Super Foods You Need To Know: Broccoli (5 Recipes)

Broccoli Bacon Sweet Creamy Salad

2 lbs. fresh broccoli, cut into small florets

8 slices bacon, diced, fried crisp, and drained

1 small sweet onion, chopped fine

1 cup golden raisins

1 cup sunflower seeds

1 cup mayonnaise

1/4 cup white sugar

2 Tbsp apple cider vinegar

Toss together in a large bowl the first 5 ingredients.

In separate bowl, whisk together the mayonnaise, sugar, and vinegar.

Add dressing to salad and toss gently to combine.

Taste for salt, and adjust seasoning.

Cover lightly with plastic wrap and chill for at least several hours.

This will get better if chilled overnight.

Broccoli Ricotta Over Spinach Noodles

4 cups fresh broccoli florets, cut small

2 Tbsp butter

1/2 cup onion, diced fine

1 garlic clove, minced

3 Tbsp all-purpose flour

2 Tbsp parsley, chopped

1/2 tsp salt

1/2 tsp oregano leaves, crushed

3/4 cup milk

1 1/2 cups ricotta cheese

8 oz spinach noodles, any shape, cooked

optional: Parmesan for sprinkling on top

In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook stirring for 5 minutes or until broccoli softens a bit.

Add onion and garlic and cook for 1 minute more.

While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano.

Turn heat down to low, and slowly pour in milk, stirring constantly; continue stirring until milk thickens.

Gently stir in ricotta cheese, stirring until melted.

Serve broccoli ricotta sauce over hot cooked spinach noodles.

Sprinkle with freshly grated Parmesan cheese if desired.

Simply Elegant Cheesy Broccoli Quiche

1 unbaked pie crust, 9 inch

2 Tbsp butter

2 cups chopped fresh broccoli

1 small sweet onion, diced small

1 garlic clove, grated

1 cup shredded Mozzarella cheese

1/2 cup shredded Cheddar or Guyere cheese

4 eggs, well beaten

1 1/2 cups milk

1 tsp salt

1/2 tsp black pepper

1 Tbsp butter, melted

Preheat oven to 350 degrees; put unbaked pie crust into 9 inch pie pan and set aside.

In large saucepan over medium low heat, melt butter, add broccoli and onion, stirring occasionally and cooking until just starting to get tender.

Add garlic and, stirring, cook 1 minute longer.

Turn the broccoli mixture into crust, then top with both cheeses.

In separate bowl, combine eggs, milk, salt, pepper, and melted butter; pour evenly into pie pan.

Bake in preheated oven at 350 degrees for 30 to 35 minutes, until lightly browned around the edges and center of pie feels firm.

Remove and cool for 5 minutes, then serve warm.

Cream Of Roasted Broccoli Soup

4 cups broccoli florets and stems, cleaned, cut into small pieces

2 carrots, peeled and dice

1 Tbsp olive oil

8 strips lean bacon

1 medium sweet onion, diced

2 ribs celery, diced

2 cloves garlic, minced

48 oz. chicken stock

2 bay leaves

2 tsp fresh thyme, chopped

2 tsp fresh marjoram, chopped

2 Tbsp fresh parsley, chopped

2 cups half and half

Preheat oven to 350 degrees.

Arrange the broccoli and carrots in a single layer on the baking sheet and drizzle with 1 Tbsp olive oil, mixing veggies a bit to coat.

Put in preheated oven and roast for 25 to 30 minutes, turning several times during cooking time, until tender and browned slightly; remove and set aside.

Meanwhile, fry bacon until crisp in a large soup pot over medium heat; remove to paper towels to drain.

In same soup pot, add onion and celery and cook in the bacon drippings for 3 minutes or until soft.

Add garlic and cook for 1 minute, stirring constantly.

Add chicken stock, bay leaves, thyme, marjoram, parsley, and bring to a boil; turn to low and simmer for 10 minutes.

Pull out bay leaves.

Add roasted broccoli and carrots to soup in pot, and continue simmering over low heat for 15 minutes or until vegetables are very soft.

Remove from heat and allow to cool enough to handle.

Strain soup through sieve or colander (retaining liquid) and put solid veggies from colander into food processor.

Add 2 cups reserved cooking liquid to food processor and blend until solids are smooth.

Add more cooking liquid if necessary until you have a puree.

Return puree back to soup pot, pour reserved liquid in, and reheat over low heat only until hot; do not boil.

Remove from heat and stir in half and half.

Serve immediately in soup bowls with added toppings if desired, like a dollop of sour cream, a sprinkling of crispy bacon bits, or fresh grated Parmesan cheese.

Piccolini Mediterranean Broccoli Salad

1 lb. piccolini (tiny penne) pasta

1 bunch fresh broccoli florets, broken into small pieces

2/3 cup Greek olives, pitted and sliced

1/4 cup capers, drained

3/4 cup olive oil

3/4 cup lemon juice

2 garlic cloves, minced or grated

1 tsp dried oregano

Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets.

Bring to a boil and add pasta only.

Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched.

Drain well.

In a large salad bowl, add the remaining ingredients and whisk until blended well and slightly thickened.

Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly.

Taste and add salt and freshly ground pepper to taste.

May be served warm or at room temperature.

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