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, including the nuts; 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.


2 cups broccoli, cooked as above

8-ounce can drained and rinsed chickpeas (or cooked dried chickpeas)

2 sliced scallions

1/4 cup chopped fresh parsley

3 tbs toasted nuts

1 minced clove garlic

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 teaspoon grated lemon zest

2 tbs lemon juice

3 tablespoon extra-virgin olive oil

Coarse salt and freshly ground black pepper

1      combine the broccoli with the chickpeas, scallions, parsley, and pine nuts.

2      In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.

3      Drizzle broccoli mixture with dressing and adjust seasoning.


Heat 2 tablespoons olive oil in a skillet. Add 1 tbs. chopped garlic, 2 tbs. chopped onion and sauté until soft. Add the pre-cooked broccoli and toss over low heat until coated with oil. Add 1 teaspoon sesame oil and toss again. Remove from heat. Add ¼ cup tahini paste and stir to combine. Garnish with toasted sesame seeds and serve hot.

Post a comment