I thank my mom for addicting me to broccoli at a young age, as she did with my son Jake. When Jake went through a picky eating stage, broccoli was one of the six foods he would eat! My mom's method is stir-frying the broccoli for a few minutes and then steaming for a few more. They transform into a vibrant rich green, crispy but tender enough to chew easily. To this day I love all broccoli, whether it's mom's way, roasted, pan-fried, or even my mother-in-law's technique of oversteaming until the stalks turn mushy and grey-green. I also store several bags of frozen broccoli in case I forget to buy fresh or fresh is too expensive.
This summer, I've fallen in love with a broccoli salad dish that incorporates honey toasted walnuts. I heat some olive oil and honey in a pan on medium-high heat and add 1/2 cup chopped walnuts, stirring the mixture until the sauce thickens and the walnuts brown. I then blanch broccoli florets for a few minutes until just tender. After cooling them, they get tossed into a bowl with shaved carrots, diced apples and the toasted walnuts. In this version I dressed the salad with Vegenaise but you can use any favorite salad dressing. The crisp, rich honeyed walnuts taste amazing and are the real star of the dish! Those nuggets blended with crunchy apples and carrots covered in a creamy mayo make this a wow recipe.
I've returned the favor to my mom and now made her an addict to MY broccoli salad 😄