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.


Someone from the internet claims to have the best broccoli recipe ever. I don’t see what’s so special, but he seems so confident that I’m including it.



Longtime member Marc sent this recipe, which appeared in the NYT in 2008; he wrote, “This is my go to broccoli recipe. Super easy and delicious.”


YIELD6 to 8 side-dish servings or more as an hors d’oeuvre

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again.


1 ½ teaspoons red wine vinegar

1 teaspoon kosher salt, more to taste

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

¾ cup extra virgin olive oil

4 fat garlic cloves, minced

2 teaspoons cumin seeds

2 teaspoons roasted (Asian) sesame oil

Large pinch crushed red pepper flakes.


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 cumin 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.


From this week’s NYT

This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It’s a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don’t be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.

Featured in: For Everyday Vegetable Dishes, Meera Sodha Is The Master.

1 ? pounds broccoli florets (from 2 to 3 heads of broccoli)

8 ounces cream cheese, softened

4 tablespoons Greek yogurt

1 teaspoon kosher salt

1 teaspoon ground black pepper

½ teaspoon ground cardamom

¼ teaspoon ground or freshly grated whole nutmeg

¾ cup ground almonds

3 tablespoons lemon juice


Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.

Broccoli Rubble Farro Salad

From: The Smitten Kitchen


I like grain salads that are as much vegetable as they are grain, if not more so. If that’s not your thing, double the farro here.

I like to peel the broccoli stems so that they cook as quickly as the florets.

I boil the broccoli here for ease — so you don’t have to turn on the oven and use the stove — but you can definitely approach the broccoli prep as we did here and then give it a chop.

This is the easiest way to make farro — boiling and draining — second only to a rice-cooker. If mine hadn’t been broken at the hands of a small, possibly well-intended child, I’d have used it.


1 cup semi-pearled faro

1 pound broccolini or regular broccoli (previously: 2 pounds, see note

4 tablespoons olive oil

2 cloves garlic, minced

Red pepper flakes, to taste

Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)

Freshly ground black pepper

4 ounces pecorino romano, grated or ground in a food processor

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot (I’m totally okay with some errant leftover broccoli flecks and vitamins here, if you’re not, use another pot of salted water) and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.


“From Lyn Rosetto Kasper and Sally Swift’s book, “The Splendid Table: How to Eat Supper”

READY IN: 50mins    SERVES: 4-6

YIELD: 1 casserole    UNITS: US


5 -6 slices white bread, soft, torn into bite-sized pieces

3 large eggs

1?4 cup milk

4 tablespoons butter, melted

1 cup cheddar cheese, grated

1 teaspoon salt

3 tablespoons sugar

1 1?2-2 cups broccoli, florets only, chopped fine (1 small bunch)


Preheat oven to 350 degrees. Butter an 8-inch square Pyrex baking dish. Cover the bottom of the dish generously with the torn bread.

Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl. Mix until combined. Stir in the roccoli and pour the mixture over the read.

Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 to 12 minutes of baking. If you want a crisper crust, run the casserole under the broiler.

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