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Broccoli in Ten Ways

By Allison Kociuruba, January 22, 2011  |  Meet the Blogger  |  More Posts by Allison Kociuruba
January is the perfect time to go bonkers for broccoli! Unlike some other favorite veggies, broccoli is readily available this time of year and this versatile family-friendly veggie brings nutrition to the table, in the form of vitamins C, K and A. It’s also a good source of folate, B6 and manganese. And you can’t go wrong with a vegetable that kids like to eat because it looks like little trees. When buying broccoli, make sure the head has tight, deep green florets and firm stalks. While most recipes call for just the florets, the stem is edible as well and shouldn’t go to waste. You can simply dice the stem or cut into matchstick-size pieces, depending on your recipe. Choose broccoli with stems that are about an inch in diameter. Larger stems are edible too, just make sure to peel so they will be more tender and to reduce cooking time. Need some inspiration? Try broccoli like this: 1. Steam broccoli florets and sliced stems until just tender. Toss with grated lemon zest, rice vinegar and toasted sesame seeds. Or top with toasted whole wheat bread crumbs, chopped parsley and grated orange zest. Or drizzle with Tahini Miso Sauce. 2. Chop a head of broccoli and add to a large pot of penne pasta in boiling water 2 minutes before the pasta is cooked. Drain and toss with chopped roasted red peppers, olives and a pinch of crushed red pepper. 3. Roast it. Toss with a little olive oil, salt and pepper and roast in a 450°F oven, stirring occasionally, until tender and browned. Add to salads, pasta dishes and whole grains, or serve as a side dish. 4. If you have stems leftover from another recipe, make a quick broccoli slaw by tossing thinly sliced stems with shredded carrots, lime juice, chopped cilantro and a pinch of sea salt for a quick broccoli slaw. 5. Puree steamed broccoli florets with toasted pine nuts, garlic and vegetable broth to make a dairy-free, lower-fat pesto. 6. Add extra crunch to your go-to pasta or potato salad recipe by stirring in chopped raw broccoli florets.  Here’s one of our favorites. 7. Make your favorite quinoa recipe and add 2 cups of small broccoli florets to the pan about 10 minutes before the quinoa is done. Cover the pan and the broccoli will steam as the quinoa finishes cooking. Try Zesty Quinoa with Broccoli and Cashews, a favorite on our website. 8. Cut a head of broccoli into small florets and drop into boiling water for 1 minute, then drain. Top a whole-wheat pizza crust with the parboiled broccoli, caramelized onions, chopped tomatoes and shredded part-skim mozzarella cheese or vegan cheese and bake until the cheese is melted and crust is crisp and heated through. 9. Stir-fry! Add florets and thinly sliced stalks to your favorite stir-fry. Try chicken, broccoli and shredded carrots with reduced-sodium tamari, minced garlic and ginger and serve over brown rice noodles or whole-wheat linguine for a quick weeknight meal. 10. Make a pureed broccoli soup. Sauté chopped onion, garlic with chopped broccoli florets and stems from one head of broccoli. Add vegetable broth and a peeled, cubed potato and simmer until veggies are tender. Puree in a blender, adding more broth to adjust consistency if necessary. Check out more than 50 tasty broccoli recipe ideas on our site. What’s your favorite way to eat broccoli?
Category: Food & Recipes, Produce




Chrissy says ...
Broccoli is one of my favorite vegetables! You have some great recipes!
01/22/2011 11:55:42 AM CST
SusieBeeOnMaui (Eat Little, Eat Big) says ...
I'll be checking out that broccoli and cashew quinoa recipe, sounds like a great combo. Here are a couple of my favs for broccoli: roasted with tomatoes http://eatlittleeatbig.blogspot.com/2010/11/recipe-for-roasted-broccoli-con.html with lemon tarragon sauce http://eatlittleeatbig.blogspot.com/2010/12/recipe-for-lemon-tarragon-broccoli.html and in a comfy casserole http://eatlittleeatbig.blogspot.com/2011/01/recipe-for-turkey-broccoli-bake.html
01/22/2011 11:58:34 AM CST
kristen says ...
My favorite light lunch is to steam broccoli until just bright green but still crunchy with a bit of soy sauce, black pepper and balsamic vinegar. Then I put the broccoli in a heated tortilla (I use corn b/c I'm gluten intolerant, but spelt is my old favorite combo) and squeeze Karam's Garlic sauce on the broccoli. This works well with tofu too, just treat the tofu as you do the broccoli and the combination of all the flavors and textures is unbeatable.
01/24/2011 12:42:09 PM CST
Kimberly says ...
I put Broccoli in the food processor and add it to homemade Blueberry pancakes ! My 4 year old loves them (so does the rest of the family)
01/24/2011 6:45:17 PM CST
Kathryn says ...
As a side veggie: steam in microwave, drain add to saute pan with a tsp of olive oil and a dab of butter. Saute until slightly wilted, add toasted slivered almonds and a handful of dried cranberries for a nutty crunch. Add fresh cracked pepper.
01/26/2011 6:22:39 PM CST
Allysson says ...
I have three ways I use broccoli, which is a go-to veggie in my house. One is in a stir fry with tofu, onions, and whatever other veggies I have on hand. Great with soy sauce, ginger and garlic. Another is just steamed and served as a side like Macaroni and cheese. Finally, my kids favorite, is in a vegetarian split pea soup with onions, leeks and parsley. It cooks with the peas and onions in vegetable broth and then the whole thing gets pureed with the parsley. Yumm!
01/26/2011 7:10:24 PM CST
Michele says ...
I serve it the best way possible-steamed and plain! The fresh broccoli is at it's best when prepared this way. My kids LOVE it every time.
01/26/2011 8:11:08 PM CST
Tamia Banks says ...
luv broccoli in my turkey stir fry...but now I will cut the stalks up finely and include them too~
01/26/2011 8:53:54 PM CST
Patti M. says ...
As much as I love fresh broccoli & cauliflower, I'm never sure how best to wash the fresh heads once I get them home. With all the nooks and crannies for little "creatures" to lurk, how can I be sure I've adequately washed my fresh veggies?
01/26/2011 10:10:17 PM CST
patti says ...
plain steam or dipped in dressing
01/27/2011 12:58:58 AM CST
Danielle says ...
I parboil broccoli and add it along with avocado, fresh cilantro, garlic, lime juice, ground cumin for a chunky "Brocco-mole"; if a creamier texture is desired, I include silken tofu to the mix. I also add parboiled broccoli to any variety of cooked/canned beans, nut butter, parsley or cilantro, garlic, lemon juice, and spices for a spin on hummus.
01/27/2011 2:52:39 AM CST
Deni Dunn says ...
Cut heads lengthwise. Drizzle with olive oil. A little bit of sea salt and freshly cracked black pepper. Roast on a sheet pan at 375* until just tneder/crisp. Drizzle with balsamic vinegar ... and watch out. This goes fast!
01/27/2011 4:45:59 AM CST
Ann Sheehy says ...
I like to steam broccoli florets with chunks of cut up onion. I toss the cooked product with Smart Balance margarine, season with salt and pepper and serve. I have also made a broccoli salad with Craisins, toasted hazelnuts, red onion and mixed with a citrus dressing (like Christy's Mandarin Orange).
01/27/2011 5:24:50 AM CST
Doreen Isaacson says ...
My favorite recipe for broccoli is a broccoli quiche. It's made with broccoli, cheddar cheese, onion, bacon or ham(if you want any meat in it)and bisquick and milk. Takes about 30 minutes to bake and it is a wonderful dinner, just add a salad or another vegetable on the side and it's a complete meal.
01/27/2011 6:44:07 AM CST
dan says ...
I love broccoli roasted. Cut up garlic, toss with a little olive oil, and roast at 450 degrees. yummy
01/27/2011 8:21:45 AM CST
Howard says ...
Just love what you are doing, nutrition-wise. Re "Broccoli", we love it so thanks for these ideas. My "default" way of serving is steamed florets, drizzled with toasted sesame oil, lightly salted with seaweed Gomasio.
01/27/2011 8:31:42 AM CST
Elaine Blaney says ...
I like the raw flavors.
01/27/2011 9:27:56 AM CST
Ginger Fisher says ...
I have discovered that broccoli is better when it is roasted in the oven with olive oil and a little salt and pepper. It tastes so much different then when it is steamed.
01/28/2011 9:46:35 AM CST
Cruz Sedillo says ...
Broccoli florets are a much healthier dipping item than potato chips. Serve Broccoli florets along with Hummus on the day of the Big Game....Much healthier approach!
01/31/2011 2:04:21 PM CST