Marcus Nilsson Packed with vitamins A and C, this dinnertime favorite begins its peak season now. Here's how to make the most of it
How to Choose: Look for heads of broccoli that have firm stalks and tight, dark green clusters of buds. Yellowing florets and woody stalks with holes at the base are signs that a head is past its prime.
How to Store: Refrigerate unwashed broccoli in a plastic bag in the vegetable drawer.
Shelf Life: Broccoli will stay fresh for up to five days.
How to Use It
- Broccoli Almondine: Toss steamed broccoli with butter and fresh lemon juice; sprinkle with toasted sliced almonds.
- Broccoli Dip: Puree steamed broccoli with sour cream and grated Parmesan. Serve with pretzels and raw vegetables for dipping.
- Broccoli Salad: Toss cooled steamed broccoli with chickpeas, halved grape tomatoes, crumbled Feta, olive oil, and red wine vinegar.
- Broccoli Soup: Saute chopped onion in olive oil. Add broccoli and enough chicken broth to cover and cook until tender. Puree until smooth.
- Broccoli Slaw: Combine chopped raw broccoli and red onion with a dressing of mayonnaise, sour cream, cider vinegar, and honey.
- Broccoli Frittata: Saute chopped garlic and steamed broccoli in olive oil in an ovenproof skillet. Add beaten eggs to cover, sprinkle with grated GruyÃ¨re, and bake at 350° F until puffed and set.
- Broccoli Pesto: Puree cooled steamed broccoli with garlic, toasted pine nuts, grated Parmesan, and olive oil. Toss with pasta, spoon over chicken, or use as a dip or a spread.
- Broccoli and Chicken: Toss broccoli, bone-in chicken pieces, and whole garlic cloves with olive oil. Roast at 400° F until cooked through, 35 to 45 minutes.