Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Creamy Pasta Salad from barefeetinthekitchen.com/

salad:
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion
dressing:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

 Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

 

bubble and squeak

  • bubble-main-21/2 onion, diced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 cups mashed potatoes
  • 1/2 cup cooked brussel sprouts
  • 1/2 cup cooked cabbage, shredded
  • 1 tablespoon butter
  • Kosher salt and freshly ground pepper, to taste
  1. Heat vegetable oil and butter in a large skillet over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add garlic and cook for 1-2 minutes, or until fragrant.
  2. Add sprouts and cabbage to the onion mixture. Season with salt and pepper.
  3. Brown vegetables for 5 minutes, stirring frequently.
  4. Add mashed potatoes to the skillet, pressing down to flatten to form a patty. Brown about 6-7 minutes.
  5. Carefully flip the potato and vegetable patty. Cook an additional 6-7 minutes, or until well-browned with a crispy crust. (If needed, invert potato onto a plate and slide back into skillet.)
  6. Transfer onto a platter. Cut into wedges for serving.

 

Ginger Vegetable Congee

  • congee1 cup raw long-grain white rice, rinsed
  • 7 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • Two-inch knob of ginger, peeled and sliced thin
  • 3 stalks celery, diced
  • 2 cups broccoli florets
  • 1/2 cup diced carrots
  • Sliced green onion, for garnish
  1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
  2. While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
  3. Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
  4. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot.

NOTES

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

 

Broccoli Tots from http://www.thetwobiteclub.com/

1 head brobroccoli-tots-4-1ccoli, cut into equal sized florets
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

 

 

  1. Preheat your oven to 400 degrees.
  2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
  3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
  4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it’s nice and compacted.
  5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier.

Notes

  • If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be ginger with them if they’re sticking a little to the pan!
  • The sharp cheddar can be substituted with whatever cheese you have on hand.

 

Roasted Broccoli Stuffed Shells from thevintagemixer.com

  • 2 broccRoasted-Broccoli-Stuffed-Shells-Recipe-7oli crowns
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 24 jumbo pasta shells
  • 16 ounces (one container) ricotta cheese
  • 1 cup Mozzarella, shredded
  • 1/2 cup Parmesan, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 26 ounces (3 cups) Marinara sauce
To roast the broccoli
    1. preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
For the pasta
  1. Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
  2. While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
  3. Pour 1 cup of the marinara into a rectangular baking dish.
  4. Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
  5. Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
  6. Serve with remaining 1 cup of marinara sauce.

 

 

Chunky Portabella Veggie Burgers

ChunkyPortabellaBlackBeanBroccoliPatty6
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce
  9. from the http://www.thekitchenwhisperer.net/