network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli. check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.
wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."
i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category. broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
freshly cracked black pepper
1 tbsp italian parsley
stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender. (ensure you keep it very crunchy). add broccoli, raisins and onion to a medium sized bowl. in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper. mix well. pour 1/2 of dressing over broccoli mixture and stir to combine. taste and add additional dressing as desired. taste again and adjust seasonings as necessary. refrigerate for a least 4 hours. when ready to serve, garnish with parsley.
fall fest. simply leave your broccoli recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Spicy Broccolini Pizza
Cooking With Elise: Roasted Vegetable Lasagna
FN Dish: Chinese Beef With Broccoli
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I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.
Sunday, December 18, 2011
want another recipe for broccoli salad?
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Broccoli salad is seriously delicious. I am feeling taste of Broccoli salad which i have enjoyed last night. I have added sun burn potatoes which made it more tasty.
So simple and so perfect! Yammy!
Subbing Greek yogurt for the mayo to lighten it up, um!
I regular eat green salad in morning. But broccoli salad is never tried, i have read your whole post, this is very helpful for me, this recipe of broccoli salad are to good.
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