Broccoli

A member of the cabbage family, this cruciferous vegetable is packed with vitamins and sky high in nutrients including calcium.

How to store

Maintain the crunch by keeping broccoli hydrated. Wrap a damp paper towel around the stalks. Refrigerate in a plastic bag and use within 3-5 days.

How to prep

• Wash under cool, running water
• Remove florets by carefully running a paring knife around the stalk, starting at the bottom and working up toward the top in a circular motion
• Peel the stem and use in recipes

Chef’s tip

Roast broccoli makes a great side dish or a satisfying snack.

• Drizzle 1/4 cup extra virgin olive oil over roughly 3 cups of broccoli florets arranged on a sheet pan
• Give the pan a little shake to ensure all the broccoli is coated
• Season with salt and pepper, or a pinch of red chili flakes, and roast for 15 minutes in a 400-degree oven
• After 15 minutes, give the pan a little shake and cook for 5 more minutes
• Remove from the oven and finish by squeezing the juice from half a lemon over the broccoli