Give Those Broccoli Stems a Chance to Shine in This Grilled Green Salsa

Controversial opinion: Summer grilling ain’t all it’s cracked up to be. Sure, it seems like a good idea to stand over an open fire in the dog days of summer, but in reality: Hot grill plus hot weather plus wicked humidity equals no fun for the grill master.

Here’s where the beauty of “shoulder season” grilling comes in. The local produce is still peaking, the seafood is abundant and perhaps there’s just a touch of chill in the evening air. That’s an equation I can get behind.

This early-autumn weeknight recipe leans into beautiful Rhode Island squid, kissed ever so briefly on a hot grill and adorned with a piquant green salsa made with grilled broccoli stems. Far too often we dismiss or discard broccoli stems in favor of their showier flowers, but in this recipe they get a chance to shine (and we reduce food waste—a win-win!).

If firing up an outdoor grill doesn’t appeal, have no worries. This recipe works very well on the stovetop using a ripping hot cast-iron grill pan (or skillet if no grill pan is available).