It seems like I have rediscovered my love for broccoli all over again and they are just gorgeous right now at the market. Today, I stumbled upon broccolini, a cross between broccoli and Chinese broccoli (kailan). I picked up one bunch, not entirely sure what I would do with it (recipe below). I really was trying not to buy a lot, since we are leaving town for a week. Then, I saw the pretty green bunches of broccoli that Swank Farms was selling and I couldn’t resist. I really have no idea how we will eat it all by Wednesday night and I don’t love it that much!
There was a new hot food vendor, Happy Dumplings, today. I was curious and got two vegetarian dumplings, which were filled with squash and rice. They were good.
I also bought a good amount of blood oranges. I am not sure how much longer they will be around and I haven’t had my fill yet. They are really beautiful and taste a little tart. Also, Ferry Farms was selling blood orange juice! The sample was so good, that I bought a pint. A recipe for Valentine’s was brewing in my mind.
Sesame Oiled Broccolini
1 bunch broccolini, washed and fairly dried
1 tablespoon toasted sesame seed oil
1/2 teaspoon sea salt
1/2 teaspoon red chili flakes
Heat oven to 350F degrees. Toss all of the ingredients together and lay out on a baking tray. Bake for 12 minutes, until the stems are tender and easy to pierce through. Serve warm.
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