Broccolini is a cross between regular broccoli and Chinese kale, so it is a very nutritious vegetable. I have seen it many times at Trader Joe’s, but I have always been a little hesitant to buy it. When I came across the “Garlicky Broccolini” recipe in America’s Test Kitchen, Cooking Fresh, 2015, I decided to buy it! For me, steaming my vegetables, then quickly sautéing is a foolproof method for cooking vegetables and that’s exactly what I did. This healthy and easy vegetable side has my favorite flavors of garlic and Parmesan cheese with the extra “kick” of the red pepper flakes!
- 1 pound organic broccolini
- 1 to 2 tablespoons organic extra-virgin olive oil
- ⅛ teaspoon red pepper flakes
- Sea salt
- Freshly grated Parmesan cheese
- Trim the broccolini by cutting off 1-inch of the ends. If the stalks are thicker than a ½-inch, split the stalk bottoms in half about 2-inches from the ends. This will help the broccolini cook more evenly and the tips won’t get over done.
- Steam the broccolini, until they are bright green and stalks are tender crisp. Place the steamed vegetable in a plate.
- Using a large nonstick frying pan, heat the oil over medium heat. Add red pepper flakes and garlic. When the garlic becomes fragrant, about 30 seconds, add the broccolini and toss. Add salt to taste. Transfer to serving dish and sprinkle with Parmesan cheese. Serves 4.
One of my favorite snack foods to eat is chips and salsa. I have never made a corn salsa before, but I always have it added to my salads at Chipotle. After doing my research on the internet, I found an appetizing recipe on the Food Network Kitchen website. At Trader Joe’s, I was able to get all my ingredients, except for the poblano chile pepper. Since the dish already had a jalapeno pepper in it, I decided to wait to the until the end to see if the salsa needed a little more “heat.” That’s when I added a pinch of red pepper flakes. The only other changes I made to the recipe were using less olive oil and omitting the sugar—my frozen corn was nice and sweet! My only regret about preparing this dish was I didn’t make more!
- 1 cup frozen organic sweet corn, thawed
- 1 small jalapeno pepper, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 1 teaspoon organic extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon sugar (optional)
- ¼ teaspoon sea salt
- Pinch of red pepper flakes
- Tortilla chips
- In a medium bowl, add corn, jalapeno, cilantro and red onion.
- Stir in oil, lime juice, sugar (optional) and salt. Finally, add pinch of red pepper flakes.
- Serve with tortilla chips.
This is a very tasty way to eat fresh green beans! You may want to adjust the “heat” from the red pepper flakes, using a little more and a little less depending on your taste. I got my inspiration from Patrick and Gina Neely’s “Green Beans with Lemon and Garlic,” Food Network. I modified their recipe, using less fat and red pepper flakes!
- 1 pound organic green beans
- 1 1/2 teaspoon organic extra-virgin olive oil
- 1 tablespoon organic butter
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- Sea salt
- Freshly ground pepper
- In a large pot, blanch the green beans in boiling water for about three minutes, until beans are bright green and slightly crispy. Remove from heat and drain hot water and rinse with cold water to stop the cooking process. Drain again.
- Over medium heat in a large nonstick frying pan, heat oil and butter. Add garlic and red pepper flakes and saute for about 30 seconds. Add the beans and continue to saute for about 2 minutes. Be careful not to cook too long, as the garlic will brown very quickly. Remove from heat and add lemon zest. Salt and pepper to taste. Serves 4.