Broccoli Recipes

 

Broccoli

Broccoli

Broccoli with Garlic Butter and Cashews

 from allrecipes.com
  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 1/3 cup butter
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/3 cup chopped salted cashews

Directions

  1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook until bright green, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

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Broccoli and Tofu with Peanut Sauce

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.
Angelic Organics Kitchen (adapted from From Asparagus to Zucchini).
Serves 4

  •  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 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

1. Toast the cashews in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. (Be careful not to over-toast them, as they burn very quickly once toasted.) Let cool and then roughly chop.

2. 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.

3. 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.

4. 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.

5. 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.

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Broccoli Pasta Salad 

from Fresh from the Farm Cookbook

  • 1 package (16 oz) spiral pasta 
  • ¼ cup olive oil
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp chopped fresh basil
  • 4 Tbsp chopped fresh parsley
  • 2 Tbsp fresh chives
  • 2 cups broccoli, florets and peeled stems
  • 1 cup chopped sweet peppers
  • 1 cup chopped red tomato
  • 1 cup cubed cheese (Monterey Jack or your choice)
  • 2-3 cups mixed salad greens

Cook pasta, drain and cool.  In a large bowl, mix olive oil, vinegar, lemon juice, salt, and pepper.  Add pasta, stir to coat, and refrigerate 1 hour or more to marinate.  When ready to serve, stir in herbs, vegetables, and cheese.  Serve on a bed of salad greens.

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