b'Time for aVegetable ResolutionThese flavors make it easy to keep.BY OLIVIA MACK MCCOOLT he new year is like a season in itself. Every year we get to hitThe recipe starts with a paste that metaphorical reset button. For a lot of us, food is a big partthats made in the blender out of that. There are resolutions made and intentions set. Maybeof ingredients found in almost eating more vegetables or just more variety is an ongoing goal.any grocery store. This bright Ive found that a new perspective through a flavor I hadnt hadgreenflavorbombisthen before is what gets me most excited about vegetables. For me,cookedandcombinedwith this is often found in seeing the way other cultures preparecreamy coconut milk to make their vegetables.the broth. What goes into the Two years ago, on a trip to London with my two best friends, I ate at thebroth is almost endless in its wildly popular chain Dishoom. Its an elevated and very cool but unfussypossibilities.Imofferingour Indian concept that won me over not only with its insanely flavorful foodfavoritecombinationofpro-but very inspired decor. One of the vegetable dishes brought to the table hastein and veggies here but once been my favorite way to eat broccoli since.yougraspthemethodyoull My chili broccoli salad is an interpretation of what I think I tasted in thatsee that you can swap in virtu-salad. It has now gained a bit of a cult following in my family and friendally anything. I often serve it group. Its the sharp contrasts between spicy, salty, sweet and citrusy thatwith rice but have been known makes this salad so addictive. The key is to avoid over-steaming the broc- to put it over rice noodles. The coliyou want it almost raw with just a touch of softness from the steam. Ifversatility and marvelously sat-youre lucky enough to end up with leftovers it is great the next day.isfying flavor is what will make you fall in love with this recipe. The fact that Curry is a term that means many thingsits a spice blend, its a prepara- it is highly nutritious will surprise you upon first bite. tion, its a flavor. For my household it means a very healthy, deeply deliciousOlivia Mack McCool is a recipe developer, cookbook author, food stylist and local and easily prepared dinner. My Super Fresh Green Curry is one of mymom who lives in Maplewood. For more of her work and recipes, check out her back pocket dinners that is often requested by my family, especially whenwebsite oliviamackmccool.com and follow along on Instagram @oliviamackmccool. were all craving Thai takeout. Chili Broccoli SaladServes 4 1 large head of broccoli, broken down into large piecescup pepitas, lightly toasted cup extra virgin olive oil cup shelled pistachios, chopped (peanuts can work too) 1 garlic clove, smashed1 small fresh red chili or jalapeo, very thinly sliced (use less if youJuice and zest of 1 limedont like spicy)teaspoon kosher saltHandful of cilantro, chopped 4 Medjool dates, pitted and finely choppedHandful of mint, chopped1.Set a steamer basket inside a lidded pan filled with an inch of waterdates. Stir together to let the garlic infuse into the dressing. and bring to a simmer. Steam the broccoli for about 1 minute and 30 seconds, just until still quite firm and bright green. You only want it3.Meanwhile, chop broccoli into small pieces. Its fine to use the stem very lightly steamed, so that there is still a little crunch in the middle.here. It adds a nice crunch. Transfer to a cutting board to cool.4.Remove and discard the garlic clove. Add the broccoli to the bowl 2.In a large bowl, combine the oil, garlic, lime zest and juice, salt andalong with the pepitas, pistachios, chilis, chopped cilantro and chopped mint. Toss to combine. Taste for salt and lime juice.26/ matters magazine / winter 2022'