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  2. Sweet Baby Broccoli and Cheddar Soup

    Directions

    1. Prepare/chop all ingredients ahead of time, as you’ll be stirring frequently.

    2. Melt butter in a pot over medium-high heat. Add in onions and cook until soft and transparent.

    3. Add in garlic and flour. Cook for about a minute, stirring constantly.

    4. Slowly pour in milk and then chicken broth, stirring constantly.

    5. Stir in Andy Boy Sweet Baby Broccoli.

    6. Cook whisking constantly until mixture thickens. Reduce heat to low and cook until Sweet Baby Broccoli is tender, stirring frequently, about 6-8 minutes.

    7. Remove from heat and stir in heavy cream, sharp cheddar and parmesan cheese.

    8. Season with salt and pepper to taste.

  3. One Sheet Pan Chicken with Florentino®, Red Onion and Green Sauce

    Directions

    1. Preheat oven to 450°F and line a rimmed sheet pan with parchment paper.

    2. Toss the Florentino® and red onion with 2 tablespoons neutral cooking oil, 1 teaspoon kosher salt
    and 1/4 teaspoon black pepper. Spread into an even layer.

    3. Roast for 10 minutes.

    4. While the vegetables roast, season 2 to 4 boneless skinless chicken breasts with a thin layer of
    oil, 1/4 teaspoon kosher salt and a sprinkle of pepper per breast.

    5. Make the green sauce by blending 1 cup fresh basil leaves, 1/2 cup grated parmesan, 1/3 cup
    oil, 1/4 cup apple cider vinegar, the juice of 1/2 lemon, 1 tablespoon Dijon mustard, 1 garlic
    clove, and 1/4 teaspoon kosher salt until smooth. If it’s too thick (it should be drizzle-able) or
    your blender is having a hard time blending it, blend in 1 tablespoon of water at a time. Pour the
    sauce into a bowl.

    6. After 10 minutes, add the chicken breasts to the pan and roast for 14 minutes, then check the
    internal temperature using a meat thermometer. If it’s not finished, continue cooking, checking
    the temperature frequently, until the chicken reaches 160°F.

    7. Stir the juice of the remaining 1/2 lemon into the cauliflower. Taste and season with salt and
    pepper as needed.

    8. Sprinkle 2 tablespoons parmesan over the sheet pan. Taste and adjust seasoning with more salt
    and pepper as needed.

    9. Slice the chicken breasts on the bias (see photo – don’t slice straight up and down, slice at an
    angle, this will make the chicken more tender).

    10. Serve the roasted chicken, Florentino®, and red onion over a bed of arugula, drizzled with green
    sauce.

  4. Sweet Baby Broccoli Pho

    Directions:

    1. In a large pot over low heat, combine the star anise, cinnamon stick, and peppercorns, and cook until fragrant, about 30 seconds.
    2. Add the vegetable stock, pinch of sugar, ginger, fennel, bay leaves, soy sauce, rice vinegar, and scallions. Simmer for 20 minutes, then strain everything out and return the liquid back to the pot. Keep hot until ready to serve.
    3. In the meantime, put the rice vermicelli in a large bowl and cover with the boiling water. Soak until the noodles are barely tender – start checking after 3 minutes. Drain the noodles, then rinse them with cold water to cool them down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you’re ready to serve them.
    4. Add the sweet baby broccoli to the stock and cook until tender, 5-8 minutes.
    5. Divide the noodles between 4 bowls. Ladle the soup into the bowls over the cooked rice noodles. Top with 2 sweet baby broccoli per bowl and carrots. Serve with the lime slices, radish sprouts, cilantro, basil, sriracha, chili peppers, more soy sauce, and soft-boiled eggs.

    Notes: Freeze the broth after step 2. Keeps for up to 3 months.

  5. Roasted Sweet Baby Broccoli with Piquillo Pepper Romesco Sauce

    Directions

    1. Preheat oven to 375F.

    2. Roast the sweet baby broccoli 16-20 minutes until fork tender, depending on the thickness of the sweet baby broccoli.

    3. In the meantime, Add the drained piquillo peppers, slivered almonds (less 1 tbsp), olive oil, garlic clove, apple cider vinegar, paprika, parsley, salt, and red pepper flakes to a food processor or blender. Blend until smooth.

    4. To serve, add the sweet baby broccoli to a serving dish. Top with 1 tbsp of slivered almonds, shaved parmesan (optional), and either top with romesco sauce or serve on the side.

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