Though the weather may say otherwise, we are in the middle of winter here in WNY- so what better time than to celebrate one of our favorite winter greens broccoli! This leafy, somewhat bitter veggie is the most popular leafy vegetable in the United States and for good reason, its delicious! (Don’t like broccoli? Well, blame your parents! It is believed that genetics play a role in whether or not you can taste the bitter compounds found in some vegetables or not.) Broccoli itself is technically an unblooming edible flower that is the most nutritious of all vegetables, being especially high in Vitamins A & C. Broccoli is also high in dietary fiber and antioxidants, so eat up!
Fill up on Broccoli
- Creamy Broccoli Soup
- Broccoli Cheddar Frittata
- Lexi’s Broccoli Cashew Salad
- Ingredients: 1.5lbs broccoli florets (cut into bit sized pieces), 1/2 red bell pepper (cut thin), 1/4 onion (cut thin), 1/4 cup cashews (whole), 1/2 cup cashews (crushed), 2 Tbl Tamari, 1/4 Tbl, black pepper, 1 Tbl garlic (minced), 1/4 cup canola oil
- Steam broccoli for 5-7 minutes. Cool broccoli in refrigerator as you prepare the rest. Blend the crushed cashews, tamari, pepper and garlic in a processor. As this is pulsing, pour in canola oil. Combine with broccoli and top with whole cashews.
But wait- what is broccolini? It’s the tall-lanky step brother of broccoli which is a combo of broccoli and Chinese broccoli. It’s long stems make it perfect for grilling. Broccolini (also called broccolette) takes on a more mild, earthy flavor than broccoli. Broccolini is a great option when you need broccoli stems instead of florets. Broccolini is great on the grill or baked in this quick recipe.
Now hold on a second- what about broccoli rabe (or raab)? Despite looking like a member of the family, broccoli rabe is actually part of the turnip family. Also called rapini, broccoli rabe is eaten more like a leafy green than broccoli. Originally from China, this veggie is just gaining popularity in the US. It has a pungent flavor and pairs best with other strong flavors. Give broccoli rabe a try with garlic and anchovies.