Broccoli Stalks With Lemon Food

BROCCOLI "RICE" WITH GARLIC, LEMON AND CHILE PEPPER

Steps:

• Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice.
• Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan.

BROCCOLI STALKS WITH LEMON

Steps:

• Grate the zest from the lemon and set aside. Cut lemon in half.
• Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
• When ready to serve, divide the broccoli on plates. If using avocado, pit and thinly slice, then divide on top of broccoli. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.
• Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

PICKLED BROCCOLI STEMS

Steps:

• Bring a medium pot of water to a boil. Peel the broccoli stems and slice them into 1/2-inch-thick coins (or oddball shapes--just keep them all about the same size). Blanch them in the boiling water until fork-tender, 2 to 4 minutes. Cool them in ice water; drain.
• Bring the vinegar, salt, sugar, pickling spice, bay leaf, lemon zest and juice and 1 cup water to a boil in a small saucepan. Pour over the broccoli and let cool. Refrigerate for at least 4 hours.

BROCCOLINI WITH LEMON

Steps:

• Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
• Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.