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.

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.

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 ...

However, I chop the red onion finely so it blends in smoothly. Feel free to use any nuts you have on hand, whether plain or toasted; sunflower or pumpkin seeds also work well.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.

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 ...

Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet.

Looking back at the Times Leader test kitchen columns from 2023, I smiled at some of the newsroom taste-testers’ positive comments, from “This is DEE-licious, it really is,” courtesy of ...

To make Thai Pasta Salad With Peanut Sauce, you'll need: 1/4 cup evaporated skim milk; 4; 1/2 tsp creamy peanut butter; 4; 1/2 tsp finely-chopped red onion; 1 tsp lemon juice; ... Combine milk peanut ...

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.