Broccoli

To store:  Refrigerate unwashed broccoli in an airtight bag in the crisper.  

 

BROCCOLI ORIENTAL

Adapted from the New York Botanical Garden Cookbook

Serves:  4

 

1 bunch of broccoli

1 tablespoons salad oil

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

fresh-ground pepper

 

Cut apart broccoli florets.  Scrape the stems and cut them in 1-inch by 1/2 - inch pieces. Steam the broccoli lightly.  It should be crisp.  Toss with the other ingredients and chill.  Adjust seasoning as needed.

 

PARMESAN-ROASTED BROCCOLI

Recipe from Barefoot Contessa

Serves:  6

 

2- 21/2 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

12 fresh basil leaves, julienned 

 

Preheat the oven to 425’F. 

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.  Serve hot.

 

PUREED BROCCOLI SOUP

Recipe from Eating Well

Serves: 8

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 teaspoon chopped fresh thyme or parsley

8 cups chopped broccoli (stems and florets)

2 cups water

4 cups reduced-sodium chicken broth,

½ cup half-and-half (optional)

½ teaspoon salt

Freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

 

BROCCOLI PESTO PASTA

Recipe from Charlotte Hardwick

Serves:  4

 

5 cups broccoli, flowerets and stems, chopped into 1-2 inch pieces

5 tbs olive oil, divided

2-3 cloves garlic, crushed
3 tbs lemon juice (roughly the juice of one half large lemon)
3 tbs pasta water
1-2 tsp salt (to taste)
¼ tsp pepper (to taste)
1 lb dried pasta
Parmesan cheese for serving (optional)

 

Wash and chop the broccoli (no need to peel steams) Steam the broccoli over water kept at a strong simmer for 5-10 minutes, removing from heat when broccoli is soft enough that large stems can be easily pierced with a fork.

While the broccoli is cooking, boil water and prepare the pasta. Make sure to set aside some of the pasta cooking water to use in the sauce before draining and rinsing the pasta.

In a large sauté pan, heat 3 tbs olive oil over medium high heat and add the garlic before turning the heat to medium. Saute 2 minutes, stirring constantly, and remove the pan from the heat if the garlic begins to brown at all. Add the broccoli and continue to cook, stirring regularly, for about 7 minutes. You may add additional oil if the broccoli/garlic begins to stick to the pan.

Add the broccoli mixture to the bowl of a food processor or blender, adding the pasta water and additional olive oil, lemon juice, salt and pepper through the feed tube. Stop the blending and scrape down the sides as needed. Add additional salt and pepper to taste (if you like a more pronounced lemon flavor, grate some lemon zest into the broccoli as well).

Toss the hot pasta with as much sauce as you prefer, reserving any leftovers for later (can be spread on toast for a crostini, or eaten with a spoon).

Serve with grated parmesan cheese, as desired.

 

ROASTED BROCCOLI WITH ASIAGO

Serves:  4

 

1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns

 3 tablespoons olive oil

 1 cup grated Asiago cheesePreheat oven to 450°F.  Cut each crown of broccoli lengthwise into 4 spears.

 

Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

 

 

ROASTED BROCCOLINI WITH MUSHROOMS

Serves:  4

 

1 1/2 pounds broccolini (2 large bunches), ends trimmed

4 tablespoons olive oil (divided)

1 teaspoon kosher salt (divided)

1 small sweet onion, finely diced

8 ounces cremini or other mushrooms, thinly sliced

1/4 cup dry white wine or vermouth

1/4 teaspoon freshly ground black pepper

Grated Parmesan cheese, for serving (optional)

Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)

In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.

Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

 

BROCCOLINI, MUSHROOM AND SESAME SALAD

Serves: 4

1 bunch Broccolini (12 ounces), trimmed

2 cups sliced Shiitake mushrooms

2 tablespoons toasted sesame seeds

1 1/2 tablespoons apple cider vinegar

1 1/2 tablespoons toasted sesame oil

1 1/2 tablespoons soy sauce

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1 scallion, thinly sliced

Kosher salt

Pepper

In a saucepan of salted boiling water, blanch the Broccolini until bright green and crisp-tender, about 2 minutes. Drain and transfer to a large bowl; cool slightly. Add all of the remaining ingredients, except the salt and black pepper, and toss to coat. Season with salt and black pepper and serve.

 

STIR-FRIED SOBA NOODLES WITH SHIITAKES AND BABY BROCCOLI

Serves:  4-6

 

½ cup chicken or vegetable stock

1 tablespoon rice wine or dry sherry

1 tablespoon soy sauce(more to taste)

½ teaspoon sugar

 Salt to taste

1 tablespoon minced garlic

1 tablespoon minced ginger

¼ to ½ teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced

8 ounces soba noodles

2 teaspoons sesame oil

½ pound baby broccoli

2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil

½ pound tofu, cut in dominoes or small dice

6 ounces fresh shiitake mushrooms, stemmed (discard stems or use for stock), caps sliced

1 bunch scallions, thinly sliced, dark green parts separated

½ cup coarsely chopped cilantro

 

Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.

Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.

Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.

 

NOTE:  The soba noodles can be cooked up to a day ahead and kept in the refrigerator. They will clump but when you add them to the pan with the broth they will fall apart. The baby broccoli can be blanched a day ahead and refrigerated. The stir-fry is a last-minute dish but the ingredients can be prepped hours ahead and refrigerated, and the leftovers are delicious; they will keep for about 3 days in the refrigerator.

 

ORZO WITH BROCCOLINI AND TOMATOES

 

1 cup of orzo

2 bunches of broccolini, cut up

2 to 3 teaspoons of minced garlic

3 to 4 teaspoons of dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup of feta cheese

2 ears of fresh corn, cooked

4 tablespoons lemon juice

 

Bring a pot of water to a boil and add the orzo. When the orzo is close to being al dente, add the broccolini to the pot and cook for an additional 2 to 3 minutes. Drain the orzo and broccolini in a colander.

Heat the olive oil in a pot over medium high heat. Add the garlic and let cook for about 30 seconds, until fragrant and slightly browned.

Add the salt, pepper, oregano and mix to combine. Add the cooked corn, broccolini and orzo and mix to combine. Cook stirring, until heated through, about 2 to 3 minutes.

Remove from the heat and add the lemon juice and feta cheese to the orzo and broccolini mixture and toss to combine all the ingredients.

  

ORZO SALAD WITH GRILLED BROCCOLI AND SAUSAGE

Serves: 4

 

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 Tbs. red wine vinegar

1/4 cup pitted picholine olives (or other mild green olives), quartered

1-1/2 Tbs. capers, rinsed and chopped

1 large bunch (about 12 oz.) broccolini, trimmed

1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices

Kosher salt

4 cooked chicken sausages

8 oz. (1-1/4 cups) dried orzo

Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.

Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.

Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.

Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

 

 

CHINESE BEEF BROCCOLI

Serves:  4 


1 pound top sirloin or flank steak, thinly sliced into 1/8-in thick strips
11/2 pounds broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

 

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

 

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

 

In a bowl, combine the ingredients for the Beef Marinade.  Add the beef and let mari- nate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the Stir-fry Sauce.

In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well.  Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds.  Flip the strips and fry the other side.

Pour in the Stir-fry Sauce and stir to combine.  Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

 

QUINOA WITH BROCCOLI AND CASHEWS

Serves:  4

 

1/2 cup sundried tomatoes (not packed in oil)

1 cup low-sodium vegetable broth

1 cup finely chopped red onion

3 cloves garlic, finely chopped

3/4 cup dry white wine

1/4 cup lemon juice

1 cup uncooked quinoa

2 cups small broccoli florets

1/2 cup roasted cashew pieces

2 green onions, thinly sliced

Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop. Bring 1/2 cup water to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes. Add chopped sundried tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa. Reduce heat and simmer, covered, for 20 minutes. 

Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. Remove from heat and toss gently to combine. Serve garnished with cashews and green onions.

 

VEGETABLE STIR-FRY 
Serves:  6


1 tablespoon sesame seeds, toasted
1 tablespoons lite olive oil
2 teaspoon sesame seed oil
1 1/2 tablespoons garlic, minced
1 tablespoon fresh ginger, finely chopped
1 red onion, sliced
2 bunches baby broccoli, cut into bite size pieces
1 large sweet red pepper, thinly sliced
1/2 pound cremini mushrooms
1/3 cup chicken stock
3 teaspoons light soy sauce


In a wok or large skillet, eat oils over high heat.  Stir fry the garlic and ginger for 30 seconds, remove garlic and ginger and discard.  Add onion and stir fry 1 minute.  Add mushrooms and stir fry 1 minute.  Add broccoli and stir fry 1 minute.  Add pepper and stir fry for 1 minute.  Add stock and soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
Sprinkle with sesame seeds and serve.

 

VEGAN WILD RICE BOWLS WITH GARLIC TAHINI SAUCE, GRAPE TOMATOES, BROCCOLI AND AVOCADO.

Serves: 2-4

3 cups of cooked wild rice 
2 small heads of broccoli, florets and stems cut into bite sized pieces
1/2 pint grape tomatoes, halved or 1 large tomato cut into bite-size pieces
1 ripe avocado, peeled, halved, pitted and cut into bit-size slices
Kosher salt
1/3 cup tahini
Juice and zest of one lemon
1 clove garlic
2 tablespoon hot water
Lemon slices, for serving
A vinegary hot sauce, for serving

Set a steamer basket in a large pot of boiling water, and steam the broccoli until it is crisp tender and still bright green, about 4 minutes.  Drain well and add to the cooked rice

In a food processor, combine, the tahini, lemon juice, garlic, hot water, and a good pinch of kosher salt together. Pour this dressing over the top of the cooked wild rice, tomatoes and broccoli, preferably while it is still warm/hot to help it absorb the flavors. Taste and adjust salt as desired.  Sprinkle with hot sauce and serve with lemon slices.  

 

 

STIR-FRY CHICKEN WITH MUSHROOMS AND BROCCOLINI

Serves:  

 

2 organic skinless, boneless chicken breasts

1/2 teaspoon cornstarch

1 teaspoon sugar

1 teaspoon rice vinegar

2 teaspoons soy sauce

1 teaspoon Chinese oyster sauce

1 tablespoon Asian sesame oil

1 1/2 tablespoons peanut oil

2 cloves garlic, peeled and slivered

11-inch piece ginger, peeled and slivered

1 1/2 teaspoons Sichuan peppercorns

6 ounces shiitake or cremini mushrooms, stemmed and sliced

Salt

6 ounces broccolini, in 1-inch pieces

Steamed brown rice, for serving.

 

Slice chicken into 1/2-inch thick strips.  Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl.  Add chicken and turn to coat.  Set aside 15 minutes.  Mix remaining sugar and soy sauce with oyster sauce and sesame oil.

Place wok or skillet on high heat, add peanut oil, then chicken.  Stir-fry one minute.  Transfer to a dish. Reduce heat to medium.  Add garlic, ginger and peppercorns and stir.  Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny.  Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.

Increase heat and return chicken to pan.  Stir-fry another minute or so, until chicken starts to firm up and is cooked through.  Add oyster sauce mixture and stir.  Serve with brown rice alongside.

 

 

CHOPPED SALAD

Serves:  4

 

1 bunch broccolini 

2 teaspoons rice wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon minced fresh medium-hot chili pepper, or more to taste

1 teaspoon soy sauce

3 teaspoons sesame oil

2 tablespoons vegetable oil

1 carrot, julienned into strips the size of toothpicks

1/2 sweet red pepper, peeled, julienned fine

1/4 pound or prosciutto, sliced wafer thin

 

Bring a large pot of water to boil over high heat. Remove the flowery tops from the broccolini, and set aside. Cut the stems into match sticks.

Blanch both the sticks and the florets in rapidly boiling water for 1 minute. Drain, and let cool completely under cold running water. Set aside.

Place the rice wine vinegar, sugar, salt, chili pepper and soy sauce in a large bowl, and stir to combine well. While whisking slowly, add the sesame oil, then the vegetable oil. Taste, and adjust seasonings with additional salt, chili or sugar to taste.

Add the drained and cooled broccolini, the carrot, celery and red pepper, and toss well. Refrigerate for 1 hour. Before serving, cut the ham into ribbons and lay it on top of the vegetables.

 

 

BROCCOLINI GRATINEE

Serves:  4

 

2 bunches broccolini 

1 clove garlic

2 teaspoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan.

 

Preheat the broiler. Remove 1/2 inch from the bottoms of the broccolini, and blanch to soften slightly. Drain, and refresh immediately under cold running water.

Mince the garlic, and place it in a bowl with the lemon juice, olive oil, salt and pepper. Add the well-drained broccolini, and toss. Arrange in a single layer in a chafing dish, or other ovenproof dish, sprinkle with Parmesan and broil until golden brown.

 

DOUBLE BROCCOLI QUINOA

Serves:  4

 

3 cups cooked quinoa

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup sliced or slivered almonds, toasted 

1/3 cup freshly grated Parmesan

2 big pinches salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup heavy cream

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

 

SWEET BABY BROCCOLI WITH SPICY SESAME VINAIGRETTE

Serves: 4

 

2 bunches sweet baby broccoli (1 lb.)

Kosher salt

2 tablespoons plus 1 tsp. toasted white sesame seeds

1/2 teaspoon crushed red pepper flakes plus more to taste

2 tablespoons plus 1 tsp. vegetable oil

1 tablespoon toasted sesame oil

1 tablespoon distilled white vinegar

2 teaspoons minced garlic

Freshly ground black pepper

 

Cook baby broccoli in a large pot of salted boiling water until crisp-tender, about 4 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.

Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic..  Season with salt and pepper. Drizzle over broccoli; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.

 

SESAME BROCCOLI SALAD

Serves: 6

 

2 teaspoons rice wine vinegar

1 teaspoon kosher salt, more to taste

2 heads broccoli, 1 pound each, cut into bite-size florets

1/4 cup extra virgin olive oil

4 fat garlic cloves, minced

3 teaspoons roasted (Asian) sesame oil

1 tablespoon sesame seeds

 

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and sesame seeds and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes.

Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

 

 

SPICY GARLIC BROCCOLI WITH PINE NUTS

Serves:  4

 

1 ½ pounds broccoli or broccoli rabe
¼ cup pine nuts
2 tablespoon roasted sesame oil
1 teaspoon hot chile paste or ¾ teaspoon crushed dried chiles
2 tablespoons minced garlic
2 ½ tablespoons rice wine or sake, mixed with 2 tablespoons water

Sauce (mixed together in a bowl until the sugar is dissolved):
1 ½ tablespoons soy sauce
1 teaspoon sugar

Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on the diagonal into 1-inch lengths.

Toast the pine nuts until golden in a 300°oven, turning them occasionally so that they cook evenly for about 20 minutes.

Heat a wok or large skillet, add the oil, and heat until hot, about 20 seconds. Add the chile paste or crushed chiles and garlic, and stir-fry, tossing with a slotted spoon over medium heat until fragrant, about 15 seconds. Turn the heat to high.

Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and cook, tossing, about 30 seconds, then cover and cook about 1½ to 2 minutes, until the stems are just tender. Add the florets or leafy sections and toss over high heat, cooking for about 1½ minutes or until just tender.

Add the premixed Sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-fry a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and serve immediately.

 

 

GARLIC BABY BROCCOLI

Serves:  4-6

 

3 tablespoons olive oil

1 pound baby broccoli, cut into 2 inch pieces 

4 garlic cloves, finely mashed

Salt and pepper, to taste

 

Heat large sauté pan over medium heat.  Add oil and broccoli.  Allow to slowly cook, stirring often for 8-10 minutes, or until desired doneness.  Season with salt and pepper.

**Try tossing the broccoli with with pasta, oil and cheese, adding it to omelets or pressing it with cheese and other vegetables in a panini!

 

PASTA WITH PANCETTA, BABY BROCCOLI AND PINE NUTS

Serves:  4

 

4 tablespoons extra-virgin olive oil, divided

 3 garlic cloves, peeled, flattened

 1 medium onion, chopped

 3 ounces thinly sliced pancetta, chopped

 1/4 teaspoon dried crushed red pepper

1 pound baby broccoli broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

 1 cup water 

1 8.8-ounce package dried pasta (I like pappardelle )

 1 cup freshly grated Pecorino Romano cheese, plus additional for serving

 1/2 cup pine nuts, toasted

 

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper. 

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

 

STIR-FRIED BROCCOLINI VIETNAMESE STYLE

Sercves:  6

 

4 tablespoons grapeseed oil or corn oil, divided

1 1/2 pounds broccolini, bottom 1 inch of stems trimmed

1/2 cup water, divided

1 medium onion, chopped

2 small dried red chiles (such as chiles de árbol), seeded, chopped

3 garlic cloves, minced

2 tablespoons fish sauce (such as nam pla or nuoc nam)

1 teaspoon sugar

1 teaspoon freshly ground black pepper

 

Heat 2 tablespoons oil in heavy large skillet over high heat. Add broccolini; sauté 1 minute. Add 1/4 cup water; cook, turning with tongs, until broccolini is crisp-tender, about 5 minutes. Transfer to bowl and set aside.

Add remaining 2 tablespoons oil to same skillet and heat over medium-high heat. Add onion; sauté until soft and beginning to brown, about 4 minutes. Add chiles and garlic; stir 30 seconds. Add remaining 1/4 cup water, fish sauce, sugar, and pepper. Return broccolini to skillet and cook, stirring occasionally, until heated through. Season with salt and pepper.

 

 

BROCCOLI AND MUSHROOM QUICHE

Serves:  6

 

1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons butter

1/2 cup chopped onion

2  1/2 cups chopped broccoli florets

2 1/2 cups sliced mushrooms 

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

 

Preheat oven to 450°F. Unroll crust completely.  Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

In a pot of salted water, blanch the broccoli florets for 4 minutes.  Drain broccoli well.

Meanwhile, melt butter in a heavy large skillet over medium-high heat. Add onions; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes.  Add broccoli to pan and saute for 2 minutes more, combining all ingredients.  Transfer to plate; spread out to cool slightly. 

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese, sautéed mushrooms and broccoli. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

 

BROCCOLI PESTO PASTA

Recipe from Charlotte Hardwick

Serves:  4

 

5 cups broccoli, flowerets and stems, chopped into 1-2 inch pieces
5 tbs olive oil, divided
2-3 cloves garlic, crushed
3 tbs lemon juice (roughly the juice of one half large lemon)
3 tbs pasta water
1-2 tsp salt (to taste)
¼ tsp pepper (to taste)
1 lb dried pasta
Parmesan cheese for serving (optional)

 

Wash and chop the broccoli (no need to peel steams) Steam the broccoli over water kept at a strong simmer for 5-10 minutes, removing from heat when broccoli is soft enough that large stems can be easily pierced with a fork.

While the broccoli is cooking, boil water and prepare the pasta. Make sure to set aside some of the pasta cooking water to use in the sauce before draining and rinsing the pasta.

In a large sauté pan, heat 3 tbs olive oil over medium high heat and add the garlic before turning the heat to medium. Saute 2 minutes, stirring constantly, and remove the pan from the heat if the garlic begins to brown at all. Add the broccoli and continue to cook, stirring regularly, for about 7 minutes. You may add additional oil if the broccoli/garlic begins to stick to the pan.

Add the broccoli mixture to the bowl of a food processor or blender, adding the pasta water and additional olive oil, lemon juice, salt and pepper through the feed tube. Stop the blending and scrape down the sides as needed. Add additional salt and pepper to taste (if you like a more pronounced lemon flavor, grate some lemon zest into the broccoli as well).

Toss the hot pasta with as much sauce as you prefer, reserving any leftovers for later (can be spread on toast for a crostini, or eaten with a spoon).

Serve with grated parmesan cheese, as desired.

 

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