Driftless
organics
Driftless Organics
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
50561 County Road B Soldiers Grove WI 54655
608 624 3735
mike.lind@driftlessorganics.com
© 2007-2012 Driftless Organics, LLC. All Rights Reserved
BROCCOLI
RECIPES
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Sweet Thai Chili Broccoli
1 Tbsp. water or lime juice
2 Tbsp. white or rice vinegar
4 Tbsp. sugar
1 Tbsp. garlic, minced (or 2 Tbsp. green garlic)
2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar)
salt to taste
6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box)
2 Tbsp. peanut, sunflower, or sesame oil
In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.
Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil. When hot, add broccoli, stir-fry for a couple minutes, until bright. Add sauce, cover, & cook for another minute or two. Serve immediately.
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Asian Sesame Spring Vegetable Salad
SALAD:
2 cups broccoli in 1” florettes
1 c. kohlrabi, peeled, quartered, & thinly sliced
1 bunch radishes, thinly sliced
1/4 c. green onions, sliced diagonally
3 tsp. sesame seeds, toasted
2 c. spinach and/or arugula
DRESSING:
1/4 c. orange juice
1 Tbsp. rice vinegar
1 Tbsp. tamari/soy sauce
1 tsp. toasted sesame oil
1 tsp. sesame or peanut oil
1 tsp. brown sugar
1 tsp. hot chile sauce
Blanch broccoli in salted, boiling water for 3 - 4 minutes. Run under cold water & drain. Mix broccoli with remaining salad ingredients EXCEPT spinach/arugula and 1 tsp. of the sesame seeds in medium sized bowl. Serve over spinach/arugula & garnish with remaining sesame seeds.
Serves 3-4 people.
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Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
5 cups broccoli & cauliflower florets
1/2 small red onion, diced
1 cup blue cheese, crumbled
1/2 cup sunflower seeds, roasted or raw toasted
Dressing:
2 Tbsp. mayo
1/3 cup creme fraiche, sour cream, or plain yogurt
2 Tbsp. sunflower or olive oil
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
salt & pepper to taste
Bring salted water to a boil in a medium pan. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain. Meanwhile, mix dressing ingredients in a serving bowl. Toss in cooled & drained vegetables, onion, cheese, & seeds. Serves 4-6.
Broccoli and Fennel Salad with Blue Cheese and Walnuts
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dijon mustard
1 Tbsp. shallots or green onions, minced
salt & pepper taste
2 1/2 cups broccoli florets (can substitute cauliflower, green beans or snap peas)
1 small fennel bulb, cored & thinly sliced
1/3 c. walnuts, chopped & toasted
1/3 c. blue cheese, crumbled
fennel leaves, for garnish
Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese. Garnish with fennel leaves. Serve cold or at room temperature. Serves 4.
1 Tbsp. water or lime juice
2 Tbsp. white or rice vinegar
4 Tbsp. sugar
1 Tbsp. garlic, minced (or 2 Tbsp. green garlic)
2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar)
salt to taste
6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box)
2 Tbsp. peanut, sunflower, or sesame oil
In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.
Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil. When hot, add broccoli, stir-fry for a couple minutes, until bright. Add sauce, cover, & cook for another minute or two. Serve immediately.
________________________________________
Asian Sesame Spring Vegetable Salad
SALAD:
2 cups broccoli in 1” florettes
1 c. kohlrabi, peeled, quartered, & thinly sliced
1 bunch radishes, thinly sliced
1/4 c. green onions, sliced diagonally
3 tsp. sesame seeds, toasted
2 c. spinach and/or arugula
DRESSING:
1/4 c. orange juice
1 Tbsp. rice vinegar
1 Tbsp. tamari/soy sauce
1 tsp. toasted sesame oil
1 tsp. sesame or peanut oil
1 tsp. brown sugar
1 tsp. hot chile sauce
Blanch broccoli in salted, boiling water for 3 - 4 minutes. Run under cold water & drain. Mix broccoli with remaining salad ingredients EXCEPT spinach/arugula and 1 tsp. of the sesame seeds in medium sized bowl. Serve over spinach/arugula & garnish with remaining sesame seeds.
Serves 3-4 people.
________________________________________
Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
5 cups broccoli & cauliflower florets
1/2 small red onion, diced
1 cup blue cheese, crumbled
1/2 cup sunflower seeds, roasted or raw toasted
Dressing:
2 Tbsp. mayo
1/3 cup creme fraiche, sour cream, or plain yogurt
2 Tbsp. sunflower or olive oil
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 tsp. fresh lemon zest
salt & pepper to taste
Bring salted water to a boil in a medium pan. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain. Meanwhile, mix dressing ingredients in a serving bowl. Toss in cooled & drained vegetables, onion, cheese, & seeds. Serves 4-6.
Broccoli and Fennel Salad with Blue Cheese and Walnuts
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dijon mustard
1 Tbsp. shallots or green onions, minced
salt & pepper taste
2 1/2 cups broccoli florets (can substitute cauliflower, green beans or snap peas)
1 small fennel bulb, cored & thinly sliced
1/3 c. walnuts, chopped & toasted
1/3 c. blue cheese, crumbled
fennel leaves, for garnish
Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese. Garnish with fennel leaves. Serve cold or at room temperature. Serves 4.
Cooking &
Eating Tips
Don’t toss the stem! Peel it & eat it raw with dip, grated in coleslaw, or cooked in stir-fry or broccoli soup. Steaming is the quickest & most nutritious way to cook broccoli florets - don’t overcook them! Simply top with olive oil & lemon juice, tamari & sesame oil, or butter & Parmesan cheese.
General Information
The most popular member of the brassica family, broccoli is a nutritional superstar. Actually flower buds, broccoli is high in vitamins A, C, K, B-complex, calcium, & fiber.
Storage Tips
Store in the cripser drawer of your refrigerator - preferably in a plastic bag. Your broccoli should keep for at least a week this way.
To Freeze: simply steam and blanch it. Toss uniformily sized florets and peeled stem chunks into a steamer basket and steam for 4-5 minutes. Rinse with cold water, toss it into a bowl of ice water for a few minutes, drain, and then pack into freezer bags, sucking all the air out when you close it. Frozen broccoli is best in soups and casseroles.
The most popular member of the brassica family, broccoli is a nutritional superstar. Actually flower buds, broccoli is high in vitamins A, C, K, B-complex, calcium, & fiber.
Storage Tips
Store in the cripser drawer of your refrigerator - preferably in a plastic bag. Your broccoli should keep for at least a week this way.
To Freeze: simply steam and blanch it. Toss uniformily sized florets and peeled stem chunks into a steamer basket and steam for 4-5 minutes. Rinse with cold water, toss it into a bowl of ice water for a few minutes, drain, and then pack into freezer bags, sucking all the air out when you close it. Frozen broccoli is best in soups and casseroles.
