List all recipes for: Broccoli 
Broccoli and Aged Cheddar Soup
2 onions, diced
8 cups broccoli, chopped into small pieces
3 tbsp olive oil
3 tbsp butter
8 cups vegetable stock
1 cup heavy cream
1 cup aged cheddar cheese, grated
1 tbsp Worcestershire sauce
½ tsp nutmeg
Salt and Pepper to taste
½ cup sherry
½ cup parsley
Heat oil and butter in a large soup pot. Add onions and broccoli, sauté for a couple of minutes. Add stock and simmer until broccoli is tender, about 20 minutes. Puree and return to low heat. Add cream cheese, Worcestershire sauce, nutmeg, salt and pepper to taste. Simmer for 10-15 minutes more. Turn heat off and whisk in sherry and parsley. Serve hot.
Broccoli and Cauliflower Salad
Cut or break broccoli and cauliflower into similar size florets. Steam until tender and still crisp, 5 to 10 minutes. Plunge vegetables into ice water until chilled, drain and dry.
Meanwhile, make dressing:
2 cloves garlic
4 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
4 tablespoons olive oil
Salt and pepper
Mix the dressing with the veggies. Let sit at room temperature for an hour or so before serving.
Garnish with sliced scallion
Broccoli au Gratin
16 oz. chopped fresh broccoli florets
1/4 cup diced red pepper
1/3 cup unbleached flour
1/4 tsp. dry mustard
1-1/2 cups skim milk
1 cup vegetable stock or low-sodium chicken broth
1 cup low-fat shredded cheddar cheese
1 cup grated Parmesan cheese, divided
1/4 tsp. lemon pepper
2 slices whole wheat bread
Preheat oven to 375 degrees. Spray a 1-1/2 or 2 quart casserole dish with cooking spray.
Bring a large pot of water to boil. Add broccoli and red pepper. Cook for 3 minutes. Drain and return to the pot.
Heat flour and dry mustard in a large saucepan over medium heat. Gradually pour in milk and vegetable stock, stirring constantly until thickened, approximately 8-10 minutes. Stir in cheddar cheese and 1/2 cup of the Parmesan cheese until melted. Remove from heat. Pour over broccoli and toss gently to combine. Sprinkle remaining Parmesan cheese over top.
Toast wheat bread. Pulse several times in a food processor until bread turns into crumbs. Sprinkle over broccoli casserole.
Bake 15 minutes or until heated through.
Broccoli cleaning note:
Cabbage moths love the broccoli family and while we try to give you insect free veggies, please take this extra precaution with the greens or any time you have broccoli in your CSA bag. Make an ice water bath deep enough to submerge the veggie. Add a tablespoon of salt for 2 gallons of water (approximate). Soak the veggie for 15-30 minutes to loosen any cabbage worms (little green things). They will fall off and sink to the bottom. Swish the food well and you’re ready to cook! Hope this doesn’t gross you out but it’s a fact of organic gardening!
Cold Broccoli Salad
Break or slice broccoli into bite-sized florets (save vitamin-rich stems for a pureed vegetable soup). Steam florets until vivid green and crisp-tender. Drain them in a colander and set aside in a large bowl. In a smaller bowl, whisk together rice wine vinegar (one part) and sesame oil (three parts) and add fresh, minced garlic, fresh grated ginger, salt and pepper to taste. Pour dressing over broccoli florets and sprinkle toasted almonds over the top.
Pan Roasted Broccoli
3 tbsp water
Salt and pepper
2 tbsp vegetable oil
1 ¾ lb broccoli, florets cut into 1 ½ inch pieces, stems trimmed, peeled and cut on the bias, ¼ inch thick and about 1 ½ inches long
2 cloves garlic, slivered
½ lemon
Stir water, salt and pepper together in a small bowl until salt dissolves. In a 12-inch nonstick skillet with tight fitting lid, heat oil over medium high heat until just beginning to smoke. Add broccoli stems in an even layer and cook without stirring until browned on the bottom, about 2 minutes. Add florets to skillet and toss to combine. Cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes. Add water mixture and cover. Cook until broccoli is bright green and still crisp, about 2 minutes. Toss in garlic, uncover and continue to cook until water has evaporated, broccoli stems are tender and florets are tender crisp about 2 minutes more. Squeeze a little lemon juice over before serving.
Spaghetti with Broccoli, Walnuts and Ricotta
2/3 cup walnut halves
1 head broccoli
3 cloves garlic
1 handful flat-leaf parsley leaves
1 large lemon
12 ounces spaghetti
2 teaspoons olive oil
7 ounces ricotta cheese
Salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions and drain.
Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and bake, shaking them occasionally for about 8 minutes, until they begin to brown and they are fragrant. Remove from oven and set aside.
Trim the broccoli florets, set aside. Cut off and discard the bottom of the stem, then cut the stem crosswise in half. Cut each half lengthwise into thin slices.
Cut the garlic into very thin slices. Coarsely chop the parsley leaves. Zest the lemon, then cut the lemon in half and squeeze the juice.
Heat the oil in a large skillet over medium heat. Add the sliced broccoli stems and cook, turning frequently for about 3 minutes, then add the florets and cook for about 5 minutes. Add the garlic, parsley, lemon zest and toasted walnuts. Cook over medium heat, stirring frequently for 5 minutes. Reduce heat to medium low, then add the ricotta and lemon juice, stirring to incorporate. Season with salt and pepper. Add the cooked pasta and toss until well combined, serve in shallow bowls.
