Broccoli, cauliflower, and Brussels sprouts blanch briefly and shock in an ice bath to keep their bite, then meet cashews, white miso, umeboshi paste, and dijon mustard with a scatter of sesame seeds.
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Bring 1-gallon water to with 1 tablespoon salt. Prepare an ice bath.
Blanch broccoli, broccoli stems, and cauliflower separately – broccoli for 30 seconds , cauliflower for 1 minute . Shock blanched vegetables in ice water.
Drain and transfer broccoli, broccoli stems, and cauliflower to bowl and add Brussels sprouts.
In Vitamix, combine dressing ingredients. Process until creamy and smooth, and more water if needed.
Toss vegetables in dressing and serve garnished with sesame seeds.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
