Ingredient: Broccoli

Grilled Broccoli and Cauliflower Soup

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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Broccoli and Cauliflower Au Gratin

Broccoli and Cauliflower Au Gratin
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Servings
6
Servings
6
Broccoli and Cauliflower Au Gratin
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To blanch the vegetables: Bring a large pot of water to a vigorous boil. Add the broccoli and cauliflower. Cook for 2 minutes (for the broccoli) and 3 minutes (for the cauliflower).
  2. Remove from the pot with a slotted spoon and immediately put them in a bowl of ice water. When cool drain completely and place in a gratin dish that has been coated with olive oil cooking spray.
  3. In a medium saucepan melt 2 tablespoons of the butter over medium heat. Add the onions and cook until they are golden brown, stirring occasionally.
  4. Add the flour and cook and stir for several minutes. Slowly pour in the milk stirring constantly to prevent lumps.
  5. Slowly bring the mixture to a boil. Continue cooking and stirring until the sauce has thickened. Stir in the mustard.
  6. Remove the pan from the heat and stir in the cheddar and blue cheese. Once the cheeses have melted, pour the sauce over the vegetables. Stir gently to coat everything evenly.
  7. Melt the remaining butter in a small pan. Add the Panko crumbs and smoked paprika and toss until the crumbs are coated.
  8. Sprinkle the crumbs over the casserole. Spray the top of the casserole liberally with olive oil cooking spray. Bake in a 375 degree oven until the vegetables are tender, the top is golden, and the sauce is bubbly. This should take 30 to 40 minutes.
  9. Remove from the oven and allow to cool for 10 - 15 minutes before serving.
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Asian Chicken Salad

Chinese chicken salad has become a classic in all of its incarnations.  Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.

This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.

DIGITAL CAMERAThe veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. DIGITAL CAMERAGrilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.DIGITAL CAMERAThis recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.  

Asian Chicken Salad
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Servings
2
Servings
2
Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
  2. Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
  3. Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
  4. Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
  5. Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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