Frugal Veggies: Broccoli

I previously wrote about using seasonal veggies in diverse and creative ways as a way to have healthy meals that were not too costly.  Last time the focus was on cabbage an often underappreciated veggie.  This week, I would like to focus on broccoli.  Although broccoli generally costs more per pound than cabbage, it’s a nutritional powerhouse full of wonderful vitamins and antioxidants.  In addition, broccoli can keep well for several days in your crisper drawer, cutting down on waste.

I often serve broccoli steamed lightly to accompany other foods, but I also serve broccoli in a stir-fry, as a creamy soup pureed with potatoes.  Although I do eat broccoli raw, I prefer it lightly blanched in salads, like the broccoli tomato salad below.  What are your favorite ways to serve broccoli?

Broccoli-Tomato Salad
1-2 bunches of broccoli
1/2 pound cherry or grape tomatoes, halved
1/4 red onion cut into half moons
2 T your favorite vinegarette dressing

Trim the broccoli and separate into smaller florets.  Blanch the broccoli by pouring it into boiling water and letting it sit for 3 minutes, or microwave covered for 2-3 minutes. The blanching will brighten the color and make it slightly tender, but it should still retain a crunch.  Place the drained and cooled broccoli in a salad bowl and add the halved tomatoes, onion, and vinegaratte dressing.  Toss well and serve.

Roasted Broccoli
1-2 pounds broccoli
1 T olive oil
2 garlic cloves, peeled and sliced
Salt and red pepper to taste

Trim the broccoli and separate into florets.  Peel the stalks and cut into small chunks.  Toss broccoli pieces and garlic in olive oil and salt and pepper.  Spread into one layer on a baking sheet and bake in a 400 degree preheated oven for about 20 minutes turning once.  The edges should be slightly crispy.

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