Recipe List:
Asian Broccoli (gf)
Baked Broccoli Chips (gf, vegan)
Broccoli And Cauliflower Gratin Mac and Cheese (vegetarian)
Broccoli Beet Salad (gf, vegan)
Broccoli Cheddar Soup with Cheesy Croutons
Quick Broccoli Chicken Noodle Dinner
Broccoli Cornmeal Cakes (vegetarian)
Broccoli, Radish, and Cheddar Egg Bake (gf, vegetarian)
Broccoli Sausage Pasta
Broccoli Stem Pickles (gf, vegan)
Broccoli Sunflower Salad (gf)
Egg Bake (gf, vegetarian)
Fall Vegetable Stir Fry (gf, vegan)
Raw Broccoli Salad (gf, vegan)
Sesame Walnut Ginger Broccoli (gf, vegan)
Sheet Pan Breakfast (gf, vegetarian)
Vegetarian Pumpkin, Broccoli, and Spinach Lasagna (vegetarian)
Fall Vegetable Stir Fry
Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley
Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalent, minced
(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs
Greens:
Yukina savoy, roughly chopped
Chard, roughly chopped
Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)
Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch
Directions:
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.
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Sesame-Walnut-Ginger Broccoli
From The Vegetable Dishes I Can’t Live Without by Mollie Katzen
Ingredients:
1/3 cup roasted walnut oil
1 Tbs Chinese-style dark sesame oil
1 Tbs soy sauce
1 tsp salt
1 Tbs finely minced fresh garlic
1 Tbs finely minced fresh ginger
Freshly ground black pepper, to taste
Pinch of cayenne
2 pounds broccoli, cut into 2-inch spears
1/3 cup unseasoned rice vinegar
1 ½ cups walnut halves, lightly toasted
Directions:
1. Combine the oils, soy sauce, salt, garlic, ginger, and black and cayenne peppers in a large bowl.
2. Steam the broccoli until just tender and bright green. Refresh under cold running water, then drain thoroughly and pat dry with paper towels. Add to the marinade and stir gently until well coated. Cover tightly and allow to marinate at room temperature for at least 2 hours. If marinating longer, refrigerate.
3. Stir in the vinegar within 15 minutes of serving. Sprinkle on the walnuts at the very last minute. This recipe can be served cold or at room temperature.
Broccoli Stem Pickles
*Minimum pickling time=4 hours
Ingredients:
Stems from a large bunch of broccoli (at least 4 good, healthy stalks)
1 Tbs light-colored honey
1/2 cup hot water
1/3 cup seasoned rice vinegar
Directions:
1. Put up a large pot of water to boil
2. In the meantime, remove and discard the tough bottom ends (about the last 1/4 inch) of the stalks, then trim and peel the stalks. Cut them lengthwise about 1/8 inch thick, and then crosswise into matchsticks. You should have about 4 cups.
3. When the water boils, add the stems and lower the heat to a simmer. Cook for 1-2 minutes, until tender-crips, and then drian into a colander in the sink. Refresh under cold running water for a minute or so, then drain again.
4. Place the honey in a medium-sized bowl and add the hot water. Stir until the honey dissolves, then add the vinegar and mix well.
5. Add the broccoli stems to the mixture, making sure they are completely submerged so they can “pickle”. Let sit at room temperature for about 20 minutes, then trasfer to a jar with a tight-fitting lid and refrigerate.
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Broccoli Cornmeal Cakes
From Better Homes & Gardens magazine
Ingredients:
1 cup flour
1 cup yellow cornmeal
1/2 tsp kosher salt
1 Tbsp baking powder
1 and 1/2 cups milk
2 eggs, lightly beaten
3 Tbsp vegetable oil
2 cups broccoli, chopped and cooked
Directions:
In a medium bowl, whisk together flour, cornmeal, salt, and baking powder. Whisk in milk, eggs, and oil until smooth. Stir broccoli into batter. Pour 1/2 cup batter into a hot, lightly greased skillet. Cook over medium heat 1-2 minutes on each side. Repeat three times. Top with goat cheese and bacon if desired.
Makes 4 servings.
Asian Broccoli
Ingredients:
1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil
Directions:
Peel the stems on the broccoli. Slice into “coins.” Cut the tops into florets.
Heat a wok until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the wok and let steam for 4-6 min., until the broccoli is done.
Broccoli Sausage Pasta
Ingredients:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes
Directions:
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.
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Broccoli Sunflower Salad
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 bunch broccoli, tops only
1 bunch green onions, tops only
6 slices bacon, cooked & crumbled
1 c. sunflower seeds
1 c. raisins
1 c. mayonnaise
3 tbsp. lemon juice
1/4 c. sugar
Directions:
Mix together the broccoli, green onions, bacon, sunflower seeds and raisins. Mix mayonnaise, lemon juice and sugar together. Then combine the 2 mixtures. Refrigerate 2-3 hours. Serves 6-8.
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Raw Broccoli Salad
Ingredients:
1 head broccoli
1 tbs + 1 tsp rice vinegar
2 tsp soy sauce
1/2 tsp sesame oil
3/4 tsp sesame seeds
1/4 tsp crushed red pepper flakes (optional)
Directions:
Wash and chop the broccoli, including the small leaves if they are not too bitter. Peel the bigger stems, if the skin is tough. You want to chop them rather fine, about a 1/2 inch dice.
Put the chopped broccoli in a medium-sized bowl and toss with the remaining ingredients. You can skip the red pepper flakes, if you prefer, or add more if you like things spicy.
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Broccoli Beet Salad
Submitted by Elizabeth Bishop
From Love Beets
Ingredients:
about half pound broccoli, stems cut in half
about 3 oz. mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
about half pound cooked beets, cut into wedges
Small bunch fresh chives, snipped
For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt
Directions
Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.
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Quick Broccoli Chicken Noodle Dinner
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese
Directions:
Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.
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Broccoli, Radish, and Cheddar Egg Bake
Ingredients:
5 eggs
1 1/2 cups shredded cheddar
1 medium head broccoli
5 radishes
Olive oil
Fresh garlic
Splash of cream
Salt
Pepper
Fresh herbs to taste.
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Beat 5 eggs and mix with 1 cup cheddar (reserving some for topping), a touch of cream or milk, salt and pepper.
Sauté florets from medium head of broccoli and 5 quartered radishes in olive oil with a clove of minced garlic until just tender. Salt to taste.
Combine sautéed vegetables and egg mixture in baking dish. Top with remaining cheese. Bake for 30 minutes or until eggs are set. Garnish with fresh herbs.
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Baked Broccoli Chips
An unconventional way to use the broccoli/kale in your share this week!
Recipe link can be found here: https://food52.com/recipes/9532-crispy-broccoli-chips
Ingredients:
2 cups broccoli or kale leaves, torn from stems into bite-size (can substitute with any other dark greens)
1 teaspoon olive oil
1 pinch of sea salt
1 pinch brown sugar
1 pinch of wasabi powder (optional)
Instructions
Heat oven to 400 degrees.
Mix with hands and rub the leaves with seasoning for maximum absorption; spread the leaves in one layer and bake until crispy crisp, about 8~12 minutes.
Enjoy!
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Broccoli and Cauliflower Gratin Mac n Cheese
Everyone loves a hearty mac and cheese! Slip those veggies into a cheesy disguise and your kids will never know. (Well, they’ll know but hopefully they’ll be happy about it) https://www.foodnetwork.com/recipes/rachael-ray/broccoli-and-cauliflower-gratin-mac-n-cheese-recipe-1960084
Ingredients:
Salt
1 small head or bundle broccoli, trimmed into florets
1 small head cauliflower or half a large head, trimmed and cut into florets
1 pound whole-wheat macaroni or penne or other short cut pasta
2 cups sour cream or reduced-fat sour cream
1 tablespoon Dijon mustard
1/3 cup finely chopped chives
2 cloves garlic, peeled and grated or crushed into paste
A few drops hot sauce
Freshly ground black pepper
2 1/2 cups grated extra-sharp Cheddar
Instructions:
Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain.
Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes.
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Vegetarian Pumpkin, Broccoli and Spinach Lasagna
I found this recipe here! https://www.ambitiouskitchen.com/vegetarian-spinach-pumpkin-lasagna/
Ingredients:
For the noodles:
10 lasagna noodles
*Saute Broccoli, let cool and add to the ricotta mixture!
For the ricotta mixture:
1/2 tablespoon olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container part skim ricotta
1 egg
½ teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
For the pumpkin layer:
2 (15 ounce) cans pumpkin puree
½ cup milk (I like unsweetened almond milk, but any milk will work)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
3/4 teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
1 cup grated parmesan cheese, divided
To garnish:
Fresh chopped parsley or small sage leaves
Instructions:
Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren’t my favorite!)
While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12 (or a very hungry 6 ha!)
Broccoli Cheddar Soup with Cheesy Croutons
Can be served hot or cold, great for lunches!
Ingredients:
2 onions
4 garlic cloves
3 Tbsp. unsalted butter
½ tsp. crushed red pepper flakes, plus more for sprinkling
Kosher salt
Freshly ground black pepper
2 heads of broccoli
1 medium russet potato
8 oz. sharp cheddar cheese
4 thick slices rustic white bread
½ cup plain Greek yogurt
Instructions:
Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.
Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.
Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1″–2″ pieces. Peel 1 medium russet potato. Coarsely chop into 1″–2″ pieces.
Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.
Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.
Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don’t fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.
Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.
Heat broiler. Broil 4 thick slices of rustic white bread on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until the cheese is bubbling and browned in spots, 2–3 more minutes.
Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.
Cut cheese toasts into 1″ (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons.
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Sheet Pan Breakfast:
Ingredients:
4 cups fresh broccoli
2 cups fresh brussels sprouts
4 eggs
A few handful of microgreens
Potato, cubed
4 tbsp olive oil
Salt and pepper
Chili pepper
Cayenne pepper
Instructions:
Preheat the oven to 425 degrees.
Lay your veggies in a single layer on your baking sheet. You can mix them up or separate them. Drizzle with olive oil. Liberally salt and pepper all veggies.
Bake for 15 minutes at 425 degrees.
Remove the baking sheet from the oven. Reduce oven temperature to 400 degrees.
Use your spatula to create four little spaces for your eggs. Crack one egg into each hole. Sprinkle salt and pepper on eggs. Bake at 400 degrees for 6 to 9 minutes or until eggs are how you like them. (close to 6-7 minutes for a runny yolk and firm whites but every oven is different.)
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Egg Bake
Ingredients:
10 eggs
Sauteed Romanesco or broccoli (hopefully with lemon!)
Sauteed brussel sprouts
Tomatoes (if you have ‘em!)
Greens!
Your favorite shredded cheese!
Chili pepper
Salt and pepper
Instructions:
Preheat the oven to 425 degrees.
Grease a 9×13 casserole dish.
Put sauteed veggies and tomatoes and greens in the casserole dish.
Whisk eggs and put them in dish
Stir together ingredients so completely coated
Bake 35- 45 minutes
Sprinkle cheese on top and broil for 5 minutes!
Enjoy!
UK-CSA 
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