Recipes for "broccoli"

Gather all ingredients.

Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.

Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.

To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.

Stir into the salad.

Let chill before serving, if desired.

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1 to 2 minutes, depending on how crunchy you want the broccoli.

One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.

Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture).

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Whisk together mayonnaise, cider vinegar and honey.

Simply Recipes / Lori Rice

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)

Simply Recipes / Lori Rice

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Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.

Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.

Mix together condensed soup and mayonnaise in a bowl.

Layer chicken in a 9x13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.

Sprinkle dry stuffing mix over top.

Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.

Serve hot and enjoy!

1. Melt the olive oil and butter together in a large soup pot set over medium heat. Add the onion and carrots and cook until softened, 5 minutes. Whisk in the flour and cook about 2 minutes, then gradually whisk in the broth, and then the milk.

2. Add the broccoli, bay leaves, garlic powder, paprika, cayenne, nutmeg, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the broccoli is tender, about 10 minutes.

3. Remove the soup from the stove. Remove and discard the bay leaves, then pour about half the soup into a blender or use an immersion blender. Return the soup to the stove and set over low heat. Stir in the cheese and thyme, cook until melted and creamy.

4. Meanwhile, cook the noodles according to package directions.

5. To serve, add the noodles to serving bowls, then pour the soup over the noodles and top with a little extra cheddar and fresh thyme. Enjoy!

Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy.

Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping.

Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly.

Stir in the all-purpose flour. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps.

Once all the stock is added, bring soup up to a low simmer. Add milk and the blanched broccoli (except what you're saving for the topping). Simmer for about 10 minutes over low heat.

Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender.

(If using a standing blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!)

Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste the soup and season with additional salt and pepper to your liking.

Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Serve with bread.

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Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.

Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.

Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

Combine slaw mix, broken noodles, and green onions together in a large salad bowl.

Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.

Top with peanuts and sunflower seeds before serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Beat together eggs, cottage cheese, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Preheat the oven to 350 degrees F (175 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.

Melt margarine in a saucepan over medium heat; stir in flour until combined. Slowly add milk, stirring to prevent lumps. Cook until sauce thickened, about 10 minutes.

Combine broccoli, mayonnaise, eggs, and onion in a baking dish; stir in sauce to combine. Season with salt and black pepper.

Bake in the preheated oven for 30 minutes. Sprinkle Cheddar cheese on top; continue baking until set, about 15 minutes more.

​​Preheat oven to 300 degrees F (150 degrees C).

For croutons, toss bread and butter on a 10x15-inch rimmed baking sheet; spread in an even layer. Bake, stirring halfway through, until golden brown, about 20 minutes.

Meanwhile, stir together broccoli, dressing, Parmesan, and lemon juice in a large bowl. Add croutons and pepper; toss to coat. Serve with lemon wedges and garnish with additional Parmesan.

1. To make the dressing. Combine all ingredients in a blender and blend until smooth—season with salt and pepper.

2. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 minutes, until crisp.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain.

4. In a large bowl, toss together the hot pasta with the dressing. Mix in the corn and pesto. Toss to coat.

5. Serve warm or cold. The salad will develop more flavor as it sits. Add the burrata cheese and prosciutto just before serving.

In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.

Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.

Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to handle.

Transfer broccoli to a large mixing bowl. Add Cheddar cheese, bread crumbs, eggs, basil, oregano, and garlic powder to broccoli; mix well. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.

Bake in the preheated oven for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

Gather all ingredients.

Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.

Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.

Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.

Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.

1. Preheat the oven to 400°F. If you don't have a deep dish oven-safe skillet, butter a large casserole dish.

2. Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente, according to package directions. During the last 2 minutes of cooking, add the broccoli. Drain, add the pasta and broccoli back into the pot.

3. Add the cream cheese, mixing it into the pasta and allowing it to melt. Now add cottage cheese, milk, eggs, parsley, and parmesan. Mix it all together until creamy.

4. Meanwhile, in a large oven-safe skillet, melt the butter with the chicken, onion, thyme, paprika, garlic powder, cayenne, salt, and pepper. Cook until golden and the butter is toasted, 5-8 minutes.

5. Mix the pasta, broccoli, and cream sauce into the chicken. Only a gentle mix is needed! Top with both cheeses. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil.

1. Preheat the oven to 425° F.

2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.

3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes.

4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over top of the casserole.

4. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil.

1. Preheat the oven to 425 degrees F.

2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole.

4. Transfer to the oven and bake 15-20 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil.

Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

Preheat oven to 425°F (220°C). Butter a 2 1/2-quart casserole dish.

In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

Bake until the casserole is set, 25 to 40 minutes depending on the depth of the casserole dish. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

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Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.

Stir in soups and milk and heat through.

Add cooked vegetable mixture to broccoli in the bowl.

Stir in shredded cheese, mustard, paprika, and pepper.

Stir in rice until combined. spoon into prepared baking dish.

Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon  melted butter. Sprinkle on top

Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.

Enjoy!

1. Preheat the oven to 400° F.

2. Melt together butter, onion, and carrots in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Add the garlic, thyme, paprika, and chili powder. Sprinkle over the flour and cook until golden, 2 minutes.

3. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the broccoli is tender, about 10 minutes.

4. Mix in the salsa verde and milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken and the cheese. Remove from the heat.

5. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.

6. Top the pie with sea salt, then break into it and enjoy!

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg. Mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. During the last 10 minutes, add the broccoli

3. Drain the potatoes and broccoli. Pull the broccoli out and set on a cutting board. Return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, cream cheese, thyme, garlic, and onion powder. Chop the broccoli and mix in with the potatoes. Season to taste with salt and pepper.

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, if desired, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float. Drain.

6. To make the butter sauce, melt 1 tablespoon butter in a large skillet. Add the onions and cook 5 minutes, until softened. Season with salt and pepper and continue cooking another 5-8 minutes, until the onions are golden. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is lightly browned. Remove from the heat.

7. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and onions onto plates. Top with cheddar and thyme. EAT!

1. Preheat the oven to 475° F.

Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, shallots, pepper, and flour. Add 1 tablespoon oil, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the broccoli to the other side. Toss with oil, salt, and pepper. Bake 10 minutes.

3. Meanwhile, make the sauce. In a bowl, whisk together the tamari, maple syrup, Gochujang, ginger juice, garlic, and sesame oil. Add the sesame seeds.

4. Remove the broccoli from the sheet pan. Then pour 2/3 of the sauce over the steak, toss it up in the sauce. Switch the oven to broil. Broil 2-5 minutes, until the meat is crisping. Watch closely.

5. In a bowl, toss together the cucumbers with the green onions, chili flakes, and salt. Ad 1-2 teaspoons toasted sesame oil.

6. Serve the steak, broccoli, and cucumber salad with extra sauce and green onions over steamed rice. Drizzle with spicy mayo.

Make Soup Base: Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.

Add Broccoli: Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.

Blend Blend Blend: Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup, sans broccoli, to a suuuper creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches. Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!

1. In the bowl of your slow cooker, layer the onion and then the chicken. Sprinkle the chicken with paprika, parsley, garlic powder, onion powder, chili powder, and season with salt and pepper. Pour over the hot sauce and 1/4 cup water. Add the butter and jalapeño. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. Crank the heat on the slow cooker to high. Stir in the cream cheese, and cheddar cheese. Add the broccoli. Cover and cook for 15 minutes, or until the sauce is creamy.

3. Serve the chicken, broccoli, and sauce topped with green onions. Enjoy!

1. In a large skillet with sides, layer the onion and then the chicken. Sprinkle the chicken with paprika, parsley, garlic powder, onion powder, chili powder, and season with salt and pepper. Pour over the hot sauce and 1/4 cup water. Add the butter and jalapeño. Turn the burner to medium. Partially cover the skillet and cook, stirring around the halfway point, 15-20 minutes, until the chicken is cooked through.

2. Stir in the cream cheese and cheddar cheese, then add the broccoli. Cook for 10 minutes, or until the sauce is creamy.

3. Serve the chicken, broccoli, and sauce topped with green onions. Enjoy!

1. In the bowl of your slow cooker, layer the onion and then the chicken. Sprinkle the chicken with garlic powder, paprika, chili powder, and season with salt and pepper. Pour over the salsa verde and 1/4 cup water. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. Crank the heat on the slow cooker to high. Stir in the milk, cream cheese, and cheddar cheese. Add the broccoli. Cover and cook for 15 minutes, or until the sauce is creamy.

3. Melt together the butter, garlic, and thyme leaves in a small skillet set over medium heat. Cook until the butter is browning and the thyme is crisp, 4 minutes.

4. Serve the chicken, broccoli, and sauce topped with brown butter and fresh basil. Enjoy!

1. In the bowl of your Instant Pot, layer the onion and then the chicken. Sprinkle the chicken with garlic powder, paprika, chili powder, and season with salt and pepper. Pour over the salsa verde and 1/4 cup water. Cover and cook on high pressure for 6 minutes.

2. Once done cooking, release the steam. Set the Instant Pot to sauté. Stir in the milk, cream cheese, and cheddar. Add the broccoli. Cook 6-8 minutes, until the sauce is creamy.

3. Melt together the butter, garlic, and thyme leaves in a small skillet set over medium heat. Cook until the butter is browning and the thyme is crisp, 4 minutes.

4. Serve the chicken, broccoli, and sauce topped with brown butter and fresh basil. Enjoy!

1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere.

2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate.

3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side.

4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.

5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper.

6.  Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.

3. Meanwhile, make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and cayenne. Stir until melted and combined. Remove from the heat and mix in the honey.

4. Remove the broccoli from the sheet pan. Then pour the buffalo sauce over the chicken, toss the chicken up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken.

5. Serve the chicken, broccoli, and buffalo sauce with green onions and blue cheese or ranch dressing. I love this over rice, but it's also great with french fries too!

1. Preheat the oven to 450° F. Rub a baking sheet with oil.

2. Arrange the chicken and broccoli in the prepared baking dish.

3. In a bowl, whisk together the honey, ketchup, tamari, pomegranate juice, garlic, ginger, and a good pinch of chili flakes. Pour the sauce over the chicken and toss to coat. Bake for 25-30 minutes, until the chicken is cooked through and the sauce is bubbling.

5. Turn the oven to broil and broil 3-5 minutes, until the chicken caramelizes on top. WATCH CLOSELY, the broiler works fast. Serve the chicken, broccoli, and sauce over bowls of rice topped with green onions and pomegranate, if desired.

1. Arrange the chicken and broccoli inside the instant pot bowl.

2. In a bowl, whisk together the honey, ketchup, tamari, pomegranate juice, garlic, ginger, and a good pinch of chili flakes. Pour the sauce over the chicken and toss to coat. Seal the lid and cook on high pressure for 8-10 minutes.

3. Once done cooking, release the steam. Serve the chicken, broccoli, and sauce over bowls of rice topped with green onions and pomegranate, if desired.

1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.

2. Transfer the soup to a blender and purée until smooth. Return the soup to the pot. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes.

3. Remove the bay leaves and blend the soup in batches until the broccoli is finely chopped, but small chunks still remain.

4. Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the broccoli and season with salt and pepper. Cook until the broccoli is crisping on the edges, 3 to 4 minutes. Toss the broccoli, add the olive oil, and cook another 2-3 minutes, until crisp. Remove the broccoli from the skillet to a plate.

3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, thyme, and a pinch of crushed red pepper. Cook one minute, then pour in the wine. Simmer 2-3 minutes. Add the cream and cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the parmesan. Season with salt and pepper. Toss in the tortellini and cook 2-3 minutes, then remove from the heat.

4. Divide the tortellini between plates and top with charred broccoli, and bacon. Eat and enjoy immediately.

Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.

Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.

While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.

Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.

Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.

Combine broccoli, grapes, and onion in a large bowl.

Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.

Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.

Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.

Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.)

Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.

Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking. So, watch the time, and don't let the broccoli overcook!

Dress to taste with butter, olive oil, mayonnaise, lemon zest or juice, seasoned rice vinegar, balsamic vinegar, ground black pepper, toasted almonds, or sesame seeds.

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Cut the broccoli into large florets. If you’d like to cook the stem, trim the dry end and peel the stalk. Slice into 1/4-inch slices.

Simply Recipes / Hannah Zimmerman

Transfer the broccoli florets to a large, microwave-safe bowl. The broccoli florets should all fit in the bowl without peeking over the top. Add the water to the bowl. Cover with a plate (upside down or right-side up) that lies flat against the top of the bowl, capturing all of the steam.Microwave on high for 4 minutes. Once the 4 minutes are up, let the broccoli sit for 2 minutes in the bowl with the plate still on top so that it can continue to steam.

Test the broccoli’s doneness by poking a fork through one of the stems. You should be able to easily insert the fork into the stem; it should feel crisp-tender. If your broccoli is not yet done, stir it, place the plate back on top, and microwave it in 30-second increments until you reach your desired doneness.

Simply Recipes / Hannah Zimmerman

Transfer the broccoli to a colander to strain out any extra water, then add it back to its original bowl.

Simply Recipes / Hannah Zimmerman

Add the butter, salt, and pepper to the broccoli while it is still hot. Toss until the butter is melted and the broccoli is evenly coated. Taste and add more salt as needed. Stir in the lemon juice and garlic powder, if using.

Leftover broccoli can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave uncovered on high for 1 minute.

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Simply Recipes / Hannah Zimmerman

Position a rack in the upper third of the oven.

Slice off the very bottom of each broccoli stem and discard. Arrange the stem end facing you on the cutting board and use your knife to carefully slice the stem in half from just under where the florets start all the way through the base of the stem. Use your hands to break the rest of the head in half so that you have two pieces for each head of broccoli.

Set each half cut-side down on the cutting board and use your knife to slice between the florets and down the stem into 4 or 5 even spears.

Simply Recipes / Ali Redmond

Add the broccoli spears to a baking sheet and drizzle with the vegetable oil. Season with salt, pepper, and chili flakes, if using. Toss to ensure each spear is coated, then roast on the upper rack until fork-tender throughout, about 20 minutes, flipping the broccoli halfway through.

If the spears are browning more quickly than you’d like, move them down to the middle of the oven.

While the broccoli is roasting, add the mayonnaise, sweet chili sauce, and sriracha to a small bowl and mix to combine. Taste and season with salt as needed.

Transfer the broccoli to a serving plate. Drizzle with the sauce and top with the crispy fried onions before serving.

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Simply Recipes / Ali Redmond

Cut the broccoli into small florets, peel the stems, and cut the stems crosswise into 1/2-inch thick slices; set aside.

Simply Recipes / Mihaela Kozaric Sebrek

Cut the chicken thighs in half lengthwise, and then cut them crosswise into strips about 1/2 inch thick and 1 inch long; set aside.

Simply Recipes / Mihaela Kozaric Sebrek

While the water is heating, cook the broccoli and chicken: Pour 1 tablespoon of the olive oil into a Dutch oven or other heavy-duty pot, and heat it on high. Add the broccoli, and season with 1/2 teaspoon of the salt. Add 1/4 cup of water, then cover the pot and let the broccoli steam in the liquid, stirring occasionally (then re-covering the pot) until thickest parts of the stems are just barely tender, about 4-8 minutes.

The time it takes your broccoli to steam will depend on the thickness of the stems, which vary from bunch to bunch.

Remove the lid, add 1 more tablespoon of olive oil and the chile flakes (if using), and cook the broccoli, stirring occasionally but letting it sit on the bottom and sides of the pot undisturbed for about 1 minute at a time, so that it browns nicely, until all of the pieces have browned a bit, another 3 to 4 minutes.  Remove the broccoli from the pot, and set it aside in a large bowl, covered. Rinse the pot.

Put the pot back on the stove over high heat. Add another 1 tablespoon of olive oil to the pan, and let it heat for 30 seconds, then add the chicken, spreading it out in an even layer; season it with 1/2 teaspoon of salt. Let the chicken brown in the pan, undisturbed, until it has a nice crisp brown color on the bottom, 4 to 6 minutes, depending on the heat of your pan (and how crowded it is). Stir the chicken, and let it continue to cook until it is cooked through, for another 2 to 4 minutes. Turn off the heat under the pan and remove the chicken to the bowl with the broccoli, but do not rinse the pan. (The browned bits will help flavor the sauce.)

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

When the water comes to a boil, add 1 tablespoon of salt, and then boil the pasta until it is just barely al dente (about 8 minutes, for penne).

While the pasta is cooking, make the sauce: Add the butter to the pot with the chicken drippings and let it melt over medium heat. Add the garlic, and cook, stirring, until it no longer smells raw, about 1 minute. Add the wine and lemon juice to the pot, and bring it to a boil, scraping up the browned bits on the bottom of the pot with a wooden spoon. Turn the heat to high, and let the sauce boil for 1 minute, to reduce it slightly (and cook off the alcohol in the wine). Turn off the heat until the pasta is ready.

Simply Recipes / Mihaela Kozaric Sebrek

When the pasta is done, scoop 1 cup of pasta water out of the pot and reserve. Drain the pasta, then add it to the pan along with 1/2 cup of the pasta water. Cook for 1 minute; the sauce should thicken slightly but there should still be plenty around the noodles. (Add a bit more of the pasta water if necessary). Add the broccoli and chicken to the pot, stir to coat them in the sauce, and cook until they’re just warmed through, about 30 seconds. Taste and add more salt if necessary.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Divide the pasta into 4 bowls, and top each with 1 tablespoon of the grated parmesan.

Refrigerate leftovers, tightly covered, for up to 4 days.

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Simply Recipes / Mihaela Kozaric Sebrek

Set a large rectangle of parchment paper on a rimmed sheet pan. The parchment should be at least as big as the pan.

Place the florets on one half of the parchment paper and add 2 to 3 ice cubes to the side next to the florets. Season with salt to taste. Fold the empty half of the parchment up and over the broccoli, and then seal it into a packet by tightly rolling the edges of the paper.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Cook for 15 minutes, then remove from the oven. Carefully open the packet (watch out for steam) and smooth the parchment out. Spread the broccoli out onto the full sheet of parchment and use a paper towel to gently blot any residual water left on the parchment.

Simply Recipes / Ciara Kehoe

Using the bottom of a measuring cup or a mug, gently smash the broccoli so it is flat on both sides but still intact. Brush each side with the olive oil.

Simply Recipes / Ciara Kehoe

Sprinkle each flattened floret with the grated cheese, then roast until the Parmesan is golden brown and crisp, about another 15 minutes. Let cool on the sheet pan for 2 to 3 minutes before serving.

If the cheese isn’t browning as much as you’d like, turn the temperature up to 450°F or stick the broccoli under the broiler. Just keep a very close eye on it!

Store leftovers in an airtight container in the fridge for up to 4 days. To re-crisp the cheese, reheat in an air fryer at 350°F for 5 minutes.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Preheat the oven to 425°F (220°C).

In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Simply Recipes / Mihaela Kozaric Sebrek

Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

Simply Recipes / Mihaela Kozaric Sebrek

Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

Simply Recipes / Mihaela Kozaric Sebrek

Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

Serve immediately.

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Simply Recipes / Mihaela Kozaric Sebrek

Pour the oil into a small microwave-safe bowl or glass measuring cup. Cover it tightly with plastic wrap and use a paring knife to poke a hole in plastic wrap so steam can escape. Microwave on high until the oil is very hot, about 3 minutes.

Carefully remove and discard plastic wrap. Stir in the grated garlic and ginger (you should hear sizzling), and let it stand for 5 minutes. You can cook the broccoli in the meantime.

Whisk in the vinegar, soy sauce, sesame oil, sesame seeds, salt, and crushed red pepper flakes, if using.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Place the broccoli florets in a large microwave-safe bowl (we used a 8-cup glass measuring cup) and pour 3/4 cup water over the broccoli. Cover the bowl tightly with plastic wrap, and microwave on high until broccoli is tender-crisp, 5 to 7 minutes, stirring halfway through and re-covering the bowl.

Carefully remove the plastic wrap and drain the broccoli into a colander set in the sink, and transfer it back into the bowl.

We developed and tested the recipe using a 1,200-watt microwave. Depending on the power of your microwave, you may need to cook the broccoli for longer, adding more time in 1-minute intervals. Look for visual cues—the broccoli is ready when it’s bright green and tender, but not mushy.

Simply Recipes / Mihaela Kozaric Sebrek

Pour the prepared dressing over the cooked broccoli and toss to evenly coat. Garnish with more sesame seeds. Serve immediately or let it stand at room temperature for 20 minutes to let flavors meld.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Preheat oven to 400℉. Line a sheet pan with parchment paper.

If you want to prevent grease drippings from the meatloaf from transferring to the potatoes and broccoli, crinkle a piece of aluminum foil and place on the sheet pan to create a divider. This isn’t necessary but can help your potatoes and broccoli stay crispy.

In a small bowl, combine the breadcrumbs, onion flakes, paprika, chili powder, garlic powder, salt, and ground black pepper.

Add the ground beef into a large mixing bowl and use a fork or your hands to break up the mixture slightly. Add the dried seasoning mixture to the bowl, along with the egg, tomato paste, and Worcestershire sauce. Use a fork or your hands—I always mix meatloaf by hand—to mix the beef mixture well but being sure to not overmix. The meat mixture should be loosely combined versus tightly compacted.

Shape the meatloaf mixture into a circle. Use your hand to score the meat mixture into four quarters and shape each quarter into a miniature loaf shape. Place the mini meatloaves on one side of the parchment lined baking sheet.

Use a spoon to top each mini meatloaf with 1 tablespoon of barbecue sauce, spreading it evenly across the top.

In a medium mixing bowl, whisk together the whole grain mustard and 1 tablespoon of extra virgin olive oil. Add the potatoes and salt and toss to coat the potatoes evenly in the mustard mixture. Spread potatoes on the other half of the parchment line baking sheet. You’ll use this same bowl to prepare the broccoli.

Bake the meatloaves and potatoes for 10 minutes. In the meantime, prepare the broccoli.

Rinse and dry out the mixing bowl you used to prepare the potatoes. Add the broccoli, 1 tablespoon of olive oil, and salt. Toss to coat the broccoli.

Carefully remove the sheet pan from the oven after 10 minutes. Use a spatula to push potatoes to one side of the sheet pan to make room for the broccoli.

Add the broccoli to the sheet pan and return to the oven. Bake for an additional 15-20 minutes until the meatloaves are cooked through. The meatloaves are finished cooking when the internal temperatures reaches 160℉.

The potatoes should be golden and crisp on the outside and tender on the inside. The edges of the broccoli florets should be lightly browned.

Alternatively, you can cut a slice of meatloaf to check for doneness. The meatloaf is finished when the meat is browned all the way through. If you push on the top of a meatloaf and it retains its shape, it’s done. If the meatloaf easily indents and doesn’t return to its original shape, it’s likely still raw and needs to cook longer.

Garnish meatloaves and veggies with finely chopped fresh parsley if desired and serve.

Toast the sesame seeds by first heating a small, stick-free saute pan on medium-high heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer.

Let them cook until lightly browned, stirring occasionally, about 2 to 3 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted, remove from heat and put into a small bowl. (Skip this step if using pre-roasted sesame seeds.)

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Mix the stock, soy sauce, and dark sesame oil together in a small bowl. Set aside.

Heat 1 tablespoon of peanut or canola oil in a large, coverable saute pan on medium-high heat. Add the broccoli florets, and stir to coat the florets with the oil, Stir-fry for about a minute.

Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and saute for half a minute, stirring just the garlic and ginger, until fragrant. Then, stir the garlic and ginger in with the broccoli.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Add the soy sesame oil mixture to the pan and bring to a simmer. Reduce the heat and cover. Let cook for 2 to 3 minutes, until broccoli is still firm but can be pierced with a fork. Remove from heat.

Remove the broccoli with a slotted spoon to a bowl. Return the pan to the stove. Increase the heat to high and boil down the liquid until just a couple tablespoons remain.

Turn off the heat, and return the broccoli to the pan. Add the toasted sesame seeds, and toss with the liquid. Serve fresh and hot from the stove.

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Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Slice the florets off of the stem, getting as close to the base of each floret as possible. Set the florets aside, then trim off the base of the stem and discard. If the stem is really woody and the skin is thick, you might want to peel it and slice away more of the base. Slice the stem in half lengthwise, then roughly chop the pieces and remove from the cutting board.

Add the florets to the cutting board and finely dice them.

Add the butter to a large pot over medium heat. Once melted, add the onions and salt and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the potatoes, chopped broccoli stems, and about two-thirds of the finely chopped broccoli florets. Cook until the broccoli is mostly tender, about 5 minutes.

Add the vegetable broth and milk and bring everything to a boil. Once boiling, turn the heat down to medium and cook until the broccoli stems and potatoes are very fork tender, 5 to 7 minutes.

Blend the soup with an immersion blender or carefully transfer to a standard blender (you may have to do so in two batches) and blend until very smooth. If using a standard blender, leave the lid cracked open and cover it loosely with a kitchen towel to let steam escape during blending.

Once the soup is blended and smooth, add it and the remaining broccoli florets back to the pot and set over medium-high heat. Cook until it just starts to bubble, then remove from the heat. Let sit for a few minutes to cool slightly, then stir in most of the shredded cheddar cheese (I like to keep back a few tablespoons for topping the soup) and the black pepper. Stir well to combine and melt the cheese

Once the cheese is completely melted through the soup, taste and season with more salt and pepper as desired. Serve immediately topped with a little more shredded cheddar (if desired) and bread or toast for dipping.

Keep any leftovers in the fridge for up to 5 days. To reheat, warm a bowl covered in the microwave or add it to a pot over low heat on the stove until hot all the way through. Don’t let the soup come up to a full boil when reheating, otherwise it may split.

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Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.

Finely chop the steamed broccoli florets. You should have about 2 1/2 cups.

You can also steam the broccoli in the microwave. Place florets in a glass bowl with 3 tablespoons of water and cover. Microwave on high for 4 minutes.

Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.

Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

Coat the wells of 2 mini muffin pans (1 dozen wells each) with non-stick spray. We recommend using non-stick mini muffin pans.

Distribute the broccoli mixture in the muffin wells.

Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

Prep The Broccoli: Place florets in a bowl. Add water, oil, and salt. Break into bite-sized pieces and massage gently for 30-60 seconds, until the broccoli turns a slightly brighter green. You want to get it to drink up some of that water and oil mixture a bit!

Cook: Add broccoli to your air fryer. (There will still be a bit of water left over in the bowl; that’s fine.) Air fry at 350 for 5 minutes; give it a quick shake. It should look bright green, like steamed broccoli.

Crisp It Up: Air fry at 375 for another 2 minutes. Now it should start to look browned, crisped, and roasty toasty. (You can adjust the time and temp to get your desired level of crispness).

Finish: You’re done! Yum! It’s fluffy and tender, but crisped and browned at the same time. I love this with a dipping sauce or just sprinkled with a bit of Parmesan.

Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.

Build your roux: Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.

Add broccoli: When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.

Add cheese: Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook instant rice as directed on box and cook broccoli as directed on package; drain.

Melt butter in a medium pan over medium heat. Add onions; cook and stir until softened, abut 3 to 5 minutes.

Combine broccoli, rice, onion, soup, and cheese sauce together: season with salt and pepper. Transfer mixture into a 9x13-inch casserole dish.

Bake in the preheated oven until golden on top, 30 to 40 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes.

Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9x13-inch baking dish.

Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly.

Enjoy!

In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.

Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.

Reduce heat and cover. Cook to desired doneness.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Cut broccoli florets from the stalk.

Peel the stalk and slice into 1/4-inch slices.

Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.

Roast in the preheated oven until broccoli is tender and lightly browned, about 18 to 20 minutes.

Serve and enjoy!

Gather all ingredients.

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly browned, 8 to 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.

Combine bacon, broccoli, cheese, and onion in a large salad bowl.

Whisk mayonnaise, red wine vinegar, sugar, pepper, salt, and lemon juice together in a small bowl until well combined.

Pour over salad and toss well until broccoli is coated.

Cover and refrigerate until ready to serve.

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Preheat the oven to 450 degrees F (230 degrees C).

Place broccoli in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.

Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

Bake in the preheated oven until casserole is bubbly and the top is golden brown, about 15 minutes.

Gather all ingredients.

Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.

To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.

Pour over broccoli mixture and stir to coat.

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender but still firm, about 2 to 3 minutes.

Mix cooked broccoli and carrots, chicken, condensed soup, cheese, milk, and salt together in a large bowl; spoon mixture into prepared pie crust. Cover filling with remaining pie crust; flute the edges to seal, then cut several slits in the top crust to allow steam to escape.

Bake in preheated oven until crust is golden brown, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Toss broccoli florets with extra virgin olive oil, sea salt, pepper, and garlic in a large bowl. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter.

Squeeze lemon juice liberally over broccoli before serving for a refreshing, tangy finish.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.

Thaw the broccoli in a microwave oven until you can break it apart into small pieces.

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add broccoli, onion, and garlic; cook, stirring occasionally, until vegetables are soft.

Spoon vegetables into pie crust and sprinkle with mozzarella cheese; set quiche on a baking sheet.

Combine eggs and milk together in a bowl; season with salt and pepper.

Stir in remaining 1 tablespoon melted butter; pour egg mixture over vegetables.

Bake in preheated oven until the center of the quiche has set, about 40 to 50 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Gather all ingredients.

Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.

Cook until mixture is thickened, about 15 to 20 minutes.

Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.

Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

Heat oil in a large saucepan. Add onion and garlic, and sauté until tender.

Add broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.

Purée mixture with an immersion blender or in a countertop blender until smooth. Reheat, if necessary, season with nutmeg, salt, and pepper, and serve.

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.

Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.

Add chicken mixture to pasta mixture; mix lightly.

1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the broccoli. Let cook, undisturbed, until the broccoli begins to char on the bottom, but is bright green on top, 4-5 minutes. Add the zucchini and shallots and cook another 3-4 minutes, until the zucchini begins to char. Remove from the heat and stir in the cilantro and/or basil.

2. Meanwhile, make the chipotle sesame sauce by stirring together all ingredients in a glass jar.

3. Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and broccoli/zucchini, drizzle with chipotle sauce, then place the remaining 2 tortillas on top.

4. Heat olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side.

5. Serve topped with avocado, yogurt, and chipotle sauce. Add plenty of lime. EAT.

Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely.

If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside.

Preheat a large skillet over medium-low heat.

If you haven't already grated your cheese, do it now.

Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli.

Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted.

Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!)

Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!

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Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.

Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.

Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.

To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.

Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.

Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.

In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).

Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

Toss all the salad ingredients together in a bowl.

Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.

Serve immediately! Add more orange juice to add more moisture as needed.