Broccoli with Garlic Butter and Cashews
- 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
- 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.
- 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.
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).
- 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.
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.