Storage Tips:

Recipes:

Bang Bang (Broccoli) Chicken (from: Extending the Table...A World Community Cookbook)

1 whole chicken breast
1 tspn ginger root
1 clove garlic
1 scallion

In a wok or dep pan stirfry chicken briefly in 1-2 tbsp oil, until cooked through.

Add:
1/4 cup water
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp red wine vinegar

Simmer 5 minutes.

Add:
2 cups broccoli florettes and peeled stalks
1 cucumber, sliced

Cook until vegetables are crisp and tender - about 7 minutes. Serve over rice

Curried Broccoli Soup (The City Gardener's Cookbook)

1 tbsp butter
¾ cup chopped onions
2 garlic cloves, minced
¾ tsp curry powder
1/8 tsp freshly ground pepper
2 cups vegetable stock
4 cups chopped broccoli
1 ½ cups cubed potatoes
1 cup milk

In soup kettle, melt butter and sauté onions and garlic until tender. Add curry powder, pepper, stock, and 2/3 cup water; bring to boil. Stir in broccoli and potatoes. When mixture returns to boil, reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Puree soup in batches in food processor. Return puree to soup kettle, stir in milk and heat slowly. 6 servings.

Tofu Broccoli Cashew Peanut Madness (from: Rob Summerbell, MACSAC member)

1 tbsp butter/oil
1 large onion, chopped
1 garlic clove, minced
1 lb. Herbed tofu, cubed
2 tbsp tamari or soy sauce
½-3/4 cup peanut butter, preferably crunchy
2-3 tsp lemon juice
¼ tsp cumin
cayenne to taste
1 medium head broccoli, peeled & chopped
hot, cooked brown rice
handful of roasted cashews, chopped

Heat butter or oil in skillet; add onion and garlic; saute until soft. Add tofu and 1 tbsp tamari; sauté until brown. Remove from pan. In same pan, mix peanut butter, lemon juice, remaining 1 tbsp tamari, cumin, and cayenne. Thin with up to 1 cup of water to obtain gravy-like texture. Stir in tofu mixture. Steam broccoli. Serve sauce over broccoli and brown rice, topped with cashews. 4 servings.