Sunday, February 19, 2017

Market Watch: Romanesco


With its florescent lime-green hue and funky spire-shaped florets, Romanesco looks a little like broccoli from another planet. In fact, its alien appearance earned it a cameo in “Star Wars: The Force Awakens.” (In one scene, Rey is shown biting into an apple studded with Romanesco florets, which drew commentary from famed astrophysicist and Star Wars fact-checker, Neil deGrasse Tyson.) In reality, this cruciferous veggie, sometimes referred to as Romanesco broccoli, is more closely related to cauliflower than broccoli. It’s also a bit crunchier with a milder, slightly nutty flavor. Though Romanesco has been on the menu in Italy since the 16th century, it didn’t make its debut in the United States until the late 90s. Until recently, it was found mostly at farmer’s markets. These days, however, you might spot it at your local supermarket during the fall and winter.


Romanesco Facts

Like other members of the Brassica family, including kale and cabbage, Romanesco is high in Vitamins C and K, and is a good source of dietary fiber. Romanesco is also particularly high in carotenoids and phytochemicals.


When buying Romanesco, choose heads that are bright in color. The stem should be firm, with no signs of wilting. Any attached leaves should be perky and crisp. Pick it up: it should feel dense and heavy for its size. Store it in a sealed plastic bag and refrigerate for up to a week.



What to Do with Romanesco

Though broccoli and cauliflower are perfectly respectable vegetables, let’s face it: they get a lot of play. Romanesco, with its exotic appearance and earthy flavor, might be just the ticket to spruce up familiar dishes. Luckily, you can do just about anything with Romanesco that you might do with cauliflower or broccoli. Try it on a crudités platter, paired with an herb dip. To preserve its brilliant color, first blanch the florets in salted, boiling water, and then shock them in an ice bath. Roasting might be the best way to concentrate the vegetable’s earthy, sweet flavor. For a simple weeknight dinner, pair olive oil roasted Romanesco florets and canned, drained chickpeas with pasta, a handful of chopped fresh herbs, and grated Parmesan. It also makes a nice side dish for fish, steak or roast chicken: simply sauté florets in olive oil with garlic and red pepper flakes and finish with a squeeze of lemon juice. The most important thing to remember: don’t overcook it! You’re aiming for al dente, not mushy.


Here are a few recipes to try (some call for broccoli or cauliflower, but you can easily swap in Romanesco):

Cauliflower with Avocado-Cilantro Dip


Roasted Cauliflower


Sicilian Cauliflower Pasta


Healthy Broccoli Roman Style





Abigail Chipley is a freelance recipe developer, writer and cooking teacher who lives in Portland, Oregon.

from Healthy Eats – Food Network Healthy...

Weekend Link Love – Edition 440

weekend_linklove in-lineRESEARCH OF THE WEEK

Turns out that humans display a ton of biological and psychological diversity.

Dogs know when you’re being selfish, and they don’t like it.

Baltic hunter-gatherers developed agriculture without outside influence.

Using alcohol to sleep isn’t such a good idea.

Salmonella may have killed the Aztec empire.

Vitamin D protects against cold and flu, especially if you’re deficient.


pb-podcast-banner-142Episode 156: Jeff Scot Philips: Jeff Scot Philips reveals all the trickery and misdirection used by the modern food industry.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.


Bait for breakfast.

Do men need more touch?


“It’s not you, it’s your gut bacteria.”


Buried in the news that scientists are close to resurrecting the wooly mammoth is the fact that we have working artificial wombs.

The American chestnut tree may yet return.

A small software startup is helping people get hooked on apps—and break the addiction.

Co-working at the climbing gym.

Gonna need a translation.


Contest you don’t want to miss: Win a Passion Planner and 12 Macadamia Sea Salt collagen bars. Enter here or here.

Podcast I liked: Are you eating too much or too little selenium?

Quote that’s resonating: “I don’t mind not knowing. It doesn’t scare me.”—Richard Feynman.

Article whose message hit me hard: Changing the world with more sleep.

Law that could make a big difference: Making school start times no earlier than 8:30.



One year ago (Feb 19 – Feb 25)


I’ve eaten so much performance fleece that I saw “Patagonia” written on my poop!

– You should get paid, Nocona.


The post Weekend Link Love – Edition 440 appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Clean Eating Spanish Cauli-Rice Recipe

Clean Eating Mexican Cauli-Rice Recipe

Holy moly!!! This Spanish “rice” was so amazing! I couldn’t even tell it wasn’t real rice! Seriously. It was incredible.

As some of you may know, I’m working on reducing carbs in my eating plan to… Read more →

from The Gracious Pantry