“Now don’t say, ‘I’m not going to make this, it’s broccoli!’ Who wants a broccoli salad? Well, as it turns out—lots of people! This Bodacious Broccoli Salad has long been one of our customer favorites at Gayle’s Bakery. Tangy and creamy, it’s packed with sharp cheddar cheese, crunchy sunflower seeds, and a touch of sweetness...Read More
Sometimes the simplest dishes make the biggest impression. This recipe was inspired by a small plate a chef once sent out on a sweltering summer night nearly thirty years ago—a thrifty little appetizer of chilled broccoli stems drizzled with a silky, nutty sauce. What was meant as a kitchen experiment became unforgettable: crisp, cool broccoli...Read More
Sformato sounds far more elegant than “broccoli flan” but I think more people get the idea with the latter name. Vegetable custards have a long tradition – just think about quiches or frittatas – they’re just bigger and have crusts. Individual vegetable flans are a bit more elegant and work well in a fancy menu...Read More
This is a basic family-friendly recipe enjoyed by kids and adults alike. You can easily vary the recipe with a few simple additions. INGREDIENTS: 1 bunch of broccoli (or whatever will feed your family) 2 oz. orange juice or lemon juice (optional) 3-4 tablespoons olive oil Salt and pepper to taste A light sprinkling of...Read More
Here is a very tasty and simple side dish that will become a family favorite in no time. Since pine nuts are very expensive these days, I substitute sliced almonds or pistachios. INGREDIENTS: 1 pound broccoli florets 2 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 teaspoon minced garlic...Read More
