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Category: Broccoli

  • Mushroom Broccoli “Scampi”

    This is a vegetarian version of classic shrimp scampi. I used delicious mushrooms from Hazel Dell and sprouting broccoli to stand in for shrimp but stuck with the familiar-wine, butter, garlic sauce. (CSA members can add a mushroom share to their subscriptions.)

    I added sprouting broccoli because all the shrimp scampi recipes called for a pound to a pound and a half of shrimp and I only had a half a pound of mushrooms so I added about 1 pound of broccoli. You could use all mushrooms, asparagus or kohlrabi here too, adjust the amounts called for with what you like and what you have.

    This was a really fast meal to pull together. It was done faster than I could boil water and cook pasta.

    Mushroom Broccoli ‘Scampi’ generously adapted from a NYT recipe, my changes are in parentheses

    2 tablespoons unsalted butter
    2 tablespoons extra virgin olive oil
    1 shallot, thinly sliced (didn’t use)
    1½ pounds cremini or button mushrooms (I used 1/2 pound of mixed lions main and shitake mushrooms and about a pound of sprouting broccoli)
    4 garlic cloves, finely chopped (I used garlic scapes)
    ½ cup dry white wine (I always use vermouth in recipes calling for white wine, its shelf stable and neutral, unlike lots of white wine)
    ½ cup vegetable stock or water (I used stock)
    Pepper and salt
    ¼ teaspoon red-pepper flakes
    ½ cup parsley leaves (I used spinach more like 2 cups)
    3 to 4 tablespoons lemon juice

    Heat a large skillet over medium melt the butter and oil, then add the garlic, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes.

    Add the broccoli and wine and stock or water.

    Let that cook for 3-5 minutes and add the spinach or parsley. You don’t want to cook the spinach or parsley too much, just wilt it. Then add the lemon juice a little at a time, taste before you add more, you don’t want it too lemony, taste for salt too.

    Add the red pepper if you are using it. You can eat this with any grain or bread or pasta.

    We ate it with pasta. I used 1/2 pound of pasta for the above amounts and it would feed 4 people IMO. The leftovers make a delicious pasta salad.

    Lots of vegetable options this week. Summer is here!

    Mo

  • Broccoli Slaw with Buttermilk Dressing

    Like everyone else in America we are BBQ’ing this weekend with Family and Friends. I love coleslaw with BBQ. I love the fresh crunch of cabbage with a light, creamy dressing. We got broccoli and onions in our CSA share, so instead of using cabbage for my ‘coleslaw’ I’m using my broccoli and an onion. All I have to do is chop them up and make the dressing.

    Start with your broccoli and an onion or two.

    IMG_2726

    I like to peel the tough parts of my broccoli stalks , but you can use just the tops, or forget about peeling the stalks if you don’t mind the extra fiber!

    IMG_2727

    I don’t peel too much, just the bottom bits. Now, chop all that up into bite size pieces.

    IMG_2731

    Now make your favorite buttermilk dressing recipe, or use mine! This is kind of thin, I like it like that. If you want yours thicker use more mayonnaise and less buttermilk.

    Buttermilk Dressing
    1/2 cup buttermilk, well-shaken
    1/3 cup mayonnaise
    2 tablespoons vinegar, I usually use white, or cider
    1 tablespoon honey

    Optional add-in ingredients to the dressing or slaw are:

    Onions or shallots-I am going to add some extra onions to the dressing

    Dried fruit-I have some dried sour cherries I am going to throw in

    Nuts-I threw in some roasted pecans on top

    IMG_2734

    Happy 4th Red Wagon Friends!

     

     

  • Broccoli with Ginger Sauce

    I serve this with rice or noodles and double the sauce so it is almost ‘soupy’. I like a lot of sauce.
    As written it is a light amount of sauce like a normal stir-fry. You can add other vegetables like onions or carrots. This is just a basic recipe to start with.

    1 pound of broccoli
    1/4 cup of broth
    1 1/2 teaspoons dry sherry or rice wine
    1 teaspoon grated ginger
    1/2 teaspoon cornstarch
    1/4 teaspoon salt
    1/8 teaspoon sugar
    1 tablespoon vegetable oil

    Cut the (beautiful) broccoli into bite size pieces. broccoli pieces

    Cut the tender stalks into small pieces, keep the stalk separate from the flower. The stalks need to cook a little longer than the flower, that’s why you keep them separate.

    See where the stalks are thicker and tougher? You can see the fibers. Those fibers are tough.

    chopped stems

    You don’t want to eat the thick tough stalk, but the smaller tender stalks are great.

    In a small bowl combine the broth, rice wine, ginger , cornstarch, salt, and sugar.

    Heat a pan and film it with oil, add the small broccoli stalks and onions or carrots if you are using them, and cook for a couple minutes, add the flowers to the pan, and cook until they are bright green.
    Stir the broth mixture so the cornstarch isn’t settled on the bottom, and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

    That’s it.
    Broccoli in the bowl

  • Sauteed Broccoli Raab

    This recipe is from Jonathan, who worked at Red Wagon last summer.

    • Cut broccoli raab into large chunks, including stems.
    • In a cold pan, start with a lot of olive oil and some sliced garlic.
    • Turn on medium-high heat until garlic starts to brown.
    • Add broccoli raab until it starts to spit and pop.
    • Add salt and chile flakes and stir around to wilt the greens.
    • Finish with lemon juice.
    • Serve as a side dish of wilted greens or add pasta and Parmesan.

  • Easy Broccoli Raab

    I wanted to show you another way to cook greens. You can use this method for any greens. Collards, kale, broccoli raab, chard…any of the greens you get in your CSA share.

    First roughly chop your washed greens.

    Broccoli Raab

    Then throw those into a hot pan that has oil in it and maybe some garlic too.
    Saute
    This will really steam up and sputter. It cooks down pretty fast.

    Pour about a cup of broth or water in the pan and let that simmer until the greens sort of melt.
    Add broth

    At this point you can add some beans and serve it over rice for a really quick healthy meal. This is great with eggs and toast too or just a quick side dish. Use your imagination.
    Have a great week.

    – Mo

  • Clouds and Trees

    *Adapted from “One United Harvest”

    • 1 head of broccoli
    • 1 head of cauliflower
    • 1 bunch scallions
    • 1 cup total of mix of nuts, dried fruit, olives, granola, really almost anything your kids like to snack on.

    Dressing

    • Scant ½ cup mayonnaise
    • Generous ½ cup sour cream
    • 2 Tbs honey
    • 2 Tbs vinegar
    • Salt and pepper

    Trim stems from broccoli and cauliflower, using only the tender florets for the salad. Mix in scallions and any of the add-ins you like. I used dried blueberries, pistachios, and black olives. Mix the dressing and mix the whole thing together. This can be made a day ahead.

    My kids liked to have salads served in fancy dishes like this.
    Veggies in a parfait

    – Mo

  • Sauteed Broccoli Raab

    • Cut broccoli raab into large chunks, including stems.
    • In a cold pan, start with a lot of olive oil and some sliced garlic.
    • Turn on medium-high heat until garlic starts to brown.
    • Add broccoli raab until it starts to spit and pop.
    • Add salt and chile flakes and stir around to wilt the greens.
    • Finish with lemon juice.
    • Serve as a side dish of wilted greens or add pasta and Parmesan.