Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Flower Power Salad

3 c. baby lettuce leaves or other salad greens

1 c. finely chopped kale

1/2 c. shredded green cabbage

1/2 c. shredded red cabbage

1/4 c. shredded carrot

1/2 c. sliced or chopped cucumber

1/2 c. chopped red bell pepper

1/2 c. sugar snap peas, trimmed and cut into thirds

1/4 c. finely chopped red onion

1/4 c. dried cranberries   

1/4 c. roasted pepitas

2 T. fresh cilantro leaves

1 c. broccoli florets

6-8 edible flowers (optional)

1/2 c. pure maple syrup

1/4 c. plus 2 T. Dijon or yellow mustard

2 T.  hummus

1-1/2 T. lemon juice

1-1/2 t. white vinegar

1-1/2 t. everything bagel seasoning

In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.

For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.

Makes 8 cups salad and 1 cup dressing.

Adapted from forksoverknives.com. 

Triple-Cheese Broccoli Puff

1 c. sliced fresh mushrooms

1 T. butter

3 oz. cream cheese, softened

6 eggs

1 c. 2% milk

3/4 c. biscuit baking mix

3 c. frozen chopped broccoli, thawed

6 strips of bacon, cooked and crumbled (optional) 

2 c. shredded Monterey Jack cheese

1 c. 4% cottage cheese

1/2 t. salt

Preheat oven to 350 degrees. Grease a 2-1/2-qt. baking dish.

In a small skillet, saute the mushrooms in butter until tender; set aside. 

In a large bowl, beat the cream cheese, eggs, milk, and biscuit mix until just combined. Stir in the broccoli, bacon (if using), cheeses, salt, and mushrooms.

Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes. Let stand for 10 minutes before serving.  

Serves 8.

Adapted from TasteofHome.com. 

Broccoli & Rice Casserole

1 10-oz. bag frozen broccoli florets

1 8-oz. pouch cooked basmati rice

1 c. spinach-artichoke dip (deli style)

1 c. low-sodium chicken broth

1/4 c. shredded Parmesan cheese

Preheat oven to 375 degrees.

Combine all ingredients and place in a 2-qt. baking dish. Cover dish with aluminum foil. Bake 25-30 min. or until hot and bubbly. Remove foil and stir to fluff rice; bake 5 more min. Serve immediately.

6 servings.

Adapted from a Publix "Aprons" recipe, Dec. 2020. 

Broccoli & Cauliflower Gratin

4 T. (1/2 stick) unsalted butter, plus more for dish
1 medium head cauliflower (about 2 lbs.), cored and sliced 1/4" thick
1 large head broccoli (about 1-1/2 lbs.), trimmed and sliced 1/4" thick
6 T. all-purpose flour
3 c. whole milk
1/4 t. freshly grated nutmeg
8 oz. Gruyere cheese, grated (about 2 c.), divided
Kosher salt and freshly ground pepper

Preheat oven to 375 degrees. Butter a shallow 3-qt. baking dish. Arrange cauliflower and broccoli in the prepared dish.

Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3-4 min. Remove from heat and stir in nutmeg and 1-1/4 c. cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 c. cheese.

Cover loosely with aluminum foil and bake for 15 min. Remove foil; bake until vegetables are tender and the top is golden brown, 20-25 min. Let stand 10 min. before serving.

Makes 8-10 servings.

Adapted from County Living magazine, Nov. 2019, p. 103. 

Broccoli Salad

1 lb. fresh broccoli, in bite-sized pieces
1/2 c. raisins
1/4 lb. mozzarella cheese, in 1/2" dice
1/2 small red onion, thinly sliced, then chopped
1 t. lemon zest
1-1/2 T. balsamic vinegar
1/4 c. sour cream
3 T. mayonnaise

Put the broccoli, raisins, and cheese in a bowl. Combine all remaining ingredients and mix well, then pour over broccoli mixture. Toss. Serve chilled.

Serves 6.

Adapted from Girlfriends Forever, p. 78. 

Lemony Lentil & Vegetable Salad

1 c. lentils, rinsed
1 garlic clove
Good pinch of ground cumin
1 slice lemon
1 small red onion, finely chopped
1/2 c. roughly chopped dried apricots
3 small bell peppers (1 red, 1 yellow, 1 green), seeded and cut into 3/4" squares
1/4 lb. broccoli, broken into small florets
1 oz. reduced-fat goat cheese
2 T. toasted sunflower seeds

Dressing:
Juice of 1 lemon
3 T. olive oil
2 T. finely chopped fresh cilantro
Salt and pepper to taste

Put the lentils in a large saucepan, cover with water, and bring to a boil, skimming off any scum. Add the peeled garlic, cumin, and lemon slice. then reduce the heat and simmer until the lentils are tender, about 30 minutes.

Meanwhile, to make the dressing, put the lemon juice, oil, cilantro, salt, and pepper into a large salad bowl and whisk together.

Drain the lentils, discarding the lemon and garlic, and add them to the salad bowl. Toss gently to mix with the dressing. Add the onion, apricots, peppers, and broccoli florets, and mix gently. Crumble the cheese over the top. Scatter over the sunflower seeds, and serve immediately.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 174. 

Beef & Broccoli Wellington

1 lb. ground beef (or crumbles)
9 oz. package of cut broccoli, thawed and drained
1 c. (4 oz.) mozzarella cheese, shredded
1/2 c. chopped onion
1/2 c. sour cream
1/4 t. salt
1/4 t. pepper
2 8-oz. cans Pillsbury Quick Crescent Dinner Rolls
1 egg, beaten
Poppy seeds (optional)

Brown meat and drain well. Add broccoli, cheese, onion, sour cream, salt, and pepper. Mix well and simmer 10 minutes.

Separate dinner roll dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles by 1/2"; press edges and perforations to seal. Spoon meat mixture down the center in a 2-3" strip. Bring dough edges over filling, overlapping slightly. Pinch edge and ends to seal. Repeat with other rectangles and rest of filling.

Brush both packets with beaten egg and sprinkle on poppy seeds.

Bake at 375 degrees for 18-22 minutes, until golden.

This was my daughters' favorite meal when they were little.

Source unknown. 

Raw Broccoli Salad

1 large head broccoli
1/2 c. mayonnaise
2 t. maple syrup or other sweetener
4 t. cider vinegar
1/4 t. salt
1/8 t. ground black pepper
1/4 c. currants or raisins
1 medium tomato, diced

Slice off the tough bottom of the broccoli and peel any tough skin from the stems. Finely chop the florets and smaller stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 c. chopped broccoli. Set aside.

In a serving bowl, whisk together the mayonnaise, maple syrup, vinegar, salt, and pepper. Fold in the broccoli, currants or raisins, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day or two in the refrigerator.

Variations: Can also add 2 T. sliced scallions or add 1 T. prepared white horseradish to the dressing.

Serves 4.

Adapted from Moosewood Restaurant Cooking for Health, p. 97.

Broccoli Primavera

3 bunches of broccoli
1/3 c. tahini
1 garlic clove, minced
1/4 c. lemon juice
1/3 c. water
2 t. tamari or soy sauce
1/2 c. chopped mushrooms
1/2 c. sunflower seeds
1/4 red onion, chopped

Cut broccoli florets from the stalks and place in a large mixing bowl. Gently mix in the mushrooms.

Blend tahini, garlic, lemon juice, water, and tamari or soy sauce until smooth and creamy. Pour mixture onto the broccoli mixture and stir until evenly coated. Gently stir in sunflower seeds and onion. Chill and serve.

Serves 4.

Adapted from Delights of the Garden, p. 36.

Marinated Veggies

1 head cauliflower, cut into bite-sized chunks
1 c. broccoli florets
5 carrots, cut into 1/4" slices
1 red bell pepper, cut into 1/4" strips
1 green bell pepper, cut into 1/4" strips
1 small red onion, diced
1 T. Italian seasoning
1/4 c. tamari (or soy sauce)
1/3 c. olive oil (extra virgin, cold pressed, preferably)

In a large bowl, mix all the veggies. Stir. Add the Italian seasoning and stir again. Add the tamari and stir. Add the olive oil and stir again. Refrigerate, covered, for 1 hour for optimum flavor.

Serves 4.

From Delights of the Garden, p. 33. 

Vegetable Pie

1 2-crust 9" pie shell, unbaked
1/2 c. onion, chopped
1 clove garlic
2 T. butter
1/2 c. broccoli, chopped
1/2 c. green pepper, chopped
1/2 c. carrots, chopped
1/4 lb. fresh mushrooms, sliced
2 tomatoes, peeled and cut into chunks
1 T. Worcestershire sauce
1/2 t. oregano
1/2 t. thyme
1 t. salt
1/4 t. pepper
Dash of Tabasco
1 beaten egg
1 c. shredded cheddar cheese

In a large skillet, saute onion, garlic, and broccoli in the butter. Cook until broccoli is tender. Add rest of ingredients except cheese. Cool 15-20 minutes. Pour into pie shell. Sprinkle cheese over the top. Cover with top crust and crimp edges to seal. Make slashes for steam to escape in top crust. Bake in 350 degree oven for 30-40 minutes until crust is golden brown.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 28. 

Pasta with Broccoli and Ricotta Sauce

1/2 lb. ziti, penne, rigatoni, or rotini
1 T. unsalted butter
1 T. olive oil
3 garlic cloves, minced
1/8 t. crushed red pepper flakes
3 scallions, thinly sliced
1 bunch broccoli, stalks peeled and cut into small pieces
1 c. part-skim ricotta cheese, at room temperature
1/4 c. milk
1/4 c. grated Parmesan cheese
1/4 t. dried basil
1/4 t. dried oregano
1/4 t. salt
Freshly ground black pepper to taste

Cook pasta per package directions until al dente.

Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and scallions; saute 2 minutes, stirring frequently. Add the broccoli, toss, then add a few T. water. Cover the pan and cook just until the broccoli is tender but still bright green, about 5 minutes. Keep warm over low heat.

In a medium bowl beat together the ricotta, milk, Parmesan, basil, oregano, salt, and pepper, along with 2 T. of the pasta water.

Drain the pasta in a colander. Place in a large serving bowl or return to the pot. Stir in the ricotta mixture to coat, then toss with the broccoli. Serve immediately.

Serves 2-3.

Adapted from Quick Vegetarian Pleasures, p. 121.

Broccoli & Rice Salad

1/2 c. long-grain brown rice
1-1/2 c. water
1 t. vegetable oil
1/4 t. salt
1 bunch broccoli, flowerets cut into small pieces and stems discarded
1/3 c. raisins
1 carrot, minced
1/3 c. slivered red onion
2 T. minced fresh basil or 1 t. dried basil
2 garlic cloves, pressed
2 T. red wine vinegar
1 t. Dijon mustard
1/3 c. olive oil
1/4 t. salt
Freshly ground black pepper to taste

In a small saucepan, combine rice, water, oil and salt. Cover, bring to a boil, and reduce heat to low simmer. Cook undisturbed until all the water is absorbed, about 45 minutes.

Spoon rice into a large serving bowl and let cool; refrigerate until cold.

Steam the broccoli flowerets until tender yet still bright green. Immediately immerse them in cold water to stop cooking. Drain and pat dry with paper towels. Stir into the rice along with the raisins, carrot, onion, and basil.

Combine the garlic, red wine vinegar, mustard, oil, salt, and pepper in a jar. Shake vigorously, then pour over the salad. Toss to coat. Let marinate for 30 minutes before serving. Serve at room temperature.

Serves 2-3 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 83.

Penne & Broccoli Salad with Creamy Garlic Dressing

1 bunch broccoli, cut into small flowerets, with stalks peeled and diced
1/2 lb. penne pasta
1 medium tomato, seeded and cubed
1/3 c. pine nuts
1 T. minced fresh basil or 1 t. dried basil
1/2 c. mayonnaise
1/2 c. plain low-fat yogurt
2 garlic cloves, pressed
1 t. Dijon mustard
2 T. fresh lemon juice
2 T. grated Parmesan cheese
Salt and freshly ground pepper to taste

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Rinse under cold water until chilled. Drain thoroughly, patting dry with paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a colander, then chill under cold water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli. Stir in the tomato, pine nuts, and basil.

In a small bowl, beat the mayonnaise and yogurt until smooth. Beat in the garlic, mustard, and lemon juice until smooth. Cover and chill. (If making in advance, will keep up to 4 days.)

Mix the Parmesan cheese into the dressing and pour onto the salad. Season with salt and pepper. Let sit at least 30 minutes before serving. (If making in advance, cover and chill until 30 minutes before serving, then remove from refrigerator and bring to room temperature.)

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 79.

Broccoli Pesto

1 c. broccoli florets
1/4 c. grated imported Parmesan cheese
1/4 c. grated sharp cheddar cheese
Tiny pinch of mace

Steam the broccoli. Refrigerate to cool, about 15 minutes.

In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and cheddar. Add the mace and process again to distribute it well.

Will keep 4 days in the refrigerator or up to 3 months if frozen.

Makes 1 cup.

Adapted from Almost Vegetarian, p. 160.

Broccoli Casserole a/k/a "Jennie's Junk"

2 packages frozen chopped broccoli
1 c. mayonnaise
1 can cream of mushroom soup (not diluted)
2 eggs, beaten
1 c. sharp cheddar cheese, grated
Bread crumbs

Cook broccoli 5 minutes. Mix mayonnaise, soup, eggs, and cheese, and fold into drained broccoli. Put in casserole dish and top with bread crumbs. Bake at 350 degrees for 20-30 minutes.

From Jennie Solomons.

Chili-Lime Roasted Broccoli

2 T. olive oil
2 T. lime juice
4 cloves garlic, minced
1 T. chili powder
2 medium heads broccoli, cut into long spears

Mix together olive oil, lime juice, garlic and chili powder. Toss with broccoli until coated. Roast at 350 degrees for 20 minutes or so, stirring once, until crisp-tender and slightly crispy around the edges.

Source unknown. 

Pasta with Broccoli Leaves

2 T. extra-virgin olive oil
½ c. chopped red or yellow onion
2 garlic cloves, minced
½ t. red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 lb. tomatoes, peeled, seeded and chopped
1 t. thyme leaves
Salt
Pinch of sugar
½ lb. (about 5 c., tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
Black pepper
¾ lb. farfalle or other pasta
½ c. ricotta
2 T. finely chopped parsley

Bring a large pot of water to a boil for the pasta.

Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 min. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 min.

Add chopped broccoli leaves or collards, which should still have some water on them from washing.

Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 min. Cover and simmer another 5 min. Add pepper, taste and adjust seasoning.
 
Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10-11 min. Have ricotta in a small bowl near pasta pot.

Stir 1/4 c. pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 c. pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

Serves 4.

From www.cooking.nytimes.com. 

Rice & Broccoli with Lemony White Bean Sauce

1 T. olive oil or 1/4 c. water
1 medium yellow onion, minced
2 garlic cloves, minced
1-1/2 t. dried basil, divided
1 c. uncooked long-grain brown rice
2-1/2 c. hot vegetable broth, divided
3 c. small broccoli florets
1-1/2 c. cooked Great Northern or other white beans (or 1 15-oz. can, rinsed and drained)
2 T. freshly squeezed lemon juice
Salt and freshly ground black pepper
2 T. chopped fresh Italian parsley

In a large saucepan, heat the oil or water over medium heat. Add the onion, garlic, and 1 t. of the basil and cook until the onion is softened, about 5 minutes. Stir in the rice and 2 c. of the broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the rice is almost tender, 35 - 40 minutes.  

Add the broccoli and continue to cook until the rice and broccoli are tender, about 5 minutes.

While the rice is cooking, combine the beans, the remaining 1/2 c. broth, the lemon juice, and the remaining 1/2 t. basil in a high-speed blender or food processor and puree until smooth. Season to taste with salt and pepper.

Transfer the rice and broccoli to a large bowl, top with the sauce, sprinkle the pasta over all, and serve.

Serves 4.

Adapted from One Dish Vegan, p. 62.