• Broccoli Chowder
  • Broccoli Garlic Sauce
  • Broccoli Salad
  • Broccoli with Walnut-Bread Crumb Topping
  • Delicious & Healthy Broccoli Soup
  • Enchanted Broccoli Forest
  • Garlicky Pasta & Broccoli*
Broccoli Chowder

1 lb. broccoli, cut into small pieces        
2 Cups milk
1/2 lb. unpeeled red potatoes, diced        
1/4 Cup flour
1 small onion, chopped        
1/2 tsp. tarragon
1/4 tsp. freshly ground black pepper        
1/2 tsp. thyme
3 oz. shredded Monterey Jack cheese        
1/2 tsp. salt
1/2 C. minced red bell pepper                

In a large saucepan, combine broccoli, potato, onion, and 1-1/2 C water. Cover
and bring to a boil over high heat; reduce heat to medium-low, and cook until
tender, about 6 minutes. In a small bowl, whish milk into flour. Add milk
mixture to soup along with spices. Stirring constantly, cook mixture until it
comes to a boil and is thickened, about seven minutes. If a creamy consistency
is desired, the soup can be pureéd in a blender at this point. Ladle hot soup
into bowls and sprinkle each serving with some cheese. Top with minced bell

Broccoli Garlic Sauce (Vegan)
Wonderful over baked potatoes, rice dishes, etc. Use less garlic if you are timid
about strong garlic flavor.

1 large bunch fresh broccoli
2 to 4 large cloves garlic, crushed
1/3 C. extra virgin olive oil
1 1/4 tsp salt or to taste
1 T. + 2 tsp lemon juice
1 C. water
Trim off and discard bottom inch of broccoli stems and cut broccoli into large
chunks. Put them into a 4-quart saucepan with a steamer insert and steam 4 to
5 minutes or until just tender. Transfer broccoli to the work bowl of a food
processor, or blender. Start with 1 or 2 cloves of garlic, add remaining
ingredients to food processor, and process until pureed. Adjust seasonings for
varied size of broccoli, and add more garlic to taste. If desired, turn out into a
2-quart saucepan, and warm over medium heat for about 3 minutes to tame
the garlic just a bit. This makes a very thick sauce that can be thinned with
water if preferred. Adjust seasonings accordingly.

Broccoli with Walnut Breadcrumb Topping

6 cups chopped broccoli        
1 teaspoon dried basil
1/3 cup dry breadcrumbs        
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese        
1/4 teaspoon salt
2 tablespoons finely chopped walnuts        
1/4 teaspoon black pepper

Preheat oven to 450 degrees. Cook the broccoli in boiling water or in a steamer
for 2 minutes. Drain. Rinse with cold water; drain well. Place broccoli in an
11x7-inch baking dish. Combine the breadcrumbs and remaining ingredients,
and sprinkle breadcrumb mixture evenly over broccoli. Bake at 450 degrees for
15 minutes or until breadcrumb mixture is golden brown. Serves 8.

Broccoli Salad

1 1/2 cups broccoli (1/2 block carbohydrate)
1/2 cup red onion (1/2 block carbohydrate)
1 tablespoon raisins (1 block carbohydrate)
1/2 C. red seedless grapes (1 block carbohydrate)
1 teaspoon slivered almond (1 block fat)
3 tablespoons light coleslaw dressing (3 blocks fat)
4 oz. chicken breast (4 blocks protein)
1 tablespoon barbecue sauce (1/2 block carbohydrate)
Fruit for dessert (1/2 block carbohydrate)
Chop broccoli into bite-sized pieces. Steam or cook in a small amount of water
till tender crisp. Set aside to cool. When broccoli is cool add the red onion
(chopped fine), raisins, grapes, slivered almonds and coleslaw dressing. Toss
well. Serve with barbecued, baked or broiled chicken breast topped with
barbecue sauce.
This salad can be served with your favorite protein such as fish, hamburger, soy
burger etc.
Broccoli Recipes
©2014 Eating with the Seasons, All rights reserved.
Delicious & Healthy Broccoli Soup
4 cups, Submitted by CSA Member, Bette Gardner
Can be prepared in 45 minutes or less.

1 tablespoons butter for sautéing or a little broth
3/4 cup chopped onion
1 - 2 cloves chopped garlic
1 carrot, sliced thin
1 tsp Dijon mustard
salt & pepper
a few dashes nutmeg (optional)
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups veg. or chicken broth
1 cup water
1/2 cup chopped fresh cilantro
1 teaspoons fresh lemon juice
1/4 cup sour cream (nonfat ok)
grated cheddar (optional)

1. In a heavy saucepan cook the onion, carrot, and garlic over moderate heat,
stirring, until the onion is soft. Stir in the mustard, salt, pepper and nutmeg.
2. Add the broccoli, broth, and water, and simmer the mixture, partially
covered, for 15 to 20 minutes, or until the broccoli is very tender.
3. In a blender purée the soup with cilantro in batches until it is smooth,
transferring it as it is puréed to another pot.
4. Whisk in the lemon juice and adjust salt and pepper to taste, heat the soup
over moderately low heat (do not let the soup boil), and whisk in the sour
cream. *May serve with grated cheddar for topping.

Enchanted Broccoli Forest
from Mollie Katzen

Makes 4-8 Servings

Butter a 13x9 inch pan
Preheat oven to 350o

1 1lb bunch of broccoli – cut off bottom several inches of stalk. Shave of the
tough outer skin, and cut the broccoli into spears.

2 cups raw brown rice  
3 cups water
Combine in saucepan. Bring to boil, lower heat, and cover. Cook until just
done (20-30 minutes). Fluff with a fork.


1 tbs. Butter                        
1 cup chopped onion                
1 large clove crushed garlic        
½ tsp salt
½ tsp dill weed
lots of black pepper
¼ dried mint
cayenne pepper, to taste
Saute all of these over medium heat, stirring, until the onions are soft and
translucent. (8-10 minutes). Add to the above cooked rice, mix well.

3 large eggs                                
¼ cup freshly minced parsley        
1 ½ packed cups grated cheddar or Swiss cheese
Beat together well, then beat into the rice mixture. Spread evenly into your
buttered ban.

Steam the broccoli until bright green and just tender. Rinse immediately in
cold water; drain. Arrange these broccoli trees upright in the bed of rice
mixture and drizzle the trees with lemon butter (2 tbs. Butter with juice from
one lemon.)
- Cover gently, but firmly as possible, with foil. Bake 30 minutes.

Garlicky Pasta and Broccoli

1 head broccoli, broken into florest
6 (or more) garlic cloves, minced
1/8 cup extra virgin olive oil
1/2 lb. thin spaghetti

Cook broccoli until crisp tender. Cook oil & garlic over medium heat until
warmed. Add broccoli; turn for a minute. Add about 1/4 cup cooking water;
stir, then add a little more water. Cook until broccoli is soft. Season with salt &
pepper. Cook pasta until al dente. Drain, & toss with broccoli sauce. Serves 4.