Best Summer Fresh Sesame Broccoli From Martha Stewart Recipes

SESAME-BROCCOLI SALAD

Steps:

• Bring a large pot of water to a boil; add salt. In a small bowl, whisk olive oil, vinegar, sesame oil, mustard, salt, and pepper; pack vinaigrette into 8 small airtight containers.
• Cut off broccoli stems about 1 inch below the florets. Cut florets into flowerettes by slicing through stem and pulling florets apart. You should have 8 to 9 cups of flowerettes.
• Fill a large bowl with ice and water; set aside. Add broccoli to boiling water; stir for 1 minute. Drain, then plunge into ice bath to stop cooking. When cool, drain well; toss with sesame seeds. Pack into containers with a small container of vinaigrette.

SUMMER FRESH SESAME BROCCOLI FROM MARTHA STEWART

Steps:

• Preheat oven to 450*.
• Spread florets on baking sheet, drizzle oil over and toss to spread evenly.
• Roast for 20 minutes (browned).
• Toss broccoli with remaining ingredients.
• HOW TO TOAST SESAME SEEDS: place seeds in a metal pie plate, placed in oven with broccoli OR toast in a frying pan on the stove top. Watch carefully as they can burn mighty quick and don't taste a bit good like that!
• ALTERNATIVES: Toast some slivered almonds with the sesame seeds and add 2-3 T. with the seeds. Yumm-a-licious!

SESAME BROCCOLINI

Steps:

• Set a steamer basket in a large saucepan filled with 2 inches simmering water; add Broccolini. Cover and steam until crisp-tender, about 6 minutes. Transfer to a platter. Season with salt and pepper, drizzle with sesame oil, and sprinkle with sesame seeds.

BROILED BEEF AND BROCCOLI STIR-FRY WITH WATER CHESTNUTS

Steps:

• Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.
• Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

SESAME BROCCOLI

Steps:

• Steam broccoli until crisp-tender.
• Combine remaining ingredients except sesame seed in a small bowl.
• Pour sauce over broccoli and toss well.
• Sprinkle with sesame seeds.

ROASTED BROCCOLI WITH SEEDS AND FETA

Steps:

• Preheat oven to 425°. Toast sesame seeds in a small dry skillet over medium heat, swirling occasionally, until beginning to brown, about 2 minutes. Transfer to a bowl. Add cumin, poppy, and sunflower seeds to skillet and cook, swirling occasionally, until cumin seeds are fragrant, about 2 minutes. Transfer to bowl with sesame seeds; season with salt and 1/2 teaspoon coriander.
• Toss broccoli with oil and remaining 2 teaspoons coriander; season with salt and pepper. Spread in a single layer on a baking sheet and roast, flipping once, until charred in spots and tender but not mushy, about 20 minutes. Let cool 15 minutes. Toss with feta brine.
• Arrange broccoli and feta on a platter. Sprinkle evenly with turmeric and drizzle generously with oil. Top with toasted seeds and serve warm or at room temperature.

SESAME CHICKEN IN ACORN SQUASH

Steps:

• Mix all marinade ingredients in a bowl.
• Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes.
• Preheat the oven to 350 degrees.
• Put the squash halves, cut-side down, in a baking pan.
• Add ½ inch water and bake until squash are tender, 30-40 minutes.
• About 15 minutes before the squash is done, combine flour and sesame seeds.
• Remove the chicken from the marinade and strain the marinade.
• Roll the chicken strips in the flour mixture.
• Melt the butter in a skillet and sauté the chicken for 4-5 minutes, until golden.
• Remove the chicken and set aside.
• Pour off excess butter and crumbs.
• Deglaze the skillet with ¼ Cup of the reserved marinade.
• Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables.
• Add the chicken strips and toss well.
• Serve the chicken and vegetables spilling over the squash halves.

BROCCOLINI WITH SESAME AND GINGER

Steps:

• Heat a large skillet over medium. Add sesame seeds and toast, tossing, until golden, about 3 minutes. Transfer to a small bowl.
• Return skillet to heat and add vegetable oil. Add broccolini, garlic, ginger, and water. Cover and cook, stirring occasionally, until broccolini is crisp-tender, about 12 minutes. Add soy sauce and cook until it evaporates, 30 seconds. Top with sesame oil and sesame seeds.

CREAM CHEESE LEMON COOKIES

Steps:

• Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
• Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
• Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
• Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.

ULTIMATE NACHOS A LA MARTHA STEWART

Steps:

• Preheat oven to 400°.
• Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among chips.
• Transfer to an ovenproof serving platter, forming layers; add chili sauce.
• Bake until heated through and cheese melts, 3 to 5 minutes.
• Remove, and garnish with cilantro leaves.
• Serve immediately topped with tomatoes and sour cream, if desired.