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.


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 uniformly 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.


Asian Peanut Noodle Salad
Asian Sesame Spring Vegetable Salad
Bok Choi & Broccoli Stir Fry
Broccoli & Yellow Bean Salad with Feta Cheese & Seeds
Broccoli & Fennel Salad w/Bleu Cheese & Walnuts
Broccoli-Cauliflower Salad w/Bleu Cheese & Sunflower Seeds
Broccoli Fritters
Broccoli Salad
Chinese Broccoli Saute
Fiesta Slaw
Garlicky Veggies and Quinoa with Mustard Sauce
I Don’t Need No Mayo for This Kickass Creamy Cabbage Broccoli Carrot Salad
Indian Makhani Veggies
Kale, Broccoli & Cabbage Pad Thai Salad
Lemon Roasted Summer Veggies
Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Mixed Grilled Veggies w/Balsamic Vinegar and Oregano
Roasted Broccoli and/or Cauliflower with Garlic-Parsley-Tahini Sauce
Roasted Broccoli and Zucchini with Avocado
Roasted Garlic and Green Bean Salad with Tahini Dressing
Roasted Vegetables w/Chevre & Lemon
Sauteed Broccoli and Kale
Sesame Veggie Salad
Southwestern Chipotle Slaw
Summer Veggie Asian Stir Fry
Sweet Thai Chili Broccoli
Tempura Vegetables
Veggie Fried Rice

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.