Produce & Recipes

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Broccoli

Fall broccoli can be sweeter than summer broccoli because cool weather sweetens its taste. It is also a vegetable that freezes well --- and which, like corn, tastes remarkably more wonderful the day it is picked than any day afterwards.

Never cook broccoli in pans made of aluminum or copper, which react to the sulfur compounds in the vegetable, creating both nasty odors and flavors and destroying Vitamin C, Vitamin E, and folic acid.
 

Storage Tips

  Store broccoli unwashed, in an open plastic bag and place in the crisper drawer of refrigerator. It is best if used within 3-5 days.  Sooner is better because the vitamin content will continue to decrease the longer it's stored.

 

  You can freeze broccoli florets by blanching them in boiling water for 3 minutes or steaming for 5 minutes. Cool in ice water and place in freezer bags or containers.

Preparation Tips

  Broccoli stalks are absolutely as edible as broccoli flowers; when shaved into thin strips, raw, they make excellent appetizers. Broccoli leaves are also good food, and contain tons of Vitamin A.

 

  Using a knife or vegetable peeler, remove tougher skin from lower portion of stalk. Cut branches off stalk to make florets. Stalk can be cut into coins and cooked with florets, or on its own in stir-frys.

 

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• Broccoli Almandine

• Broccoli with Spicy Chick Pea Sauce

• Broccoli Mushroom Noodle Casserole

• Broccoli Pancotto

• Marinated Cauliflower and Broccoli

Broccoli Almondine

2 lb fresh broccoli

1/4 c butter

2 minced green onions

1/4 c sliced almonds

2 tsp fresh squeezed lemon juice

salt and pepper

Cook broccoli, drain and keep warm.

Heat butter until melted, then add green onions and almonds and stir over medium heat for about 2 minutes. Add lemon juice, salt and pepper and pour the sauce over the broccoli.

Serves 4.

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Broccoli with Spicy Chick Pea Sauce

1/2 c cooked chick peas

1 1/4 c plain nonfat yogurt

2 garlic cloves, peeled and blanched in boiling water for 2 minutes

2 tbsp water

1 tsp olive oil

1 tsp lemon juice

1/4 tsp ground cumin

1/4 tsp ground red pepper (cayenne)

1/8 tsp salt, or to taste

1 head broccoli

In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems half an inch thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6 to 7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken.

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Broccoli Mushroom Noodle Casserole

Jay requested a casserole with broccoli – here is a favorite adapted from the original Moosewood Cookbook, Mollie Katzen, Ten Speed Press, 1977.  (…has it really been that long…?!)

2 tbsp butter

1 lb mushrooms, cut in halves or quarters

1 large onion, chopped

1 lb broccoli, fresh, cut into flowerets and pieces of stem

salt and pepper, to taste

1/4 c dry white wine

2 eggs

3 c ricotta or cottage cheese

1 c sour cream

4 c wide, flat noodles or other favorite pasta shape

1/2 c fine bread crumbs OR 2 tbsp wheat germ, divided

1/2-1 c grated cheese (Cheddar, Monterey Jack, Muenster)

Melt butter in large skillet or sauté pan.  Add onions and sauté until translucent, about 5-10 minutes.  Add mushrooms and cook until soft.  Increase heat to medium-high.  Add broccoli and toss just until tender crisp.  Season with salt and pepper.  Remove from heat and stir in wine.  Set aside.

Beat eggs in a large bowl and whisk in the ricotta or cottage cheese and sour cream.

Bring a large pot of salted water to a boil.  Add noodles and cook until al dente or still firm to the bite.  Drain thoroughly.

Combine vegetables and cheese mixture.  Stir in noodles and half of bread crumbs.  Pour into a greased 13x9 inch baking or casserole dish.  Sprinkle with cheese and remaining bread crumbs.

Cover and bake at 350 degrees for 30 minutes.  Uncover and bake another 15-30 minutes or until heated through and lightly brown.

Prep Tips: Any combination of ricotta, cottage cheese, crumbled tofu, sour cream and plain yogurt may be substituted for the ricotta and sour cream – just make sure you have 4 cups of combined ingredients.

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Broccoli Pancotto

 Literally "cooked bread", pancotto is the cold-weather counterpart of panzanella, Italy's summer bread salad.
 

6 oz dense country-style French bread, cut into 1-inch cubes (about 8 cups)

2-3 tbsp olive oil
1-2 small dried chilies
1 lg garlic clove, flattened, peeled
1 1/2 lb broccoli, cut into florets, about 4 cups
1/2 c water
1/2-3/4 tsp coarse sea salt
2 tbsp olive oil, optional

salt and pepper

Preheat oven to 450 degrees F.  Place bread cubes on baking sheet.  Bake until bread is lightly toasted, about 5 minutes.  Set aside.

Heat oil in heavy large deep skillet over medium heat.  Add chilies and garlic and sauté until fragrant, about 2 minutes.  Add broccoli florets, 1/2 cup water, salt, and toasted bread cubes.  Toss to coat.  Cook, uncovered, until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes.  Drizzle with additional olive oil, if desired; toss to coat.  Season to taste with salt and pepper.

Serves 4.

Adapted from Bon Appétit, February 2003.

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Marinated Cauliflower and Broccoli

1 head broccoli, broken into flowerets

1 head cauliflower, broken into flowerets

1 green pepper

1 red pepper

3-4 stalks celery

1 onion, finely diced

1/2 c white wine vinegar

2 tbsp poppy seeds

1 c white sugar

2 tsp mustard powder

1/2 tsp salt

1 1/2 c olive oil

Blanch broccoli and cauliflower until just tender. Drain and rinse with cold water.

In a large bowl combine cauliflower, broccoli, peppers, celery and onion.

In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil. Boil until the sugar has dissolved. Pour the marinade over the vegetables and mix well. Chill overnight before serving.

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