Page 33 - Valley Table- Winter 2025

i
n What Goes with What, Turshen’s latest title,
home cooks will learn everything about
the foundations of cooking with the help of
detailed charts and easy-to-follow recipes. Once readers
feel comfortable with a dish, Turshen encourages
them to stray from the recipe and use their newfound
culinary knowledge to get creative and switch things up
according to personal tastes. Read on for three recipes
from the cookbook, which hit shelves this past October.
zROASTED BROCCOLI + PEANUT SALAD
If you know someone who is hesitant to eat broccoli, please make this
salad for them and see what happens. Brussels sprouts or green beans
can easily be swapped for the broccoli (both are substantial, can hold up
to roasting, and will get similarly sweet). If you’re making this for someone
with a peanut allergy, any nut or seed butter can be used in place of the
peanut butter (and then use that same nut or seed in place of the whole
peanuts). All these alternatives are a great reminder that when you know
the purpose of an ingredient in a recipe, it’s easy to feel confident about
switching things up.
Serves about 4 as a side dish
INGREDIENTS:
2 pounds broccoli, tough
stems discarded, cut into
large florets
¼ cup olive oil
Kosher salt
¼ cup creamy peanut butter
(you can eyeball the amount,
as measuring peanut butter
is a sticky business)
¼ cup boiling water
2 Tbsp unseasoned rice
vinegar
1 tsp soy sauce
1 tsp honey (or maple syrup)
Freshly ground black pepper
4 slices bacon (about ¼
pound), cooked and crumbled
¼ cup salted roasted peanuts,
roughly chopped
2 scallions, ends trimmed,
thinly sliced
PREPARATION:
1. Preheat your oven to 425°F.
2. Place the broccoli on a sheet
pan, drizzle with the olive oil,
and sprinkle with a big pinch
of salt. Toss everything well to
combine and then spread the
broccoli out in an even layer.
Roast the broccoli, stirring it
now and then, until softened,
browned, and crisp on the
edges, about 25 minutes.
3. While the broccoli roasts,
make the dressing: Place the
peanut butter in a bowl, add the
boiling water, rice vinegar, soy
sauce, and honey, and whisk
well until smooth (at first it will
look a bit of a mess, but it comes
together beautifully after
vigorous whisking). Season to
taste with salt and pepper.
4. When the broccoli is cooked,
transfer it to a serving platter.
Drizzle evenly with the dressing
and top with the bacon,
peanuts, and scallions. Serve
warm or at room temperature.
December 2024 – February 2025 | valleytable.com 31