My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement.
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This recipe comes from Simply Organic by Jesse Ziff Cool. It is an easy salad, and a different way to serve broccoli.
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Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite.
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If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute!
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Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the insides remain tender and delicious. Yields 4-6 servings.
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This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6.
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This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil.
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This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
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If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup.