Tag: Broccoli
broccoli with ginger-tahini dip
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This recipe is loosely based on one in rebar modern food cookbook. Of course you can dip anything in this dip, for example, celery, red peppers, cucumbers, and carrots. Thinned slightly with warm water, the dip also makes a great dressing for a salad of greens, oven-roasted carrot slices, and a garnish of roasted, chopped cashews.
3 ounces fresh ginger root, peeled and sliced thinly, across the grain (yes, this is a LOT of ginger)
1 clove garlic
2 tablespoons honey
6 tablespoons rice vinegar
1/4 teaspoon ground white pepper
1/2 teaspoon sea salt or kosher salt
1/3 cup vegetable oil
3 tablespoons roasted tahini
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1-2 pounds broccoli, as much as you’d like to eat in a few days, tops cut into bite-sized florets, and stems peeled and sliced into ¼” slices. If the broccoli is small and fresh, you don’t need to peel the stalks.
1. Combine ginger, garlic, honey, vinegar, white pepper, and salt in a blender and grind until very smooth. Keep the motor running and slowly add the oil. Add the tahini and continue to blend until smooth and creamy. Adjust salt and other seasonings to your taste. Mix it up with a fork each time you use it because the oil and tahini will tend to rise to the top of the jar. I make a double batch when I make this dip—it keeps well in the refrigerator.
2. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the broccoli stems into the steamer basket, and steam for 4-6 minutes until just tender. Check them every minute after 4 minutes, poking with a sharp paring knife.
3. Remove the stems, drain them in a colander, shake off excess water, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This allows the extra water to evaporate, and the broccoli stops cooking almost immediately.)
4. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, testing them often after 3 minutes. Remove the florets and cool them on a dishtowel, as for the stems. Serve the broccoli with the dip.
broccoli with golden raisins (on toast, if you like)
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I love this broccoli recipe—it’s great hot on toast, or warm or at room temperature as a salad, or as a side dish to almost anything! I love it as a snack. It’s loosely based on a recipe in Peter Berley’s Fresh Food Fast, one of my favorite cookbooks for vegetables. For a fun and colorful meal, serve this on toast with a pile of raw red pepper spears and a dish of hummus on the side.
1 ½ pounds broccoli, tops cut into bite-sized florets, and stems sliced into ¼” slices (peel the stems first if the skin is tough)
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
½ cup golden raisins
¼ teaspoon crushed red pepper flakes
sea salt or kosher salt
optional toast
4 slices thick whole-wheat bread
extra olive oil for the toast
1. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the golden raisins in the steamer basket and steam for 5 minutes. Remove the raisins, but keep the water in the steamer.
2. Put the broccoli stems into the steamer basket, and steam for 4-6 minutes until barely tender. Check them every minute after 4 minutes, poking with a sharp paring knife. Remove the stems, drain them, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This cools the broccoli quickly and allows it to dry out.)
3. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, keeping a close eye on them. Remove the florets and spread them out on a dishtowel as with the stems. When they are cool enough to handle, chop the florets and stems a bit finer with a large chef’s knife.
4. In a large skillet over high heat, warm the oil. Add the garlic and cook for 1 minute. Add the broccoli, stems, raisins, and red pepper flakes and sauté until the broccoli is quite tender, and the flavors are nicely combined—about 5 minutes. Season with plenty of salt—it will need quite a bit.
5. If you want to serve the broccoli on toast, toast the slices of bread until golden, and drizzle with olive oil. Pile the broccoli on top.
roasted broccoli with garlic
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This is a super-easy roasted vegetable recipe. It makes such a nice side dish, a great snack, a fantastic pizza topping… the list goes on. I’ve been known to roast six baking sheets of broccoli at one time, eat it for dinner one day, lunch the next, and then make pizza with it the following day. See the recipe for garlic-roasted broccoli pizza with capers in the “pasta and pizza” section. Also, this roasted broccoli is really yummy if you use it as the vegetable in the red lentils with zucchini, instead of the zucchini.
I find that it’s easy to eat lots of vegetables and resist snacking on unhealthy food as long as I have plenty of ready-to-eat vegetable dishes like this hanging around in the refrigerator.
2 pounds broccoli
4 (or more) cloves garlic, coarsely chopped
1 teaspoon sea salt or kosher salt
2 to 3 tablespoons olive oil
1. Preheat oven to 450 degrees.
2. If the skins are tough, peel the broccoli stalks, starting from the bottom, using a paring knife—the thick skin will peel away from the stalk. Then slice the stalks into coins less than ¼” thick. Keep them separate from the florets. Cut the florets into bite-sized pieces.
3. Coat 1 or 2 large baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss the broccoli stalks with half the oil, garlic and salt in a bowl until evenly coated with oil. Spread the broccoli stalks out into a single layer. Roast until the stalks are tender and beginning to brown, about 20 minutes.
5. Toss the broccoli florets with the remaining oil, garlic and salt, and roast them like the broccoli stalks until tender and beginning to brown. That will take less time—more like 12-15 minutes. Eat and enjoy!
roasted broccoli with tomatoes, olives and capers
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This is a recipe based on one from an Eating Well magazine, and it’s got great lemony-briny flavors to go with the rich, roasted broccoli. I didn’t have as many cherry tomatoes as the recipe called for, but it was fine even with just a few… Those Alaskan cherry tomatoes are so sweet and good, I tend to eat them up raw before I ever get a chance to use in them in a recipe. It’s a great accompaniment to any kind of pizza.
1 pound broccoli
1 cup cherry tomatoes (OK to omit if you don’t have any hanging around)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon sea salt or kosher salt
½ teaspoon freshly grated lemon zest (I love my Microplane zester for this task)
1 tablespoon lemon juice
10 kalamata olives, pitted and sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed and drained
1. Preheat oven to 450 degrees.
2. Peel the broccoli stalks if the skin is tough, starting from the bottom of the stem, using a paring knife—the thick skin will peel away from the stalk. Then slice the stalks into coins less than ¼” thick. Cut the florets into bite-sized pieces.
3. Coat 1 or 2 large baking sheets with non-stick spray or oil. (This makes clean-up a lot easier.)
4. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated with oil. Roast until the broccoli is tender and is beginning to brown, about 10-15 minutes.
5. Meanwhile, combine lemon zest, juice, olives, oregano, and capers in a large bowl. Add the roasted vegetables and stir to combine. Serve warm or at room temperature.
broccoli salad with roasted peppers, capers, and olives
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This salad is a variation on one in Deborah Madison’s The Greens Cook Book. I make this salad so often, all year long, since it’s usually pretty easy to find decent broccoli. But using fresh, local broccoli (even out of the freezer in the winter) makes this salad just amazing! Make a double batch of this salad if you want, for great leftovers, but don’t add the vinegar to the portion of the salad you’ll be saving for the following day—it fades the green of the broccoli.
I often make this salad when I don’t have all the ingredients. Just so you know, it’s great without the red peppers, parsley, and scallions (just mince up some red or yellow onion), so just leap in and make it. Serve this salad with baked sweet potatoes for a colorful and nutritious dinner, or the warm red cabbage salad for a fall taste sensation (this is especially easy if you have leftover cabbage salad from the day before), or as a great side dish with the very simple hidden treasures pasta.
2 pounds broccoli
2 roasted red peppers (see the “red peppers” section)
1 clove garlic, finely chopped or pressed
2 tablespoons extra-virgin olive oil (or less, if you like)
1 tablespoon capers, rinsed and drained
12 kalamata olives, pitted and sliced
3 scallions, finely sliced (including the greens)
2 tablespoons parsley, chopped
¼ teaspoon red pepper flakes
2 tablespoons or more balsamic vinegar, to taste
sea salt or kosher salt and freshly-ground pepper
1. Peel the bottom part of the stems of broccoli if the skins are tough, and slice the stems into 1/4-inch pieces. Cut the top of the broccoli into bite-sized florets. Keep them separate. Put about an inch of water in the bottom of a pot that you can put a steamer basket in. Cover the pot and bring the water to a boil. When the water boils, put the broccoli stems in the steamer basket and steam for 4-6 minutes until barely tender. Check them every minute after 4 minutes, poking with a sharp paring knife.
2. Remove the stems, shake excess water off, and immediately spread them out in a single layer on a baking sheet spread with a dishtowel. (This cools the broccoli quickly and allows it to dry out.)
3. Put the florets in the steamer, and steam for 3-5 minutes until barely tender, keeping a close eye on them. Remove the florets and spread them out on a dishtowel as with the stems.
4. Slice the roasted peppers into strips ½-inch wide and mix them in a large bowl with the garlic, olive oil, juice from the peppers, capers, olives, scallions, parsley, and red pepper flakes, and, if you’ll serve the entire salad right away, the balsamic vinegar. Only add the vinegar to the portion of salad you’ll be serving immediately, since it fades the color of the broccoli. Season the mixture with salt.
5. Combine the broccoli and stems with the rest of the ingredients and toss them together. If you’re making enough for leftovers, take tomorrow’s portion out now and put it in the ‘fridge. Then, with your remaining salad, taste for salt, and add the balsamic vinegar and more oil and more vinegar as needed. Add a grinding of pepper, to taste.
pasta with loads of broccoli, green olives and pine nuts
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When I make pasta, I like to make the vegetable component equal to or greater than the pasta. If you’d rather have more pasta, by all means cook a whole pound of pasta to eat with this dish—but I think you’ll like the massive amounts of broccoli if you stick to my ratio! I like to use whole wheat pasta, especially DeCecco or Ronzoni, but use whatever you like best. This recipe is a meal in itself—no side dish is necessary.
Broccoli is one of those great vegetables that tastes pretty good even in the dead of winter, but if you freeze broccoli from the farmers’ market in the summer, this recipe works great with the thawed florets, and they taste so good. The browned onions really sweeten up the dish, and the green olives really make this recipe pop! I like to add the anchovies, since they add a wonderful briny depth, but leave them out if you’d prefer. The cheese is completely optional, and I don’t think necessary, especially if you use the anchovies. This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen.
2 large onions, diced
1 tablespoon olive oil + more for the pasta
4 garlic cloves, finely chopped
¾ cup pitted green olives, sliced or roughly chopped
1/3 cup fresh oregano, chopped, or 1 teaspoon dried oregano, crushed in your hands
6 canned anchovies, rinsed and blotted dry on a paper towel
sea salt or kosher salt and freshly ground pepper
2 pounds broccoli, cut into small florets, stems peeled and diced
½ pound whole wheat penne, spirals, or shells
2 tablespoons pine nuts, toasted in a dry skillet
hunk of Parmesan cheese for the table (optional)
1. Saute the onions in the oil in a wide skillet over medium heat, stirring occasionally. When they are golden brown, after 20-30 minutes, add the garlic, anchovies, olives, and optional oregano, and turn the heat to low. Taste for salt and season with pepper.
2. Bring a large pot of water to a boil, add salt, then throw in the broccoli florets and stems and cook just until they’re tender, about 5 minutes. Scoop them out and add them to the pan with the onions along with a little of the cooking water.
3. Add the pasta to the boiling water. When it’s done, drain it into a colander, then return to the pot and toss it with olive oil, salt and pepper to taste. Divide among heated pasta bowls and cover with the vegetables. Sprinkle with pine nuts, and pass the cheese at the table for those who wish it.
processing broccoli to freeze
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Check out our YouTube video for the step-by-step process!
Your frozen broccoli will be tastier, even thawed from frozen, than anything you can buy in the wintertime in the grocery store—even the “fresh” stuff. Just think, if you freeze the vegetables in late summer or fall, they will still be locally-grown when you thaw them out in February!! I buy 20-pound cases of broccoli from the farmers at our market in the early fall, and spend an afternoon processing. It saves me lots of time in the winter, when all I have to do is grab a bag out of the freezer! My family eats through three cases in the winter, but I have lots of space in my chest freezer to store it all, so buy your broccoli accordingly.
a case of broccoli
1. Cut about a ¼” off the stem end of each head of broccoli, and peel most of the skin from the bottoms of the stalks of broccoli, using a paring knife and starting from the bottom of the stem. The thick skin will peel away easily from the outside of the stalk.
2. Slice the stalks into coins about ¼” thick and put them all into a bowl. Cut the florets into bite-sized pieces and put them in a separate bowl from the stems.
3. Fill the biggest pot you have with water, bring it to a boil, and salt it well. Spread some large towels out on your countertop.
4. Dump a batch of broccoli into the boiling water (either stalks or florets, but not both at once). Cook for 3-4 minutes, or maybe 5 for the stalks, until just tender-crisp. Test with a sharp paring knife.
5. Scoop the broccoli out, shake the extra water off, and spread it out on the towels in a single layer. If you can, have a couple of windows open to help the broccoli cool and dry. Spreading the broccoli on towels like this stops it cooking immediately, and dries it nicely by evaporation.
6. When completely cool, put the broccoli in freezer ziploc bags, in whatever portions you like to cook at once. Keep the florets and stalks in separate bags. I like to freeze the sliced stalks separately, since they work so well for roasting, later.
7. Repeat with the rest of the florets and stalks until you’ve worked your way through the whole case. Then freeze the bags!
8. When you want to eat broccoli, just thaw out a bag and proceed with whatever recipe you want. I have several great broccoli recipes in the South Anchorage Farmers’ Market Cookbook—any of them will work wonderfully with broccoli from the freezer. Or you can search for other broccoli recipes on this website--they will all work, too!
cauliflower romanesco with mustard & caper sauce
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This is my favorite recipe for brussels sprouts, and I love it so much that I make it with broccoli, and cauliflower, too—but I’ve just been to the Wednesday Dimond Center market, and Mary Jane had fabulously beautiful bright lime-green whorled cauliflower Romanesco! Oh my goodness, I’d seen photos of this gorgeous vegetable, but hadn’t ever seen it at our farmers’ market! It is so stunning—but it’s also DELICIOUS! Like a flavorful cauliflower, with a fantastic texture to it—you’re going to love it, especially with this sauce! The sauce is based on a recipe from Deborah Madison’s Local Flavors.
I love to use a micro-plane zester for the lemons—it’s very easy, and the pieces of zest are thin and fine and perfect to eat, even in a raw dressing like this. I invented this recipe as a way to use some of the garlic oil left over when poaching the garlic for our Alaskan cheese and garlic bread. If you don’t want to make the garlic oil (recipes below), you can use plain extra-virgin olive oil or butter.
2 garlic cloves
sea salt and fresh-ground pepper
2 tablespoons garlic oil (pick one of the following recipes), extra-virgin olive oil, or softened butter
1-2 tablespoons Dijon mustard
¼ cup rinsed and drained capers
grated zest of a lemon
¼ cup chopped parsley
2 heads cauliflower Romanesco
1. To make the sauce, press the garlic (or mince very fine) into a large bowl and, using a fork, mash it with ½ teaspoon salt. Then stir in the oil or butter and add the mustard, capers, lemon zest, and parsley.
2. With a sharp paring knife, cut through the cauliflower Romanesco stems and pull the florets apart. Cut the larger floret stems in half. Steam the florets in a steamer basket over boiling water until the florets are tender but still a little firm when pierced with a knife, 4 minutes or so.
3. Toss the florets into the mustard-caper sauce. Taste for salt, season with pepper, and toss again.
olive oil infused with roasted garlic
several heads of garlic, cloves peeled
olive oil (you don’t need extra-virgin olive oil for this—the garlic imparts so much flavor that you can use regular olive oil)
1. Put the whole peeled garlic cloves in a heavy pot. Cover the garlic cloves completely with olive oil.
2. Bring to a simmer over medium heat. Give the garlic a stir, and then turn the heat down to the absolute lowest possible heat, cover the pot, and simmer just at a bare bubble. Stir the garlic occasionally and continue to cook until the garlic cloves are completely soft and tender, and you can easily squish them against the side of the pot with a wooden spoon. This will probably take an hour or more, but check after 45 minutes.
3. Uncover the pot and let cool. Strain the garlic from the oil. This garlic can be used in any recipe that calls for roasted garlic (for example, in the Southwest Caesar Salad, or in the Hummus--both recipes are in the cookbook and on the website). If you make a soup or a stew that needs a little extra pizzaz, just scoop out a few cloves, mash them with a fork, and add them to your dish to really pump up the flavor. You can freeze the garlic indefinitely (I keep it in pint-sized canning jars in the freezer), and just take it out when you need it.
garlic oil
3-4 cloves of garlic, peeled
½ cup extra-virgin olive oil
1. Mash or mince the garlic cloves and cover with the olive oil. Let steep for 30 minutes if you have time.
2. Strain out the garlic and store the oil in the refrigerator.
broccoli and red peppers with Thai peanut sauce
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This recipe is based on one from Cook’s Illustrated, and the article had a couple of other vegetable recipes to make, using this same sauce base. So for dinner I made this dish, and then another dish using the same sauce base: Thai-flavored eggplant with scallions. Really a fun combination!
It’s important to use an oil with a high smoke point, like peanut oil or grapeseed oil, so it doesn’t burn and smoke while you stir-fry the eggplant. Don’t use olive oil, for sure!
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
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Vegetables
¼ cup coconut milk
2 tablespoons natural peanut butter (creamy or crunchy)
1 tablespoon peanut oil or grapeseed oil plus 1 more teaspoon
2 large red bell peppers, cut lengthwise into 1/2-inch strips
1 ½ pounds broccoli, separated: stems peeled and sliced into ¼”-thick coins, crowns cut into 1-inch florets
4 medium cloves garlic, minced
1-inch piece fresh ginger , peeled and minced
1. For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved.
2. Add coconut milk and peanut butter to Thai Sauce Base, whisk until smooth; set aside.
3. Heat 1 tablespoon oil in your largest nonstick skillet over high heat until shimmering. Add broccoli stems and cook until starting to soften (3 or 4 minutes), then add red pepper and broccoli florets; cook, stirring often, until just barely tender, about 5 more minutes—keep tasting to make sure!
4. Push vegetables to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables.
5. Reduce heat to medium-low and stir in about half of the sauce mixture. Taste it and see how you like it, and whether you’d like to add more sauce. I didn’t use quite all of my sauce (it’s pretty potent, salty stuff!), so just keep adding until you’re happy with the flavors.
6. Simmer to heat through and blend flavors, about 1 minute; serve immediately with rice.
broccoli marinated in sesame-walnut-ginger sauce
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This fantastic recipe is based on one in Mollie Katzen’s The Vegetable Dishes I Can’t Live Without
You marinate the broccoli for an hour or two in the sesame and walnut oils, garlic and ginger, then add the rice wine vinegar at the end, so the green of the broccoli doesn’t fade. You can even let it marinate overnight in the refrigerator, and then add the vinegar the next day, after warming the broccoli up to room temperature.
Somehow, this dish is so hearty and full-flavored—you just have to try it to believe how good it is! You can just eat a big pile of it for a meal. It’s got plenty of protein with the nuts!
¼ cup roasted walnut oil (such as Loriva—don’t use refined walnut oil, it won’t have much taste)
1 tablespoon dark roasted sesame oil
1-2 tablespoons soy sauce (I like Nama Shoyu)
1 teaspoon salt
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
Pinch of cayenne
2-4 pounds broccoli heads, cut into bite-sized florets
2-4 tablespoons unseasoned rice vinegar (I like brown rice vinegar best)
½ to 1 cup walnuts, toasted for 15 minutes in a 350 degree oven, and chopped coarsely
1. Reserve the broccoli stems for another use (like roasting them at 450 degrees with olive oil, salt, and garlic).
2. Steam the broccoli florets for about 4 minutes, in batches, as necessary, just until tender. Dump them out on a dishtowel on the counter and spread them into a single layer. Let them cool and steam off their excess moisture.
3. Combine the oils, soy sauce, salt, garlic, ginger, and cayenne in a large bowl. Add the broccoli to this marinade and toss well until completely coated. Let stand at room temperature for an hour or two (or covered, in the refrigerator, if you’re going to let it marinate longer).
4. Sprinkle in the vinegar just before serving. Taste and see if you need more vinegar, soy sauce, or salt.
5. Sprinkle the walnuts on each serving at the table, and have a dish of nuts on the table for everyone to add more, as desired.
stuffed zucchini
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Recently Sherrill was at her grandmother’s for dinner and asked her to make stuffed zucchini. She never made stuffed zucchini before, but went with the flow, using past market remnants from the refrigerator and any spice or herb that called her name. They were delicious! Here is the recipe she concocted, feel free to add other ingredients and change it up to meet the needs of your taste buds.
1 large zucchini, sliced in half length wise and cored (save cored section, dice and add to meat mixture)
2 tablespoons olive oil
½ medium onion, diced
3 cloves garlic, crushed
¼ pound ground buffalo meat
½ cup broccoli, finely chopped
½ cup cauliflower, finely chopped
½ cup bread crumbs (I use leftover bits of savory breads from Rise and Shine)
1 teaspoon salt
1 teaspoon cumin
1 tablespoon sage
¼ - ½ cup water
½ cup cheddar, grated
1. Preheat oven to 400F. Lightly oil a rectangular pyrex dish large enough to fit your zucchini boats.
2. Preheat a large skillet over medium heat, add olive oil and onion, sauté for 3 minutes.
3. Add garlic and buffalo meat, cook until the meat is brown. Add broccoli, cauliflower, diced zucchini core, salt, cumin, sage and sauté for 4-5 minutes.
4. Place zucchini in the pyrex dish, fill the cored section with vegetable meat mixture.
5. Pour the water in the bottom of the dish, cover with foil and cook for 25 minutes.
6. Remove foil, sprinkle with cheese and bake uncovered for 8-10 minutes.
*Note: I don’t normally cook with meat. For those of you looking for a meat alternative you can use tempeh or more vegetables like diced kale, small potato cubes or mushrooms to round out the stuffing mixture.
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The recipes in Alison Arians' South Anchorage Farmer's Market Cookbook are easy to make, delicious, and healthy. I love her enthusiasm and simple suggestions that make cooking easier. I've bought four to share with friends and family outside, and it's not even Christmas yet! But the best part about the cookbook is that there's always an answer for the beautiful produce available at the Farmer's Market. Having a bound copy keeps my kitchen tidy.
