|Broccolini Italian Style!|
Recipe adapted from Cooking Light
Last month I became enamored of broccolini, a hybrid of broccoli and gai-lan. It's more slender and graceful than broccoli, pungent and tender as gai-lan, but sweeter. Starting in April, it’s available from local farms. So after my sesame lime success, I couldn’t resist adapting one more of Cooking Light’s suggestions. Just zest and juice a lemon, shave some Parmesan cheese, then toast the pine nuts while you steam the broccolini. Stir the dressing ingredients together, and toss the hot broccolini with the dressing, pine nuts, and Parmesan. Super-simple, but looks and tastes like gourmet fare.