Time 15m Yield 16 servings. Number Of Ingredients 10 Steps:
Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. , In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.
Time 10m Yield 4 servings. Number Of Ingredients 6 Steps:
Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender.
Time 30m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 450 degrees F. Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
Number Of Ingredients 8 Steps:
In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
Time 20m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Set aside the noodle seasoning packet:crush the noodles and place in a large bowl. Add the slaw mix, broccoli, olives, sunflower seeds and almonds. In a container with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: shake well. Drizzle over salad and toss to coat. Serve immediately.
Time 20m Yield 6 serving(s) Number Of Ingredients 5 Steps:
In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don’t burn! Chop the garlic fine. Set aside. Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup). In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green. Drain thoroughly in a colander. In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn. Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
More about “nutty broccoli recipes”
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat. In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don’t wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes. In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste. Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.
