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Cook Time: 5 minutes

Serves: 4

½ cup walnut pieces

2 tablespoons tamari

1 bunch (about 1 pound) broccoli, stems and florets cut into ½-inch pieces (6–8 cups)

2 tablespoons extra-virgin olive oil

1 garlic clove, grated

½ teaspoon grated peeled fresh ginger

¼ teaspoon coarse salt

1 medium red onion, cut into ¼-inch lengthwise slices or thin wedges (about ¾ cup)

Heat the walnuts in a wok or large skillet over medium-high heat, stirring, until the walnuts are warmed and the wok is hot. Add the tamari all at once. As it sizzles, reduce the heat to medium and stir constantly until the walnuts are coated and the wok is dry, about 30 seconds. Turn the walnuts out onto a plate.

Add the broccoli and ¼ cup water to the wok. Cover and cook over medium heat until the broccoli is partially cooked, about 2 minutes. Drain off any water or turn the heat to high and boil until the water evaporates. Add the oil, garlic, ginger and salt and stir-fry over medium heat until the broccoli is tender and coated with the seasonings, about 2 minutes. Add the onion and toss to combine.

Spoon the stir-fry into a serving dish and sprinkle with the walnuts.

Substitutions

Substitute 12 ounces broccolini, cut into 1-inch lengths, for the broccoli.

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Make a Meal

Serve with Yellow Rice and Carrot Pilaf with Mint ([>]) or Quinoa Pilaf with Apples and Curried Walnuts ([>]; omit the curried walnuts). For a second vegetable, serve Crispy Kale ([>]) or Roasted Cauliflower "Steaks" ([>]).

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BROCCOLI WITH OLIVES, ORANGE ZEST AND PARSLEY Vegan

Each week, a bunch of broccoli goes into my market basket. I consider this versatile vegetable a staple. My favorite way to cook it is to boil the trimmed stalks with the florets attached in salted water, uncovered, for long enough to render them juicy and tender but not soggy. Then all it needs is a little dressing up with chopped herbs, chopped fresh tomatoes, a sauté of mushrooms and garlic or a combo of olives, orange zest and parsley.

Cook Time: 10 minutes

Serves: 4

1 bunch (about 1 pound) broccoli, stems and florets cut into ½-inch pieces (about 6–8 cups)

1 garlic clove, coarsely grated

½ teaspoon coarse salt, plus more to taste

2 tablespoons extra-virgin olive oil

Pinch of crushed red pepper

¼ cup finely chopped fresh Italian parsley

1 teaspoon grated orange zest

½ cup coarsely chopped pitted Kalamata olives

Bring a large saucepan half full of water to a boil. Add the broccoli and cook until tender, 3 to 4 minutes. Drain and rinse with cold water. Set aside.

Mash the garlic and salt in a mortar and pestle. If you don't have a mortar and pestle, mash the grated garlic with the salt in a saucer using the back of a spoon. Heat the oil and the garlic mixture in a large skillet over medium-low heat, stirring, until the garlic begins to sizzle, 1 to 2 minutes. Stir in the crushed red pepper.

Add the broccoli, parsley and orange zest to the skillet and cook, stirring, over medium heat until the broccoli is hot and coated with the seasonings, about 3 minutes. Sprinkle with the olives and serve.

Shortcuts

Bags of broccoli florets cut down on the time needed to chop and prep a whole bunch.

Substitutions

Substitute an equal amount of cauliflower florets for the broccoli. Add 1 cup halved cherry tomatoes or ½-inch pieces of firm, ripe plum tomatoes to the pan with the cauliflower.

Substitute 1 teaspoon chopped fresh thyme for the parsley.

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Make a Meal

Serve with Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]) or Bulgur and Date Pilaf with Pecans and Parmigiano-Reggiano ([>]).

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STIR-FRIED BROCCOLINI WITH SESAME AND ORANGE Vegan

Broccolini, a cross between broccoli and Chinese broccoli (kai lan), has long, slender stems with clusters of small, loose florets at the top. It is a nice change of pace from broccoli. The texture is slightly crunchy and stays that way no matter how long you cook it. I like it best steamed or stir-fried. It adapts well to both Asian and Mediterranean