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”
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
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 we’re headed here? Hazelnut Root Vegetable Gratin 🙌
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”
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”
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I don’t want to bury the lead here – this recipe for Roasted Radish Pesto Crostini is the best thing I’ve made all year. I wish we were further along in 2020 so that statement could have more impact but seriously – it’s so good. Two things that make me very happy about this recipe: 1. A humble, inexpensive ingredient being a total superstar. 2. No waste. After making this, I wanted to greet people by saying, “Hi, I’m Megan. I made a thing with radishes and didn’t have to throw the greens away.”
So, if you’ve found yourself stuck with a bunch of radishes and a mass of leafy green radish stems, like these, I can help you.Continue reading “What to do with radishes and their greens”
Lotta kale going on around here lately. Lots and lots of kale. Creamy kale stuffed into toasty roasted mushrooms. Cheesy kale stuffed into sweet, earthy spaghetti squash. It just seems useful at this point to share my favorite thing to do with all the leftover kale stems. I freeze mine so I usually have a bag waiting for me whenever I need an easy meal or a quick, convenient appetizer. Here is my favorite “recipe”, if you can call it that. It is spicy, garlicky, and served on toast. Plus, it takes less than 10 minutes to make, so… yes, we’re on the simple track to easy town.Continue reading “What to do with kale stems”