Type what you have

Ingredients

• ✓ broccoli stem
• butter
• olive oil
• garlic
• red pepper flake
• salt
• broccoli floret
• chicken stock
• angel hair pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ broccoli stem
• cilantro
• peanut
• sesame oil
• garlic
• ginger
• chili garlic sauce
• rice vinegar
• soy sauce
• peanut butter
• sesame oil
• egg
• green onion
• edamame
• cabbage
• carrot
• chicken breast
• coconut oil
• quinoa
• chicken broth

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
2. 2 Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
3. 3 Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
4. 4 Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
5. 5 Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

By Lisa