[ed note: Some of you might remember that Elizabeth was creating some blog posts on the use of some of our produce last season. This post came in after the broccoli was done last year, so we held it in reserve for this year. Enjoy! rf ]
I was one of those weird kids who LOVED broccoli. It was my favorite. You could put a bowl full of steamed and buttered broccoli in front of me, and nothing else, and I was the happiest kid around. To this day I still love a good helping of steamed broccoli, but as I've grown up I've found other ways to incorporate my favorite vegetable so it more closely resembles a balanced meal.
One of my favorite recipes comes from one of my favorite food blogs. If you're looking for creative and delicious vegetable recipes, you should really check out Green Kitchen Stories! They're my first stop for healthy, beautiful meals that are vegetarian, but also take many other dietary needs into consideration! This recipe is called Yoga Pot, and it's my favorite way to end a long work day. It's filling without being too heavy, and comforting when all I want to do is flake out with a good book or movie at the end of the day.
1 tbsp coconut oil or canola oil
1 med onion (yellow, white, or sweet)
2 cloves of garlic, minced
2 tbsp fresh ginger, grated
1/2 tsp red pepper flakes (optional, if you don't like the spice!)
1 tsp cayenne pepper (also optional)
1 tsp ground cinnamon
1 head of broccoli, cut into large bite-sized pieces
1 small fennel, sliced
1 small zucchini, halved length-wise and sliced
2, 14.5 oz cans diced tomatoes
1/2 cup lentils
1 can chickpeas (garbanzos), drained and rinsed.
**NOTE: when you cut the broccoli into florets, save the stems and make broccoli slaw! The link to the recipe can be found below!
In a large, heavy-bottomed pot, heat the oil, onion, garlic, and ginger together over medium heat and cook for about 5 minutes, or until the onion is translucent. Add the spices and cook until fragrant, about a minute more. Add the broccoli, fennel and zucchini and let it saute for about 5 minutes, before adding the tomatoes and lentils. Bring to a simmer and cook, covered, for about 40 minutes, or until the lentils are cooked through. Add the chickpeas and cook for 5 more minutes before serving with brown rice and a dollop of sour cream!
Still need some more inspiration? Here are a few links to some other broccoli recipes I love!
Polenta with chopped broccoli and pecorino
Broccoli with Garlic and Hot Pepper
Jamie Oliver's Broccoli Pasta with "Oozy Cheese Sauce"