When we think of sources of vitamin C, if you’re like me, you probably think of your favorite citrus fruit, but broccoli, believe it or not actually contains more per serving than an orange. In fact, it contains 200% of the recommended daily allowance of C. Many of us have strong opinions about the taste of this vegetable, but like so many of the food we eat, whether we like it or not can depend on how it’s prepared and presented. This recipe is a combination of unique ingredients and when the broccoli is added, the flavor is sensational. To start, just cut the broccoli into bite sized pieces and you’ll want to cut enough for about two cups. Then remove the peel of an orange with a potato peeler in about one inch strips. Next, heat one tablespoon of vegetable oil in a skillet, add the orange peel and about a fourth of a cup of nuts, walnuts or pecans, either will do. Sauté all of these for two to three minutes over a medium heat and be careful not to overdo it. You want to cook it just long enough for the orange peel to begin to curl and turn golden. Now, I’m ready to add the broccoli. Now let it sauté for about five minutes. While its cooking, I add a fourth of a teaspoon of ginger, a half a teaspoon of lemon pepper and about a tablespoon of soy sauce. As a final touch, I’ll squeeze the juice of the orange over the dish and now it’s ready to serve. From the garden, I’m Allen Smith.

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