Baby Broccoli with Cucumber Chili Sauce

Serves 4
1 bunch Broccolini
1/4 cup white wine vinegar
2 tbsp sugar
1 hot chilli, sliced
1 clove garlic, sliced
3 baby snacking cucumbers, diced
1 tbsp chopped coriander
Blanch or steam broccolini for 2-3 minutes or until just cooked. In a small saucepan, heat vinegar, and sugar and stir until sugar dissolves. Add the chilli and garlic, simmer for 2- 3 minutes. Allow to cool to room temperature. When cool, add in cucumbers and coriander, serve over broccolini. Just as delicious served at room temperature, or slightly chilled.
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Buttery Lemon Broccolini

4 qt water
1 1/8 tsp salt, divided
12 oz Broccolini
1 Tbsp unsalted butter, softened
1/2 tsp lemon zest
1 1/2 tsp fresh lemon juice
1/8 tsp freshly ground black pepper
Bring 4 quarts of water to a boil in a large saucepan. Add 1 teaspoon salt and cook the Broccolini in batches for 5 minutes. Remove the Broccolini with a slotted spoon. Drain and discard the water. Combine the butter, zest, and juice, stirring with a fork until well blended. Return the Broccolini to the sauce pan over medium-high heat. Stir in the butter mixture, remaining 1/8 teaspoon salt, and pepper, tossing gently to coat.

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CSA Veggies, Skillet Style

Kale, shredded
Zucchini, bite-sized
Yellow squash, bite-sized
Broccolini  
Olive oil
Pinch of salt
Garlic
Throw in a hot skillet for a couple of minutes to soften everything up and enjoy with rice or other grain.
Adapted from Source

Broccolini and Feta Galette

"Pies and tarts don't always have to be sweet. This savory rustic tart matches Broccolini, a natural hybrid of broccoli and Chinese kale, with salty feta for a delicious meal wrapped in a pretty package."

Serves 8

 
2 cups all-purpose flour, (spooned and leveled)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 bunches Broccolini (1 pound total)
1/4 cup grated Parmesan
2/3 cup crumbled feta (3 ounces)
1/4 teaspoon red-pepper flakes
1 large egg, lightly beaten
In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.
Cook's Note
Swap It: Use broccoli florets instead of Broccolini. Goat cheese can replace the feta.
 
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