Broccoli Soup

 Saute onions, celery and garlic

Add broth (water anad better than bouillion), thyme, salt, pepper, splash of Worcester sauce

Add 4-5 chopped up potatoes

Cook until el dente

Add chopped up broccoli (2 heads with stems (peel off the outer layer))

Cook until tender.

Blend (don't blend all the liquid in at first because it's easier to add more liquid to an overly thick soup than it is to thicken up a watery soup). 

Salt to taste. Optional: add 1/4 cup cream or half and half

Serve warm with grated cheddar cheese on top. 

Grilled Broccoli

 

Soba Noodle Bowl

 

Roasted Broccoli Salad with Egg

 

Broccoli and Fregola Sarda

 

Chicken Broccoli Pasta

Chicken Broccoli Pasta with Greek Yogurt Sauce

sauté chicken strips with some garlic and white wine

Bring a pot of water to boil and then drop in broccoli, cook only 3-4 minutes until tender but not mushy!

Sauté more garlic in butter, and add tender broccoli and a can of rinsed garbanzo beans and some salt and pepper. add 1/2 cup white wine. Once it gets to boiling, turn it off and let cool slightly. Add in 1 cup plain Greek yogurt and a cup of shredded Parmesan and stir to combine. Toss with cooked pasta and the chicken (can serve chicken on side if not everyone eats meat).

Roasted broccoli

Cut the broccoli into small trees and place on a baking sheet. If you cover the sheet, you've got 4-5 servings. Add sliced garlic (about 4 cloves), a drizzle of olive oil, and a little salt and pepper. Roast at 425 about 20-25 minutes until broccoli is tender and a little crispy. Top with about 1/4 cup toasted pine nuts, grated parmesan, zest of one lemon and lemon juice from half the lemon. Serve immediately.