Broccoli is so nutritionally awesome, I dare say I am not going out on a limb by declaring broccoli the Supreme Ruler of the Veggieverse. Clearly you all are realizing right about now that I spend far too much time with my super-hero-obsessed son.
Pardon my digression, but I'm right, aren't I? If broccoli can be death-defying, cancer-fighting, calcium-rich and just plain yummy, then why shouldn't we put it on a well-deserved pedestal?
Try putting it on a plate instead -- with these three recipes: one easy, one cool, and one stealthy.
Easy garlic broccoli side dish
Impress your friends, dazzle your husband, and pump your kids full of nutrition. Everyone will enjoy this easy side dish, Garlic-Spiked Broccoli with Cranberries. The sweet surprise of the dried cranberries combines so well with the garlic and the broccoli. Since it takes less than five minutes to prepare, go for it!
Cool broccoli salad
You can serve it chilled and broccoli still retains its nutritional value, so enjoy your broccoli with this broccoli salad recipe from Simply Recipes. One substitution, though, on my end -- lose the mayonnaise: it's unhealthy, fattening, and seriously, just plain disgusting (I speak openly as a mayophobic).
Instead of the cup of mayo this recipe calls for, use 2/3 cup olive oil, 2 tablespoons lemon juice, and 2 tablespoons plain yogurt. You'll still get some creamy goodness, lots of flavor, and none of the gross.
Stealthy broccoli pesto
Hide that broccoli in pesto, folks -- they'll never know what hit 'em! This broccoli pesto recipe not only has all the traditional pesto goodies, like basil, pine nuts, and garlic, but it also packs in broccoli and spinach into this lovely puree.
Broccoli Pesto
Ingredients:
- 1/2 cup pine nuts
- 2 cups broccoli, steamed until soft
- 1 cup fresh basil, tightly packed
- 1 cup fresh spinach, tightly packed
- 1-1/2 tsp. minced garlic
- 1 cup fat-free grated Parmesan cheese
- 1/2 tsp. salt
- 1-1/2 Tbs. olive oil
- 1/3 to 1/2 cup water
Preparation:
Preheat oven to 350 degrees. Roast pine nuts on a foil-lined cookie sheet in the oven for seven to eight minutes. Place all ingredients in a food processor and mix (except the water) to form a paste. The last step is to blend in the water to achieve a desired consistency.
This recipe can be served as a dip or spoon 1/4 cup pesto over 1-1/2 cups hot cooked pasta. It will keep in the refrigerator for two days or in the freezer for about a month.
How will you cook your broccoli tonight?