Herbed Broccoli Food

BROCCOLI IN HERBED BUTTER

Steps:

• Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.

HERBED BROCCOLI MASHED POTATOES

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

HERBED BROCCOLI

Steps:

• Cook broccoli in 1" of boiling water.
• (I used the stems, too.) Boil about 6 minutes until crisp tender; drain and set aside.
• Heat oil in skillet over med heat.
• Stir in remaining ingredients.
• Heat about 1 minute, stirring often, until hot.
• Add broccoli and toss gently.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

HERBED CHICKPEA-BROCCOLI SALAD WITH TAHINI-LEMON 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: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
• Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

BROCCOLI GRATIN WITH HERBED CREAM CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine broccoli and vegetable broth in a pot and cook over medium heat until broccoli is almost tender, about 5 minutes. Remove with a slotted spoon, drain, and add to the casserole dish.
• Combine cream cheese, cream, and a few tablespoons of the vegetable broth from cooking the broccoli. Season with Italian seasoning, salt, pepper, and nutmeg. Distribute cream cheese mixture on top of the broccoli. Sprinkle with Cheddar cheese and butter pieces.
• Bake in the preheated oven until cheese is melted and golden brown, about 45 minutes.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
• Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
• In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
• Add oil and blend quickly.
• Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
• Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

PURPLE SPROUTING BROCCOLI WITH PARMESAN & HERBED CRUMBS

Steps:

• Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
• Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
• Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

HERBED CHICKEN AND BROCCOLI QUICHE

Steps:

• Heat oven to 400°F Place pie crust in 9-inch glass pie plate as directed on box. Bake 8 - 10 minutes or until light golden brown.
• Sprinkle chicken and broccoli in parially baked crust.
• In medium bowl, beat eggs, half-and-half and salt with whisk until well blended. Pour into crust.
• Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
• Reduce heat to 300°F Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Remove foil; let stand 15 minutes before serving.

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Steps:

• Preheat the oven to 450°F
• In a small saucepan, melt the butter over low heat.
• Skim off the foam from the surface of the butter.
• Remove from the heat.
• In a food processor, pulse the bread to coarse crumbs.
• Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
• Bake for about 2 minutes, until golden brown.
• On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
• Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
• Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
• In a stainless steel bowl, mix the egg yolks with the boiling water.
• Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
• Remove from the heat.
• Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
• Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
• Whisk in the mint and thyme.
• Transfer the broccoli to a platter; pour the hollandaise sauce on top.
• Sprinkle with the bread crumbs and serve.

HERBY BROCCOLI & PEA SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
• Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

HERBED BROCCOLI & CAULIFLOWER AU GRATIN

Steps:

• Place vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
• Microwave Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is well blended when stirred. Stir in sour cream, parsley and Italian seasoning; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
• Mix cracker crumbs and Parmesan; sprinkle over vegetables.

BROCCOLI WITH GARLIC-HERB BUTTER

Steps:

• Place butter in a small microwave safe dish.
• Microwave on high for 30 seconds or until melted.
• Stir in parsley, garlic, pepper and red pepper flakes.
• Place broccoli florets in a large microwave safe bowl.
• Add 2 tablespoons water, and cover with wax paper.
• Microwave on High 5 minutes or until crisp-tender.
• Drain well.
• Add butter mixture and salt to taste.
• Toss gently to coat.