Quick Broccolini with Pasta (Provided photo — Yvona Fast)

At the farmers market this year, I discovered broccolini — a cross between broccoli and gai lan, also known as Chinese broccoli. Its long, thin stalks with small florets are more tender than broccoli’s thick, woody stem. It bears small florets. It cooks faster and needs less prep than does broccoli — and because you eat the whole thing, there is no waste.

Broccolini is more tender, delicate and sweeter than broccoli. While both are cancer-fighting crucifers, broccoli has a higher nutritional value; broccolini does offer vitamin A, K and C as well as potassium, calcium and iron.

Broccolini is great in salads. It is also good sauteed or stir-fried with other veggies. Because it is so tender, boiling or steaming is not recommended; it quickly becomes limp and loses its flavor.

Because it cooks quickly and is great raw in salads, broccolini is a great addition to your summer menu that won’t heat up your kitchen when the heat outside is oppressive. Use it raw in salads, stir-fried with chicken, or in a quick pasta skillet.

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Broccolini Tomato Salad

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Ingredients:

1 bunch broccolini

3 scallions and 1 or 2 garlic scapes

2 large tomatoes (one red, one yellow)

1/2 to 1 cup black olives, sliced

Dressing:

1/2 cup mayonnaise

1/2 cup plain Greek yogurt or sour cream

Salt and pepper to taste

Directions:

Chop broccolini. Slice scallions and scapes, if using. Chop tomatoes. Slice olives.

Place vegetables in salad bowl; stir to combine. Fold in yogurt and mayonnaise. Serve.

Garnish with additional olives and feta cheese, if desired. Serves 4.

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Quick Broccolini with Pasta

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Ingredients:

1 quart water

1 teaspoon salt

1 cup rotini, ziti or other pasta

1 Tablespoon butter

1 small onion

1 bunch broccolini

4 ounces portobello mushrooms, optional

12 ounces cottage cheese

1/4 cup grated sharp Cheddar or Parmesan

Directions:

Bring a large pot of water with salt to a boil. Add noodles, and cook according to package directions. Drain, reserving pasta water.

Melt the butter in a large skillet. Add the onion and cook about five minutes on medium-low, until translucent. Chop broccolini and add. Chop mushrooms and add. Cook about five minutes.

Stir in drained pasta and the cheeses, and about a half-cup of the pasta water. Cook, stirring, a couple minutes until cheeses melt and flavors blend.

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Broccolini Bean Salad

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Ingredients:

1 red onion

1 bunch broccolini

1 can chickpeas, rinsed and drained

Few cherry tomatoes, quartered

1/2 cup crumbled feta

Dressing:

3 Tablespoons olive oil

Juice of 1 lemon

1 clove garlic

Salt and freshly ground pepper

Parmesan cheese

Directions:

Peel and chop the red onion. Place in bowl with salted cold water for five minutes or longer. Drain and dry on paper towels.

Chop broccolini and place in salad bowl. Drain and rinse chick peas; add. Stir in red onion.

Make the dressing. Combine olive oil, lemon juice, crushed garlic, salt and pepper. Pour over salad and toss to coat.

Garnish with shaved Parmesan cheese.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: Writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on X: @yvonawrites.