Broccoli

broccoli

About Broccoli

Broccoli is another one of those vegetable that can seemingly be prepared a million ways. Streamed, raw, or with pasta, broccoli is a staple veggie in American households, and for good reason! Broccoli is a great source of vitamin A, vitamin C, and fiber. With these recipes you won’t think twice about eating your vegetables.

Recipes

Try using broccoli in your next frittata or roasted with parmesan cheese or in one of these delicious recipes.

Roasted Broccoli with Tahini Garlic Sauce

roasted-broccoli

from The New York Times

Cooking Time: 30 minutes

Yield: 6 servings

For Tahini Sauce:

  • 1 garlic clove, cut in half, green shoots removed
  • Salt to taste
  • ⅓ cup sesame tahini
  • 2 to 4 tablespoons fresh lemon juice (more to taste)
  • ⅓ cup water
  • Aleppo pepper or red pepper flakes for sprinkling

For Broccoli:

  • 1 to 1 ½ pounds broccoli crowns
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste

In a mortar and pestle mash the garlic cloves to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.

Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.

Broccoli Cheddar Soup

broccoli-soup

from Smitten Kitchen

Yield: 4-6 servings

Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. I like to use both broccoli florets and stems when I cook, and I find that the stems cook up with the best texture and at the same rate as the florets when I peel them first. I did so here.

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped small
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
  • 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
  • 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Stir Fried Chinese Broccoli and Chicken with Hoisin

broccoli-stir-fried

from The New York Times

Yield: 3 servings

  • 12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices
  • 1 tablespoon egg white, lightly beaten
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry
  • Salt to taste
  • 2 tablespoons hoisin sauce
  • 1 teaspoon low-sodium soy sauce
  • 2 tablespoons peanut oil, rice bran oil or canola oil
  • 1 bunch Chinese broccoli (about 1 pound), ends trimmed
  • 1 tablespoon minced ginger
  • 2 fat garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 8 shiitake mushrooms, stems removed, sliced thin
  • Rice, whole grains or noodles for serving

In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.

Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths.

Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok.

Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Double Broccoli Quinoa

broccoli_pesto_quinoa

from 101 Cookbooks

Yield: 4-6 servings

  • 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

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado, crumbled feta or goat cheese

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.

Skillet Macaroni and Broccoli and Mushrooms and Cheese

broccoli-mac

from The New York Times

Cooking Time: 30 minutes

Yield: 4-6 servings

  • 4 ounces grated Cheddar
  • 2 ounces finely grated Parmigiano-Reggiano or other hard cheese
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 6 ounces cremini or white button mushrooms, sliced
  • 3 tablespoons unbleached all-purpose flour
  • 3 cups low-fat or fat-free milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
  • 4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)

Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.

Sprinkle the flour over the vegetables in the skillet. Stir well to coat.

Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.

Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.

Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.

Broccoli Melts

broccoli-melts

from Smitten Kitchen

Yield: 8 melts

  • 1 pound broccolini or regular broccoli
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • A few pinches red pepper flakes, to taste
  • Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy)
  • Coarse salt, to taste
  • 1/2 cup finely grated aged pecorino romano cheese
  • 8 thin slices totally unfancy deli provolone
  • 8 slices bread of your choice

If using broccolini, cut it into 2-inch segments. If regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks.

Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.

Wipe sauté pan dry and heat over medium. Add olive oil and let it heat for a full minute. Add garlic and pepper flakes, cooking for 1 minutes, or until the garlic is just beginning to turn golden. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer mixture to a bowl and add lemon zest, juice, pecorino and more salt and pepper flakes to taste.

Heat broiler. Arrange slices of bread on a tray and lightly toast on both sides. Scoop broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until cheese has melted and begun to blister. Eat. Repeat. Don’t forget to share, or at least hide the evidence if you decide not to.

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