CHARRED SPICY BROCCOLINI
Toss 2 large trimmed bunches broccolini with 2 tablespoons
olive oil and a pinch each of salt and pepper on a baking sheet.
Spread in a single layer and roast at 475 ̊ until charred around
the edges, 8 to 10 minutes. Whisk 1½ teaspoons soy sauce,
1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce.
Drizzle on the broccolini.SHAVED ZUCCHINI AND BEET SALAD
Toss 1 thinly sliced zucchini and a pinch of salt in a colander; let
sit 10 minutes, then pat dry. Thinly slice 2 each red and golden
baby beets and 2 large radishes on a mandoline. Toss with the
zucchini, ½ minced fresno chile (seeded for less heat), ¼ cup
chopped mint and 2 tablespoons each olive oil and lemon juice.
Season with salt.Begin with Ben·
.............. ~