- Large bowl
- 6 cup Fresh Broccoli florets
- 1/2 cup raisins
- 1/2 cup cup sunflower seeds
- 1/2 cup cup cooked crumbled bacon
- 1/4 cup cup of red onion chopped
- 1 cup cup of frozen peas thawed
- Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine.
- In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar.
- Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Cream of Broccoli soup
his recipe is extremely versatile; the only vegetable you MUST have (for obvious reasons), is the broccoli. Everything else can be substituted with whatever you happen to have the fridge (zucchini, peppers, cauliflower, asparagus, etcetera).This soup is great as left-overs: just as soup, reheated (or cold!), as pasta sauce, as a dip for crusty bread, poured over cold pasta, too…yum. It’s really quite delicious.
- 1 tablespoon butter
- 1 tablespoon oil olive or cooking oil is fine
- 1 head broccoli florets divided
- ¼ red onion finely chopped
- ¼ Vidalia sweet onion roughly chopped
- 2 sticks celery finely chopped
- 2 carrots peeled finely chopped or grated
- 1 garlic clove minced
- 2 tablespoons freshly chopped parsley
- 6 tablespoons flour
- 3 cups low-sodium chicken broth
- 1 cup white wine or champagne
- Salt and Pepper to taste
- 1 teaspoon dried thyme
- 1 cup regular/table cream
- Melt butter with oil in large, heavy saucepan over medium heat. Add broccoli, onion, celery, carrots, garlic, and parsley.
- Cover; cook until onion and broccoli are tender, stirring occasionally, about 10 minutes.
- Add flour and stir until cooked and then add the chicken broth and wine.
- Cover and simmer vegetables 40 minutes.
- Season with salt and pepper and thyme.
- When ready to serve, add cream and cook through – about 5 minutes.
- Serve with bread or rolls to scoop up every last drop of soup. Do not omit the wine — trust me, I did this the once and it just didn’t taste the same. The wine affords it a very rich, slightly tangy taste…which is really a big part of the soup for me.
ROASTED PARMESAN BROCCOLINI
- Uncooked baby broccoli - 1 pound(s), ends trimmed
- Olive oil - 1 tbsp
- Minced garlic - 2 tsp
- Table salt - ½ tsp s
- Crushed red pepper flakes - ¼ tsp
- Black pepper - ¼ tsp freshly ground
- Grated parmigiano reggiano - 3 tbsp
- Sliced almonds - ¼ cup
- Preheat oven to 425°F. Line two baking sheets with aluminum foil or parchment paper.
- Evenly divide Broccolini between prepared pans.
- Drizzle with oil; sprinkle on garlic, salt, red pepper flakes, and black pepper.
- Gently toss with your hands to distribute seasonings; spread out in a single layer.
- Sprinkle with grated cheese; roast until golden brown, about 10-15 minutes.
- Meanwhile, toast almonds in a dry, heavy skillet over medium heat, stirring constantly until golden, 1-2 minutes.
- Remove from pan; allow to cool.
- Sprinkle almonds over Broccolini; serve.