"The Best Broccoli of Your Life"

From the Amateur Gourmet adapted from The Barefoot Contessa...

Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven. You preheat the oven to 425. Take a head of broccoli, cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively. Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." I shook the pan around a bit as it went, but not sure that's necessary. When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

Alabama Living Soup, or Cauliflower Crockpot Stew

Basically, use whatever veggies you have on hand!

• 12-15 cups broth
• 2 medium onions, chopped
• 5 celery ribs, chopped
• 5 turnips (or parsnips), chopped
• 8 cups cabbage, shredded
• 4 bell peppers, chopped
• 8 ounces mushrooms, sliced
• 10 ounces spinach
• 10 ounces broccoli
• 10 ounces cauliflower
• 2-3 pieces chopped ginger root (optional)
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 tablespoon black pepper or to taste
• 1 tablespoon unrefined sea salt or to taste

Combine all ingredients in crockpot. Cover. Cook on low 6-8 hours. May adjust the salt and pepper to taste.

Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail

• 4 cups shredded cabbage and carrots
• 1 cup very small broccoli florets (3 ounces)
• ½ cup coarsely shredded broccoli stems (2 ounces)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger root
• ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

Broccoli with Bon Bon Sauce

From Living Light Culinary Arts Institute and suggested by WE CSA member Gail. Thank you!

• 5 cups small broccoli florets
• 2 cups boiling purified water
• 1 cup Bon Bon Sauce (see recipe, below)

Place the broccoli in a heatproof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli from the water, immerse it in cold water, and drain well. Pour the sauce over the broccoli and serve immediately. Stored in a sealed container in the refrigerator, leftover Broccoli with Bon Bon Sauce will keep for up to 2 days. Peel any leftover broccoli stems and use them blended in soups, diced in salads, or sliced for Crudités.

Bon Bon Sauce:

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.

• 1/2 cup raw tahini
• 2 tablespoons grated fresh ginger
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons agave syrup or sweetener of choice
• 2 tablespoons wheat-free tamari
• 1 clove garlic, crushed

Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce.2. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

• Broccoli, cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

Broccoli Leaves Recipes

These from Southshore Organics

Sauteed Broccoli Leaves
contributed by mahea hisgen
5 broccoli leaves
2-3 cloves garlic
1/2 yellow onion, sliced
3-4 T olive oil
pasta
Prepare pasta according to directions on package. Wash broccoli leaves and pat dry with paper towel. Remove stems from leaves and slice into strips. Sautee leaves with garlic and onions in olive oil. Toss with your choice of pasta and salt as desired.

Pureed Spinach and Broccoli Leaves
contributed by mahea hisgen
1/2 lb spinach
1/2 lb broccoli leaves
1/2 small onion, chopped
ginger, minced
3 T ghee (clarified butter), regular butter would work as well
Kauai sea salt to taste
turmeric, grated or turmeric powder
cumin
ground coriander
Puree the spinach with water and put in bowl. Puree broccoli leaves and put in same bowl. Fry the onion and ginger in the ghee or butter, adding salt, cumin, turmeric and coriander. Add purees to mixture one cup at a time. Cook for about 5 minutes on moderate heat. Turn heat down as low as possible and simmer for about 15 minutes or until almost dry.

Steamed Broccoli Leaves
contributed by alys martin
Wash broccoli leaves and remove stems. Lightly steam leaves until tender. Toss with butter or olive oil and sea salt.
We love these with pasta and tomatoes and parmesan!

Tightly Rolled Broccoli Leaves
contributed by laura king
1 lb broccoli leaves
1 T olive oil
1 c chopped onion (fine)
2 minced garlic cloves
vegetable broth
salt to taste
hot pepper to taste
Remove stems from broccoli greens. Wash and dry with paper towel. Stack 4-5 leaves together and roll up tightly. Cut across rolled greens, slicing thinly. Heat oil in Dutch oven. Saute garlic and onion in Dutch oven. Add broccoli greens and cook for 20 minutes or so, stirring frequently. Add additional broth if greens become dry. Add salt, peppers, cook 2 minutes.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

from The Raw Chef

• broccoli cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

BROCCOLI OR RAPINI WITH PINE NUTS

• broccoli
• olive oil
• garlic, minced
• pine nuts, toasted
  Cut broccoli into florets, and peel stems then cut into bite sized pieces. Place florets in a large saute pan. Add 1/4 cup water, cover and cook on stove top until broccoli is tender-crisp and bright green. Drain.Turn burner to medium; when oil is hot, swirl pan to coat with oil. Stir in garlic; immediately add drained broccoli. Cook, stirring constantly, 2 minutes. Transfer to serving bowl; sprinkle with toasted pine nuts. Note: To toast pine nuts, heat dry skillet over medium heat. Add pine nuts and cook, stirring frequently, until nuts begin to brown. Remove from pan immediately, or they will burn.