All recipes below:
Broccoli has many faces. It is delightful both raw and cooked. Broccolini stems are much more sweet and not tough or thick like broccoli stems are. You can eat everything on the plant including the stems, florets, flowers, and the leaves. Broccoli is high in vitamin C, A calcium and iron.
QUICK IDEAS: Steam and add salt and pepper; sautee with bacon or sausage, chop in a food processor and add to soup.
Broccoli and Mushroom Quiche: serves 8
from Village Bakery
2 cups of roasted or steamed Broccoli
1 cup of mushrooms
3 cups of milk
1 cup of heavy cream
6 egg yolks
3 whole eggs
1/4 pound of cheddar or swiss cheese
salt and pepper to taste
1 9-inch pie crust
Preheat oven to 350*. Steam or roast Broccoli and mushrooms till tender. Whisk egg yolks and whole eggs for two minutes. Combine milk and heavy cream with eggs and whisk for another two minutes (whisking makes the custard more fluffy for an airy quiche, whisk less for a denser quiche). Pre-bake pie crust for 10 minutes in a 350* oven. Turn down oven to 300*. After crust is cool enough, layer the bottom of quiche with half of cheese. Sprinkle Broccoli and Mushrooms over cheese and pour the egg custard to cover most of the vegetables. Layer the rest of the cheese over the custard and add salt and pepper. Place quiche in center of oven and bake for 20 minutes at 300*. After 20 minutes rotate quiche pan in oven, turn oven back to 350* and bake for 10 minutes. Rotate quiche again and bake for another 10 minutes. If the quiche is browning too quickly turn the temperature down to 325* and rotate quiche and back for one more round of 10 minutes. Let cool for 15 minutes before serving.
Roasted Broccoli and Millet Pilaf: serves 4 as a side
from Thug Kitchen
1 crown broccoli
1 tsp plus 1 tbsp olive oil
1 cup uncooked millet
2 cups water
salt and ground pepper
5 cloves roasted garlic (see garlic recipes)
1tbsp lemon juice
1)turn oven to 400 degrees. Grab a rimmed baking sheet.
2)cut the broccoli into chunks no bigger than your thumb. Toss broccoli with 1 tsp olive oil, pour it in one layer on the baking sheet and roast the broccoli till slightly charred, about 20 min.
3)while broccoli is roasting, make the millet. Grab a medium saucepan and turn it onto medium heat, no oil needed. add the millet and stir it around till it smells toasted, about 2 min. Pour in the water and a pinch of salt and bring this to a boil. now turn down the heat to a simmer, cover it, and let it cook till the millet is tender, about 25 min.
4)grab a glass and smash the roasted garlic cloves around in the bottom of it until a paste forms. add the lemon juice, remaining 1 tbsp olive oi, and 1/4 tsp salt until it looks like a thick sauce/paste.
5)when the millet is ready, pour in into a large bowl and add the roasted garlic. Stir everything around really well and then fold in the broccoli. taste and add more salt, pepper, or lemon juice to taste. Serve warm or at room temperature.
Broccolini Salad: Serves 4 - 6
1 lb broccolini, trimmed, and each stalk halved if you like
1-3 leeks based on size, trimmed and thinly sliced
1 small hot pepper of your liking, deveined, seeded and minced (opt)
1/2 cup extra virgin olive oil
fine grain sea salt
3 big handfuls of big, rustic croutons (I toast my favorite bread and let it cool on the counter!)
a squeeze of fresh lemon juice.
1 cup sliced almonds, toasted
4 - 6 oz fresh mozzarella cheese, torn into big chunks
*This salad is nice served as a meal with a hard-boiled egg
1) Fill a big pot with water and bring to a boil. Salt the water well and cook the broccolini briefly, about a minute, or long enough to take a bit of the snap out of the stalks. Drain, run under cold water to stop the cooking, and pat dry with a clean cloth. Set aside.
2) Combine the leeks, hot pepper, olive oil, and a couple pinches of salt in a small saucepan. Bring to a sizzle, stirring all the while, and remove from heat. Stir in a squeeze of lemon juice.
3) To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Scoop about 1/2 of the leeks into the bowl, allowing most of the oil to drain off. Toss well and continue to add more leeks until everything is coated to your liking. Have a taste at this point to get a sense of whether you need to adjust the seasoning at all - with more salt or lemon juice. Add the almonds and toss, then one last (gentle) toss after adding the mozzarella.
4) Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc.
Roasted Broccolini with Red Pepper Flakes and Garlic: serves 4-6
From Good Food to Share
3/4 lbs brocollini
1/8 cup olive oil
1 1/2 tablespoons fresh lemon juice
2 cloves garlic OR garlic scapes
Pinch of red pepper flakes
1) Preheat oven to 400
2) Cut broccolini lengthwise.
3) Arrange the spears in a single layer in a roasting pan. Pour the olive oil over the spears, then sprinkle with the lemon juice, garlic, and red pepper flakes. Toss to coat thoroughly.
4) Roast, turning halfway through the time, until broccolini is tender and tips are browned, about 15 minutes.
5) Serve right away with more lemon juice if desired, and a pinch of sea salt.
*Add cheese, too, if you want.
Stir-fry Garlic Ginger Broccolini: serves 4-6
From Savory Sweet Life
3/4 lbs brocollini
8 garlic cloves
2 tablespoons fresh ginger, minced
2 tablespoons soy sauce
2 tablespoons oyster sauce (optional)
2 tablespoons honey
2 tablespoons olive oil or vegetable oil
1) Fill a bowl with ice water and set aside.
2) Bring a pot of salted water to boil and add broccolini for up to 2 minutes.
3) Immediately drain drain the broccolini and transfer to ice water to keep it crisp. Use a slotted spoon to then transfer the broccoli to a paper towel lined plate (I just use a kitchen towel to cut down on waste) to absorb the excess water.
4) Whisk the garlic, ginger, soy sauce, oyster sauce, honey, and 2 tablespoons of water in a small bowl.
5) Heat olive oil in a frying pan set over medium heat. Add broccolini to pan when the oil is hot and cook 2 minutes (if you add the broccolini before the oil is hot it will get soggy), turning up to 4 times.
6) Add the sauce to the pan. When the sauce bubbles, toss broccolini again. Serve.
Sweet and Sour Broccoli with Garlic Scapes: Serves 3-4
Broccoli, chopped into florets and stem sliced too
2-3 garlic scapes, chopped (can also use garlic cloves)
2.5 Cups fruit juice(s) (i.e. orange, pineapple and other citrus)
2-3 garlic scapes
2 Tablespoons soy sause or tamari
1/2 teaspoon salt
1-2 Tablespoons honey
2 Tablespoons Cider or Rice Vinegar
1 crushed red pepper
2 Tablespoons butter
2 Tablespoons flour
1) Start cooking the rice.
2) Whisk together the sauce ingredients. (I use the food processor and then add the juice).
3) In a sauce pan, add 2 Tablespoons of butter and melt.
4) Stir in the flour and stir until thick.
5) Very slowly add the mixture to the pan, stirring the entire time.
6) Make sure mixture boils, then reduce heat and let thicken.
7) In another pan add oil and sautee broccoli and scapes for 3 minutes, until just tender.
8) Serve the sauce over rice and veggies and add nuts if you want.
Pasta with Broccoli Florets: Serves 2 to 4
from Asparagus to Zucchini
florets cut from 1 head of broccoli (2 heads if they are smaller)
½ lb pasta
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
½ lb mushrooms (whole, halved, or sliced)
¼ cup grated parmesan
1) Cook broccoli florets in boiling water 2-3 minutes. Remove with slotted spoon.
2) Cook pasta in same water.
3) Meanwhile, heat olive oil and butter in skillet. Saute garlic and mushrooms 3-4 minutes. Stir in broccoli.
4) Drain pasta. Toss with broccoli mixture and cheese.
Broccoli Cashew Peanut Madness: Serves 4
from Asparagus to Zucchini
1tablespoon butter or oil
1 large onion, chopped
1 clove garlic, minced
2 tablespoons tamari or soy sauce
½-3/4 cup peanut butter, preferably crunchy
2-3 teaspoons fresh lemon juice
¼ teaspoon cumin or more to taste
Cayenne to taste
1 medium head broccoli, chopped
Hot, cooked brown rice
Handful of roasted cashews, chopped
1) Heat butter or oil in skillet; add onion and garlic; sauté until soft.
2) In same pan, mix peanut butter, lemon juice, tamari, cumin, and cayenne.
3) Thin with up to 1 cup water to obtain gravy-like texture.
4) Steam broccoli. Serve sauce over broccoli and brown rice, topped with cashews.
**This recipe would work well with chicken or tofu.
Broccoli Bacon Salad: serves 8 - 10
From Savory Sweet Life
2 broccoli heads, cut into bite-size florets
1/2 cup onion, chopped
1/2 cup dried cranberries
1/2 cup almonds, chopped or slivered
1/2 cup sunflower seeds, roasted
1 cup bacon, cooked and crumbled
1 cup mayonnaise or plain yogurt (whole yogurt...not that reduced fat stuff!)
1/8 cup granulated sugar (I sub honey)
1/2 teaspoon ground black pepper
1) Make sure bacon is now cooked and the sunflowers are roasted if you wish.
2) Combine broccoli, red onion, cranberries, almonds, and sunflower seeds in a bowl.
3) In a seperate bowl, combine mayonnaise, sugar, vinegar, and pepper.
4) Pour the dressing over the broccoli mixture and mix thoroughly. Garnish with crumbled bacon.
Broccolini with smoked Paprika, Almonds, and Garlic: Serves 8
From Bon Appetit November 2009
3 tablespoons olive oil, divided
1/2 cup whole almonds, coarsely chopped
3 large garlic cloves, chopped
1 1/2 teaspoon smoked paprika
Broccolini, rinsed and stalks cut into 2-3 inch pieces (don't through away the stalks!!!use them)
1/3 cup water
1 to 2 teaspoons wine vinegar
1) Heat 1 tablespoon oil in heavy botttom skillet over medium high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes.
2) Add garlic and paprika. Sprinkle with coarse salt; sautee 1 minute. Transfer to small bowl.
3) Add remaining 2 tablespoons oil to skillet. Add broccolini and sprinkle with salt. Add 1/3 cup water. Cover andboil until crisp-tender and still bright green, about 4 minutes.
4) Pour off any water.
5) Stir in almond mixture. Season to taste with coarse salt and pepper.
6) Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.