The word broccoli refers to “the flowering top of a cabbage.” Broccoli evolved from a wild cabbage plant on the continent of Europe. Broccoli is great steamed, stir-fried, or eaten raw. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds. Broccoli is high in vitamin C, dietary fiber and multiple nutrients with potent anti-cancer properties. It is particularly rich in lutein and also provides beta-carotene.



Bow Ties with Broccoli Pesto

1 lb broccoli flowerets (about 7 cups)
2 or 3 cloves garlic, minced
½ cup grated parmesan cheese
3 Tbs olive oil
1 ½ tsp Oriental sesame oil
½ tsp salt
12 oz dried pasta bow ties (or other pasta)
1 to 2 Tbs seasoned rice vinegar
1 small tomato, chopped

1. In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender (about 7 minutes). Immediately drain broccoli, immerse in ice water until cool, and drain again. In food processor, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbs water. Process until smooth. Scrape down sides of container, add half the remaining broccoli and process until smooth again. Add remaining broccoli and process until smooth. Set aside.
2. In a smaller pan, bring about 3 quarts water to a boil over medium high heat; stir in pasta and cook until just tender, 8 to 10 minutes (or cook pasta according to package directions).
3. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add the broccoli pesto (from 1. above) and mix gently but thoroughly. Garnish with tomato and serve immediately. Makes 4 servings.

Broccoli Deep Dish Pizza

1 pkg active dry yeast
1 cup warm water
1 tsp sugar
3 ½ cups unbleached flour
1 cup cake flour
1 ½ tsp salt
1 cup olive oil
3 tsp minced garlic
6 cups peeled, seeded and chopped tomatoes
1 tsp oregano
1 tsp basil
2 cups sliced mushrooms
Salt and freshly ground pepper
1 lb Italian sweet sausage
½ tsp crushed fennel seeds
2 Tbs butter plus 2 Tbs olive oil
8 cups blanched roughly chopped broccoli
1 Tbs shortening
3 ½ cups grated mozzarella cheese
½ cup grated parmesan cheese

1.  Dissolve yeast in warm water; stir in sugar. Combine flours and salt, and gradually add the dissolved yeast and ¼ cup of the oil. Knead until the texture is smooth. Put in a large bowl, cover and let rise until triple in bulk, 2-3 hours.
2.  Meanwhile, heat ¼ cup of oil in a sauté pan, add 2 tsp of the garlic, and cook for 30 seconds, without browning. Add tomatoes; simmer gently until thickened and almost all moisture is evaporated, approximately 4 minutes. Stir in the oregano and basil and set aside to cool. In the same pan, heat 2 Tbs of the oil and sauté the mushrooms until lightly browned and liquid is evaporated. Season to taste, and set aside to cool. Remove casings from sausage, crumble, and add to pan along with fennel. Cook thoroughly. Remove and cool. Heat 2 Tbs of the oil and the butter; add 1 tsp garlic and stir for 30 seconds. Stir in the broccoli until coated well and any liquid is evaporated. Season to taste; set aside.
3.  When the dough has risen, punch down. Grease a 14 x 1 ½ inch deep-dish pizza pan with shortening. On a floured board, roll out 2/3 of the dough to a 20-inch circle. Set aside the other 1/3 dough. Fit to the pan letting the excess dough hang over the side. Brush the dough with 1 Tbs of the oil; sprinkle with salt. Sprinkle 1 cup of the mozzarella cheese over the dough. Spread the tomatoes across the cheese. Spread the mushrooms over the tomatoes, and cover with 1 cup of mozzarella cheese. Roll out the remaining dough to approximately a 14 inch circle. Brush the sides of the dough inside the pan with water. Fit the 14-inch round into the pan and press edges—pull if necessary—against the moistened dough to seal it. Trim the overhanging dough to ½ inch and wet it again. Fold inward and crimp to form a raised rim around the pan edge. Cut a steam vent in the top layer of the dough, and brush with 1 Tbs of the oil. Spread the sausage across the dough and cover with the broccoli. Combine the remaining cheese and sprinkle across the broccoli; drizzle with ¼ cup of the oil. Bake in a preheated 425º oven for 30-40 minutes. (Serves 8-10)

Copenhagen Broccoli Soup

1 ¾ lb broccoli flowerets
1 Tbs lemon juice
4 Tbs butter
½ cup finely chopped celery
1 cup chopped onions
4 Tbs flour
6 cups chicken broth
2 tsp salt
½ cup heavy or light cream
Freshly ground pepper
2 Tbs finely chopped chives

1.  Break ¾ pound of the broccoli flowerets into small flowers ½ to ¾ inch across. Drop into boiling salted water with ½ Tbs of the lemon juice; blanch for 2-3 minutes until just barely tender. Remove, run under cold water, drain and set aside.
2.  Meanwhile, melt 2 Tbs of the butter, add the celery and the onions and cook until wilted, 5-10 minutes. Add the flour. Whisk the broth into the mixture and bring to a boil, reduce heat, and simmer for 5 minutes. Chop the remaining broccoli into small pieces. Add the chopped broccoli and the salt to the broth, partially cover, and simmer for approximately 15 minutes or until the broccoli is very tender. Purée in a food processor. Then, put back in pan, add cream, and season with salt, pepper, and remaining lemon juice to taste. Stir in the reserved flowerets, and reheat. Add the remaining butte