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Bountiful Broccoli

© Michael Vyskocil

Nut-like and mildly sweet, savory and wholesome, broccoli is one of those vegetables that sometimes gets overlooked at the grocery market.Many people have memories of childhood experiences with broccoli-some may not have been too pleasant. But for the D'Arrigo brothers of Salinas, Ca., broccoli has been more like a best friend.

More than 70 years ago, the brothers planted broccoli seeds sent from their father in Italy. With that first crop, they began marketing Andy Boy broccoli and established America's first commercial broccoli farm. Today, their produce company, Andy Boy Produce, grows, packs and ships broccoli, broccoli rabe, cauliflower, romaine hearts and other vegetables to markets across the United States. For more information about D'Arrigo Brothers Ranch in Salinas, Ca., visit their Web site at www.andyboy.com.

The next time you're in the grocery market, why not pick up a head or two of broccoli (and broccoli rabe) and try it in the following recipes? These dishes were designed to take the blandness out of traditional steamed broccoli by combining it with other ingredients and flavors.

Broccoli-Nut Salad

MAKES 10 TO 12 SERVINGS

1/3 cup red wine vinegar

1/4 cup sugar

1 cup regular mayonnaise or light mayonnaise

1 lb. broccoli flowerets (about 6 cups)

8 oz. bacon, cooked until crisp, drained, and crumbled

1 cup toasted pecans or walnuts, roughly chopped

1 cup seedless red grapes and/or raisins

1 small red onion, peeled and thinly sliced

For the dressing, in a small bowl, gradually stir the vinegar and sugar into the mayonnaise until the mixture is well blended.

In a large serving bowl, combine the broccoli, bacon, nuts, grapes or raisins, and the onion. Pour the dressing over the broccoli mixture and toss the ingredients gently to mix. Cover and chill the salad for 2 to 24 hours before serving.

Penne Pasta with Broccoli Rabe

SERVES 8

Salt, for cooking broccoli rabe and pasta

1 lb. broccoli rabe

1 lb. penne pasta

3 tablespoons extra-virgin olive oil

1/3 cup sliced and pitted black olives

4 large cloves garlic, peeled and sliced

1/4 to 1/2 teaspoon crushed red pepper flakes

Finely grated Parmesan cheese, for garnishing

In a large pot, bring a large amount of salted water to a boil.

Meanwhile, rinse the broccoli rabe under cold running water to remove any grit or sand; drain well. Trim the bottoms of the stems of the broccoli rabe with a paring knife. Cut the stalks crosswise into 2-inch pieces. (You should have about 8 cups.) Blanch the broccoli rabe in the boiling salted water for about 2-3 minutes. Using a slotted spoon, transfer the broccoli rabe to a colander or strainer; let drain.

Peachy Ice Cream Pie

Broccoli Tips

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