Bored of the same old side of steamed or roasted broccoli? Let’s change that! 

Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! 

By the end of this episode, you’ll discover:

1. A crispy sheet pan meal that will liven up any night of your week
2. The broccoli salad with an unexpected dressing that's designed for meal prep or potlucks
3. A surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostini

Tune in now and discover how to make broccoli the most exciting part of your plate!

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Correction from this episode: Broccolini and broccoli rabe are two different things! Broccolini is sometimes called baby broccoli or tenderstem broccoli. Broccoli rabe tends to be far more bitter and tough and requires different preparation.

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Links: 

Three ingredient smashed crispy Parmesan broccoli from Live Eat Learn

Roasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they’re more popcorn-sized

Sonya’s sheetpan crispy harissa tofu, chickpeas, and broccoli

Roasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena Calderone

Quinoa and broccoli spoon salad by Sohla El-Waylly for the NYT Cooking

Hetty Lui McKinnon’s broccoli, date, and pistachio salad

Pecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen’s broccoli melts for something similar

Alice Waters’ long cooked broccoli from The Art of Simple Food

Roasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here’s the same recipe via the Baltimore Sun

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