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.

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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.

Charred Broccoli with Blue Cheese Dressing 

  

Dressing:
1/3 c half and half
Pinch of crushed red pepper flakes
3 ozs blue cheese, crumbled (see Note)
1/3 c sour cream
Salt

Broccoli:
2 pounds broccoli, cut into 1 1/2-inch florets with stems
1/4 c unseasoned rice vinegar
1 1/2 TBSP harissa
Zest and juice of 1 lemon
1 1/2 TBSP soy sauce
1 TBSP Dijon mustard
1 1/2 tsp Sriracha
1/2 c olive oil
1/3 c minced shallots
Salt
Pepper
2 TBSP butter
1 c crisped rice cereal

In a small saucepan, warm the half and half until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.
PREPARE THE BROCCOLI 

In a large saucepan of salted boiling water, blanch the 
broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.

In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.

In a medium skillet, melt the butter. Add the cereal and 1 1/2 tsp of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.

Light a grill or preheat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season 
with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. 
Transfer to a plate.

Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and 
serve, passing the remaining harissa vinaigrette at the table.

Roasted Broccoli with Spicy Crumbs

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This is from Food & Wine, and I must say it’s awesome! I love the spicy crumbs and Dijon and it really takes broccoli to the next level! I used chorizio and added more garlic to make it even spicier and cut back the olive oil to make it a little healthier.

Ingredients:
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
Salt
2 TBSP Dijon mustard

Preheat the oven to 425°.

In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.

In a medium non-stick skillet, cook the breadcrumbs over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.

Spread the broccoli on a baking sheet, spray with olive oil and season with salt. Roast for about 15 minutes, turning once, until tender and browned in spots.

Spread the mustard on one side of the broccoli and sprinkle with crumbs.

Serves 4 – 6.