Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Roasted Broccoli

I love the taste of roasted broccoli, tossed with a little cheese makes it perfect.

  • 1 lb broccoli, cut into florets
  • Onion salt
  • Olive oil
  • Lemon slices
  • 1/4 c grated pecorino

Preheat oven to 425.

Spray a sheet pan with olive oil. Place broccoli on pan and drizzle with a little olive oil. Sprinkle with onion salt.

Roast for 15 minutes. Flip over with a spatula and roast 15 minutes more.

Serve with cheese and lemon slice.

Serves 2 – 4.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

  • 1/3 c water
  • 1/4 c lemon juice
  • 1/3 c raw pine soaked for 30 minutes & drained
  • 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
  • 2 tbsp Dijon
  • 1 tsp Apple cider vinegar
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

  • 3 c Broccoli
  • 1 c cabbage
  • 1 c celery
  • 1/4 c red onion
  • 1/4 c raw sunflower seeds
  • 1/4 c raw pumpkin seeds
  • 1/4 c sesame seeds
  • Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Broccoli with Harissa & Cilantro Gremolata

This is so good – spicy roasted broccoli!

  • 3/4 stick butter
  • 1 tbsp Harissa
  • Salt
  • Lime juice
  • Olive oil
  • 1 head broccoli, cut into florets
  • 1 small clove garlic, minced
  • 1/4 c cilantro, chopped
  • Zest of 2 limes

Preheat oven to 425.

Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.

Combine butter, harissa, lime juice and a pinch of salt.

Combine garlic, cilantro and zest.

Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.

Serves 6.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Roasted Broccoli & Avocado Bowl

This healthy vegan bowl is wonderful – the avocado pairs perfectly with the crispy broccoli.

  • 2 lb Broccoli
  • 2 tbsp olive oil
  • Salt
  • 1 c cooked brown rice
  • 4 scallions, sliced thin
  • 1 inch piece of ginger, grated
  • 2 avocados, halved
  • Ponzu sauce
  • Furikake
  • 1 lemon quartered

Cut Broccoli into tree like segments, toss with olive oil and season with salt. Roast at 500 for 10 – 12 minutes, turning to evening cool.

Toss rice with ginger and scallions, divide among bowls, too with broccoli, avocado, ponzu, furikake and lemon wedge.

Serves 4.

Broccoli Beef Stir Fry

  

This recipe is from Skinny Taste and it’s much healthier that take out!

Ingredients:
2 tsp cornstarch
3 tbsp + 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
¼ tsp kosher salt
4 c broccoli florets
4 medium scallions, cut into 1-inch pieces; white & greens separated
1 tbsp minced garlic
½ tsp minced fresh ginger
2 tbsp packed dark brown sugar
1 tbsp oyster sauce
Toasted sesame seeeds

In a shallow glass container, whisk together the cornstarch 2 tsp soy sauce, rice wine and 1 tsp sesame oil.

Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.

Bring a large pot of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.

Heat a large nonstick skillet over high heat. Add 1 tsp sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 tsp sesame oil and the rest of the steak.

Heat the remaining 1 tsp sesame oil add scallions, garlic and ginger. Cook for 30 seconds.

Add the broccoli, brown sugar, remaining 3 TBSP soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.

Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.

Serve over brown rice and spinkle with sesame seeds.