Kicked Up Steamed Broccoli 

Broccoli has got to be my absolute favorite vegetable. It’s kid friendly, versatile, and oh so scrumptious. Below is one of my favorite, fast ways to prepare broccoli that brings out all of it’s earthy goodness.


Ingredients
1 head broccoli
1/4 cup water
1 tbsp neutral flavored oil
1 clove garlic, chopped
1/2 tsp crushed, dried red pepper
salt and pepper to taste


Directions
Trim the baby leaves and woody ends of the broccoli off, slice stalks lengthwise. Heat a saucepan to high and whisk together water, oil, and seasonings. Bring to a boil and add broccoli sections. Steam 3 minutes on high, then turn off the heat. Let broccoli stand for another 2 – 3 minutes. Toss it around in the pan to coat with the steaming liquid and serve immediately.

Roasted Broccoli, Garlic Scapes and Feta

Broccoli is in delicious supply and if you’ve still got some leftover garlic scapes and feta from last week, this recipe was a big hit at our house. Simple and delicious, it’s an easy side dish or a light dinner.

Ingredients
3 – 4 cups of broccoli, chopped as desired
1 tbsp olive oil
salt and pepper, to taste
1/3 to 1/2 cup chopped garlic scapes
1/4 cup crumbled feta cheese, more or less to taste

Directions

Preheat oven to 400 degrees. Toss chopped broccoli and garlic scapes with olive oil, salt and pepper. Spread on a cookie sheet and roast for about 10 minutes.

Pull out the cookie sheet, sprinkle with chopped feta, return to the oven for another 5 minutes or so, until the feta is melted and lightly browned. Remove from the oven and serve warm.

Beauty Food

I think of this greens and quinoa salad as a beauty food. Kale and broccoli are wonderful for your skin: it’s all the Vitamin C, A, and K. Add in some quinoa and all those happy amino acid chains, and you have a lovely lunch. I chopped up some tomatoes for lycopene, and a little mozzarella for….fun. But let’s call it calcium.

  • 1 cup cooked quinoa
  • 1 cup kale, deveined and cut into strips
  • 1 cup broccoli florets
  • 1 large tomato, chopped
  • 1/4 cup mozzarella cheese, cut into small pieces
  • 1 good fistful of basil (I have really no idea how much that is), julienned
  • 1 tbsp really good balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • salt & pepper, to taste
Bring a pot of water to a boil and add kale and broccoli. You’ll want to blanch for one minute, then drain. I rinse with cold water to stop the cooking process (mainly because I never have ice cubes for an ice bath). Combine quinoa, kale, broccoli, tomatoes, basil and mozzarella. In a small bowl, whisk together balsamic vinegar, olive oil, salt and pepper. Pour over salad. Makes 2 servings.

A Little Surprise Inside

I made these for no other reason than 1) I like corn muffins and 2) I thought these were really cute. I only made 6 of them because honestly, I bake a lot, and we are only two people.

Here’s what I did, based on this inspiration:

  • 6 broccoli florets (you’ll want them to be shorter than the muffin tin and have a study base so it doesn’t fall over, even without batter in there)
  • 1/2 cup corn meal
  • 1/2 cup whole wheat flour
  • 1/2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 egg
  • 2 tbsp coconut oil
  • 2 tbsp kefir

Preheat oven to 350.

Combine dry ingredients until well mixed. In a separate bowl, combine wet ingredients , and then blend into the dry mixture. You don’t need to overmix, but just enough to get rid of the dry cornmeal globs.

Pour batter 1/2 way up each muffin tin. (Note: I lined with silicone muffins liners first, which I simply LOVE. They make my life so much easier.) Put a broccoli piece in each one, tree side up. Fill with more batter until broccoli is completely covered.

Cook 20 minutes or until an inserted toothpick comes out clean and finish by cooling on a rack. Enjoy!