Broccoli penne pasta (Deb)

 

Sliced cauliflower or broccoli salad (Deb)

 

Sautéed Bok choy and broccoli (Deb)

 

Mom's Recipe - Broccoli, Cheese, Chicken Casserole

Mix 1 1/2 cups each:
minute rice
grated cheese
broccoli
sliced mushrooms
cooked chicken
Stir in 1 can each of cream of mushroom soup and milk
Cover and microwave on high for 10 minutes. Stirring once. Let stand covered 5 minutes.

Curried couscous with broccoli & chick peas

1 -2 tablespoon curry powder

2 1/4 cups water

1 teaspoon salt

7 cups broccoli (cut into small florets) or 7 cups cauliflower (cut into small florets)

1 large carrot, sliced paper thin

1 (10 ounce) box couscous

1 (15 ounce) can chickpeas, well drained and rinsed (garbanzo beans)

1/2 cup olive oil (or to taste)

1/4 cup white wine vinegar

1 tablespoon minced fresh ginger (or to taste)

1 1/2 cups feta cheese, crumbled

4 -5 green onions, chopped

1 cup sliced almonds, toasted

salt and pepper

In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute). Add in 2-1/4 cups water with 1 teaspoon salt. Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute. Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes). Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine. Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt). Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste. Chill for a minimum of 2 hours before serving

Recipe from food.com 

Crisp-Tender Broccoli in Lemon-Soy Dressing

3 1/2 tablespoons soy sauce

2 tablespoons freshly squeezed lemon juice  

1 1/2 tablespoons sugar

1 head broccoli (about 1 pound)

1 tablespoon extra-virgin olive oil

In small bowl, stir together soy sauce, lemon juice and sugar; set aside. Cut florets from broccoli, reserving the stalk and set aside. Trim the bottom end off stalk and peel off any tough skin. Diagonally slice stalk into 1/4-inch-thick rounds.

Bring a large saucepan of water to boil over medium-high heat. Add broccoli stems and cook 1 minute; add florets and cook until florets and stems are just tender, about 1 minute more. Drain in colander and rinse under cold water. Drain again and pat dry with paper towels.

Set a large, deep skillet or a wok over high heat. When pan is very hot, add oil; heat until near-smoking (oil will begin to ripple). Add broccoli and stir-fry until heated through, about 1 minute. Add dressing and toss to coat