Fresh organic broccolini, a slender cross between broccoli and Chinese kale (gai lan) first developed by a Japanese seed company in the 1990s. The whole long stalk is edible, milder and sweeter than broccoli, topped with small florets and the occasional leaf, and it needs almost no trimming. Broccolini cooks fast: blanch, saute, grill, or roast for a few minutes until the stems are crisp-tender and the tips begin to char. Finish it with olive oil, lemon, garlic, and chili, fold it into pasta and grain bowls, or serve it whole as a quick side. The long, even stems make it especially good on the grill or under the broiler. Pairs well with sesame, soy, anchovy, and parmesan.

