BROCCOLI BISQUE AMANDINE

Posted on by February 12, 2009

1/3 cup blanched whole almonds, ground
6 cups broccoli flowerets
2 1/2 cups milk (plain, nondairy if preferred)
Salt and ground black pepper to taste

Preheat the oven to 350. Spread the ground almonds in a thin, even layer on a dry baking sheet, and toast them in the oven for 8 to 10 minutes, just until they are golden. (Watch closely so that the almonds do not burn!) Reserve 4 teaspoons of the toasted ground almonds for a garnish, and set the remainder aside.
Steam the broccoli until it is very tender, about 12 to 14 minutes. Combine the cooked broccoli, remaining toasted ground almonds, and the milk in batches in a blender. Process each batch until the mixture in completely smooth. Pour the blended soup into a large mixing bowl and continue processing the rest of the soup in a similar fashion. Transfer the blended mixture to a 2-quart saucepan. Warm the soup over medium heat, stirring often until it is hot. Do no boil. Season the soup with salt and pepper to taste. Sprinkle each serving with some of the reserved toasted almonds.

(from Vegan Sourcebook)

GARLIC-MARINATED BROCCOLI

Posted on by February 12, 2009

3 Tbs. olive oil
1 tsp. finely minced garlic
1 tsp. chopped fresh oregano (or 1/2 tsp. dried)
2 Tbs. chopped fresh basil (or 1 tsp. dried)
2 Tbs. vinegar
2 tsp. soy sauce
fresh pepper to taste
1 head of broccoli, cut into 2-to 3-inch florets

Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill in ice water. Toss with marinade and let stand at least 1/2 hour. Serve at room temperature or chilled. 4 servings.

(from Recipes From a Kitchen Garden)

SWEET POTATO, BROCCOLI, AND TOMATO STEW

Posted on by February 12, 2009

2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Freshly ground pepper
Salt

Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste. Serves 4.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)

BORAGE CUCUMBER DRINK

Posted on by February 12, 2009

Sprig of borage
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
borage blossoms
water
ice

Place the borage, cucumber, sugar and lime juice in blender with enough water to reach an inch or so below the top. Blend well. Strain and serve over ice. Garnish with a borage blossom.

GINGERED GREENS & TOFU

Posted on by February 12, 2009

Marinade:
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar

2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts

Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.

(contributed by CSA member, Katie Davison)

BROCCOLI AND BOK CHOY STIR-FRY

Posted on by March 2, 2018

1 Tbs. peanut oil
1 red bell pepper, julienned (matchsticks)
1 green bell pepper, julienned
1 bunch green onions, chopped
1 cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 Tbs. sherry
1 Tbs. soy sauce

Heat oil in skillet or wok. Stir-fry peppers, onions, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Serves 2.

(from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition)

SIMPLE SOUP

Posted on by October 5, 2016

3 c. chopped bok choy
1 small onion, sliced
1 c. cubed zucchini
2 strips kombu (sea vegetable), soaked & shredded
2 quarts vegetable stock or water
1 Tbs. miso
chopped green onions or chives, for garnish

Place bok choy, onion, zucchini, and kombu in soup pot and add stock. Bring to boil, reduce heat, and simmer 15 minutes. Add miso; heat 1 minutes (do not boil). Garnish with onions or chives. Serves 6.

(from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition)

GARLICKY BOK CHOY SAUTÉ

Posted on by October 5, 2016

3 Tbs. peanut oil
1 tsp. salt
1 1/2 lb. bok choy
4 garlic cloves, chopped

Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.

(from Farm-Fresh Recipes, by Janet Majure)

BOK CHOY FISH NOODLE SOUP

Posted on by October 5, 2016

1 1/2 lbs. cod or haddock
1/2 lb. whole-wheat noodles
8 c. stock
1 c. orange juice
1/2 c. soy sauce
1/4 c. lemon juice
1/4 c. dry sherry
1/2 c. grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 c. bok choy, chopped
3 scallions, thinly sliced

Cook noodles until al dente. Drain and set aside. In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry. Bring to boil and add ginger, carrot, and bell pepper. Simmer 3 minutes. Add bok choy and simmer 3 minutes. Remove vegetables and set aside. Simmer fish in broth 5 minutes. Place noodles in individual soup bowls. Add layer of vegetables. Add serving of fish. Cover with soup broth. Top with scallions.

OVEN-ROASTED BEETS AND GARLIC

Posted on by October 5, 2016

4 large beets (2 1/2 diameter), trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice

Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve, sprinkled with remaining thyme.

(from Weight Watchers New Complete Cookbook, 1998, recommended by CSA member, Karen Braunwart)