half-filled with water to a boil. Blanch broccoli for about 2 minutes, then immediately drain into a colander and plunge into a bowl of ice water to stop from over cooking. Broccoli Variants: Broccolini Popular in today’s restaurants, broccolini is a hybrid of broccoli and Chinese kale. It is known to be slightly sweeter and peppery in taste. Calabrese broccoli Most broccoli we buy in the grocery store is a variety called Calabrese, named for the region Calabria, Italy, where it originated. In addition to the large-headed, Calabrese broccoli, there are also sprouting varities of broccoli that are made up of several smaller heads. These varieties can be green, white or even purple. Romanesco Romanesco has striking fractal, spiraling buds that follow the Fibonacci sequence. It is similar in flavor to cauliflower, and can be prepared in the same ways. Broccoli Rabe Broccoli rabe is actually more closely related to the turnip. Similar to rapini, it should be approached like other bitter, leafy greens like mustard greens or turnip greens. Blanching helps to soften the stalks and removes some of the bitterness. RECIPE: Orecchiette with Broccoli & Bacon This pasta dish combines roasted broccoli with complimentary flavors of zingy lemon, spicy crushed red pepper, rich Parmesan cheese and crispy bacon. We love making this with orecchiette, but you could use any pasta in its place - this dish is really all about the roasted broccoli. roasting tip: When roasting, leave plenty of room on the pan, so that the broccoli is sure to roast instead of steam. All About Broccoli – Part 3 ways to enjoy broccoli: There are so many ways to enjoy broccoli! Eat broccoli raw, steam it quickly, blanch it, add it to a stir-fry, grill or roast it. While all of these methods are helpful for different recipes, we love a simple roasted broccoli perhaps best of all. Use the simple roasting method below for broccoli, broccolini, romanesco, or your vegetable of choice! Simple Roasted Broccolini: 1. Preheat oven to 450°F 2. Wash broccolini, and spin or blot dry with paper towels. Trim off end of stalk. 3. Spread out evenly on a baking sheet. 4. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. 5. Roast for 10 minutes, serve hot.