Tuesday, July 25, 2017

Taste and tell……

Broccoli is considered a "super food" try these ideas to incorporate more into your diet!
Roasted Garlic Lemon Broccoli
Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Broccoli and Pepper Stir-Fry
  1. 1 tablespoon canola oil
  2. 1 tablespoon grated fresh ginger
  3. 1 bell pepper, chopped
  4. 1 bunch broccoli, cut into florets (6 cups)
  5. 1 bunch scallions, sliced
  6. 1/4 cup hoisin sauce
  7. 1 tablespoon toasted sesame seeds
  1. In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
  2. Add the bell pepper, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
  3. Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds
Creamy Summer Slaw
Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.
  • 1/3 cup mayonnaise
  • 3 Tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium Napa cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided
  • 2/3 cup buttermilk
Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp. chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 Tbsp. chives.

Kim Thompson
Practice Manager

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