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Honey Cider Glazed Broccolini with Toasted Hazelnuts, Chia & Feta

Provided by the American Liver Foundation’s Greater Los Angeles Division

Created by Chef Sharone Hakman, owner of Hak's BBQ and Host of Flavors of Los Angeles

(Serves 4)



8 oz. package broccolini

handful of raw hazelnuts

1 teaspoon chia seeds

¼ cup crumbled feta cheese


3 tablespoons apple cider vinegar

1½ tablespoons of honey

1 tablespoon extra virgin olive oil

2 tablespoons hot water

salt and pepper to taste


Hazelnuts to toast:

Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake for 10-15 minutes until golden brown. Out of the oven, slightly pound hazelnuts with back of a spoon until they form coarse pieces.

Making the glaze:

Combine in small bowl vinegar, honey, olive oil, water, salt and pepper.

Grilling the broccolini:

Pour ¾ of glaze on broccolini and reserve rest for finishing. Toss well with broccolini. Preheat grill to high and grill broccolini on each side about 90 second to 2 minutes.

Place broccolini back in bowl and toss in chia seeds. Plate broccolini and top with crumbled feta. Garnish with toasted hazelnuts and drizzle remainder of glaze. Enjoy!

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Page updated: June 19th, 2014


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