Charred Broccoli w/ Guajillo Crema, Queso Cotija, Avocado, & Fresh Serranos

If I’m being honest, I’ve really been struggling. Work has been stressful, it’s too hot to function, and I’ve gone through a ton of changes in my personal life. I’m adapting to the newness and trying not to fall into anxiety spirals about the future. If you spotted the number of Wendy’s takeout bags in my kitchen trash, you could say that I’m not exactly rising above and finding balance. 

I’m not going to say broccoli got my mental health back on track, but broccoli (plus a beloved friend plus being creative in the kitchen plus consecutive days off plus copious amounts of rosé) kind of did get my mental health back on track. 

I hadn’t been able to catch up with my friend Emilio in a while, but we finally found some time. He said he’d bring wine, so I said I’d cook. I wanted to use only what I already had at home. As I’ve mentioned, my favorite plates are those that are born from the creativity of limitation. Check out my Leftovers! post for hot takes.

Here’s what I made – Charred broccoli in a pecan vinaigrette served over a guajillo crema with queso cotija, avocado, and serranos. I also made some slow cooker pinto beans and warmed up some corn tortillas to go with. 

When we tasted this dish, we both could not stop smiling. It. Was. So. Good. So. Good. So. Good. I’ll walk through the method and then include the recipe for the vinaigrette. The crema was created by throwing together a random guajillo salsa I made with mayonnaise, greek yogurt, and apple cider vinegar, but Emilio liked it so much that I’m going to try and recreate it. Recipe coming soon if all goes well. 

For the broccoli, I charred florets in a dry cast iron pan and tossed them with the Pecan Vinaigrette. To assemble, I put a healthy amount of crema in the bottom of some pasta bowls. Dressed broccoli, scoops of avocado, queso cotija, and thinly sliced serranos (previously shocked in ice water) all went on top. You really don’t need meat to make a main dish. The smoky char on the broccoli and the nuttiness from the dressing gave plenty of oomph to make this brassica the undeniable star. The accoutrement just helped her shine. 

Ingredients

½ cup toasted pecans
1 tablespoon agave nectar
¼ cup neutral oil
1 garlic clove
Zest of 1 lime
Juice of 1 ½ limes

Blend all ingredients in a blender until creamy and smooth. Salt to taste. Enjoy with roasted veggies, hearty greens, or tossed with leftover chicken, celery, and halved grapes to make a delish chicken salad.