This week’s Vegetable Box Feature: Broccoli, aka “Crown Jewel of Nutrition” due to it being rich in vitamins and minerals.
Did you know?
Where to Store it?
The best place to store broccoli is in the refrigerator, but like other cruciferous vegetables, broccoli likes having some room to breathe. Keep it in a loosely wrapped or in a perforated plastic bag so it will still get some air circulation. Do not wash your broccoli before storing — the excess moisture may encourage mold growth. Wait until right before you eat broccoli to wash it.
Before eating or adding it to your recipe give it a good wash. Then, trim away the trunk of the main stem. This is the thickest part of the broccoli. The stem of the broccoli is completely edible, but the last inch or so will be a bit tougher and not as tasty. You can eat the stem, or discard part of it. The head is the flowering, upper section of the broccoli plant, and it’s the most common part that we cook with and eat. Cut the broccoli head into smaller pieces and you get broccoli florets.
How to Use:
Broccoli is a staple for a reason: the crucifer is incredibly versatile and tastes great whether it's fresh, roasted, steamed, blanched, air-fried, or incorporated into a comforting soup or casserole.
Broccoli and Cranberry Salad with Creamy Dill Dressing
Created by: Joyous Health
A delicious & flavourful salad, especially thanks to the fresh dill!
6 cups (1.5 L) broccoli florets
1/2 medium red onion, thinly sliced
1/2 cup (125 mL) roughly chopped raw cashews or almonds
1/2 cup (125 mL) dried cranberries or halved grapes
1 cup coconut yogurt or sheep's yogurt (you can also use Greek yogurt)
1/4 cup (60 mL) lemon juice
2 TBSP chopped fresh dill
1 tsp garlic powder
1 tsp apple cider vinegar or white wine vinegar
1/2 tsp sea salt
1. Prepare the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.
The Best Roasted Broccoli
Created By: Erren Hart
A delicious side dish that’s quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.
4 pounds broccoli
4 garlic cloves peeled and sliced
6 ½ TBSP olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
⅓ cup freshly grated Parmesan cheese
1. Preheat the oven to 400°F/200°C.
Created by: Megan Gilmore
Broccoli pesto is a delicious pesto variation, made without nuts! Once you taste it, you'll want to eat it straight with a spoon, but it's also delicious on pasta, sandwiches, and more.
1 cup chopped broccoli florets
1 cup fresh basil, tightly packed
2 garlic cloves
2 TBSP fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp sea salt
1/4 cup grated Parmesan cheese (or 1 TBSP white miso)
2 TBSP water
1.To prepare the broccoli, fill a small saucepan with 1-inch of water and arrange a steamer basket inside. Add the broccoli to the steamer basket, keeping it lifted up out of the water, and bring the water to a boil. Once boiling, lower the heat and cover, cooking until the broccoli is easily pierced with a fork, about 8 minutes.
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