Broccoli

Cheesy mashed potatoes with broccoli

Mashed potatoes get a healthy, colorful twist with the addition of steamed broccoli! A great way to get kids to try broccoli.

1 lb. potatoes
1 stalk broccoli
½ c. milk
2 tbs. butter
½ c. grated parmesan cheese
½ c. grated cheddar or raw milk
cheese
½ tsp. salt
½ tsp. black pepper

Wash the potatoes, and cut them into small chunks. Put the potatoes in a medium saucepan with plenty of water. Bring to a boil and simmer for about 15 minutes.

While the potatoes are cooking, cut the broccoli top into small florets. Peel the stalk of the broccoli and cut the peeled stalk into small pieces. Add to the potatoes, and continue to cook about 5 minutes more, until broccoli is tender and potatoes are very soft.

Drain water, and add the milk, butter, salt and pepper. Mash by hand with a fork or potato masher, or quickly process in a food processor. Stir in cheese, and add more salt and pepper if needed. Serves 3-4.

Broccoli quiche with a potato crust

For the crust:
4 c. grated potatoes
¼ c. flour
1 tbs. oil
1 tsp. salt
½ tsp. black pepper

For the filling:
4 eggs
1 c. milk
1 c. grated cheddar cheese
1 tbs. oil
1 small onion, chopped
2 c. chopped broccoli- florets and peeled stems
½ tsp. salt

Preheat the oven to 375 degrees. Combine the crust ingredients in a medium sized bowl. Press them into a 10 inch pie plate and bake for 20 minutes.

Heat the remaining oil in a skillet, and sauté the onions until tender, 3-5 minutes. Add the broccoli and sauté 1 minute more. Remove from heat and spread on the bottom of the baked potato crust. In a medium sized bowl, scramble the eggs and then add the milk, cheese, salt and pepper, stirring well.

Pour the egg mixture on top of the broccoli mixture in the crust, and bake at 375 degrees for about 20 minutes, testing the middle to make sure it is set. Let cool 10 minutes. Serves 4-6.

Other vegetables such as spinach, tomatoes, or mushroom can also be added at the same time as the broccoli.

Peanut noodles with steamed broccoli, kale and carrots

Simple, quick, healthy and delicious

½ lb. broccoli, stems and florets
½ bunch dinosaur kale
2 carrots
1 lb. cooked pasta or rice noodles

for the sauce:
1 cup peanut butter
½ cup water
¼ cup soy sauce
2 Tbs. toasted sesame oil
2 Tbs. lime juice, lemon juice or vinegar
1 clove garlic
1 inch piece of fresh ginger root
1 small hot pepper or a few pinches of cayenne pepper

Cut the broccoli florets into small pieces. Cut the tough outer skins away from the stalks, and then slice them into small rectangles. Cut the kale into thin ribbons and the carrots into slices on the diagonal, then cut the slices into match sticks. Place the vegetables in a medium saucepan with about 1 cup of water. Bring to a boil and steam lightly, for about 2-3 minutes. Drain and set aside.

Combine all the sauce ingredients in a blender or food processor and blend until smooth. Toss the pasta with half the sauce, then add the steamed vegetables and the rest of the sauce and gently stir until well combined. Serves 4-6.