Broccoli Recipes


Availability: July-October

Storage tips: Refrigerate in a plastic bag. Broccoli should last at least a week.

How to eat: Broccoli can be steamed and topped with butter as well as stir-fried with excellent results. To steam, cut broccoli in to small flowerets and put into pan with one inch of water in the bottom. Bring to a boil and steam for 5-10 minutes until tender-crisp and bright green.

How to preserve: Break broccoli up into flowerettes.  Blanche 3 minutes, cool, and freeze in plastic bags.

1 bunch broccoli, cut into florets
1 garlic scape
1-2 teaspoons ginger root, minced
salt and pepper to taste
1 tablespoon cider vinegar
1 tablespoon toasted sesame oil
1-2 teaspoons maple syrup
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
2 scallions, sliced

Steam broccoli until just tender, but still a bit crunchy.  Drain and cool.  Combine the rest of the ingredients (except scallions & sesame seeds) into a food processor and blend until smooth.  Pour over broccoli and top with sesame seeds & scallions.  Toss and serve cool.

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

1 pound broccoli including stems, julienned
½ bunch carrots, thinly sliced or grated
1 scallion or ½ small onion, finely chopped (optional)
1-2 cups bok choy or cabbage, shredded (optional)
2 garlic scapes, minced
fresh or dried herb, minced (basil, dill, parsley, etc.)

Toss above ingredients.

¾ cup mayo or greek yogurt
1 tsp prepared mustard
3-4+ tsp vinegar and/or lemon juice
1-2 TBLS olive oil
salt, pepper, celery seed to taste

Whisk together to make dressing.  Pour over tossed salad ingredients.

1+ lb. broccoli, cut into florets
2-4 tablespoons butter, melted
2 tablespoons fresh dill, minced
1-2 tablespoons lemon juice
Salt and pepper to taste

Steam broccoli until tender.  Mix butter, dill, and lemon juice together.  Pour over hot broccoli and serve.

½ cup chicken stock (or water)
½ tsp dried thyme (or a couple sprigs fresh)
3 cups broccoli florets
½ cup sour cream
2 tsp flour
2 tsp Dijon-type mustard

Bring broth and thyme to boil over high heat. Add broccoli, return to boil, and simmer covered for about 5 minutes until tender-crisp. Remove broccoli, retaining cooking liquid. Blend together sour cream, flour, and mustard and add to liquid. Cook over medium heat until thickened about two minutes, stirring. Stir in broccoli and serve.

I love this recipe!!  Make sure to put enough salt to make the flavors come out!

1 bunch broccoli, cut into florets
1/3 cup peanut butter
1/3 cup olive oil
1/8 teaspoon cayenne powder
2 cloves garlic, minced
2 teaspoons vinegar
2 tablespoons soy sauce
salt to taste

Steam broccoli until crisp tender.  Combine the rest of the ingredients into a smooth sauce and pour over steamed broccoli.  Serve hot!

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

Our young daughter loves this dip!  There are suggested veggies below but feel free to dip just about any kinds of veggies in this that aren't listed!  Radishes, cukes, even romaine lettuce would be good, too.  Enjoy!

3-4 cups broccoli florets
1-2 cups tomato wedges or whole cherry tomatoes
1-2 sweet red peppers, cut into strips
1-2 cups carrot sticks
1 cup sour cream
½-1 tsp curry powder or to taste
¼-½ tsp salt
2-3 tsp prepared mustard

 Simmer broccoli until bright green but still crisp. Drain, cool in cold water, and drain again. Arrange on plate with other veggies. Mix curry powder, salt, and mustard into sour cream. Use mixture as a dip for vegetables.

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Blanch broccoli for 3 minutes.  Drain, cool, set aside.  Heat oil in skillet on medium-high.  Add peppers.  Sauté 3-5 min.  Add broccoli, garlic, s&p, oregano, and tomato.  Sauté 3-5 min.  Serve hot and top with parmesan cheese.  Great over pasta or as a side dish!

  • 1½ lbs broccoli, cut into uniform florets
  • 1 pint cherry tomatoes
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ tsp red pepper flakes, optional
  • 4 TBLS olive oil
  • Salt and pepper to taste
  • Parmesan cheese, grated to taste

Preheat oven to 450 degrees. Mix all ingredients except cheese together in a large bowl. Spread on baking sheet in an even layer. Roast approx. 20 min. , until broccoli stems are tender crisp. Top with parmesan. Serve hot.

  • Broccoli, cut into florets
  • Red sweet peppers, cut into long strips
  • Olive oil
  • Salt and pepper, to taste
  • Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.

2 Tbls cooking oil
½ lb. broccoli, cut into bite-size pieces
1 teaspoon minced fresh ginger
1 garlic clove, minced
Pinch of cayenne pepper
Salt to taste
1/3 cup water

Heat oil in a heavy skillet over high heat until hot. Add ginger, garlic and cayenne and cook for 10 seconds. Add broccoli and salt and cook, stirring, for 1 minute. Add water and stir-fry until broccoli is tender and water is evaporated, about 4 minutes. If water evaporates before broccoli is tender, add a little more water and keep stir-frying. Makes 2-4 servings.