Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures is everything. Cauliflower, chickpeas, squash, onions, apples, maybe some diced chicken if you want? Yes! Plus a sweet and nutty dressing and a tart, crunchy topping. Ev-ery-thing 🙌Continue reading “Roasted Veggie Bowl With Tahini Dressing”
Taco fans… I gotchyu. Smoky, spicy, chipotle-y ground chicken mixed with softened red onions and tiny bits of pineapple, piled up on charred flour tortillas, topped with a creamy broccoli stem slaw and more sweet/tart little chunks of sunshiney pineapple. This is it, ya’ll!
Broccoli stems: the bonus ingredient of broccoli! Completely usable and tasty- and versatile! We eat a lot of roasted broccoli in my house and I usually just slice up the stems for roasting, too. But, occasionally, I’ll save them and turn them into Broccoli Stem Slaw. Fun fact: I will eat coleslaw on literally anything. Sandwiches, burgers, tacos, roasted veggies (gettin’ weird), rice (weirder), or mixed into any available leftovers (cringe). Broccoli Stem Slaw is no exception. I just finished off a bowl of it with piri-piri meatballs on top and it was perfect 🤷♀️
Slaw is just one of those things that checks all the boxes. It’s packed with crisp veggies, it’s creamy, a little fatty, and it has the perfect balance of sweet, salt, and tang. Adding thinly sliced broccoli stems to the mix is an easy win. They have great crunchy texture and are loaded with calcium, iron, and vitamin C. If you have enough broccoli stems on hand, you really don’t need shredded cabbage or carrots. I like the variety and pop of color they add though, so that’s how I’m proceeding today 😊
To start, shave off the tough, nubby outsides of the stalks and cut off the root end. Feed those to your compost.
You can use a mandolin, a box grater, or one of these julienne peeler things to slice the stems but I prefer a knife. Thinly slice the long edge of the stem, then thinly slice that section, and cut it in half if you want shorter pieces. Repeat!
These lovely, crisp stems get added to thinly sliced carrots, cabbage, chives, and a red chili pepper for a little heat (optional!). Then, for the dressing, I use a combo of mayonnaise, apple cider vinegar, sugar, and salt. It’s my go to. But, if you want to skip the fat, a mixture of just lime juice and salt is yummy, too!
Later this week, I’ll post a chicken taco recipe with this slaw as a topping – they’re a dinner time dream ❤️
*This post contains Amazon Affiliate links to some veggie gadgets, from which I may earn an income!Print
Broccoli Stem Slaw
Use up your broccoli stems! I like to cut them into matchsticks and toss them with thinly sliced cabbage, carrots, chili pepper, and chives in a creamy, 4-ingredient dressing. This slaw makes a delicious topping for tacos and sandwiches!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side dish
- Cuisine: American
- 4 TBS mayonnaise
- 2 tsp apple cider vinegar
- 3/4 tsp sugar
- 1/4 tsp salt
- 2 broccoli stems with the tough ends and nubby exterior cut off and thinly sliced (see pictures in post for reference)
- 1 carrot, peeled and thinly sliced or shredded
- 1 C shredded cabbage
- 3 TBS fresh chives, finely chopped
- 1 Fresno chili or jalapeño, halved, seeded, and thinly sliced
- Combine the mayonnaise, vinegar, sugar, and salt in a medium bowl and whisk to combine. Taste and adjust seasoning if needed.
- Stir in the sliced broccoli stems, carrots, cabbage, chives, and chili pepper, mixing until it’s all evenly coated. Serve!
Keywords: Broccoli stalk, broccoli stem, how to use broccoli stems
Yaaasss, homemade bread! I know some of you are doing it, or at least thinking about it, during these strange days of #stayinghome. If satisfaction, and maybe a little distraction, are what you’re seeking, make some dang focaccia. You’ll be so, so proud of you! And, at the end of the day, you’ll get to enjoy fresh, olive oily, crispy outside, chewy inside, yeasty bread studded with roasty red onions, fragrant rosemary, and briny olives. Swoon ❤️Continue reading “Rosemary, Onion, and Olive Focaccia”
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Root vegetable gratins are full of silky layers of starchy veggies (any kind!), all surrounded by thick, aromatic cream (this one is heavily scented with lots of garlic, rosemary, and thyme) and finished off with a savory, crunchy topping (hazelnuts, breadcrumbs, and parmesan, ya’ll!)Continue reading “Hazelnut Root Vegetable Gratin”
Typing this with marshmallowy fingers and I don’t care! Big, chunky, Rice Krispie treats speckled with little vanilla-y pops of Golden Oreos and the occasional hit of salty tahini. Where have you been all my life😱 !
Dessert is a once-a-week endeavor for me and we have been snacking on these little monsters ever since I made them last Sunday. I remember Rice Krispie treats back in the day used to become cement blocks after the first day, right? I’m not sure if things have actually changed or if it’s the slick little trick this recipe includes that makes them still completely chewy and tasty a week later. Either way, they last as long as you can resist eating them.Continue reading “Golden Oreo Rice Krispie Treats with Salted Tahini Drizzle”
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We’re diving into the root-to-stem thing again today with cauliflower leaves and stems! This is a super simple and completely delicious way to use up those parts you might normally toss in the compost. Next time you chop up a head of cauliflower, save the leaves, the core, and the stem and chop it all into 1” pieces. Toss them in oil, salt, and pepper and pop them in the oven!
OK, if I had a million dollars today, I would bet it all that this recipe is going to blow you away with its simplicity and deliciousness. The leftover vegetables sitting in your fridge are just crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo. Maybe you’re not sitting on a container of leftover roasted vegetables, but it’s worth making some real quick to help this fried rice situation happen.Continue reading “Roasted Veggie Fried Rice with Sriracha Mayo”
Living that pizza life today, drizzled in hot honey 🙌 We’ve also got fat dollops of ricotta cheese, thinly sliced red onion, a roasted garlic crust, and, of course, crispy crumbles of sausage and perfectly roasted/borderline burnt broccoli. I feel like I’m really delivering the goods today.Continue reading “Sausage and Broccoli Pizza with Hot Honey”