Winter Crunch Salad

from Whole Foods magazine:

1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped

Salad dressing
1 tsp orange zest
2 T orange juice

Toss together and top with toasted, salted cashews.

Stir-Fried Broccoli

from Cook's Illustrated:


1/4 cup chicken broth
1 T dry sherry
2 tsp soy sauce
1 tsp toasted sesame oil
1 tsp cornstarch
2 tsp Asian chili-garlic sauce

Whisk together in a small bowl and set aside.
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2 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 tsp vegetable oil

Combine in a separate bowl and set aside.
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Heat 1 T oil in a skillet over medium-high heat. Add broccoli, sprinkle with 1/4 tsp sugar. Cook, stirring frequently, 8-10 minutes.

Push broccoli to the sides, clearing the center. Add oil-garlic mixture and cook 15-20 seconds. Stir to combine with broccoli. Add chicken broth mixture and cook, stirring constantly, about 30-45 seconds. Serve.