What To Do Next with Broccoli…
If you (or your family members) are filled with dread on the thought of eating "broccoli", we're here to change your mind about one of our favorite veggies. Maybe your experience with this classic vegetable has been as limp and bland cafeteria fare that most everyone ignores. But broccoli has an amazing ability to transform from fibrous and a little bitter to meltingly sweet and tender, so it may be a veg to get to know better... from delicious broccoli salads to cheesy casseroles to comforting, warming soups, broccoli is a versatile veggie star.
One of broccoli's most endearing qualities is that it takes to so many different methods of cooking depending on your desired texture: crispy, slightly crunchy, raw, or softly steamed. You can add it to your stir-fry, steam it, toss it in the air fryer or even cook it on the grill!
So what are you waiting for? Pinwheel’s washed, prepped, and ready to use farm-frozen Broccoli makes it a cinch to give this fabulous vegetable a place on your table. Whether you're a broccoli lover or hater, try out these quick and delicious recipes for weeknight dinner ideas or easy vegetable sides that will please any and every crowd; trust us.
Roasted Broccoli & Almond Soup
With its silky texture, punctuated by bits of almond, gentle flavor, and loads of nutrients, this creamy soup will feel like a warm blanket on even the most miserable day!
Prep time: 15 min./Cook Time 25 min. | Yield: 4 servings
Ingredients
4 garlic cloves peeled, whole
2 Tbsp extra virgin olive oil
2 tsp chilli dried
6 pieces good quality white bread (baguette, ciabatta, etc.)
2 cups Pinwheel Broccoli florets (thawed)
1/2 cup almonds roasted
10 oz Your Organics Chickpeas, drained & rinsed
2 Tbsp lemon juice
1 1/2 L good quality chicken stock
1 handful parsley fresh to garnish
Salt & Pepper to taste
Instructions
Preheat the oven to 400F and on an oven tray place the broccoli, garlic, olive oil and chilli, then cook for 10 - 15 minutes. Let the mixture bake for 10 minutes.
In a food processor, add all of the ingredients including the broccoli tray ingredients, except for the stock, and blend until smooth.
Place the mixture into a saucepan with the stock and cook over a low heat for 10 minutes. Add salt & pepper as needed.
Serve with crusty toasted bread and fresh parsley.
Caramelized Onion, Spinach and Broccoli Frittata
Chock full of healthy greens, flavor & texture, this easy weeknight recipe is a winner!
Prep time: 5 min./Baking time: 40 min. | Yield: 8 servings
Instructions
Preheat oven to 350 degrees F.
Pour boiling water over the broccoli and cover with a plate for about 5 minutes. Drain the broccoli and set aside.
Mix the jar of Caramelized Onions in with the the broccoli and a good pinch of salt. Then wring the moisture from the spinach, chop, and add it to the broccoli mixture.
Whisk the eggs with 2 good pinches of salt. Add the eggs to the broccoli mixture and stir gently to evenly distribute the vegetables.
Heat a 10” oven-safe skillet on medium high; add the broccoli/egg mixture and cook for about 5 minutes until the bottom is golden.
Transfer the skillet to the oven and cook until the frittata is set, about 15 minutes.
Allow to cool for a few minutes before cutting into desired slices. Serve immediately.
Ingredients
½ lb Pinwheel Broccoli Florets, thawed and chopped
1 onion, halved and sliced
1/3 lb. Pinwheel Local Spinach, thawed
10 eggs
salt, to taste
Olive oil, butter or ghee for cooking
Smoky Broccoli & Cheddar Risotto with a Crispy Onion Topping
Prep time: 20 min./Cook Time 25 min. | Yield: 4 servings
Using the right risotto rice is the key to the smoky tomes of this luscious dish; the rest is simple!
Ingredients
4 cups Pinwheel Broccoli Florets, thawed
2 tablespoons olive oil
kosher salt and pepper
6 cups chicken or vegetable stock
4 garlic cloves, minced
1 ½ cups gli Aironi Smoked Carnaroli Rice (if you can’t find it, regular arborio or carnaroli rice will work find, but the dish won’t have the smoky flavor of teh recipe)rice
¾ cup dry white wine, like sauvignon blanc
4 tablespoons unsalted butter
8 ounces freshly grated sharp cheddar cheese
½ cup crispy onions, such as French’s or 365 brand
Instructions
Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden.
In a separate saucepan or stock pot, heat the stock on low until it’s warm.
In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
Stir in the butter until melted. Stir in the cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed.
Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.