Broccoli

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

Directions

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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.