BROCCOLINI AND PROVOLONE GRINDERS WITH HOT PEPPER MAYO
Filled with lightly charred broccolini and gooey provolone, these sandwiches are a delicious and hearty vegetarian meal. A quick homemade mayonnaise gets a double dose of spicy flavor from hot cherry peppers and their brine, which gives these grinders the perfect kick of tangy heat. If you'd like to add meat, I recommend thin slices of salami.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light a grill or preheat a grill pan to high.
- Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
- Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
- Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
- Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.
BROCCOLINI WITH ITALIAN HERB OIL
Provided by Melissa Roberts
Categories Blender Side Quick & Easy Dinner Healthy Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.
- Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.
- Serve Broccolini tossed with herb oil.
BROCCOLINI WITH SPICY SESAME VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Vegetarian Quick & Easy Low Cal Low Sodium Broccoli Healthy Low Cholesterol Vegan Boil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
- Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
STIR-FRIED BROCCOLINI
This is a quick and easy recipe for stir-fried broccolini. Broccolini is a great side, just like broccoli, and goes well with fish dishes or any other main.
Provided by barbara
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes.
- Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.
Nutrition Facts : Calories 117 calories, Carbohydrate 9.8 g, Fat 6.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 412.6 mg, Sugar 3.7 g
BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.
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