Broccoli Recipes

Broccoli and Carrots with Lime Dressing
2 Carrots, thinly sliced on the diagonal
3 Stalks broccoli, heads cut into florets, stalks peeled and sliced on the diagonal
Dressing:
1 Tbsp dark sesame oil
1 Tbsp soy sauce
2 tsp honey
3 Tbsp fresh lime juice (about 1 lime)
Salt and ground black pepper, to taste
Chili oil, Tabasco, or other hot pepper sauce (Optional)
Bring about 2 inches of water to a rapid boil in a covered pot. Add the vegetables,
cover, and simmer for about 5 minutes or until tender but firm. While the
vegetables cook, mix together all of the dressing ingredients. Drain the vegetables,
plunge them into cold water, drain again, and chill until ready to serve or serve
them at room temperature. Toss the vegetables with the dressing just before
serving.

Broccoli and Avocado Salad
1 small bunch broccoli
Salt to taste
1 large Ripe avocado
1/2 Lemon
1 tsp Dijon style mustard
1/2 tsp Finely chopped garlic
1 tbsp Red wine vinegar
Freshly ground black pepper to taste
3 tbsp Olive oil
Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them.
Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a
boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again
and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8
lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the
broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic,
vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the
broccoli and avocado. Serve immediately.

Swiss-Cheese Broccoli

1 lb broccoli, coarsely chopped
Salt
3 tbsp butter
2 tbsp all-purpose flour
3 tbsp chopped onion
1 ¼ cups milk
2 cups shredded Swiss cheese
2 eggs, beaten

1. Grease a 10x16” baking dish. In 2-qt saucepan over high heat, in 1 inch
bowling water, heat broccoli and ½ tsp salt; cover and cook 10 minutes, drain
and set aside.
2. In saucepan over medium heat, melt butter, stir in flour and 1 ½ tsp salt until
smooth. Add onion and cook 1 minute. Preheat oven to 325. Slowly stir in milk;
cook stirring constantly, until mixture thickens and begins to boil. Remove from
heat.
3. Stir in cheese and broccoli until cheese melts slightly; stir in eggs. Pour into
baking dish; bake 30 minutes or until firm to the touch.

Broccoli and Carrot Vinaigrette
1 lb (approximately) broccoli; cut up
2 Carrots, sliced
1/4 c Oil
2 tbsp Wine or cider vinegar
1 tbsp Chopped chives; (optional)
1 tsp Dried parsley flakes; or 1 tablespoon chopped fresh parsley
1 Clove garlic; minced
1/2 tsp Paprika
Salt and pepper to taste
Steam broccoli and carrots until crisp tender. Allow to cool. Whisk or beat together the
remaining ingredients. Combine and chill. Toss and serve cold. Serves four to six.

Broccoli and Cauliflower Au Gratin

2 cups coarsely chopped broccoli
2 cups coarsely chopped cauliflower
2 small garlic cloves, minced
1 tbsp all-purpose flour
1 cup shredded sharp Cheddar cheese
1 tsp olive oil
½ tsp paprika
¼ tsp each salt and pepper
½ cup fat-free milk
1 cup fresh bread crumbs

Preheat oven to 375 degrees. Steam broccoli & cauliflower, covered, until crisp-tender. Drain
well; set aside. Combine breadcrumbs, oil, paprika, salt, pepper & garlic; stir well & set aside.
Place flour in a saucepan. Gradually add milk, stir with a whisk until blended. Bring to a boil
over medium-high heat; cook until thick, stir constantly. Remove from heat; add cheese, stir
until cheese melts. Combine vegetables & cheese sauce, stir well to coat. Spoon mixture into a
1-quart baking dish. Bake for 25 mins or until breadcrumbs are lightly browned. Let stand 5
minutes before serving.
YIELDS: 4 servings

Broccoli Garlic Sauce (Vegan)
Wonderful over baked potatoes, rice dishes, etc.
Use less garlic if you are timid about strong garlic flavor.
1 large bunch fresh broccoli
2 to 4 large cloves garlic, crushed
1/3 C. extra virgin olive oil
1 1/4 tsp salt or to taste
1 T. + 2 tsp lemon juice
1 C. water
Trim off and discard bottom inch of broccoli stems and cut broccoli into large
chunks. Put them into a 4-quart saucepan with a steamer insert and steam 4 to 5
minutes or until just tender. Transfer broccoli to the work bowl of a food
processor, or blender. Start with 1 or 2 cloves of garlic, add remaining ingredients
to food processor, and process until pureed. Adjust seasonings for varied size of
broccoli, and add more garlic to taste. If desired, turn out into a 2-quart saucepan,
and warm over medium heat for about 3 minutes to tame the garlic just a bit.
This makes a very thick sauce that can be thinned with water if preferred. Adjust
seasonings accordingly.

Omelette with Broccoli and Basil

3 cups broccoli (only the tops. Do not use the stems)
6 eggs
1/2 cup kefalotyri cheese, grated
1 spoon basil
1 tea spoon butter
1 tea spoon olive oil
Salt
Pepper

Boil the broccoli in plenty of salted water for 10 - 12 minutes. Drain it and cut it in small
pieces. Melt the butter in a frying pan. Beat the eggs in a bowl and mix with the cheese, the
basil, the salt and the pepper. Add the broccoli and mix well. Add the mixture into the frying
pan and cook the omelette in low temperature in both sides. Serve hot.

Garlicky Pasta and Broccoli

1 head broccoli, broken into florest
6 (or more) garlic cloves, minced
1/8 cup extra virgin olive oil
1/2 lb. thin spaghetti

Cook broccoli until crisp tender. Cook oil & garlic over medium heat until
warmed. Add broccoli; turn for a minute. Add about 1/4 cup cooking water; stir,
then add a little more water. Cook until broccoli is soft. Season with salt &
pepper. Cook pasta until al dente. Drain, & toss with broccoli sauce. Serves 4.

Broccoli Chowder

1lb broccoli, cut into small pieces
½ lb unpeeled red potatoes, diced
1 small onion, chopped
¼ tsp freshly ground black pepper
3 oz. shredded Monterey Jack cheese
2 cups milk
1/4 cup flour
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp salt

In a large saucepan, combine broccoli, potato, onion, and 1-1/2 C water. Cover and bring to a
boil over high heat; reduce heat to medium-low, and cook until tender, about 6 minutes. In a
small bowl, whish milk into flour. Add milk mixture to soup along with spices. Stirring
constantly, cook mixture until it comes to a boil and is thickened, about seven minutes. If a
creamy consistency is desired, the soup can be pureéd in a blender at this point. Ladle hot
soup into bowls and sprinkle each serving with some cheese. Top with minced bell pepper.

Broccoli with Dill
1 bunch broccoli
2 T butter or margarine
2 T choped fresh dill or other herb of your choice
1 T fresh lemon juice
Cut broccoli into stalks or florets. Steam until tender and bright green, about 6 minutes. Heat
butter, dill, and lemon juice in a small sauce pan on the stove or in a bowl in a microwave.
Pour butter mixture over broccoli and serve. Serves 2-4.

Broccoli Casserole
1 medium potato, peeled and chopped coarsely
1/2 medium carrot, sliced thickly
1/2 medium onion chopped coarsely
1 teaspoon salt
1 pound chopped broccoli
1 1/2 cups sliced white button mushrooms
4 ounces firm tofu, crumbled
1/2 cup nutritional yeast
1 tablespoon fresh lemon juice
Pinch garlic granules
1 cup uncooked instant brown rice

Preheat the oven to 350 F. In a small sauce pan bring the potato, carrot, onion, 1 cup water
and salt to a boil over medium high heat. Lower the heat to medium, cover and simmer until
the potato and carrot are tender, about 10 minutes. In a separate pot steam the broccoli until
tender. Cook the mushrooms in the water, stirring, until soft; drain. Pour the potato mixture
into a blender and add the tofu, yeast, lemon juice and garlic. Blend until very smooth and
creamy. Pour into a shallow, greased 1 1/2- 2 quart casserole dish. dd the broccoli, rice,
mushrooms and 3/4 cup water. Stir well and smooth the top of the mixture. Bake until golden
and bubbling, about 40 minutes.
YIELDS: 4 servings

Broccoli with Parmesan Crumbs

4 cups coarsely chopped broccoli florets
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp crushed red pepper
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese

1. Cook broccoli in a large pot of boiling salted water for 4 minutes, until bright green and
crisp-tender. Drain in a colander, return to pot, cover, and keep warm,
2. Meanwhile, heat olive oil, garlic, salt, red pepper in a large skillet over medium-high heat,
about 1 minute, until garlic begins to sizzle. Stir in breadcrumbs, increase the heat to medium,
and cook, stirring frequently for 2 1/2 minutes, until crumbs are lightly toasted.
3. Transfer the broccoli to a serving bowl , add the crumb mixture and parmesan, and toss
until the broccoli is evenly coated. Serve hot.

Lowfat Broccoli Soup

2 c water
3/4 c celery; chopped
1 tb olive oil
2 tb flour
3/4 ts salt
1/8 ts nutmeg
1 1/2 lb broccoli; stalks separated
1/2 c onion; chopped
2 1/2 c water
1 tb instant chicken bouillon
1/8 ts pepper
1/2 c evaporated skim milk

1. Heat 2 cups water in a large pot til boiling 2. Add vegetables, cover, and cook till tender
(about 10 min) 3. Blend vegetables with part of the cooking water in a blender or food
processor. 4. Heat olive oil in a small nonstick skillet. Add 2 T of the 2 1/2 c water and
sprinkle in the flour. Cook and stir until smooth. 5. Add the remaining water and heat to
boiling, stirring constantly. Boil and stir 1 minute. 6. Stir broccoli mixture, instant bouillon,
salt, pepper, and nutmeg. Heat just until boiling. 7. Stir in the evaporated skim milk and heat
through without boiling again.

Sweet Potatoes and Broccoli

3/4 pound sweet potatoes
1/4 pound broccoli florets
1 tbsp olive oil
Salt and freshly ground pepper

Peel potatoes and cut into 1-inch pieces. Place in large saucepan and add cold water to cover.
Cover with lid and bring to a boil. Boil 3 minutes. Add broccoli and boil 2 minutes more.
Drain. Add olive oil and salt and pepper to taste. Toss well.

Baked Lemon Broccoli

1 head fresh broccoli
1/3 cup fresh lemon juice
½ cup fresh parmesan

Put broccoli in a glass baking dish along with the other ingredients. Put in oven at 350 degrees
until golden brown on top (about 20 minutes). Serves 4.

Broccoli Recipes

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