- 3-4 Smith's Farm broccoli stems, heads removed and reserved for another use, peeled and sliced into long sticks (like french fries)
- a light drizzle of extra virgin olive oil
- a light dusting of the following: cornmeal, salt, pepper, garlic powder, sesame seeds
- 1 teaspoon of tahini (whisked together with 1 tablespoon of water)
- 1 clove of garlic, minced
- 1/2 of a small red onion, minced (about 1/3 cup)
- a generous handful of cilantro, chopped
- 1 small jalapeño, seeded and minced
- 1/4 teaspoon of salt
- a pinch or two of red pepper flakes
- 1 tablespoon of red wine vinegar
- 1/4 cup of extra virgin olive oil
- Start by making the chimichurri tahini. I like to chop everything by hand for chimichurri, but if you feel like you want to use your food processor go right ahead and toss all of the ingredients in and pulse until everything is combined. If you are chopping by hand, then place all of your chopped ingredients in a small bowl and add the salt and red pepper flakes. Then add the vinegar and olive oil (you want the olive oil to just cover the ingredients). Stir, and taste and adjust the seasoning as necessary. You can make this ahead of time, up to a day or two. I find the longer it has to sit and develop flavors, the better.
- Pre-heat the oven to 400º.
- Line a small baking sheet with parchment. Place the sliced broccoli stems onto the baking sheet and drizzle very lightly with olive oil. Season with the salt, pepper, garlic powder, and sesame seeds and toss to coat. Lastly, sprinkle and toss them with the cornmeal so they are lightly coated.
- Bake for about 30 minutes. Check them at around 30min, and see if they are browning and fork tender. It might need another 5-10 minutes depending on your oven.
- Allow them to cool slightly. Taste one and add any salt or additional seasoning if necessary. Enjoy warm, dipped in the chimichurri tahini.
Thank you to What's Cooking Good Looking for this wonderful recipe!