This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More

Now don’t say, “Oh, I’m not going to make this, it’s broccoli! Who wants a broccoli salad?” Well, we’re here to tell you that this is one of our customer’s favorite salads. It’s tangy, rich with cheese and crunchy with a bit of sweetness from the raisins. Give it a try, it’s easy and super...Read More

“This is one of my family’s favorite brunch dishes.” ~ Catherine Barr INGREDIENTS: 4 cups broccoli, coarsely chopped 4 cups cauliflower, coarsely chopped 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 1 cup onions, chopped 2 cups breadcrumbs 1 egg Salt and pepper to taste. METHOD: Preheat oven to 325°F. Steam...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

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons parsley, minced 1 tablespoon balsamic vinegar 1/3 cup shallots, minced 3/4 cup tomato, chopped 2 tablespoons country-style Dijon mustard 1/4 teaspoon pepper 2 cups broccoli florets 2 cups cauliflower florets 8 ounces fresh linguine pasta 1/4 cup Parmesan cheese, freshly grated METHOD: Heal olive...Read More