Broccoli

• 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.
 

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

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

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.

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!

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!

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.

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