Roasted flowering broccolini with hazelnuts and lemon-shallot dressing

by Caitlin Saniga

I can’t resist new discoveries at the farmers market! Flowering broccolini was a first for me — the stems were thinner than broccoli, and the stalks were accompanied by great leafy greens, which I saved for later. The flowers made for a beautiful garnish!

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Broccoli and herb-stuffed portobellos

by Sarah Steimer

Vegetarian meals can’t be filling, you say? Yeah, eat this and try telling me that. Bill and I were as stuffed as can be (really, no pun intended) after we each had one of these mushrooms.

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Meatless Monday: Green enchiladas with goat cheese and garbanzo beans

by Sarah Steimer

I love enchiladas. It’s a great way to stuff some ingredients into a tortilla, pop in the oven and somehow seem like you made an effort. For this enchilada, I happened to be craving broccoli and decided to run the green route.

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Meatless Monday: Spicy broccoli and watercress soup with quinoa

by Sarah Steimer

When I first tried this soup — made almost exactly as the recipe directed — I thought it had great flavor. But it was totally lacking in texture (and I’m a big food texture person). I mean really, it had the texture of tap water. I remembered I made a few cups of quinoa on a whim, so I grabbed it from the fridge and tossed it into the soup. It was game-changer. Something that simple made me appreciate the soup’s big flavors so much more, rather than letting them get lost in a sad pool.

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Meatless Monday: Broccoli-chickpea salad with barley

by Caitlin Saniga

I love how supernaturally green broccoli gets when you give it a bit of a flash steam on the stove — it makes it feel that much healthier, right?

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Broccoli-cheddar grilled cheese

by Sarah Steimer

The concept is pretty obvious: the sandwich version of the beloved broccoli-cheddar soup. (If you prefer the liquid version, check out Caitlin’s popular recipe here.)

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Blackened, lemony broccoli pizza

by Sarah Steimer

We normally just wing it with our homemade pizza toppings, but I was in the mood to switch it up a little and try something a bit more gourmet.

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Tofu veggie wrap with Thai peanut sauce

by Sarah Steimer

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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Meatless Monday: Tortellini with broccoli, peppers and corn

by Caitlin Saniga

This is a super simple pasta recipe, that can change with the seasons. The original recipe included just red peppers and eggplant, which would be a great warm dinner to serve in the fall. I imagine squash, peas, spinach and cauliflower would make nice additions to this dish, depending on the season. Have fun with this one!

• 2 tablespoons olive oil
• 2 cups broccoli florets (from 2 heads of broccoli)
• 8 mini bell peppers, trimmed and cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cups low-sodium vegetable broth
• 1 cup water
• 1 pound fresh spinach tortellini
• 1 ear of corn, shucked
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/2 cup grated Parmesan

More chz, plz.

Heat the oil in a large skillet over medium-high heat.  Add the broccoli, peppers, salt and pepper. Cook, stirring occasionally until the vegetables begin to soften, 6 to 8 minutes.

In the meantime, bring a medium pot of water to a boil. Add the corn, and cook for 3 minutes, or until kernels pop readily when pricked with a fork.

Add the garlic and red pepper flakes, and cook, stirring for 1 minute.

Add the broth, water and tortellini. Cover and simmer over medium heat, stirring occasionally, for 10 minutes. Add the corn, and continue to cook 2-4 minutes, or until the tortellini are cooked through and most of the broth is absorbed.

Fold in the parsley and 1/4 cup of the Parmesan cheese. Divide the pasta between 4 bowls and sprinkle with the remaining cheese.

Makes 4 servings.

Recipe adapted from: Real Simple

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Red cabbage and green apple slaw salad with ginger vinaigrette

by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoons grated, peeled fresh ginger
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon minced garlic
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

For the salad

• 2 cups packed shredded red cabbage
• 2 cups broccoli florets
• 2 cups thinly sliced Granny Smith apple
• 2 teaspoons fresh lemon juice
• 1/4 cup raisins, plumped in hot water
• 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

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