“Did you mean guacamole? But how can that be made with broccoli?” Anonymous
What did you do this 4th of July weekend? Well, I was invited to prepare a few dishes for my local farmers market Pig Roast that might off set the heavy yang pork flavors wafting from one booth to the other. A whole, huge pig torched midnight black rested beneath the lid of a giant black roaster set up just for this special occasion. And the line never once wore down to a trickle. Instead eager beavers, mouths wet in anticipation, looked to their plates for salvation.
My culinary effort was to be the alternative to the roasted pork, and I took full advantage to admonish the crowd to eat their healthy veggies. But what vegetable can stand up to the flavor of the rutting pig? Well, none other than the powerful cruciferous duo of broccoli and cabbage. The two recipes I created did indeed stand their own against the charred pork on the bar-be. I knew there had to be plenty of flavor, a “Wow” surprise factor and then the realization that this was actually good for you. There was also the challenge of using what is now in season and the field was narrowed down a bit, but not by much. I present to you here my incredible Broccomole (not a misprint) and the quintessential Pesto Cole Slaw that every summer outing demands.
The recipe for Pesto Cole Slaw was created in the early morning as the sun lifted over the lip of the garden fence while me and my pups, Maya and Seamus, harvested fresh herbs for the afternoon’s festivities. The dew still wet upon the leaves may have something to do with the flavor, but then I bow to the Earth Mother in all her glory, generosity, and culinary genius.
Yield: 4 servings
½ cup fresh cilantro leaves
½ cup fresh parsley
1 clove garlic or 1/8 tsp. garlic powder
1 scallion, chopped
2 Tbs. extra virgin olive oil
½ teaspoon sea salt
2 cups broccoli stems and tops, lightly steamed or blanched and cooled
1 ½ Tbs. fresh lemon juice
1 tablespoon tahini (sesame butter)
2 teaspoons Garlic Red Pepper South River miso or Sweet White Miso (won’t pack the same punch)
1. Combine cilantro, parsley, garlic, scallion and olive oil in a food processor and puree until smooth (as in a pesto consistency).
2. Add the cooked broccoli and pulse to break down and combine.
3. Add the tahini and miso and run the processor, stopping to scrape down the sides from time to time.
4. When at a spreadable consistency adjust seasoning and salt to taste. Serve on crackers, crudités, or chips, preferably without the roasted pork.
In the picture I served it with grilled tempeh and arugula on a gluten-free millet bread and it was really delicious.
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