Showing 9 Result(s)
Soups & Salads

Broccoli and chickpea salad with green tahini and almonds

Ingredients: broccoli 400 g, cut into small florets tahini 1 tbs lemon juice 1 tbs olive oil 1 tbs fresh coriander ¼ cup(s), leaves fresh flat-leaf parsley ½ cup(s), coarsely chopped chickpeas, canned, rinsed, drained 1 can(s), 400g size can, (1x400g can) tomato(es) 300 g, grape variety, halved roasted almonds ¼ cup(s), (40g), chopped Instructions: Cook broccoli in a small saucepan of boiling, salted …

Dinner & Lunch

Better Broccoli Casserole

INGREDIENTS: 2 cups vegetable broth or water1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli2 tablespoons olive oil¾ teaspoon salt10 twists of freshly ground black pepper¼ teaspoon red pepper flakes, omit if sensitive …

Pasta

Broccoli and red pepper pasta

Ingredients: 275g gluten-free/wholegrain pasta1 large courgette, diced400g broccoli, cut into small florets250g asparagus or green beans, cut into 1.5cm pieces1 large red pepper, finely diced2 garlic cloves, crushedZest 1 lemon1 tbsp extra-virgin olive or chilli oil1½ tbsp balsamic vinegarSmall bunch fresh basil Method : Cook the pasta in a large pan according to the pack …

Soups & Salads

Broccoli Chowder

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that’s chock-full of tender broccoli florets and diced potatoes. Ingredients: 3 cups fresh broccoli florets 2 cups diced peeled potatoes 2 cups water 1/3 cup sliced green onions 1 teaspoon salt 1/2 teaspoon pepper 3 …