Broccolini
Actually a cross between a broccoli and a Chinese broccoli (gai-lan/kai-lan).
STORE: Treat Broccolini much like you would broccoli, storing unwashed in a plastic bag in the refrigerator up to 5 days.
PREP: Wash just before us, trim just the ends off if using stems, or trim stems off completely if using raw.
USE: Like most vegetables, they are best when cooked to just to al dente. They will be bright green and still retain a nice snap, especially in the stems. It’s always better in terms of retaining the nutrients anyway. You can use Broccolini in almost any recipe you’d use broccoli in or gai-lan in, but we feel like it’s a shame to cut them up. They’re long and elegant, making a beautiful presentation whole. Simply roast them with a little olive oil, sliced garlic, and sea salt. They are a fantastic side on any plate.
Photos & Tips from: http://www.foodmayhem.com/2010/06/broccolini.html
Zucchini
STORE: Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash until just before you are ready to use it.
USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins. Zucchini is so versatile! If you haven’t “tried it all” with zucchini, do something different this week and try a new way of preparing them, just for fun!
Image from flickr.com
Kale
STORE: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.
PREP: If the center stalks are thicker than a pencil, remove and discard them before cooking.
USE: Kale is delicious sautéed, in soups, or prepared any way you’d cook spinach.
Image from flickr.com