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Broccolini Pickles

Broccolini Pickles

Ingredients

  • Broccolini
  • Dillseeds
  • Garlic cloves
  • Bay leaf
  • Mustard seeds
  • Water
  • White wine vinegar
  • Sherry vinegar
  • Kosher salt

Directions

  1. Remove the outer skin of 1 pound of Broccolini. Place in a large mason jar. Add 1 teaspoon dillseeds, 2 sliced garlic cloves, 1 bay leaf, and 1 teaspoon mustard seeds to jar. Bring 1 cup water, 1/2 cup white wine vinegar, 1/2 cup sherry vinegar, and 1/2 teaspoon kosher salt to a boil; ll jar with mixture, cover, and refrigerate over- night. Snack on it or add it to salads and Bloody Marys.

Note

  • Recipe by Thomas Boemer, chef and co-owner of Revival in Minneapolis.

Broccolini Thai Stir Fry

Broccolini Thai Stir Fry

Ingredients

  • Lime juice
  • Fish sauce
  • Toasted sesame oil
  • Garlic cloves
  • Ginger
  • Canola oil
  • Broccolini
  • Eggs
  • Shallot
  • Thai basil
  • Cilantro
  • Mint

Directions

  1. Whisk together 1 tablespoon lime juice and 1 teaspoon each fish sauce and toasted sesame oil; set aside. Saute 2 garlic cloves, thinly sliced, and a 1-inch piece of ginger, peeled and julienned, with 1 tablespoon canola oil until fragrant. Add 1 bunch trimmed Broccolini and cook until tender. Pour in 2 beaten eggs and lightly scramble. Add 1 thinly sliced shallot during last minute of cooking; remove from heat and let cool. Combine Broccolini mixture with 1/2 cup each chopped Thai basil, cilantro, and mint. Drizzle with dressing and eat alone or with steamed rice.

Note

  • Recipe by Chef Doug Psaltis, chef/partner of Ramen-san in Chicago

Avocado Carpaccio With Smoked Salmon, Walnuts & Plum

Avocado Carpaccio With Smoked Salmon, Walnuts & Plum

Ingredients

  • 1 avocado, halved, pitted, and peeled
  • Flaky sea salt
  • Walnut oil or extra-virgin olive oil
  • 1 plum or pluot, pitted and diced
  • 1 ounce smoked salmon, torn
  • 2 tablespoons Buttered Salted Walnuts
  • Fresh mint, for garnish

Directions

  1. Use a mandoline to thinly slice the avocado onto a serving plate. Sprinkle with salt and drizzle with oil. Scatter the plum or pluot all over and top with the salmon.
  2. Crumble walnuts over the dish and garnish with mint. Serve immediately.

Buttered Salted Walnuts

  1. In a small skillet, cook 1/2 cup walnuts over high heat, tossing occasionally, for 1 minute. Add 1/2 tablespoon grass-fed unsalted butter and cook, tossing and stirring, until the nuts are well coated, 1 to 2 minutes. Sprinkle with sea salt and espelette pepper. Drain and cool on paper towels.

Note

  • Recipe by chef Seamus Mullen, author of Real Food Heals: Eat to Feel Younger & Stronger Every Day.

Nutrition Information

Per serving: 230 kcal cal., 20 g fat (2.9 g sat. fat), 11 g carb., 6 g fiber, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Mandy Moore Wants to Talk About Birth Control

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Photo: Getty /Paul Archuleta

Going on birth control can be a life-changing decision. But if you're like a lot of women, you might not have put a ton of thought in the exact type of birth control you chose. Mandy Moore is setting out to change that.