Category Archives: Broccoli

Out-of-the-Box Stir-Fry

Tonight’s quick fix was an inspiration from our box.

You’ll Need:
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 head of Broccoli
0.5 bunch of Kale, chopped
1 Yellow Onion, chopped
3 cloves Garlic, chopped
1-2 tsp Stir-fry Sauce of choice
Salt and Pepper
1 can of Black Beans, rinsed
6-8 servings Brown Rice, steamed

Directions:
Brown onion and garlic in skillet.
Add peppers and continue to stir occassionally (5 minutes).
Add broccoli spears and stir occassionally (3-5 minutes).
Add kale, black beans, salt, pepper and sauce.  Remove from heat and stir occassionally (3-5 minutes).
Serve over brown rice.

Note: While making this dish I searched for cashews, but came up empty handed. I kept imagining a homemade cashew sauce with roasted cashews in the dish. When that dream failed I added the black beans and stir fry sauce. I guess we have another recipe to post when I attempt version 2. 🙂

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Broccoli Christmas Tree Appetizer

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One of our members recently shared this adorable appetizer online. What a great idea! I admit, I’ve tried creating a similar center piece using edible fruit but it never turned out as well as this one. Have fun with it! … Continue reading

Penne Pasta with Red Wine Crimini and Broccolini

You’ll Need:
8 – 10 oz Penne, dried
0.5 – 1 lb Crimini, washed
1 Broccolini bunch, chopped
0.5 Red Onion, chopped
2 cloves Garlic, crushed (optional)
1 Cup Red Wine
2 TBSP Honey
1 TBSP Oil of Choice
1 TBSP Red Wine Vinegar
1 jar Marinara Sauce of choice

1. Cook Pasta, drain and set aside.
2. Saute crimini mushrooms, garlice and red onion in oil for 5 minutes.
3. Add red wine, vinegar, honey, salt and pepper to mushrooms and cook for 10 minutes.
4. Add broccolini to mushrooms and stir while cooking for 3 – 5 minutes.
5. Add marinara sauce and bring to a boil.
6. Toss pasta into the sauce and serve.

Enjoy,
-Angela

Potato and Broccoli Rabe Casserole

Photo borrowed from Fat Free Vegan Kitchen

I’m always looking for new ideas when creating a weekly menu. This Potato and Broccoli Rabe Casserole looks adaptable to this weeks box using russet potatoes and broccoli.

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The Standard Stir-Fry

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Stir-fry is a routine meal in our home, mostly because we can create something new each time, using whatever is lingering in the fridge. This stir-fry is a basic mix of broccoli, carrots, celery, onion, garlic, mushrooms and rice… with SESAME … Continue reading

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Beet, Cabbage and Squash Stir-Fry

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As a complete experiment, my husband used beets in a stir-fry simply because they were in the fridge. None of us were too sure what to expect on our palate. The result… a vibrant and earthy delight. In fact, we … Continue reading

Load That Potato


In last week’s box we recieved some rather large russet potatoes. They made for a great (and quick) dinner one evening when my creative juices were on a fritz. In an attempt to turn the potatoes into a full (and balanced) meal, I pulled out some baked beans, scallions, and broccoli. With some fruit on the side I officially covered all of the food groups. 🙂 Have fun with it and be creative. A loaded potato doesn’t have to be ordinary.

Nutrition Tip – Did you know baked beans are high in calcium?

-Angela

Broccoli and Asparagus Pasta with White Wine Sauce


Though the name of this dish and it’s appearance might lead you to assume it’s time-consuming, it really wasn’t. If I can make this on a day when I’m feeling drained and exhausted, you can too.

You’ll Need:
2/3 box Whole Grain Spaghetti
half head of Broccoli, florets
half pound of Asparagus, cut into 1-2 inch segments
half Red Onion, chopped
half pound Crimini Mushrooms, cut into quarters
1 cup Turkey/Chicken/Tofu, chopped, cooked
3 cloves Garlic, chopped or sliced
half cup of Roasted Tomatoes
1 – 2 TBSP Oil
half  TBSP Butter
1 cup Heavy Whipping Cream
half cup Parmesan Cheese
1 cup White Wine

1. Cook pasta according to box.
2. Steam broccoli florets until tender.
3. Steam asparagus cuts until tender.
4. Saute 2 cloves of garlic, onions, mushrooms and turkey/chicken/tofu in oil.
5. Add broccoli and asparagus to sautéed onions and mushrooms and remove from heat.
6. Make cream sauce: Heat butter and 1 clove of chopped garlic in a small sauce pan. Add wine and allow to cook for 2-10 minutes. Remove from heat and stir in cream and parmesan cheese. Whisk until thoroughly mixed.  (If nervous about making this sauce, consider reading this recipe.)
7. Serve by pouring sauce over pasta and veggie mix. Top dish with roasted tomatoes.

Most importantly, enjoy the dish.
-Angela

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A Million Ways to Stir-Fry

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In our house, stir-fry never gets boring.  No matter how many times you’ve had it, there is always a way to make it a little different. Here are a few examples: 1.  Vary the veggies: The photo above is from … Continue reading

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Cabbage Soup and Other Vegetable Friends

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You’ll Need: 1/4 head of cabbage, chopped 3 carrots, peeled and sliced 3 celery stalks, chopped 1 onion, chopped 2 roma tomatoes, chopped 1 bunch of broccoli or ~ 2 cups of florets 32 oz. of chicken or vegetable broth 2 chicken … Continue reading