WARM BROCCOLI SALAD
In jar, shake 2 Tbsp each tart cherry juice and olive oil, 1 Tbsp red wine vinegar, ½ tsp Dijon mustard and 1/8 tsp each kosher salt and pepper. Heat large grill pan on high. In medium bowl, toss 14 oz broccoli florets with ½ Tbsp oil and ½ tsp salt. Grill, turning occasionally, until slightly charred, 3 min. Return to bowl; toss with 3 Tbsp salted roasted cashews (chopped), 2 Tbsp each dried cherries and mint leaves (torn) and 3 Tbsp dressing. Top with grated Pecorino Romano.
PESTO BROCCOLI STEAKS
Heat oven to 425°F. In mini food processor, process ½ cup basil, ¼ cup olive oil, 1 tsp lemon zest, 2 Tbsp each lemon juice and walnuts (toasted, chopped), 1 small clove garlic and ¼ tsp…
