Broccoli with pumpkin-seed jazz from Kismet: Bright, Fresh Vegetable-Loving Recipes (page 60) by Sara Kramer and Sarah Hymanson

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Notes about this recipe

  • anothersarah on December 09, 2025

    To be fair, I think I overcooked the broccoli but the jazz ended up tasting mealy and overpowering the veg. YMMV but broccoli doesn’t need all this to taste good, I wish I had stopped after blanching.

  • KevinSeattle on March 27, 2025

    This is a great winter-ish salad. The “pumpkin seed jazz" is what really makes this salad perform, and would work in other applications, especially with other cruciferous vegetables, like cauliflower. Don’t skip the Aleppo pepper flakes, and do not skip the mint. These really balance the broccoli. But I did make some modifications: 1. Using a small amount of fresh orange juice would leave a lot of orange behind: supreme the orange and add to the salad (and squeezing the remainder of the orange gave plenty of juice, just supreme the whole dang thing). 2. Pomegranates were not available (but a small container of the seeds for $8 was Yikes!), I substituted dried cranberries; I think it worked well. For next time: The blanching and then pan-frying the broccoli seemed excessive and fussy so I think next time, just roast the broccoli. The little bit of char on the cut sides was nice, so getting some of that is a go-to move.

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