Broccoli is one of my favorite vegetables for grain bowls. It cooks quickly and tastes amazing when roasted. Additionally, it pairs well with many different flavors. As a result, I’ll be making these broccoli bowls often this fall. In fact, the hardest part of this recipe is waiting for the broccoli to roast. Read more and see the recipe.
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Baby broccoli (also known as broccolini) is one of those items that grabs my attention at the store/market from time to time. It’s not broccoli but rather a hybrid of broccoli and kai-lan (Chinese broccoli or Chinese Kale). The result is something that looks like broccoli but is more tender and has a slightly more milder and sweeter flavor. I also love that it doesn’t take much cooking for the broccolini to really shine and this broccoli frittata is one of the best examples.
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