Known as Broccolini in the produce section of your grocery store and on restaurant menus, “Aspabroc” resembles a broccoli rabe with an asparagus stem and offers a mild taste.

Many factors have led to an influx of gardeners interested in homegrown veggies, including an exponentially increasing spike in food prices and the organic movement. With growing interest comes growing demand and the need to creatively market products to the end consumer. Sakata is committed to supporting the upward trend in home garden sales and growth and consumer education through our partnership with gardening and lifestyle expert, P. Allen Smith. Here are some fun and easy recipes designed to help consumers incorporate Sakata Home Grown vegetables into their diets, developed by P. Allen himself!

Spicy “Aspabroc” Baby Broccoli


1 tablespoon salt

18 ounces “Aspabroc” baby broccoli. Known as Broccolini in the produce section of your grocery store and on restaurant menus, “Aspabroc” resembles a broccoli rabe with an asparagus stem and offers a mild taste.

1 tablespoon olive oil

1 teaspoon garlic, minced

¼ to ½ teaspoon dried red pepper flakes, to taste

¼ cup chicken broth

1 lime


In a 6- to 8-quart stock pot of water, add salt and bring to a boil. Add “Aspabroc” baby broccoli and boil for 3 to 5 minutes. Broccoli should be tender but still crisp. Drain broccoli in a colander and rinse with cold water to stop cooking. Pat dry and set aside. Choose a skillet large enough to avoid overcrowding. I use a 12-inch skillet and cook in two batches, splitting the amount of oil, red pepper flakes, chicken stock and garlic between each. Heat olive oil in the skillet over medium high heat until hot, but not smoking. Add garlic. Sauté for about 1 minute or until the garlic is a nice golden brown. Add the broccoli, chicken stock and red pepper flakes. Cook for 2 or 3 minutes. Squeeze a bit of lime juice over the top, season with salt to taste and serve hot.

Twice Baked Butternut Squash Little Dippers


2 personal-sized Little Dipper butternut squash, halved lengthwise and deseeded

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup chives

2 tablespoons plain Greek yogurt

2 ounces goat cheese

1 ounce shredded cheese

2 tablespoons bread crumbs

1 teaspoon olive oil


Preheat oven to 450 degrees. On a foil-lined baking sheet with a light spray of oil, place squash cut side down and cover with foil. Bake for 30 to 35 minutes or until flesh is soft. Remove from oven, turn down to 425 degrees. Let squash cool. Scoop out flesh, leaving ¼-inch border and put in a large bowl. Add remaining ingredients to the squash bowl and scoop back into only three of the squash shells. Top with shredded cheese and chives and drizzle with olive oil. Return to oven for another 10 to 15 mins. Serve.

Stuffed Hungarian Cheese Peppers


3 ½ teaspoons olive oil

½ pound sweet Italian turkey sausage

1 medium yellow onion, diced small

1 garlic clove, minced

2 tablespoons fresh chopped oregano

Kosher salt and ground pepper

½ cup grated Parmesan, plus extra for topping

2 cups cooked long grain or mixed grain white rice

15-20 Hungarian Cheese Peppers, cut off tops and remove seeds and ribs


Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon olive oil over medium high and add sausage, crumble and cook until browned. Transfer to a medium bowl, add 1 teaspoon oil to skillet and brown onion, oregano and garlic, season with salt and pepper. Transfer to bowl with sausage. Add parmesan, rice and 1 teaspoon oil, stir to combine. Brush a baking sheet with oil and add peppers, cut side up on sheet. Stuff with sausage mixture and bake until browned and peppers are tender, approximately 25 minutes. Top with parmesan cheese. Serve warm.