Best Broccoli Ever!

[Pedal Wench]

Roasted!

Toss with olive oil, garlic and crushed red pepper flakes and roast or broil until tender. For extra badness, sprinkle with parm cheese before serving. Yum!

(Most people would also add salt -- but I don't use any)

[gnat23]

Picked this Faux-Pesto up from the Carmichael nutrition book. I don't measure much of anything, so adjust as necessary:

Toss into a food processor/blender:
- Lots of steamed broccoli
- Dollop of olive oil
- Splash of stock to get the right consistency
- Tons of basil (fresh is better if you've got it!)
- Chopped garlic clove

Toss with pasta, grate some Parmesan over top, salt and pepper as desired!

-- gnat! (NOM NOM NOM)

[OakLeaf]

I don't have the cookbook with me and it's not a recipe that lives in my head, but the broccoli-stuffed portobello caps from, I think it's one of the Moosewood cookbooks,

wait, here's the recipe. I usually don't use quite so much cheese - and have used Swiss, baby Swiss, or an even smaller amount of Parmesan.

[tulip]

Last weekend I harvested my winter broccoli from my garden. It was so tender and delicious just raw, in the garden! That's the best broccoli I've ever had!

I only grow broccoli as a fall/winter crop, so I'll have to wait awhile for the next round. I love growing my own veggies! They are so much more flavorful than what I can get in the store.

[Zen]

Well, I tried the recipe at the start of the thread but I was too impatient to toast the bread crumbs

It was still good, though. After all, it had broccoli and blue cheese! What's not to like?

[Andrea]

Well, I tried the recipe at the start of the thread but I was too impatient to toast the bread crumbs

It was still good, though. After all, it had broccoli and blue cheese! What's not to like?

That's why you toast while you chop