Brocolli
Good Humus Grows Broccoli on and off, but you will always find it in the
boxes during the spring months from other farms
Chopped Broccoli with Lemon
Something as simple as chopping the broccoli instead of leaving it large
changes it completely. The smaller pieces seem to make the tastes melt in
your mouth. For a heartier dish, toss more or less equal amounts of boiled
deices potatoes, cooked rice, barley, or quinoa with the chopped broccoli.
1 large bunch broccoli about 1 ½ pounds
2-4 tablespoons olive oil or butter
Salt and Pepper
Fresh lemon juice to taste
Chop the broccoli into small florets, peel and finely chop the stems. Put
the stems in the steaming basket, add the florets, then cover and steam until
just a little short of being tender. Toss with olive oil and season with
salt and pepper and lemon juice to sharpen the flavors.
Broccoli Soup
I looked in most all of my cook books and could not find a recipe for
broccoli soup. So here is my version that I made for lunch today. You have
to know that I didn’t measure, I’m not really good at flowing recipes, or
making them exact…so use this as a guide only
2 heads of broccoli steamed-keep water
¼-1/2 cup butter
2 leeks or onions chopped
¼-1/2 cup flour
3 cloves garlic minced
4 cups milk
Salt & pepper
1 teaspoon thyme
Cut broccoli heads into florets do not remove the leaves or the stem. Cook
it all in a about 1 quart of water until tender. Blend the broccoli and use
milk to keep the blender buzzing. Once the broccoli is ready I then melted
the butter and sautéed the leeks, garlic and thyme until they were mostly
soft, I scooched the onions out of the middle of the pan added another ¼ cup
of butter, melted it and then added the flour. (This is a quick white sauce
lazy method). Once the flour has covered the leeks, I slowly added the
broccoli/milk blended mixture to the leek flour mixture, first making a
paste, and then added the entire broccoli mixture, including the reserved
water from steaming. Cook until all is thickened and hot. Serve
Broccoli &
Carrots with Toasted Almonds
Toast the almonds and blanch the vegetables a day ahead to ease the
preparation during the day’s rush.
1/3 cup sliced almonds
1 pound 1-inch diagonally cut carrots about 3 cups
6 cups broccoli florets
1 tablespoon butter
¼ cup finely chopped onions or shallots
½ cup turkey stock
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow
pan and bake for 7 minutes or until lightly browned and fragrant, stirring
occasionally. Cool completely and set aside. Place carrots in a large
saucepan of boiling water, cook 3 minutes. Remove with a slotted spoon.
Plunge into ice water and drain. Place broccoli in boiling water cook 2
minutes, drain and plunge in ice water, drain. Melt the butter in a 12 inch
nonstick skillet over medium heat. Add the onions and sauté 2 minutes or
until tender. Reduce heat to medium. Add carrots, broccoli, turkey stock,
salt and pepper, cover and cook 6 minutes or until carrots and broccoli are
crisp tender. Sprinkle with almonds, serve immediately. Yield 12 1/3 cup
servings