Recipes on this page:
Broccoli Stir-Fry Broccoli with Mustard Sauce Broccoli with Herbs Broccoli and Tofu with Peanut Sauce Broccoli with Asian-Style Dressing Broccoli Raisin Salad Veggie Pasta Salad Vegetable Grill Teriyaki Veggie Spears
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Broccoli Stir-Fry (return to top)
- 2 Tbsp toasted sesame seed oil
- 1/2 c chopped walnuts
- 1/4 c chopped green onions with tops (optional)
- 4 c broccoli florets
- 1/4 c red pepper strips
- 2 Tbsp soy sauce
Heat oil in skillet until hot. Add walnuts and onions; stir-fry 1 minute.
Add broccoli; continue to toss 3-4 minutes.
Add red pepper and soy sauce; cook 1 minute longer. Serve immediately.
Broccoli with Mustard Sauce (return to top)
- 1/2 c chicken broth
- 1/2 tsp dried thyme
- 3 c broccoli florets
- 2 Tbsp reduced-fat sour cream
- 2 tsp flour
- 2 tsp Dijon mustard
Bring broth and thyme to a boil over high heat. Add broccoli. Return to a boil.
Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Retain cooking liquid, and remove broccoli; keep warm.
Blend sour cream, flour and mustard. Stir into cooking liquid still in saucepan. Cook and stir over medium heat until thickened, about 2 minutes; cook and stir 1 minute mmore, but do not boil. (If sauce is too thick, add more broth, 1 Tbsp at a time.)
Return broccoli to saucepan with sauce. Stir gently until coated. Serve at once.
Broccoli with Herbs (return to top)
- 1 bunch broccoli
- 2 Tbsp butter
- 2 Tbsp fresh dill weed
- 1 Tbsp fresh lemon juice
Cut broccoli into stalks or florets. Steam 6 minutes, until just tender and bright green.
Meanwhile, melt butter. Stir in dill and juice.
Pour butter mixture over hot broccoli and serve at once.
Broccoli and Tofu with Peanut Sauce (return to top)
Served over brown rice, this dazzling, nutty dish makes for a wonderfully tasteful, healthful, and complete meal. To drain tofu, place it on a towel, place a baking sheet on top of it, and weight the baking sheet down with a heavy pot or pan.
- 1/4 cup unsalted cashews
- 3 tablespoons peanut oil, divided
- 1 large onion, chopped (about 1 cup)
- 1 red or yellow bell pepper, chopped
- 1–2 cloves garlic, minced (1/2–1 teaspoon)
- 1/2 teaspoon dried red pepper flakes
- 1 pound herbed firm tofu, well drained, cubed
- 3 tablespoons tamari or soy sauce, divided, plus more to taste
- 1/2 cup peanut butter (preferably chunky)
- 1/2 cup vegetable or chicken stock or water
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 4 cups chopped broccoli, including peeled stalks
Toast the cashews in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they burn very quickly once toasted.) Let cool and then roughly chop.
Heat 2 tablespoons of the peanut oil in a large skillet over medium- high heat. Add the onion, bell pepper, garlic to taste, and pepper flakes; sauté until soft, about 5 minutes. Transfer the mixture to a bowl.
In the same pan, heat the remaining 1 tablespoon peanut oil over medium-high heat. Add the tofu and 1 tablespoon of the tamari; sauté until the tofu starts to brown in spots, 8 to 10 minutes. Transfer the tofu to the bowl with the onion and bell pepper mixture.
In the same pan, mix the peanut butter, stock, rice vinegar, and remaining 2 tablespoons tamari. Heat over medium heat, stirring, until the mixture reaches a gravy-like texture and comes to a boil. Immediately turn off the heat and stir in the tofu mixture and sesame oil. Season to taste with more tamari.
Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to the pan with the peanut butter mixture and mix well. If necessary, heat through before serving. Garnish with toasted cashews.
Broccoli with Asian-Style Dressing (return to top)
Be careful—this can be addictive. You may not want your broccoli any other way after trying this recipe. For variety, try adding matchsticksize strips of steamed carrots or daikon.
Serves 2 to 4
- 1 medium head broccoli
- 1/2 cup rice wine vinegar
- 3 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon hot chili oil (optional)
Separate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips.
Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl.
Combine the remaining ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
Broccoli Raisin Salad (return to top)
- 4-6 cups broccoli, cut into bite-sized pieces (use stems as well)
- 1 medium red onion, diced finely
- ¾ c. salted cashew halves, broken
- ¾ c. raisins
- 6 slices bacon, crisp-cooked and crumbled
- 1 c. mayonnaise (or ½ c. mayo and ½ c. plain yogurt)
- 5 T. vinegar
- 3 T. sugar
- dash of ground black pepper
Combine all the salad ingredients in a large bowl.
In a small bowl, whisk together dressing ingredients.
Pour dressing over salad, mix to coat.
Refrigerate for a few hours to develop flavors. It’s best when made the day before serving.
Veggie Pasta Salad (return to top)
Makes 8 servings
- 10 oz. rotini
- 1 head cauliflower
- 1 head broccoli
- 2 bunches green onions,chopped
- 8 oz. fresh mushrooms, sliced
- 4 tomatoes, chopped
- 8 oz. bottled vinaigrette salad dressing
Cook pasta according to package directions until al dente; drain and rinse in cool water. Drain well.
Cut broccoli and cauliflower into florets.
Mix pasta, broccoli, cauliflower and green onions together with 2/3 of dressing. Marinate at least 4 hours.
Just before serving, add mushrooms, tomatoes and remaining dressing. Toss.
Vegetable Grill (return to top)
2 zucchini, 8-10 inches long
- 1 large onion
- 10-15 whole mushrooms
- 4 Roma tomatoes
- 1 green pepper
- 1 large stalk broccoli, cut into florets
- Olive oil
- Dry fajita seasoning
Quarter zucchini lengthwise. Cut onion into 1/2-inch slices. Halve mushrooms and tomatoes. Cut green pepper into slices or chunks.
Place vegetables, including broccoli, on shallow pan small enough to fit on grill. Brush with olive oil and sprinkle with fajita seasoning. Cover pan with foil and place about 3 inches from medium coals.
Cook, stirring occasionally to assure even cooking and to avoid sticking, about 10 minutes, or until crisp-tender.
Note: Vary vegetables according to availability.
Teriyaki Veggie Spears (return to top)
-Louisa F. “Can be served cold as an appetizer…yummy!”
- 1 lb. fresh vegetables (asparagus, carrots, broccoli, mushrooms, fennel…whatever suits you).
Arrange on an oiled broiling pan and bake for 10 minutes at 425 F. The sauce and sesame seeds can be poured and sprinkled over the veggies before putting them in the oven, or afterwards (I heated the sauce and browned the seeds separately, then added them for serving.)
For the sauce, combine:
- 1/3 c. Tamari sauce
- 1 T. sesame oil
- 1/4 c. honey (I used less)
Sprinkle over all:
- 1/4 c. sesame seeds