Really good roasted broccoli

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  • 2 pounds broccoli 

  • 2 garlic cloves peeled and sliced *See the notes section before starting

  • Good olive oil 

  • 3/4 teaspoons kosher salt

  • couple grinds black pepper

  • 1 teaspoon grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • ⅓ cup freshly grated Parmesan cheese

  • Preheat the oven to 400°F/200°C.

  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

  • Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

  • Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

  • Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

Bang Bang (Broccoli) Chicken

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

In a wok or deep 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

From:  Extending the Table...A World Community Cookbook

Broccoli and Bok Choy Stir-Fry

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1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Mediterranean Roasted Broccoli (or Cauliflower) and Tomatoes

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  1. PREHEAT oven to 450F

  2. TOSS ITHE FOLLOWING N A BOWL, SPREAD ON BAKING SHEET AND BAKE 10 - 13 MINUTES OR UNTIL STARTING TO BROWN:

    4 cups broccoli and/or cauliflower

    1 cup cherry or grape tomatoes

    1 Tablespoon olive oil

    2 cloves garlic, minced

    1/4 teaspoon salt

  3. PLACE THE FOLLOWING IN BOWL:

    1 Tablespoon lemon juice

    1 Tablespoon fresh, chopped lemon balm leaves or 1/2 teaspoon lemon zest

    10 sliced pitted black olives

    2 teaspoon fresh, chopped oregano or 1 teaspoon dried oregano

    2 teaspoons capers, rinsed (optional)

MIX ALL together. Serve warm or cold

Broccoli, Pepper and Rosemary Quiche

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1 pie crust
6-8 oz broccoli florets
1 1/2 c grated extra sharp cheddar
1/4 tsp dried rosemary
8 strips cooked sweet peppers
salt and pepper to taste

Preheat oven to 400F. Prick the base of the pie shell, cover with aluminum foil, and weigh it down with small coins. Bake for 20 min (until the surface is dry). Meanwhile, drop broccoli into boiling salted water for 2 min. Remove and cool under running water. Pat dry. Preheat oven to 425F. Scatter the cheese over the pie crust. Arrange the broccoli on top and sprinkle with rosemary. Place strips of pepper in spoke pattern (to later mark 8 pieces of the quiche). Whisk the eggs and milk together, add pepper and salt and pour into the crust. Bake for 10 min, reduce to 350F and then bake for 10-15 min longer (until a knife blade comes out clean). Cool and serve at room temp.

From "Valley Vegetables" a great fresh-vegetable cookbook. Available at the Farm Shop.