Broccoli Recipes


Roasted Parmesan Broccoli

  • 12 ounces broccoli florets
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons grated Parmesan & Romano cheese

Preheat oven to 400°F Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside. In a large mixing bowl toss the florets and olive oil. Add the grated cheese and toss until evenly coated. Spread on the prepared baking sheet and bake on the center rack for 20 minutes, stirring and rotating the pan halfway through the baking time. Serve immediately.

Baked Broccoli & Cheese Patties (Food Network)

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • /2 teaspoon black pepper
  • 12 ounces of frozen broccoli, thawed
  • 3/4 cup panko breadcrumbs
  • 3/4 cup sharp cheddar cheese
  • 1/3 cup Parmesan cheese
  • 2 eggs, beaten

Preheat oven to 400 °F. Line a baking sheet with parchment paper and set aside. In a skillet over medium heat, add oil, garlic, onions, salt and pepper, and sauté until soft and translucent. Remove from heat and set aside to cool. Using a kitchen towel, squeeze out as much water as you can from the broccoli. Place broccoli in a medium-sized bowl. Add onion mixture, breadcrumbs, cheddar cheese, Parmesan cheese and eggs. Stir together until well-combined. Form the mixture into patties, using about 2-3 tablespoons for each patty. Place on prepared baking sheet. Bake for 10 minutes on each side, or until crispy and golden brown.

Cream of Broccoli Soup (adapted from Food Network)

  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, smashed
  • 1 russet potato, peeled and diced
  • Pinch dried thyme leaves
  • 1/2 teaspoon kosher salt, plus more as needed
  • 3 cups chicken broth
  • 16 ounces of frozen broccoli, thawed
  • 1 cup cream or half-and-half
  • Freshly ground black pepper

Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings, such as shaved Parmesan, grated cheddar cheese or crisp-cooked crumbled bacon.

Broccoli Slaw (Food Network)

  • 8 ounces bacon
  • Salt
  • 5 cups julienned broccoli stems
  • I cup julienned peeled carrots
  • 1 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/3 cup chopped red onion
  • 2 Tbs sugar
  • 3/4 cup raisins41/2 cup sunflower kernels

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. Bring a large saucepan of salted water to a boil. Add the broccoli and carrots and blanch about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and carrots. Toss the coat with the dressing. Refrigerate for 1 hour. Just before serving, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Broccoli and Ramen Salad (Food Network)

  • 1/2 cup vegetable oil
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • two 3-ounce packages instant ramen noodles (discard seasoning packets)
  • 16-ounce bag broccoli slaw mix(or make your own with 1 cup each carrots, red and green cabbage and slivered broccoli stems)
  • 1 cup julienned snow peas
  • 3/4 cup toasted slivered almonds
  • 4 chopped scallions

Mix dressing ingredients well and set aside. Break the ramen into bite-size pieces. Mix all ingredients in a large bowl. Pour dressing over salad. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving. My preference is to cook the ramen noodles until al dente (do this after breaking them up). Let them cool before adding to the salad.

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