Indian Medley

  • 3 new potatoes
  • 1 c. snap peas
  • 1 kohlrabi or peeled broccoli stems
  • 2 turnips
  • small head of broccoli
  • 1 apple
  • ¼ cabbage
  • 2 Tbsp.vegetable oil
  • tamari
  • fresh lemon juice
  • 1 15-ounce jar of Curry Simmer Sauce

Chop all the vegetables and saute in vegetable oil.  Season with tamari and lemon juice.  Add simmer sauce.  Serve with fresh cilantro and cashews.

Ginger Dressed Purple Broccoli

  • ½ inch chunk fresh ginger
  • 1 clove garlic
  • 3 Tbs. soy sauce
  • A squeeze of lemon
  • 2 Tbs. Olive oil
  • ½ Lb. Purple Sprouting Broccoli

Mince peeled ginger and garlic.  Mix remaining ingredients with ginger and garlic, drizzle over steamed broccoli and toss.

Deep-Dish Hazelnut Vegetable Pie

  • 3/4 c. cauliflower
  • 3/4 c. broccoli
  • 2 c. chopped fresh or frozen spinach
  • 1 small onion, chopped
  • 1 or 2 cloves garlic, chopped
  • 3/4 c. grated Cheddar
  • 1 c. coarsely chopped hazelnuts
  • 1 1/2 c. milk
  • 1 c. biscuit mix
  • 3 eggs
  • salt and pepper

Preheat oven to 400 degrees. Cut broccoli and cauliflower into small florets and steam until almost tender. Drain and mix with spinach, onion, garlic, and Cheddar cheese. Spoon mixture into well-greased 10-inch pie pan or baking dish. Top with hazelnuts. Beat together milk, biscuit mix, eggs, salt and pepper. Pour over hazelnuts and vegetables and bake 35 to 40 minutes.

Serves 6.

From the Winter Harvest Cookbook by Lane Morgan.

Broccoli with Toasted Hazelnuts and Pancetta

  • 2 Heads broccoli
  • 6 tablespoons olive oil
  • 3 cloves garlic
  • ½ cup toasted hazelnuts, chopped fine
  • 2 tsp. grated lemon zest
  • 1/3 Lb. pancetta or bacon; cooked and crumbled
  • salt and black pepper

Cut broccoli into florets and steam until crisp-tender. Drain and set aside.  Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes.  If desired, you may remove and discard the garlic cloves.  Add the broccoli and toss in the oil.  Stir in the hazelnuts, lemon zest and pancetta or bacon.  Season to taste with salt and pepper.  Serve immediately.

From Cold-Weather Cooking by Sarah Lee Chase.

Broccoli and Sweet Pepper Sauté

A quick and tasty side dish can be made by slicing one red pepper into strips and sautéing it in 1 Tbs. olive oil and 1 Tbs. butter with a clove of minced garlic.  After five minutes, add a head of broccoli florets and thinly sliced broccoli stems.  Sprinkle with 1 Tbs. of Balsamic vinegar, cover and steam until broccoli is dark green.  Season with salt and pepper to taste and serve.

Bow Ties with Broccoli Pesto

  • 1 lb. broccoli flowerets (about 7 cups)
  • 2 or 3 cloves garlic
  • ½ c. grated Parmesan
  • 3 Tbsp. olive oil
  • 1 ½ tsp. sesame oil
  • ½ tsp salt
  • 12 oz dried bow tie pasta (farfalle)
  • 1-2 Tbsp. seasoned rice vinegar
  • 1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. FromLow-fat Vegetarian Cookbook from Sunset Books 1995.

Beet and Broccoli Salad

A great salad can be made with beets and broccoli. We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and serve them either warm or cold.  This vinaigrette is the one we use:


  • 1 clove garlic
  • 1 tsp salt
  • 3 Tbs red wine vinegar
  • 1 tsp wet mustard
  • 5 Tbs extra virgin olive oil
  • black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.