Recipe of the Month

---

Serves 6-8

Total Time 20 min + 15 minutes marinating

• 2 pounds broccoli 
• ¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)
• ½ cup lightly salted peanuts, finely chopped
• ⅓ cup tahini
• ¼ cup fresh lime juice (from about 2 limes)
• ¼ cup toasted sesame oil
• 2 tablespoons soy sauce or tamari
• 2 teaspoons honey or agave
• 1 garlic clove, finely grated
• A few dashes of hot sauce, plus more to taste
• ⅓ cup chopped fresh cilantro

1. Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Julienne the stems and place them in a large bowl.
2. Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
3. In a small bowl, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic, and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
4. Just before serving, add the cilantro and toss well. (You can refrigerate for up to 8 hours before serving.)

Enjoy!