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Posts Tagged ‘broccoli’

by Caitlin Saniga

Roasted flowering broccoli with hazelnuts and lemon-shallot dressing

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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by Sarah Steimer

Broccoli and herb-stuffed portobellas

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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by Sarah Steimer

Green enchiladas with goat cheese

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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by Sarah Steimer

Spicy broccoli and watercress soup with quinoa

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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by Caitlin Saniga

Broccoli-chickpea salad with barley

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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by Sarah Steimer

Broccoli-cheddar grilled cheese

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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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.

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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