In a food processor, combine blanched broccoli florets, parsley, basil, toasted pine nuts and grated Parmesan; pulse a few times.
Add olive oil and pulse until smooth. Thin with a little water if desired; season with salt and pepper.
Toss pesto with drained cooked pasta.
Orecchiette with Broccoli & Sausage
Sauté diced onion and minced garlic in olive oil.
Add crumbled Italian sausage and a pinch of red pepper flakes; cook until sausage is browned, 4 to 5 minutes. Add steamed broccoli florets.
Toss with cooked and drained orecchiette pasta; serve with plenty of grated Parmesan.
Roasted Broccoli with Crispy Panko
Toss broccoli florets with olive oil, salt and pepper; spread on a baking sheet. Roast at 450°F, stirring once, until just tender, 12 to 15 minutes.
Sauté panko in olive oil until crispy and lightly browned.
Toss broccoli with panko and grated lemon zest.
Quick Broccoli Soup
Sauté diced onion and minced garlic in olive oil until softened. Add broccoli and chicken stock; cook until broccoli is tender.
Let cool slightly, then carefully puree in a blender.
Season generously with salt and pepper; top with shredded cheddar if desired.
Blanch broccoli florets in boiling water until crisp-tender. Drain.
Whisk together 4 eggs, 1 3/4 cups half-and-half, 1/4 tsp. nutmeg and 1/2 tsp. salt. Stir in broccoli and 1 1/2 cups shredded cheddar cheese.
Pour mixture into a prebaked piecrust and bake at 425°F until set, 30 to 35 minutes.
Stir-Fry with Broccoli Noodles
Stir together stock, soy sauce, rice vinegar, garlic, sugar and cornstarch.
Using a spiralizer, cut peeled broccoli stalks into “noodles.”
Stir-fry “noodles,” florets, and sliced flank steak separately, removing each to a bowl when done.
Return steak and broccoli to pan. Add stock mixture and cook, tossing, until liquid is thickened.
Shaved Brussels Sprouts with Apples, Walnuts & Pecans
Using a mandoline or food processor, shred brussels sprouts. Transfer to a large bowl.
Whisk together apple cider vinegar, olive oil, salt and pepper. Toss brussels sprouts with vinaigrette.
Add diced apples, toasted walnuts and toasted pecans and toss to combine.
Roasted Brussels Sprouts with Lardons & Pears
Cut thick-cut or slab bacon into 1/4-inch pieces. In an ovenproof pan over medium heat, sauté until crisp.
Increase heat to medium-high and add halved brussels sprouts and diced Comice pears.
Roast at 400°F until the brussels sprouts are caramelized, about 25 minutes, stirring once halfway through the cooking time.
Flatbread with Brussels Sprouts, Pancetta & Fontina
Sauté diced pancetta until browned. Cook sliced shallots in olive oil until caramelized.
Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with shredded fontina, shaved brussels sprouts, and the pancetta and shallots.
Bake in a 500°F oven until dough is crisp. Sprinkle with grated Parmesan.
Sautéed Brussels Sprouts with Browned Butter
Trim brussels sprouts and cut into quarters. Sauté in olive oil until browned.
Remove from pan, reduce heat to medium and add butter. Cook until browned and fragrant.
Return brussels sprouts to pan and toss to coat. Season with salt and pepper and finish with chopped toasted hazelnuts and aged balsamic vinegar.
Fried Brussels Sprouts
Trim brussels sprouts and halve lengthwise.
Working in batches, deep fry in vegetable oil at 350°F until well browned and the edges begin to curl. Transfer to paper towels to drain.
Finish with a squeeze of lemon juice and sprinkle with flaked sea salt.
Brussels Sprouts Caesar Salad
Separate brussels sprouts into individual leaves. Blanch, then immerse in cold water. Drain.
Whisk together minced garlic, mayonnaise, Dijon mustard, Worcestershire sauce, grated Parmesan and lemon juice. Season with salt and pepper and thin slightly with water.
Toss brussels sprouts with dressing to taste. Finish with croutons, shaved Parmesan and cracked black pepper.
Sweet Potato Chips
Using a mandoline, slice sweet potatoes very thinly. Rinse and dry well with paper towels.
In a Dutch oven, heat 2 to 3 inches vegetable oil to 325°F. In batches, fry sweet potatoes until golden brown and crisp, about 2 minutes. Drain on a paper towel–lined baking sheet and sprinkle with kosher salt. Serve warm or at room temperature.
Sweet Potato Hummus
Prick whole sweet potatoes with a fork and roast at 400°F until tender. When cool enough to handle, peel. Let cool to room temperature.
In a food processor, puree sweet potatoes with tahini, lemon juice, minced garlic, salt and olive oil until smooth. Transfer to a serving bowl and serve with pita wedges.
Black Bean and Sweet Potato Chili
Sauté diced onions in oil. Add minced garlic, cumin, coriander, smoked paprika, chili powder, salt and pepper. Cook 1 minute.
Add 1 can rinsed and drained black beans, 2 diced sweet potatoes, 1 can diced tomatoes and 1 cup stock. Simmer until sweet potatoes are tender, about 1 hour. Top with shredded Monterey jack cheese, cilantro and sliced avocado.
Sweet Potato Hash with Fried Egg
Boil 2 cubed peeled sweet potatoes until just tender; drain.
Sauté 1 diced onion in a nonstick pan. Add sweet potatoes and sliced green onions; season with salt and pepper. Press in an even layer with a spatula.
Cook, stirring occasionally, until sweet potatoes are brown and crispy. Transfer to serving plates and top with a fried egg.
Sweet Potato Pie
Roast 2 sweet potatoes until tender. Let cool, peel and puree.
In a food processor, blend 2 cups puree, 3/4 cup packed brown sugar, cinnamon, nutmeg, a pinch salt, 3 eggs and 1 cup heavy cream until smooth.
Pour into a prebaked deep-dish piecrust. Bake at 325°F until the filling is set, about 1 hour. Let cool completely before serving.
Chile-Lime Roasted Sweet Potatoes
Cut unpeeled sweet potatoes into wedges. In a bowl, toss with oil, chili powder, cayenne and salt.
Roast at 400°F until tender, 20 to 25 minutes. Meanwhile, stir together Greek yogurt with harissa paste and salt to taste.
To serve, squeeze lime juice on warm potato wedges and drizzle with the yogurt sauce.
In a small bowl, stir together peeled, diced Fuyu persimmons with finely diced jalapeños, diced red onion, minced fresh ginger and thinly sliced mint. Stir in a splash of olive oil, lime juice and salt to taste.
Serve the salsa with tortilla chips or spoon on top of grilled fish or chicken.
Combine equal parts apple cider vinegar and brown sugar with minced shallot and ginger, raisins, grated lemon zest, cinnamon and salt. Simmer over medium-high heat until reduced by half. Stir in peeled and diced Fuyu persimmons and cook until tender.
To serve, spread crostini with goat cheese, top with baby arugula, and dollop with chutney.
Persimmon Salad with Bitter Greens
Whisk together honey, sherry vinegar, Dijon mustard and olive oil. Season with salt and pepper.
In a large bowl, combine coarsely torn escarole, frisée and radicchio with thinly sliced red onion and thinly sliced Fuyu persimmons. Toss with vinaigrette to taste. Season with salt and pepper and top with crumbled goat cheese and pepitas.
Persimmons with Prosciutto
Slice Fuyu persimmons into 6 wedges each. Wrap each wedge with a thin slice of prosciutto and secure with a toothpick.
Arrange the persimmons on a parchment-lined baking sheet and roast at 400°F until the persimmons have softened and the prosciutto is crispy. Serve warm.
Kale and Quinoa Salad with Persimmons
Whisk together olive oil, minced shallot, Dijon mustard and sherry vinegar. Season with salt and pepper.
In a large bowl, combine 1 bunch thinly sliced kale leaves, 1/2 cup cooked quinoa, 1 peeled and sliced avocado and sliced Fuyu persimmons. Toss with vinaigrette to taste and sprinkle with 1/4 cup toasted pine nuts.
Roasted Persimmons with Greek Yogurt
Cut ripe Hachiya persimmons in half crosswise. Arrange cut side up on a parchment-lined baking sheet.
Roast the persimmons at 400°F until tender, about 20 minutes. Divide among individual bowls and top with a dollop of Greek yogurt. Drizzle with honey and sprinkle with chopped toasted pistachios.
Roasted Cauliflower with Pine Nuts
Toss purple, orange and white cauliflower florets with olive oil, salt and pepper; spread evenly on a baking sheet.
Roast at 425°F, stirring occasionally, until just tender and caramelized, 12 to 15 minutes.
Sprinkle with toasted pine nuts and grated lemon zest.
Penne with Romanesco & Capers
Sauté diced onion and minced garlic in olive oil until softened.
Add romanesco florets, red pepper flakes and salt; cook until romanesco is just tender and lightly browned. Sprinkle with capers.
Toss with cooked and drained penne pasta; top with grated Parmesan.
Steam cauliflower florets until just tender; drain well.
Toss cauliflower with béchamel sauce and shredded cheddar or Gruyère cheese. Transfer to a baking dish; sprinkle with bread crumbs.
Bake at 400°F until bubbling and golden brown, about 20 minutes.
Cauliflower Curry with Chickpeas & Potatoes
Sauté diced onion in olive oil until softened. Add minced garlic, minced ginger, curry powder and red pepper flakes. Cook until fragrant.
Add cauliflower florets, drained canned chickpeas, diced potato, canned diced tomatoes and vegetable stock. Simmer until tender.
Spoon over steamed rice and sprinkle with cilantro.
Pulse cauliflower florets in a food processor until pieces resemble grains of rice.
Transfer to a bowl. Fold in chopped parsley, diced cucumber and diced tomatoes.
Whisk together minced garlic, lemon juice, olive oil, and salt and pepper. Pour over vegetable mixture and stir to combine.
Stir together minced parsley, minced garlic and grated lemon zest.
Cut cauliflower through stem end into planks 1/2 inch thick. Drizzle with olive oil and season with salt and pepper. In a nonstick pan, sear, turning once, until well browned.
Transfer to a foil-lined baking sheet and roast at 450°F until tender. Sprinkle with gremolata.