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 š
Spicy Chicken and Pineapple Tacos
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, yaāll!
Broccoli Stem Slaw
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, Iāll save them and turn them into Broccoli Stem Slaw. Fun fact: I will eat coleslaw on literally anything. Sandwiches, burgers, tacos, roasted veggies (gettinā 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 š¤·āāļø
coleslaw love
Slaw is just one of those things that checks all the boxes. Itās packed with crisp veggies, itās 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 donāt need shredded cabbage or carrots. I like the variety and pop of color they add though, so thatās how Iām proceeding today š
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. Itās 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, Iāll post a chicken taco recipe with this slaw as a topping – theyāre a dinner time dream ā¤ļø
*This post contains Amazon Affiliate links to some veggie gadgets, from which I may earn an income!
PrintBroccoli 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
Scale
Ingredients
- 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 jalapeƱo, halved, seeded, and thinly sliced
Instructions
- 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 itās all evenly coated. Serve!
Keywords: Broccoli stalk, broccoli stem, how to use broccoli stems
Rosemary, Onion, and Olive Focaccia
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 youāre seeking, make some dang focaccia. Youāll be so, so proud of you! And, at the end of the day, youāll get to enjoy fresh, olive oily, crispy outside, chewy inside, yeasty bread studded with roasty red onions, fragrant rosemary, and briny olives. Swoon ā¤ļø
Hazelnut Root Vegetable Gratin
The other day, on a #stayinghome whim, I placed an order with Misfits Market – that newish online organic produce delivery service. The box we got was filled with a random selection, including carrots and rutabagas. I also had some potatoes I needed to use, a bunch of hazelnuts, and a craving for comfort food. Are you seeing where weāre headed here? Hazelnut Root Vegetable Gratin š
Gratiiiiinnnnn!
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, yaāll!)
Golden Oreo Rice Krispie Treats with Salted Tahini Drizzle
Typing this with marshmallowy fingers and I donāt 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 lifeš± !
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? Iām not sure if things have actually changed or if itās 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.
Dill Hushpuppies
Hushpuppies are my go-to party food, especially in the summer when we have friends over. Thereās something about the summertime (I miss you, summer š !), Joey smoking something yummy on the back deck, and a cold glass of wine. My loyal friend, the hushpuppy, fits right in.
What to do with cauliflower stems and leaves!
Weāre 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 1ā pieces. Toss them in oil, salt, and pepper and pop them in the oven!
Roasted Veggie Fried Rice with Sriracha Mayo
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 youāre not sitting on a container of leftover roasted vegetables, but itās worth making some real quick to help this fried rice situation happen.
Sausage and Broccoli Pizza with Hot Honey
Living that pizza life today, drizzled in hot honey š Weāve 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 Iām really delivering the goods today.
