Broccoli Super Salad

We get a lot of broccoli here in Okinawa. Between shipments from the U.S. and the local farmers, we can get it year round. I found myself with a couple heads of broccoli and kids who are tired of eating it steamed. I tried this and...well...my husband, my 13 year old and I LOVED it. ha! My younger kids wouldn't try it but I don't blame them. I didn't like strange looking food as a kid, either. Serves 6.

Broccoli Super Salad

2 heads broccoli, washed and cut into small florets
1/4 c toasted sunflower seeds
1/4 c sliced almonds
1/4 c dried cranberries
optional- 1/2-1 c cooked quinoa, cooled
optional- 2 c fresh spinach leaves, washed and (mostly) dried

*dressing:
1/3 c olive oil
3-4 Tbsp honey, agave, or maple syrup
3 Tbsp white wine vinegar
1 shallot, roughly chopped
1 Tbsp white miso paste
1 Tbsp poppy seeds
pinch of salt and pepper

1. To make dressing, add ingredients to food processor. Taste and adjust ingredients, if necessary.
2. Steam broccoli for 2 minutes, if desired. I actually like it better not steamed, but it does give it a vibrant color. Combine broccoli, sunflower seeds, almonds, cranberries, and quinoa, if using. Toss with dressing until coated according to taste right before serving.

* I couldn't find miso paste. If you can't or don't want to make your own dressing, I suggest Brianna's Home Style Poppy Seed Dressing. It's the best!

Creamy Broccoli Soup

So creamy, so smooth, so tasty. My 7 yr old had thirds he loved it so much. My 5 yr old not so much; I think he didn't love the texture. You could even save some small pieces of broccoli aside (don't blend them with the rest) then add them to the soup to add texture to the creamy goodness. Shallots are a type of onion, but they have a specific flavor. Mascarpone is a type of cream cheese, but it is sweeter and creamier. These are both a little more expensive but are worth it in the end. But you know...if you've burned your taste buds off and wouldn't know the difference then skimp and save, my friends. Serve with a crusty bread. Serves 6.

Creamy Broccoli Soup

2 Tbsp olive oil
3 shallots, peeled and sliced
1 lb fresh broccoli florets
salt and freshly ground pepper, to taste
3 1/2 c chicken broth
8 oz mascarpone cheese

1. Heat oil in large soup pot over medium heat. Add shallots and cook 3 to 4 minutes, or until slightly softened. Stir in the broccoli to coat in oil, season with salt and pepper according to taste.
2. Add chicken broth and bring to a boil. Reduce heat to maintain a simmer, then cover the pan and cook until vegetables are fork tender, 7 to 15 minutes, depending on how fat your broccoli pieces are. Cool for 5 minutes.
3. Add to blender in portions (as much as your blender can handle, I have a Blendtec so it could handle all at once) and blend until smooth. Pour the puree into a clean saucepan (or rinse the one you were using) and heat over low heat. Add water to thin, if necessary. Whisk in half of the mascarpone. Taste and adjust salt and pepper, if necessary.
4. To serve, ladle soup in bowls and garnish with a small scoop of mascarpone.

Broccoli-Cheese Casserole

I tweaked a recipe I got off of the internet. ;) It's so tasty...the BEST broccoli casserole I've ever had, hands down. Serve alongside any meat. I even added 1/2 c diced ham to make it a main dish. I know; I'm crazy like that. You could add 1-2 c cooked, diced chicken, also. Serves 8.

Broccoli-Cheese Casserole

1 egg
1/4 c onion, finely chopped
1/2 c mayonnaise
1 10-oz can condensed cream of mushroom soup
1 1/2 lbs fresh or frozen broccoli, chopped
8 oz sharp cheddar cheese, shredded
2 tsp paprika
salt and pepper, to taste

1. Preheat oven to 350 degrees. Butter 9x13 baking dish; set aside.
2. In a large bowl, lightly beat egg with whisk. Add onion, mayonnaise, and cream of mushroom soup. Add broccoli and mix well. Add shredded cheese; mix well. Spoon mixture into prepared dish. Sprinkle paprika evenly over top. Season with salt and pepper.
3. Bake, uncovered, 45 minutes to an hour, or until broccoli in center of pan are tender-firm.

Baked Broccoli

 

This is soooo good! Such a wonderful mix of flavors, like something you'd find at a fine restaurant. My boys didn't want to eat it because it had "stuff on it," but that just meant more for me! Serves 4-6.

Baked Broccoli

2 heads broccoli

4 Tbsp olive oil, divided

1/2 tsp salt

1/2 tsp pepper

4 cloves garlic, minced

1 Tbsp lemon juice (1/2 lemon)

3 Tbsp grated Parmesan cheese

2 Tbsp fresh basil, diced

1. Preheat oven to 425 degrees. Line baking sheet with foil; set aside.

2. Wash broccoli and cut into large pieces. Place in large mixing bowl and toss with 3 Tbsp of the olive oil, salt, pepper, and garlic. Place in single layer of prepared baking sheet and bake for 20-25 minutes, or until broccoli is crisp-tender and tips of some pieces are browned.

3. Place broccoli in medium bowl and mix in remaining 1 Tbsp of olive oil, juice of 1/2 lemon, Parmesan cheese, and fresh basil. Serve immediately.