1 lb. broccoli florets, fresh or frozen
1/4 cup olive oil
2 tbls. Dijon mustard
1/2 tbls. lemon juice
1 tsp. salt
1/2 tsp. black pepper
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Lay the broccoli out on the cookie sheet.
In a small bowl, combine the oil, mustard, lemon juice, salt, and pepper. Whisk to combine. Toss the dressing over the broccoli to combine evenly. Bake for 10 minutes. Serve hot.
3 cups chopped broccoli
jalapeno pepper, chopped, seeds removed
2 tbls. green onions
2 tsp. olive oil
2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream (pareve works well also), cashew cream, something creamy)
¼ tsp. chili powder
1 tbls. cilantro
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
Cook the broccoli in lightly salted water until very soft. Drain broccoli very well.
Transfer to a food processor. Add the remaining ingredients and process until smooth. Add additional olive oil for a smoother texture.
Serve warm or at room temperature.
3 heads of broccoli
2 tbls. soy sauce
2 tsp. sesame seed oil
3 tbls. Sriracha (use less for less spicy)
1 clove garlic
small handful of crushed peanuts
black pepper, to taste
Preheat oven to 400 degrees. Cut the broccoli from the stalk into small florets and wash and dry well. In a large bowl, mix all the seasonings and diced garlic together. Coat the broccoli evenly. Put the seasoned broccoli onto a baking pan or cookie sheet. Bake for 15 minutes, but remember to toss the florets half way through. Serve with extra crushed peanuts on top!
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.
By Gail Hochman