3. Heat 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender.

2 large, tight heads of broccoli (2 1/2 pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use); 2 tbsp extra-virgin olive oil, plus more for brushing; kosher salt ...

Arrange the broccoli on plates or a platter and spoon the tomato-red onion salad on top. Garnish with shaved ricotta salata and serve right away. Originally appeared: June 2014 ...

Pour the peanut sauce over the top and use spoons to toss, covering the salad with the dressing. Portion salad into 4 bowls to serve. Garnish with chopped peanuts.

Peanut Dressing: 2 tbsp no salt added natural peanut butter. 2 tsp low sodium soy sauce. 1 tbsp fresh lemon juice. Water, as needed to thin dressing. For the Salad: 2 cup freshly chopped broccoli ...

Ingredients. 1kg pork belly. sea salt. white rice, to serve. Salad. ½ small red onion chopped. 1 large handful of coriander leaves and stems, roughly chopped ...

3. Heat 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender.