Broccoli and Pepper Stir-Fry

Broccoli and Pepper Stir-Fry

Prep Time: 15 minutes
Servings: 4

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 1 bell pepper, chopped
  • 1 bunch broccoli, cut into florets (6 cups)
  • 1 bunch scallions, sliced
  • 1/4 cup hoisin sauce, or your choice of Asian sweet sauce
  • 1 tablespoon toasted sesame seeds

DIRECTIONS

  • In a large skillet, heat canola oil over medium-high heat
  • Add ginger and cook for about 30 seconds
  • Add the bell pepper, broccoli and scallions to cook; tossing often, until broccoli is crisp for about 3 to 5 minutes
  • Next, add the Asian sauce of your choice and 1/4 cup water and cook; tossing, until tender for about 2 to 3 minutes
  • Sprinkle with sesame seeds and enjoy!

NOTES: ADD YELLOW, ORANGE, AND RED BELL PEPPERS FOR ADDED HEALTH BENEFITS!


Broccoli Cheese Soup

Broccoli Cheese Soup

PREHEAT OVEN: 375* F
PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
SERVINGS: 10

Recipe courtesy of Food Network

Recipe courtesy of Food Network

INGREDIENTS

  • 4 heads fresh broccoli, cut into 1-inch pieces
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion, diced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • Pinch nutmeg
  • 3 cups grated cheese of choice, plus more for garnish, optional
  • 1 cup chicken or vegetable broth, optional

DIRECTIONS

  • Preheat the oven to 375* F.
  • Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp an turn slightly brown.
  • Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, about 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, about 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, about 20 to 30 minutes.
  • Next, stir in the cheese and allow to melt.
  • Taste and season with salt and pepper as needed
  • Serve the soup as is, mash with a potato masher to break u p the broccoli a bit, or transfer to a blender in two batches and puree completely. If you choose to puree, return soup to heat. Broth helps thin soup out, if needed.
  • Garnish with the toasted broccoli or grated cheese, serve, and enjoy!