Quick Boiled Broccoli and Stems with Toasted Sesame Seeds

1 bunch broccoli
2 TBLS flax seed oil
1 tsp plum vinegar
2 TBLS toasted sesame seeds

1. Cut broccoli florets from stems. Chop florets into pieces and place in pot.
2. Trim and discard dry ends from broccoli stems. Peel outer skins, chop stems and add to pot with florets.
3. Add 2 inches of water, cover, bring to boil and cook 2-3 minutes or until bright green and just tender.
4. Drain water and toss broccoli with flax seed oil and vinegar.
5. Sprinkle with sesame seeds and serve.

Broccoli with Black Olives, Garlic & Lemon

1 1/2 lb. broccoli crowns
1/3 cup extra-virgin oil
1/3 cup pitted Kalamata olives
1 small to medium clove garlic
1/2 tsp crumbled dried oregano
Kosher salt
1 medium lemon
Freshly ground black pepper
1 1/2 Tbsp. chopped fresh oregano

In a large pot (one that accommodates your steamer), being about 2 inches of water to boiling, steam the broccoli in a steamer. Basket until it’s just cooked, 7-9 minutes.

While the broccoli steams, heat the oil in a small saucepan over medium-low heat.  Add the olives, garlic, dried oregano, and 1/2 tsp salt.  Cook until the garlic is lightly colored, 3-5 minutes.  Remove the pan from the heat.  Finely grate the zest from the lemon; Set aside.  Squeeze 4 tsp juice from the lemon and add the juice to the oil.  Season with salt and pepper.

Spread the broccoli on a warmed serving platter.  Reheat the dressing until it begins to bubble and then pour it over the broccoli.  Sprinkle with lemon zest and fresh oregano.  Serve immediately.

Serves 6

Vegetable Chowder

Instead of 1/4 cup butter and 1/2-pint heavy cream, as in the original version, this new light one has only 1 Tablespoon butter, no cream, and the option of low-fat milk. It still tastes luxurious.Try not to shy away from the full amount of garlic. It gives the soup a rich flavor and is surprisingly smooth and subtle.

1 Tablespoon butter
2 cups chopped onion
6 cloves garlic, minced
2 teaspoons salt
1/2 teaspoons thyme
2 teaspoons basil
1 medium potato, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cups chopped broccoli
2 cups chopped cauliflower
1/2 lb. mushrooms, chopped
2 cups corn (frozen-defrosted is fine)
lots of fresh black pepper
1-1/2 cups water
optional: minced fresh herbs (chives, basil, marjoram)

1. Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Sauté over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Sauté another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Sauté another 8 to 10 minutes.
2. Add water, cover, and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)
3. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently.
Serve topped with freshly minced herbs.
Makes 8 servings. (Can easily be halved)

Cream of Broccoli Soup

2 TBLS butter
½ cup minced shallots or 1 & 1/3rd cup leeks-cleaned and chopped small
1 Tbls flour
2 cups chicken stock or veggie stock
¾ pound broccoli
¼ cup heavy cream
¾ tsp lemon juice
Salt and pepper to taste

Heat butter in large saucepan over low heat until foaming. Add shallots or leeks and cook covered until softened, about 5 minutes.
Add flour and stir constantly for about 30 seconds.
Slowly add the chicken stock, stirring as you go.
Bring to a boil, then reduce heat to medium low and simmer for 5 minutes
Broccoli prep:  Separate florets from stalks and break up florets into smaller pieces. Peel the stalks and chop into small chunks.
In a food processor separately process stalks and florets with quick pulses so the pieces are like the size of peas. Do not puree into mush! Preparing the broccoli this way allows it to cook quickly and evenly, thus avoiding an over-cooked sumptuous smell and taste.
Add broccoli to the simmering stock. Reduce the heat to medium low and simmer uncovered until broccoli is tender.
Puree soup in a blender or food processor until smooth.
Transfer soup back to pot and stir in the cream. If the soup is too thick, add hot water or milk to achieve the desired texture.
Warm soup over low heat until warmed through. Add lemon juice, and salt and pepper to taste.

Broccoli Cheddar Soup

1 TBLS melted butter
1 cup chopped onion
¼ cup melted butter
¼ cup flour
2 cups milk
1 cup ½ & ½ (or substitute and additional cup of milk)
4 cups chicken stock
1 lb or more of broccoli-chopped into small bits
1 cup carrots-chopped small
2 cups grated cheddar cheese

1. In a medium sauce pan melt ¼ cup butter. Add the flour and whisk together for about 3 minutes (stir continuously).
2. Add the milk, ½ and ½, and chicken stock. Simmer for 15 minutes, stirring occasionally.
3. Add the broccoli and carrots and simmer for another 20 minutes, or until the broccoli and carrots are soft.
4. Remove from heat and stir in grated cheddar cheese until melted.

Julienned Beet, Broccoli Stem and Carrot Salad

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

1 small shallot, minced
1 T lemon juice
2 T maple or honey mustard
2 T brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

1. Combine beet, broccoli stems, carrots, chickpeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.
Serves 6

Broccoli Salad with Lemon-Yogurt Dressing

6 cups broccoli
1 1/2 cups tomatoes

3 green onions (scallions), minced
juice of 1 lemon
1/2 cup yogurt
1/4 tsp salt
2 tsp chopped fresh tarragon
2 tsp chopped fresh basil
freshly ground pepper to taste

1. Lightly steam broccoli until just tender. Rinse under cold water, drain, and place in a serving bowl.
2. Add the tomatoes to the broccoli.
3. To make the dressing, combine the green onions, lemon juice, yogurt, salt tarragon, basil, and pepper.
4. Pour over the vegetables and toss gently until well mixed.
5. Chill for at least 1 hour before serving.


Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
green beans
corn kernels
summer squash
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.



Cauliflower & Broccoli Gratin

From The Big Book of Potluck

2 cups cauliflower florets
2 cups broccoli florets
2 TBLS better
2 TBLS flour
1 cup milk
1/2 tsp salt
Freshly ground pepper
3/4 cup grated Cheddar cheese
2 TBLS dry white wine
1/2 cup coarse dry bread crumbs
Freshly grated Parmesan cheese for sprinkling on top

1. Steam the cauliflower and broccoli until just tender. (Start with the cauliflower, then add the broccoli a few minutes later.)
2. Cool veggies under cold water and drain.
3. Put veggies in a gratin dish or casserole lightly coated with butter or oil and set aside.
4. In a saucepan, over medium heat, melt butter. Add flour and stir until bubbly. Add milk, salt, and pepper to taste and stir until thickened.
5. Add Cheddar cheese and stir until the cheese is melted.
6. Stir in wine and mix well.
7. Pour sauce over vegetables.
8. Sprinkle with bread crumbs and Parmesan cheese.
9. Bake uncovered, until bubbly, about 25 minutes.

Broccoli Casserole with Blue Cheese Dressing


5 cups broccoli spears
4 TBLS butter
2 TBLS flour
1/4 tsp salt
1 1/4 cups milk
4 ounces cream cheese, cut into chunks
2 TBLS crumbled blue cheese
1 cup course dry bread crumbs

1. Steam broccoli until just tender.
2. Lightly coat a 8×11 3/4 inch glass baking dish with oil or butter.
3. Lay steamed broccoli out in a single layer.
4. In a saucepan over medium heat, melt 2 TBLS butter. Add flour, salt, and pepper and stir until bubbly
5. Add milk and stir constantly until thickened, about 2 minutes.
6. Add cream cheese and blue cheese and stir until cheeses are melted and sauce is well blended.
7. Pour over broccoli.
8. In a saucepan, melt the remaining butter and stir in breadcrumbs.
9. Sprinkle over casserole and bake uncovered until casserole is bubbly and top is golden, about 30 minutes.