Yummy, there is nothing I like better than good old fashioned broccoli. It has been my backup vegetable for years; the only one the kids’ have consistently eaten throughout their childhood. I have always steamed it just so, then added a pat of butter and some sea salt to the pot afterwards and it has never been rejected. Well, the other day I had the chance to reinvent this mainstay aboard Muddy Waters when asked to bring a vegetable dish to a potluck dinner. I have been trying out all kinds of new recipes, so why not? Lets see if the kids will notice! So here it is; sauteed, newly dressed and with some added crunch. Enjoy!

Broccoli with Walnuts
Three stalks of broccoli, washed and trimmed to around 2 inches.
(Optional: chopped broccoli stalks sliced into bite sized pieces)*
2-3 Tbsp. olive oil
1 tsp. sea salt
1 tsp. cumin seeds
1 small red onion, diced
2 spring onions washed and diced, green parts separated
2 cloves garlic, minced
1/2 cup of chopped walnuts
1-2 tsp. of orange water (found in specialty stores)
1/2 cup dried, candied ginger (currents, raisins or cranberries work as well)

– heat 1 Tbsp. olive oil in skillet for 1 minute
– add walnuts and toast for a few minutes before removing from skillet
– add garlic and onions to skillet and allow to soften and brown. You may need to add another Tbsp. of olive oil to pan to keep the bits from sticking.
– transfer onions and garlic to serving dish with walnuts when browned and fragrant.
– add white parts of spring onion along with broccoli and the 2 tsp. of orange water. cover and allow to steam in the pan till the broccoli turns bright green then let sit covered for another minute or two. you want the broccoli to remain crisp.
– add walnuts, garlic and onions back to the pan along with dried fruit, cumin seeds, sea salt and the green stalk of the spring onions along with another splash of olive oil to stir fry and mix all the flavors together. adjust salt and pepper to your liking and now you have a yummy side dish to offer that my kids ate up with no questions asked! enjoy!!

* I use as much of the vegetable as possible. Broccoli and cauliflower stalks always are diced and thrown into a stir-fry. I even chop up the main stem of kale, collard greens, beet greens etc. to saute with onions, nuts and spices to make a delicious side dish or a nice addition to rice and pasta.