Broccoli recipes from our Agriculture Supported Communities program.
Roasted Broccoli with Garlic
From Ina Garten and the Food Network
3 to 4 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the
florets, peel and chop the rest of the stalks. Cut the larger pieces through the base of the head with a
small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli
florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli
and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25
minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the
lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Paleo Broccoli Salad
1 lb broccoli
3/4 c slivered or chopped almonds
1/2 c raisins
6 slices bacon
1/2 c rendered bacon fat (drippings) or olive oil
1/4 c red wine or apple cider vinegar
Salt and pepper to taste
Set your oven to 375-degrees F. Place the bacon slices on a baking sheet and bake until they’re brown and crispy, about 25 minutes.
While the bacon is cooking, get out a large bowl. For the broccoli, use your hands to remove the leaves on the base of the broccoli. With a knife, trim off the tough outside of the broccoli stem, so you’re left with the tender, pale green center. It shouldn’t be more than a couple millimeters thick–so don’t hack! Chop up the stem into tiny, bite-size pieces and do the same with the florets.
Add the broccoli to the bowl, along with the vinegar, almonds, raisins and salt and pepper.
Once the bacon is done, remove from the oven and let it cool. Once cooled, chop or use your hands to crumble up the bacon and add it to the bowl. Pour 1/2 c of the rendered fat (drippings) from the bacon directly into the bowl.
Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.