Baby trees!?!?! Did anyone else use to call broccoli ‘baby trees’ when they were little–or maybe you still do? I wasn’t too far off not even knowing that they are commonly known as the tree-like cruciferous vegetable. Growing up I hated broccoli. I tried to make eating broccoli more fun by giving it a new name, dipping it in all the ranch dressing and then only eating the steam. The tops really used to gross me out. I think it was a texture thing. As an adult, I have a new appreciation for broccoli because I understand how good it is for me. Don’t get me wrong I will still dunk all my pieces into something but now I choose hummus over ranch dressing. If you are someone like me, that wants to eat more broccoli but needs more creative ways to eat it, then keep reading.
I am all for some basil, but I have discovered broccoli when paired with basil takes pesto to the next level.
Broccoli & Feta Pasta Sauce
recipe inspired by: The Kitchn
Ingredients
1 pound broccoli, trimmed and cut into large chunks
2 tablespoons water
Salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped basil
1 lemon, juiced and zested
1/2 cup feta cheese, divided
1/4 cup water
Instructions
- Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.
- Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the basil and cook until it’s well-wilted. Pour in the lemon juice and simmer for about two minutes.
- Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns into a lump. Purée until as smooth or chunky as you prefer.
- Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.
Apparently, this is the best broccoli of your life, no really. I did not name it myself.
The Best Broccoli of Your Life
recipe by: Erren’s Kitchen
Ingredients
4-5 pounds broccoli
4 garlic cloves peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- 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.
- You should have about 8 cups of florets.
- 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 1 1/2 tablespoons olive oil, the lemon zest, lemon juice and Parmesan. - Serve hot.
You don’t have to just roast or steam your broccoli, try pureeing it into a soup!
Green Soup
recipe by: Gormande in the Kitchen
Ingredients
½ cup fresh petite peas
½ cup fresh broccoli florets
½ cup fresh haricot verts (thin green beans)
2 oz fresh baby spinach
2 small or one large garlic clove smashed
¼ teaspoon sea salt
2 cups filtered water
1 Tablespoon extra-virgin olive oil
2 Tablespoons chopped fresh chives
Instructions
- Combine the vegetables, garlic, sea salt and water in a soup pot or medium-sized saucepan. Bring to a boil, reduce heat to maintain a gentle simmer and cook for 5 to 7 minutes until all the vegetables are tender.
- Puree the soup either in the pot with an immersion blender or in a high-speed blender along with the olive and chopped chives in batches until completely smooth and velvety
- Taste for seasoning and add a pinch of salt if necessary. Ladle into bowls and garnish each with a drizzle of olive oil.
- Serve immediately.
What is your favorite way to make broccoli more adult-like, yet still make it fun to eat?
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