Broccoli Dijon Food

HONEY-DIJON BROCCOLI SALAD WITH CRANBERRIES

Steps:

• Begin by toasting the sunflower seeds in a skillet over medium heat. Heat 1 tsp oil, then add the sunflower seeds. Stir frequently and watch carefully as they burn easily. Remove from heat when they are lightly browned, then sprinkle with 1/4 teaspoon fine sea salt.
• Next, combine honey-mustard dressing ingredients in a small jar. Shake to emulsify.
• Chop broccoli into small bite-sized florets, saving the stems to add to a slaw or for another salad.
• In a large bowl, combine broccoli with cranberries, toasted sunflower seeds, finely chopped green onion, grated cheddar cheese. Toss with honey-mustard dressing and refrigerate until serving time.
• Finally, sprinkle with hemp hearts just before serving.

BROCCOLI DIJON

Steps:

• Cut broccoli into medium, bite-sized pieces with tough stalks trimmed.
• Use your favorite method to steam broccoli. (6-7 minutes on stove over gently boiling water or 3-4 minutes in the microwave).
• Make sure the broccoli isn't overcooked. It should be fork tender yet still crisp and green.
• Drain broccoli.
• Drizzle with warm Dijon dressing and serve.
• Watch your family gobble it up!
• Melt butter in a small saucepan.
• Add mustard, lemon juice, salt, and pepper. Whisk in until butter is fully incorporated and dressing is smooth.

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

DIJON VINAIGRETTE FOR STEAMED BROCCOLI

Steps:

• Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

BROCCOLI DIJON

Steps:

• Cook broccoli in salted water until tender.
• Meanwhile, saute onion in butter. Blend in flour. Cook one minute. Slowly pour in milk stirring constantly.
• Stir until thickened. Blend in mustard, salt, pepper, and sugar. Add lemon juice. ** I usually do not use the sugar or lemon juice.
• Drain broccoli. Pour sauce over broccoli.

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
• Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

CHICKEN AND BROCCOLI DIJON

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until tender-crisp.
• Remove from skillet; keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
• Add broth mixture; mix well.
• Bring to boil.
• Reduce heat to medium-low.
• Add mustard; mix well.
• Return broccoli mixture to skillet; mix lightly.
• Cook until thoroughly heated, stirring occasionally.

DIJON BROCCOLI

Steps:

• Steam the broccoli until it is barely tender.
• Combine all other ingredients and heat until butter melts.
• Stir to blend.
• Pour over the hot broccoli.

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Steps:

• Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
• Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

DIJON RICE WITH BROCCOLI

Steps:

• Steam broccoli or, if frozen, microwave as directed.
• Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
• Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
• Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
• Then mix in cooked broccoli, season with salt and pepper, and serve.

BROCCOLI WITH DIJON SAUCE

Steps:

• Simmer broccoli, covered, in water for 3 to 4 minutes, or until broccoli is crisp-tender.
• Remove from heat and drain.
• While broccoli is cooking, stir together mustard, olive oil and vinegar.
• Stir in mustard sauce.
• Season to taste with salt and pepper.

CHICKEN AND BROCCOLI DIJON

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender. Remove from skillet; keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Add mustard; mix well. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring occasionally.

BROCCOLI CHICKEN DIJON (SOUTH BEACH DIET)

Steps:

• Mix chicken broth and soy sauce; set aside.
• Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
• Remove from skillet; cover to keep warm.
• Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
• Add broth mixture; mix well.
• Bring to boil.
• Reduce heat to medium-low.
• Stir in mustard until well blended.
• Return broccoli mixture to skillet; mix lightly.
• Cook until heated through, stirring occasionally.