Broccoli Recipes

Broccoli Potato Soup

1 head	broccoli
2	medium potatoes (peeled and cut into chunks)
7 cups	vegetable or chicken stock
to taste	sea salt
to taste	white pepper

1. Put all ingredients in a soup pot
2. Place over high heat and bring to a boil
3. Turn down to a simmer and cook for about 25 minutes or until potatoes are soft
4. Season to taste with sea salt and pepper
5. Blend in a blender or food processor serve hot
**you can also freeze this soup**

Broccoli Roasted Red Pepper Soup

1 tbsp	olive oil
1	medium onion (sliced)
6 cups	chopped broccoli (florets and steamed)
2	roasted red peppers
6 cups	vegetable or chicken stock
½ cup	rolled oats
to taste	sea salt
to taste	pepper

1. Sauté onion in olive oil until clear
2. Add broccoli and sauté for 3 minutes on low heat
3. Add red pepper stock and oats
4. Cook at low heat until oats are creamy about 20 minutes
5. Puree in a cusinart or blender
6. Season to taste with sea salt and pepper
7. Serve hot

Broccoli Slaw

2	carrots (peeled & julienne cut)
2 cups	broccoli stems (julienne cut)
½ tsp	celery seed
½ cup	red cabbage (julienne cut)
2 tbsp	brown rice vinegar
1/3 cup	eggless mayonaise
1 tbsp	Dijon mustard
2 tbsp	agave nectar or natural cane sugar
to taste	sea salt
to taste	black pepper

1. Prep above ingredients
2. Toss in a bowl
3. Let chill for at least 25 minutes

Broccoli Caesar Salad

2 cups	broccoli florets (steamed for 2 minutes)
1 tbsp	chopped fresh garlic
1	lemon (juice)
1 tbsp	lemon zest
1/4 tsp	red chilies
1 tbsp	olive oil or lemon olive oil
1/4 tsp	large crusty sea salt
2 tbsp	Parmesan or Romano Cheese
1 tbsp	herb bread crumbs
	Garnish: shaved parmesan (optional)

1. Prep all ingredients to above specifications
2. Toss in a bowl and serve chilled
3. Garnish with shaved parmesan

Chopped Salad

1/2 head	green cabbage (chopped)
2	tomatoes (chopped)
1 bunch	green onions (sliced)
1 cup	small broccoli florets (steamed 2 minutes and chilled)

1. Prep all ingredients to above specifications
2. Toss in a bowl with your favorite low fat dressing

Broccoli Pretzel Style

2 cups	broccoli florets
2 tbsp	mustard (your favorite)
1/2 tsp	crunchy sea salt

1. Steam broccoli for 2 minutes
2. Toss with mustard and sea salt

Broccoli with Lemon Zest and Hot Chilis

1 head	broccoli (steamed for 2 minutes)
2 tsp	chopped garlic
1	zest from 1 lemon
1 tbsp	olive oil
1/4 tsp	crushed red chilis
to taste	crunchy sea salt

1. Sauté garlic in olive oil in a sauté pan
2. Add steamed broccoli and lemon zest
3. Toss for 1 minute
4. Season to taste with red chilis and crunchy sea salt

Broccoli with Slivered Toasted Garlic

1 head	broccoli
3	cloves garlic (sliced thin lengthwise)
1 tbsp	olive oil
to taste	cracked black pepper
to taste	sea salt

1. Cut woody stem off broccoli
2. Cut broccoli into 6 stalks (like small trees)
3. Steam for 2-3 minutes
4. Sauté garlic in olive oil on low heat until golden
5. Toss all ingredients together
6. Season with sea salt and cracked black pepper

Broccoli in Soy Cheese Sauce

1 head	broccoli (steamed)
1 tsp	cornstarch
2 tbsp	water
1 cup	plain soy milk
6 oz	cheddar soy cheese (grated)
1/4 cup	soy parmesan cheese
1 tsp	granulated garlic
1/8 tsp	grated nutmeg
to taste	white pepper

1. Dissolve cornstarch in water
2. Place all remaining ingredients for sauce in a sauce pot
3. Bring to a boil
4. Turn down to a simmer
5. Add cornstarch mixture
6. Stir until sauce thickens about 5 minutes
7. Nappe sauce over hot steamed broccoli

Broccoli Au Gratin

1 head	broccoli
1 recipe	soy cheese sauce (see above)
1/2 cup	seasoned breadcrumbs
1 tbsp	soy parmesan cheese

1. Preheat oven to 350
2. Steam broccoli for 2 minutes
3. Place broccoli in rectangular baking dish
4. Mix breadcrumbs with soy parmesan and olive oil
5. Pour cheese sauce over broccoli
6. Sprinkle with breadcrumbs
7. Bake in a 350 oven until sauce bubbles, about 10-15 minutes

Broccoli Omelet

1 tbsp	olive oil
1	onion (julienne sliced)
1 cup	crimini or white mushrooms
1 lb	broccoli florets (steamed)
2 cups	egg whites or egg product
1 cup	Romano cheese or soy parmesan
1 tbsp	Italian parsley (chopped)
1 tbsp	chives (chopped)
to taste	sea salt
to taste	cracked black pepper

1. Sauté onions in half of the olive oil for about 3 minutes
2. Add mushrooms and sauté an additional 2 minutes (just until mushrooms are soft)
3. Place egg whites in a bowl. Season with sea salt, pepper, chives and parsley
4. Add ¾ of the Romano or soy parmesan cheese
5. Add steamed and chilled broccoli
6. Add remaining olive oil in sauté pan
7. On a low heat add egg mixture, sprinkle with remaining cheese, cover and cook on a low heat for 3 minutes or until omelet is just firm
8. Cut into 4 wedges and serve with a hot sauce like Tabasco

Broccoli Cheddar Frittata

1 cup	broccoli florets (steamed)
1/4 cup	organic low fat cheddar cheese or soy cheese
2 tbsp	parmesan cheese or soy parmesan cheese
2 cups	egg product or egg whites
to taste	sea salt
to taste	black pepper
	olive oil cooking spray

1. Mix all ingredients together in a bowl
2. Pour in a quiche pan sprayed with olive oil cooking spray
3. Bake at 350 for 35-45 minutes or until firm

Broccoli Sausage and Sweet Onion Tartlett
(makes 1 tartlett)

1 oz	broccoli chopped (steamed 1 minute)
1 oz	turkey sausage (sautéd)
1/2 oz	onions (iced and sautéd)
2 1/2 oz	egg whites or egg product
to taste	sea salt
to taste	black pepper

1. Place all ingredients in a bowl and stir
2. Spray a samll tart pan with olive or canola spray
3. Bake at 350 until firm, about 20 minutes

Broccoli with Oyster Sauce and Sesame Seeds

1 lb	broccoli
1 tbsp	olive oil
2 tbsp	chopped fresh garlic
1 tsp	chopped fresh ginger root
1/4 cup	oyster sauce
1/2 tsp	chili garlic sauce (or red chili flakes to taste)
2 tbsp	chicken or vegetable stock
1 tsp	sesame seeds

1. Mix chicken stock with chili paste and oyster sauce
2. Place olive oil in a wok or sauté pan
3. Add garlic, ginger, and broccoli
4. Deglaze with oyster sauce mixture
5. Stir-fry for about 2 minutes or until broccoli is tender
6. Sprinkle with sesame seeds

Broccoli Kugel

1 lb	broccoli florets (steamed)
2 cups	onions
1 tsp	olive oil
1/2 cup	egg whites or egg product
2 tbsp	wheat germ or flax seed meal
2 tbsp	cornflake crumbs
1/2 tsp	sea salt
1/8 tsp	black pepper
	olive oil spray

1. Steam broccoli for 2 minutes
2. Sauté onions in olive oil until clear, about 3 minutes
3. Puree broccoli, onions, egg whites, wheat germ or flax seed meal, sea salt and pepper in a food processor
4. Place in a baking dish sprayed with olive oil spray
5. Sprinkle with cornflake crumbs
6. Bake in a 350 oven for about 45 minutes