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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. (more…)
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! (more…)
This recipe comes from Simply Organic by Jesse Ziff Cool. It is an easy salad, and a different way to serve broccoli. (more…)
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. (more…)
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
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.
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. (more…)
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. (more…)
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. (more…)