In a large mixing bowl, I toss the broccoli, red onion, carrots, sunflower seeds, dried cranberries, and bacon bits (if using ...

Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet.

2 large, tight heads of broccoli (2 1/2 pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use); 2 tbsp extra-virgin olive oil, plus more for brushing; kosher salt ...

In a large bowl, toss the tomatoes with the 2 tablespoons of olive oil, the vinegar and a generous pinch of salt and let stand for 5 minutes. Add the grilled onions; season with salt and pepper.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the red pepper. Cook, stirring, until it softens, about five minutes.

Place the boiled baby potatoes, Tenderstem Broccoli and red pepper on a baking tray, lined with greaseproof paper. Drizzle over the dressing and bake for 15 minutes. Toss together the balance of ...