Posted (Lori) in News


For each of these: Cut off the rough ends of the stems. If you’re fussy or if the broccoli is old, use a vegetable peeler to peel off the top layer of the stems. Cut the florets and stems into bite sized pieces. Cook by:

–Dropping into a pot of boiling water for about 2 minutes

–Microwaving (in a microwave-safe dish, with just a few drops of water) for about 2 minutes

–Steaming in a steamer basket over boiling water two to four minutes

–Sauteeing in oil or butter for about 3 minutes

BROCCOLI WITH GINGER, BUTTER, AND NUTS: Melt about 2 tablespoons of butter for 2 cups of broccoli. Mince the ginger finely or grate it so that you have about 2 tsps; add it to the melted butter. Toss all the ingredients together; salt and pepper to taste.

BROCCOLI WITH SHALLOTS AND BLEU CHEESE: Mix ¼ cup sour cream, 1 tablespoon mayonnaise, a squirt of lemon juice, and salt and pepper; add about 1 tbs of crumbled bleu cheese. If you can, leave for several hours before serving. Add to broccoli, with 1 tbs. minced shallot.


1/2 medium jalapeño with most of the seeds and veins removed, minced

1 shallot, minced

1/4 cup peanut, corn, or blended vegetable oil (see Notes)

1 1/2 tablespoons water

1/4 teaspoon sugar

1/2 teaspoon salt

Pinch white pepper

Heat the jalapeno, shallot, and oil in a small saucepan over medium heat for several minutes. Let stand for 5 to 10 minutes for flavors to meld. While the oil is still warm, stir in water, sugar, salt, and pepper. When ready to serve, spoon the flavored oil over the broccoli and toss gently.


Melt 3 tbs butter in a skiller. Add 3 tablespoons flour, stir until full combined. Add 2 cups milk (heat to almost boiling in a microwave first, if you have a microwave). Stir constantly over very low heat until it thickens (this is a basic white/béchamel sauce). Add salt and pepper to taste, and a grating of nutmeg if you like nutmeg. In small baking dish, combine the white sauce with the broccoli; add cheese if you want (cheddar, mozzarella, parmesan, feta, goat—really, anything goes). Sprinkle bread crumbs on top and bake for 15-20 minutes, until the crumbs are golden and the the sauce is bubbly.


Adapted from “Broccoli” by Tyler Kord. Copyright Short Stack/All Day Media 2014.

TOTAL TIME: 30 min Prep: 10 min Cook: 20 min

YIELD:8 tacos


1 large or 2 small heads of broccoli, about 3/4 pound, tops cut into 2-inch florets and stems peeled and cut into 1/4-inch rounds (should be about 4 cups)

2 tablespoons olive or vegetable oil

2 teaspoons salt


1 shallot, peeled and halved

3/4 cup white vinegar

3 tablespoons olive oil



1 can black beans, drained and rinsed

1 tablespoon tahini

2 cloves garlic

1 tablespoon lemon juice

2 tablespoons black sesame seeds, toasted in a dry saute pan on high heat for 30 seconds or until hot and fragrant


1 teaspoon sugar

8 flour tortillas

8 corn taco shells (the hard shell kind from your childhood)

Feta cheese, drained and crumbled

2 tablespoons fried shallots or onions

2 tablespoons dry roasted peanuts, crushed

Preheat an oven to 400 degrees F.

For the broccoli: Toss the broccoli, oil, and 1 teaspoon of salt together and taste a little piece. Adjust the seasoning if necessary. Put the broccoli in a roasting pan or casserole dish.

Place the pan of broccoli in the oven and cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, 12 to 15 minutes.

For the vinaigrette: Put the shallot, white vinegar, olive oil, and 1 teaspoon salt in a blender and puree until smooth. Set aside.

For the black bean hummus: In a food processor, combine the drained beans, 1/2 cup water, tahini, garlic, lemon juice, sesame seeds, 3/4 teaspoon salt, and sugar, and process until smooth. Set aside.

In a saute pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go, until you have a tart, warm, broccoli salad. It should be about 3 tablespoons of vinaigrette.

Heat the tortillas: wrapped in a damp towel in the oven, in the plastic bag they came in in the microwave, or individually on an open burner.

Assembly: Spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around a corn taco shell so that the hummus is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos and put it in. Top each taco with some fried shallots and crumbled peanuts.


From Early Girl Eatery, Asheville, NC

3 cups cornmeal

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 cups grated broccoli stems

5 large eggs

1 cup grated Cheddar cheese

1/2 cup buttermilk

1/4 cup finely grated yellow onion

1/4 cup finely chopped parsley

Vegetable oil for frying

Combine cornmeal, baking powder, salt, sugar, baking soda, cayenne, and black pepper in a large bowl. In another bowl whisk together eggs and buttermilk. Fold in broccoli, cheese, onion, and parsley and stir into cornmeal mixture. Heat 3 inches of oil in a medium saucepan until it reaches 325°F on a deep-fat thermometer. Gently drop batter into oil, a tablespoon at a time, to make as many hush puppies as will fit in one layer in the pan without touchiung. Fry until golden brown and cooked thru, about 2 minutes.

Makes 24 hush puppies, 8-12 servings


Though its flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.


–Mash into potatoes; add to tomato sauces; mix into omelettes.

–Sprinkle into any bean dishes; it’s known as the “bean herb”

–Use in any braised vegetable dish, such as braised kale and beans.

–Make herb butter: chop leaves into small pieces. Combine with softened butter; roll into a log and refrigerate until firm. Spread on bread or rolls.

–Mix with olive oil and mashed anchovies; drizzle over steak or bread. or two are dribbled over a good steak, or over toasted bread.

–Make into a rub by chopping the leaves, garlicscape, lemon zest and mixing with salt and pepper.  Rub into meat, chicken or fish, then broil.

Three Onion-and-Summer Savory Vinaigrette, from The Cook and the Gardener, Amanda Hesser


1/2 cup standard vinaigrette

1 shallot or small onion, minced

1 clove garlic, crushed and chopped (or garlicscape)

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves

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