west~bourne's Charred Broccoli with Jalapeño Tahini
We learned how to make this recipe in a Kitchen Rodeo virtual cooking class hosted by west~bourne founder Camilla Marcus and Zahav chef/owner Mike Solomonov, benefitting ROAR New York and Independent Restaurant Coalition, and we’re thrilled to share it with you.
2 bunches of broccoli
1 c jalapeño tahini
½ cilantro bunch (roughly 2 ½ c)
2½ tbsp Seed + Mill Organic Tahini
¼ c water
½ c lemon juice
Kosher salt to taste
1. To make the jalapeño tahini, first, chop off the thick stems of your cilantro bunch.
2. Rinse the leaves and tender stems and place in a steamer basket/strainer.
3. Bring a pot of water up to a simmer. Once simmering, place a steamer basket/strainer with cilantro atop the simmering water and cover for 1 minute. Remove the cilantro from the steamer basket/strainer and let cool on kitchen towel.
4. Once cool and dry, chop finely and set aside.
5. Cut the stem off your jalapeno, cut in half lengthwise and remove the seeds. Season one half with salt and olive oil.
6. Bring a small skillet up to high heat. Add some olive oil to your pan and wait until it's hot. Pan roast the jalapeno until charred. Remove from heat and let cool before coarsely chopping.
7. In a high powered blender, mix your blanched and chopped cilantro, charred jalapeno, tahini, water and salt to taste. Blend the ingredients until smooth. Season with lemon juice and set aside.
8. Floret your broccoli, keeping some of the stem intact so generous pieces of the vegetable hold together. Season with olive oil and salt.
9. Lay florets on a parchment lined baking sheet, in an even layer, being careful not to crowd the sheet tray to ensure the broccoli roasts and becomes crispy, as opposed to steaming.
10. Roast at 400°F for 5 minutes, or until deeply charred and tender.
11. Plate your charred broccoli florets, drizzle over top your jalapeno tahini and season with a little extra lemon to taste.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!