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How to store broccoli: in a bag in the fridge. || Broccoli di cicco recipes ||
Double Broccoli Quinoa Recipe from 101 Cookbooks
Grilled Broccoli with Sriracha Compound Butter from Chef Jonathan Miller
I love seared and grilled broccoli. It's my favorite way of eating it. Then I found a recipe in Food & Wine this month for grilled broccoli, done with a tabasco butter and queso fresco. I never thought of spicing it up this way first. Here's my variation on that idea using a similar compound butter, and a few other delicious things! If your dried pineapple is really dry, you should use scissors to cut it into small pieces. Knives slip easily on dried fruit. You could also dry your own pineapple, which gives you more control over how dry it gets: Cut a fresh pineapple into large dice, the put on a sheet pan in a 250 degree oven for about 90 minutes. Check and roast longer if necessary.
6 T unsalted butter, softened, but not melted
1 T sriracha (chili sauce)
1 1/2 t honey
1 bunch broccoli, stems peeled well, and then halved lengthwise
1 1/2 T chopped dried pineapple
4 oz greek feta (mixture of sheep and goat's milk), crumbled
1 c cooked black rice
Mix the butter, the sriracha, and the honey together with a fork or spoon until smooth and well mixed. Taste and adjust seasonings as necessary. I like to refrigerate mine for a day in advance, then bring it back to room temperature, but you can use it right away, too.
Prep your broccoli, then toss the halves in a little peanut oil and salt.
Light a grill and get it scorching hot. Grill the broccoli, cut side down first, until charred and crisp tender, a few minutes per side. Remove and immediately toss with the compound butter, tossing while the butter melts into a sauce for the broccoli. Add the pineapple and toss some more.
In a skillet heat some peanut oil and fry the cooked black rice until crispy. Use a little salt here, too. Transfer to a serving bowl, top with the broccoli and sauce, sprinkle with a little of the feta and top with some pea shoots. Serve warm.
Broccoli and Colored Bell Pepper Frittata
adapted from Epicurious
3-4 Tablespoons olive oil
2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or broccoli shoots or 1 head freshest broccoli, cut into florets, roughly chopped or
at least 4 cloves of garlic, thinly sliced
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone
Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich
1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems
3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic
1 T dill seeds
1 T coarsely grated (or chopped) ginger
1 T yellow mustard seeds
1 T vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 t pickling or other uniodized salt (often called sea or kosher too, I think)
In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts
Broccoli Sausage Pasta submitted by E. Kinney:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
as much garlic as you can stand
Toasted Pine nuts
Red Pepper flakes
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.
Mustard butter pasta with broccoli adapted from The Tassajara Recipe Book
5/8 cup butter, softened (or part olive oil)
4 Tblsp dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)
3/4 pound pasta
Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.
Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12" skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn't bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.
1 bunch broccoli
1 teas. minced garlic
1/3 c. chicken broth
2 tbl. soy sauce
1/4 tea. sesame oil
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.
Mollie Katzen’s Recipe for The Enchanted Broccoli Forest from her first edition of The Enchanted Broccoli Forest:
First: butter a 10x6 inch pan, or it’s approximate equivalent. Preheat oven to 325 degrees. 4 servings
1) Choose 1 pound of the larger di Cicco pieces of broccoli, wash them. These will be the trees.
2) Cook 2 cups of brown rice. Mollie’s directions: Combine 2 cups raw brown rice with 3 cups of water in a saucepan. Bring to a boil, lower heat, and cover. Cook until *just* done (20-30 minutes). Fluff with a fork.
3)Saute the following over medium heat, stirring, until the onions are translucent (8-10 minutes):
1 Tablespoon butter
1 Cup chopped onion
1 large clove crushed garlic
½ teaspoon salt
½ teaspoon dried dill weed
lots of black pepper
1/4 teaspoon dried mint
cayenne pepper, to taste
Add this onion mixture to the cooked rice and mix well.
4) Beat together well the following, then beat it into the rice mixture:
3 large eggs
1/4 cup freshly-packed parsley
1 ½ packed cups grated cheddar or Swiss cheese
Spread all of this into the buttered pan.
5) Steam the broccoli trees until bright green and *just* tender. Rinse immediately in cold water; drain. Arrange these broccoli trees upright in the bed of rice mixture and drizzle the trees with lemon butter:
Juice from one lemon & 2 Tablespoons melted butter, combined.
Cover gently, but firmly as possible, with foil and bake 30 minutes.
Beef, Baby Broccoli and Wild Mushrooms
Makes: 4 servings
1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef or chicken broth
1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles
1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.
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