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.
Broccoli and Tofu with Peanut Sauce
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
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.
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 Pasta Salad
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.