This recipe was found in the publication “Vegetables Every Day”, by Jack Bishop (HarperCollins Publishers Inc., New York, NY, 2001).
The broccoli is lightly tossed with this slightly sweet Asian dressing and topped with toasted walnuts, for added crunch.
Steamed/boiled Broccoli (see directions in Dee’s Corner)
1 Tablespoon roasted Peanut oil
1 Tablespoon Soy sauce
1 Tablespoon Honey
1 Tablespoon grated Orange zest
3 Tablespoons Orange juice
1 small Garlic clove, peeled
One 1-inch piece peeled fresh Ginger root
2 medium Scallions, white and green parts, sliced thin
2/3 cup Walnuts, toasted in a dry skillet, until fragrant, cooled, and chopped
1. While the broccoli is cooking, process the oil, soy sauce, honey, orange zest, orange juice, garlic, and ginger in a food processor, scraping down the sides of the bowl as needed, until smooth. Add salt to taste.
2. Drain the broccoli well and gently toss it with the dressing, scallions, and walnuts. Adjust the seasonings. Serve immediately or at room temperature.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...