BROCCOLI AND DILL RAITA SLAW
Provided by Aarti Sequeira
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.
- Add the slaw, cranberries, and almonds and gently toss. Chill before serving.
- Ginger-Garlic Paste:
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
BROCCOLI WITH LEMON AND DILL
Make and share this Broccoli With Lemon and Dill recipe from Food.com.
Provided by ctech
Categories Lemon
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
- In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.
BROCCOLI-DILL PASTA
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls "umami powder," the broccoli transforms into a deeply flavorful vegan spread that's also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don't skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Provided by Tejal Rao
Categories dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course
Time 30m
Yield 2 to 4 servings, plus extra umami powder
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat.
- Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
- Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
- While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
- Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.
DILL-MARINATED BROCCOLI
A co-worker tipped me off to this splashy marinade for broccoli. The longer you wait, the better it gets. Add some fresh cauliflower if you have it. -Tiffony Bush, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight., To serve, drain broccoli, discarding marinade.
Nutrition Facts : Calories 79 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Set a large saucepan of water to boil.
- On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
- Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g
SALMON AND BROCCOLI PASTA WITH CREAMY DILL SAUCE
Add some zing to your pasta night with this salmon and broccoli pasta in a creamy dill-flavoured sauce. Salmon and dill pair beautifully together. Add chopped mushrooms for extra flavour and peas for pops of sweetness and you have a delicious supper that's ready in next to no time.
Provided by Veronica
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to the boil (optionally add 1 teaspoon salt) and cook the pasta for the time indicated on the packet.
- Drain the pasta and keep warm.
- Cut the broccoli into florets and slice the mushrooms.
- Place the broccoli in a microwave safe dish, cover with plastic wrap and cook on high for 3 minutes or until the broccoli is just tender. Set aside.
- Saute the mushrooms in the extra butter until softened. Set aside.
- Pour one cup of milk into a large saucepan and add the butter, dill and parsley. Heat until the butter has melted.
- Add the fish (skin side down), cover with a lid and poach gently for about 6 minutes.
- Using a spatula, carefully turn the fish over and poach for a further 3 minutes until the salmon is cooked through and can be flaked with a fork.
- Remove the salmon from the pan (leave the poaching liquid in the pan) and carefully remove the skin. Discard the skin and break the salmon into flakes.
- Mix 1 tablespoon cornflour with the second cup of milk and add to the poaching liquid in the frying pan. Add salt to taste and stir over a low heat until the sauce has thickened.
- Add the pasta to the sauce and stir until well coated. Add in the broccoli and mushrooms then stir in the frozen peas.
- Stir over a low heat until piping hot and the peas have defrosted.
- Stir in the salmon and serve.
Nutrition Facts : Calories 785 kcal, Carbohydrate 62.4 g, Protein 41.3 g, Fat 42.8 g, SaturatedFat 23 g, Cholesterol 188 mg, Sodium 1586 mg, Fiber 5 g, Sugar 15.3 g, ServingSize 1 serving
DILLED BROCCOLI
Got this recipe from a co-worker and have made it often. One of the few ways I can get my husband to eat broccoli! This recipe can be halved, as it makes alot.
Provided by Aunt Willie
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut or break off broccoli florets-- set aside.
- Mix remaining ingredients until sugar and salt dissolves (Do NOT use a metal bowl).
- Pour marinade over broccoli and let marinate overnight.
Nutrition Facts : Calories 603.8, Fat 55.7, SaturatedFat 4, Sodium 297.3, Carbohydrate 23.2, Fiber 8.1, Sugar 7.4, Protein 8.7
EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Provided by Hetty McKinnon
Categories Egg Broccoli Pepper Green Onion/Scallion Mayonnaise Dill Mustard Sesame Summer Fall Lunch Dinner Vegetarian Vegetable Labor Day
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
- Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
- To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.
GRILLED BROCCOLI
Broccoli cooked on the grill is a great way to get a nutty explosion in your mouth. I put this together myself when I couldn't find any broccoli on the grill recipes that seemed appealing.
Provided by SaucyCook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut up broccoli into spearlike pieces (approximately 2 inches each).
- Place in a pyrex dish (or other high temperature proof dish).
- Coat broccoli pieces with olive oil.
- Sprinkle with salt and sugar.
- Cover dish with foil.
- Place dish on Medium to Low heat on grill.
- Heat for approximately 15 minutes.
Nutrition Facts : Calories 153.4, Fat 10.7, SaturatedFat 1.5, Sodium 1794.5, Carbohydrate 13.2, Fiber 4, Sugar 5.7, Protein 4.3
EASY GRILLED BROCCOLI
A simple recipe for grilled broccoli with a hint of spice if you choose. This is the prefect side dish you can throw on the grill after you pull the meat up to rest.
Provided by Soup Loving Nicole
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
- Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 7.6 g, Fat 5.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 328.3 mg, Sugar 1.9 g
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- Combine the shaved broccoli florets and stems in a bowl and pour over the dressing. Toss the broccoli until evenly coated, transfer to plates, and serve.
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- Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.
- In a small bowl, combine oil, dill, lemon peel, lemon juice, garlic, salt, mustard and pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
- For a charcoal grill, place foil packet on the grill rack directly over medium coals. Grill, uncovered, about 20 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.) Remove from foil packet. If desired, garnish with fresh dill sprigs.
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- Cut the broccoli heads into large florets and peel the outer layer off the stem and cut into chunks
- In batches (the size of your machine will determine how much you can get in there, but don't fill it more than 3/4 full) pulse in one second bursts until the broccoli resembles grains of rice.
- Use a chef’s knife to cut the broccoli florets into small 1-inch pieces. Then chop into smaller grain sized pieces, keeping some of the florets intact.
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