Tag: Broccoli

Broccoli Salad with Garlic and Sesame

July 24, 2016 / Adrienne Lee

Broccoli Salad with Garlic and Sesame

This is a quick and easy salad that might be one of our favorite ways to use raw broccoli florets. Yum!

1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
1/3 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Recipe from Melissa Clark in the New York Times

Carrot and Broccoli Stem Latkes With Red Cabbage, Caraway and Sesame

July 24, 2016 / Adrienne Lee

Carrot and Broccoli Stem Latkes with Red Cabbage, Caraway and Sesame

5 cups shredded red cabbage
½ pound carrots, shredded (about 1 1/2 cups)
1 ½ cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

Recipe from Martha Rose Shulman for the New York Times

Broccoli and Potato Frittata

March 4, 2015 / Adrienne Lee

Broccoli and Potato Frittata

Farmer John’s Cookbook ~Angelic Organics Serves 4-6

This basic frittata recipe can easily be added to with other vegetables and spices, and leftovers make a wonderful snack.

8 Tablespoons butter or olive oil

3/4 potato, diced

1/2 cup leek or onion, chopped

1/2 teaspoon red pepper flakes

1 clove garlic, minced

2 cups broccoli, chopped

2 1/2 teaspoons salt

6 eggs

1/2 cup Parmesan cheese, grated

black pepper

1. Fill a large pot with water and bring to a boil

2. Combine 6 Tablespoons of the butter/olive oil over medium heat in a heavy, 10-inch, non-stick skillet with an ovenproof handle. Heat over medium heat until the butter is melted.

3. Add the potatoes, onion, and red pepper flakes, sauté until the potatoes are soft and brown and the onions are golden.

4. Add the garlic, cook, stirring, for 2 minutes. Transfer to a plate to cool.

5. Add the broccoli and 2 teaspoons of the salt to the pot of boiling water. Cook until the broccoli is barely tender, 3-5 minutes. Drain and let cool.

6. Beat the eggs in a large bowl. Add the cooked potato mixture, broccoli, 6 Tablespoons of the Parmesan cheese, the remaining 1/2 teaspoon of salt, and pepper to taste.

7. Preheat the broiler.

8. Melt the remaining 2 Tablespoons of butter/olive oil in the skillet over medium heat. Pour in the egg mixture and immediately reduce the heat to low. Cook, without stirring, until the edges of the eggs are well set, about 10 minutes. The top will still look eggy and undone.

9. Sprinkle on the remaining Parmesan cheese and transfer the frittata to the broiler. Broil until puffy and slightly browned, checking every minute. The cooking time will depend on how cooked the egg already is and how hot your broiler gets.