Pasta, broccoli, and pine nuts
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Broccoli soup
2 T vegetable oil
1 small onion, finely chopped
1 small clove garlic, finely chopped
ca. 2 c broccoli stalks and leaves, peeled if tough, and diced
13.75 oz chicken broth
pepper
1/4 t thyme, crumbled
Heat oil and saute the onion and garlic until tender, ca. 3 min. Add broccoli stalks and leaves and cook, stirring, 3 min. more. Add broth, pepper, thyme and bring to a boil. Cover and simmer 25 min. Puree in batches in a blender and reheat.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. Little, Brown, c1985.
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Broccoli with sesame oil
4 oz broccoli florets
2 tsp. Oriental sesame oil
Steam broccoli ca. 7 min. Drain and sprinkle with sesame oil.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
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Pasta, broccoli, and pine nuts
3 qt water
1 c small shells or other small pasta (2 oz)
8 oz broccoli florets
4 T raisins or currants
3 T pine nuts
1 c plain low-fat yogurt
1 T rice vinegar
pepper to taste
Bring water to a boil and cook; 5 min. before it is done add broccoli. Combine raisins, pine nuts, yogurt, vinegar, pepper. When pasta and broccoli are done, drain and add to yogurt.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
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Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
From: Epicurious.com
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