Creamy broccoli, grape and almond salad

April 8, 2023July 15, 2023 Belinda

This lovely salad lasts for several days in the fridge and you have so many optional add-ins. You don’t have to be religious about the amounts. Do whatever your taste buds fancy

Serves 6-8

5-6 cups broccoli florets, cut into bite-sized florets (about 2-3 large crowns)
2 cups red seedless grapes, halved (about 9oz)
3/4 cup toasted slivered almonds
3/4 cup sliced dried apricots
1/2 cup red onion, or 6 scallions finely chopped
3 scallions chopped, dark green parts only, or similar amount in chopped chives
1 large avocado, cubed

OPTIONAL TO ADD
1 1/2 cups diced cooked chicken
1/3 cup cooked, crumbled bacon
Crumbled goat cheese
Other dried fruits and nuts
1-2 not too ripe diced avocados

DRESSING
1 cup good quality mayonnaise
¼ cup granulated sugar or equivalent in honey or agave syrup
3 tbsp apple cider vinegar, to taste
1 heaped tbsp Dijon mustard
Kosher salt and pepper

Whisk well all the dressing ingredients in a bowl and set aside

The original recipe uses the broccoli raw, but I like to blanch it for 1 1/2 mins in boiling, salted water, then shocking it in chilled water to keep the color and stop the cooking. I then drain it and lay out the florets on kitchen towel to take as much moisture out as possible.

In a large mixing bowl combine the broccoli, grapes, onion, dried apricots, almonds, avocado, scallion greens and any optional add-ins. Toss gently.
Pour half the dressing (or more to taste) over the salad. Toss gently to combine.
For best flavor, cover and chill in the fridge for at least 2 hours before serving.
To serve, toss the salad well, taste, adding more salt and pepper if desired and adjust with more dressing if it needs it.

Gluten Free · Salad · Vegetable sides · Vegetable-related

Charred Broccoli Salad With Figs

January 4, 2023January 4, 2023 Belinda

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich spread.

Serves 4
2lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup labneh or whole-milk plain Greek yogurt
2 small garlic cloves, finely grated, divided
½ cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
3 tbsp. fresh lemon juice, divided
1 cup tahini
Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
Sumac (for serving)

Prepare a grill for high heat. Cut broccoli lengthwise into ¼”-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit 30 minutes to steam.

Meanwhile, whisk labneh, half of the garlic, and 2 tbsp water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.

Cut broccoli into bite-size pieces (about 3″), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 tbsp lemon juice. Toss to combine; season with salt and pepper. Set aside.

Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.

Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.

Do ahead: Dressing can be made 3 days ahead. Cover and chill.

Dairy-free · Gluten Free

Long-Cooked Broccoli (you read it right!)

December 23, 2021 Belinda1 Comment

I was reminded of this wonderful recipe by Alice Waters in the NY Times this morning, and decided to re-post it. With all this heavy Christmas food, I’m already planning the lighter foods in the New Year…

“If you’re used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from “Chez Panisse Vegetables” (HarperCollins, 1996) might seem a little off. A whole hour of simmering with the lid on? Yes! The result is an incredibly sweet, tender, juicy and delicious vegetable with almost no hands-on work. Finish the dish with plenty of cheese and lemon zest, and an extra drizzle of olive oil, and eat it just the way it is, or break it up into some hot, just-cooked pasta for a bigger meal”

Serves 4-6

2 lbs large-headed broccoli
8 garlic cloves
½ cup olive oil, plus more for serving
½ tsp red-pepper flakes
Salt and pepper
3 salt-packed anchovies or chopped oil-packed anchovies (optional)
1 lemon, halved
Pecorino Romano, for serving

Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.

Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.

Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese.
Serve warm, or at room temperature.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides

Asian roasted carrots and broccoli

October 9, 2021October 9, 2021 Belinda

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!

Recipe from food blog “Damned Delicious”

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp brown sugar, packed
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp Sriracha, or more, to taste
16 oz baby peeled carrots
1 tbsp olive oil
3 cloves garlic, minced
16 oz broccoli florets (about 3 cups)
2 tsp sesame seeds, lightly toasted in a frying pan

Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
Place the carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
Place into the oven and bake for 20-25 minutes, or until tender. Stir in the broccoli during the last 7-10 minutes of cooking time.
Stir in the soy sauce mixture and gently toss to combine.
Serve immediately, garnished with sesame seeds, if desired.

Baking · Dairy-free · Gluten Free · Vegan

Plant-based quinoa, broccoli bake

March 1, 2020 Belinda

Recipe c/o Simply Quinoa

This easy recipe is high in protein, naturally gluten-free and so simple to make. The recipe can also be customized with whatever veggies you’d like!

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1 cup white quinoa (uncooked)
2 tsp garlic powder
1/2 – 1 teaspoon red pepper flakes
1/2 teaspoon smoked paprika (optional)
1/2 cup nutritional yeast
2 cups vegetable broth
1 cup cashew cream* (See notes at bottom)
3 cups broccoli florets
1/2 cup vegan cheese (optional)
Tahini dressing to drizzle (optional)

Preheat the oven to 350 degrees F.
In a baking dish, combine all the ingredients except for the broccoli.
Mix them all together so the ingredients are evenly combined in the dish. Add the broccoli. Top with vegan cheese if desired.
Bake on the center rack for 40 – 50 minutes until the quinoa is cooked and it’s no longer liquidy.

Cool for 5 – 10 minutes, then scoop and serve. Drizzle with tahini or hot sauce and enjoy!

* To make cashew cream:
Add 1/2 cup raw cashews into a bowl and cover with 2 cups of hot water. Soak for at least 30 minutes. Rinse then add to a blender with 1 1/4 cups water. Blend on high until smooth and creamy!

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Broiled Broccoli with Spicy, Sesame-Scallion Sizzle

January 24, 2020January 24, 2020 Belinda

Recipe from “Alexandra’s Kitchen”

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Prep Time: 15 minutes
Cook Time: 8 minutes Total Time:
Serves 2 to 4 as a side dish

FOR THE SIZZLE:
1 tbsp sesame oil
1 tbsp coconut oil
1 tbsp sambal oelek or Sriracha
1 tbsp soy sauce
1 tbsp sesame seeds
4 scallions, thinly sliced

FOR THE BROCCOLI:
1.25 lbs (roughly) broccoli
1 tbsp neutral oil, such as grapeseed or canola
kosher salt
flaky sea salt, such as Maldon, for finishing, optional

Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.

In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.

Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again
Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. (Note: be vigilant!)

Transfer broccoli to a serving platter.

Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
Gently toss. Taste.
Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt.
Serve immediately.

This recipe is lovely served with “Warm Tofu with Spicy Dipping Sauce” also on my blog.

Do-ahead · Holiday Food · Rice · Vegetable sides · Vegetable-related

Broccoli, cheddar and wild rice casserole

November 3, 2019September 7, 2022 Belinda

Recipe from food blog, “Smitten Kitchen”

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Serves 4 as a generous side

3 tbsp butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 lb broccoli
1 garlic clove, minced or pressed
1/4 tsp ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tbsp all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 oz cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

Dairy-free · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Bruce’s beautiful broccoli dish

September 17, 2015February 7, 2016 Belinda

You may not have known but I am married to not only a wonderful composer, but a wonderful cook. Because he’s such a brilliant orchestrator of his own music, that attention to detail works wonders with his food preparations too. He just knows how to combine flavors, textures, tweak, and make all his food look and taste stunning.
This recipe he makes up, so I have had to stand over him and catch the ingredients as he throws them into the bowl, then measure them and give them back to him to re-throw. It has taken several times to get it right and he continues to tweak the recipe but to me, there is no better dish using broccoli out there.

Serves 2, but can easily be augmented

4 Cipollini onions
1 large head of broccoli
1/2 cup whole cashews or slivered blanched almonds
3 cloves garlic or granulated garlic to taste
Dried chili pepper flakes
1/3 cup smoked sun-dried tomatoes (the smoked ones are preferable if you can find them)
1/2 cup good olive oil
salt and pepper

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.
Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.

Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.

When the water is boiling, add the broccoli and onions and cook for 3 minutes only. (Please use a timer for this) Drain and add to the bowl with the nuts and sun dried tomatoes. Add 1/2 cup olive oil, toss together and season very well. It can take a good whack of salt but taste as you season to check.

Bruce’s beautiful broccoli dish

Serves 2, but can easily be augmented

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.

Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.
Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.