BROCCOLI BACON SALAD 1.

In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1

tablespoon brown sugar, and 1 tablespoon cornstarch until
INGREDIENTS combined. Add steak, season with salt and pepper, and toss
FOR THE SALAD until steak is coated. Marinate 20 minutes.
kosher salt 2. In a large skillet over medium-high heat, heat oil. Add steak in a
3 heads broccoli, cut into bite-size pieces single layer, working in batches if needed, and cook until
2 carrots, shredded seared, about 2 minutes per side. Remove steak and set aside.
1/2 red onion, thinly sliced 3. Stir in garlic and cook until fragrant, about 1 minute. Stir in
1/2 c. dried cranberries remaining 1 tablespoon cornstarch until garlic is coated, then
1/2 c. sliced almonds stir in broth, remaining 2 tablespoons brown sugar, remaining
6 slices bacon, cooked and crumbled 1/3 cup soy sauce, and Sriracha. Bring mixture to a simmer. Add
FOR THE DRESSING broccoli and simmer until tender, about 5 minutes. Season
1/2 c. mayonnaise sauce with salt and pepper (if necessary), then return steak to
3 tbsp. apple cider vinegar skillet.
kosher salt 4. Garnish with sesame seeds and green onions before serving.
Freshly ground black pepper
DIRECTIONS

1. In a medium sauce pan, bring 4 cups of salted water to a boil. INGREDIENTS

While waiting for the water to boil, prepare a large bowl with 3 tbsp. extra-virgin olive oil
ice water. 2 tbsp. sweet chili sauce
2. Add broccoli florets to the boiling water and cook until tender, 1 1 tbsp. sriracha
to 2 minutes. Remove with a slotted spoon and place in the Juice of 1 lime
prepared bowl of ice water. When cool, drain florets in a 2 large broccoli heads, cut into florets
colander. kosher salt
3. In a large bowl, combine broccoli, carrots, red onion, Freshly ground black pepper
cranberries, nuts and bacon.
4. In a medium bowl, whisk together mayonnaise and vinegar and DIRECTIONS
season with salt and pepper.
5. Pour dressing over broccoli mixture and stir to combine.
1. Preheat oven to 425º. In a small bowl, whisk together olive oil,
sweet chili sauce, Sriracha and lime juice.
2. On a large baking sheet, toss broccoli in sauce until fully coated.
Season generously with salt and pepper. Roast until slightly
BROCCOLI and BEEF charred and tender, about 20 minutes. Serve warm.

INGREDIENTS
FOR THE MARINADE
2/3 c. INGREDIENTS
low-sodium soy sauce, divided 1 clove garlic, grated
3 tbsp. soy sauce
Juice of 1/2 lime 2 tbsp. white vinegar
2 tbsp. sugar
3 tbsp. 1/3 c. ketchup
packed brown sugar, divided 1/2 tsp. dry mustard
1 large head broccoli, cut into florets
1 lb. shrimp, peeled and deveined, tails removed
2 tbsp. cornstarch, divided
kosher salt
Kosher salt
Freshly ground black pepper
1/2 c. cornstarch
Freshly ground black pepper Vegetable oil, for frying
1 tbsp. Toasted sesame seeds
1 lb. sirloin steak, sliced thinly against grain DIRECTIONS
2 tbsp. vegetable oil
3 cloves garlic, minced 1. In a skillet over medium-low heat, combine garlic, soy sauce,
1/3 c. low-sodium beef (or chicken) broth vinegar, sugar, ketchup, and mustard. Bring to a boil and turn
2 tsp. Sriracha (optional) off heat. Steam broccoli until tender in a large pot fitted with a
1 head broccoli, cut into florets rack.
Sesame seeds, for garnish 2. Meanwhile, in a medium mixing bowl, season shrimp with salt
and pepper. Dredge shrimp in cornstarch.
Thinly sliced green onions, for garnish 3. Preheat a large skillet over medium-high heat with 1/2" of oil
and cook shrimp until golden and cooked through. Spoon sauce
over shrimp and stir-fry until slightly caramelized. Serve on top
DIRECTIONS of steamed broccoli and garnish with sesame seeds.
 INGREDIENTS
1 large head cauliflower, cut into florets
INGREDIENTS 6 slices bacon
1 lb. shrimp, peeled and deveined 1/2 c. sour cream
kosher salt 1/4 c. mayonnaise
Freshly ground black pepper 1 tbsp. lemon juice
1/2 c. freshly grated Parmesan 1/2 tsp. garlic powder
1 tbsp. extra-virgin olive oil Kosher salt
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for serving Freshly ground black pepper
1 head broccoli rabe, cut into 2" pieces
1/2 c. low-sodium chicken broth 1 1/2 c. shredded cheddar
1/4 c. heavy cream 1/4 c. finely chopped chives
DIRECTIONS

1. In a large mixing bowl, season shrimp with salt, pepper and
Parmesan.
2. In a large skillet over medium-high heat, warm oil and sear
shrimp until a deep golden crust forms, then flip. Transfer to a
plate.
3. Sauté garlic, red pepper flakes and broccoli rabe until tender, 2
to 3 minutes. Add chicken broth, heavy cream, salt and pepper
and bring to a boil; simmer for 2 minutes. Add back shrimp and
toss until warmed through.
4. Garnish with more red pepper flakes and serve immediately.
DIRECTIONS
1. In a large skillet, bring about ¼” water to boil. Add cauliflower,
cover pan, and steam until tender, about 4 minutes. Drain and
let cool while you prep other ingredients.
2. In a large skillet over medium heat, cook bacon until crispy,
about 3 minutes per side. Transfer to a paper towel-lined plate
to drain, then chop.
3. In a large bowl, whisk together sour cream, mayonnaise, lemon
juice, and garlic powder. Add cauliflower and toss gently.
Season with salt and pepper, then fold in bacon, cheddar, and
chives. Serve warm or at room temperature.

INGREDIENTS
1/2 c. low-sodium chicken broth
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
2 cloves garlic, minced
Juice of 1 lime

1 lb. flank steak

1 tbsp. sesame oil

1 head broccoli florets
kosher salt

Freshly ground black pepper

Sesame seeds, for garnish

Cooked rice, for serving

DIRECTIONS

1. In a medium bowl, combine chicken broth, soy sauce, brown

sugar, garlic, and lime juice.
2. Heat a large skillet over high heat. Rub steak with oil and add to
skillet. Sear 3 minutes per side, then transfer to a cutting board
and slice.
3. Add sauce to skillet and deglaze pan, then add broccoli. Return
steak to skillet and let simmer in sauce. Season generously with
salt and pepper. Let simmer 8 to 10 minutes until broccoli and
steak are cooked through.
4. Garnish with sesame seeds and serve with rice.