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Broccoli, Grilled

Broccoli, Grilled

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Yield: 4 Servings
Sam Sifton / NY Times

This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar. It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.

  • 3TBS tamari or soy sauce
  • 3TBS balsamic vinegar
  • 1TBS extra-virgin olive oil, plus more for drizzling
  • 1head broccoli, approximately 2 lb, cored and cut into 1-inch florets
  • Kosher salt, to taste
  • 1TBS finely chopped fresh parsley
  • Flaky sea salt (optional)


Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with salt.

Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

Smoked Chicken, Broccoli, Black Bean Soup

Smoked Chicken, Broccoli, Black Bean Soup

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Yield: 4 Servings

George’s at the Cove, San Diego

Circa 2012: I first had this around 2012, but I’m sure it’s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I’m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to me.

  • ½cup (8 TBS) unsalted butter
  • ½cup diced carrots
  • ½cup diced onions
  • ½cup diced celery
  • 1cup broccoli stems, peeled & diced
  • 2tsp dried thyme
  • 2tsp dried oregano
  • 1tsp dried sweet basil
  • ¼cup dry white wine
  • 4cups chicken stock, hot. See note below.
  • 1TBS Worcestershire sauce
  • ½tsp Tabasco sauce
  • 1cup cooked black beans
  • 1cup broccoli florets
  • 2cups heavy cream
  • 2TBS cornstarch mixed with a small amount of warm water (optional)
  • salt and ground black pepper, to taste
  • 1cup diced smoked chicken, see below


Note: This is a restaurant recipe and they are using homemade stock which is very gelatinous. If you are using canned stock, add 3 or 4 packets (7.5 – 10 tsp) of unflavored gelatin to the stock and let it bloom for ten minutes before heating.  This is important to the final texture of the soup.

In a sauce pan over medium heat, melt 1/4 cup (4 TBS) butter. When it stops foaming, sauté carrots, onion, celery and broccoli stems for 5 minutes.

Add thyme, oregano and basil; sauté 5 minutes more.

Add wine and de-glaze pan. Add hot chicken stock and reduce by one-third.

Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes.

Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch slurry if desired).

Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

For the smoked chicken:

On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 mins.) George’s chef uses apple-wood chips and does not allow the grill to become too hot.

Note: You might try a couple of drops of liquid smoke on slowly sauteed chicken.

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4

Cook! Stacey Cook

Say some nice stuff about the recipe Jed.
Prep:

  • 4cloves of garlic, minced
  • 4slices of ginger
  • 10oz broccoli, cut into florets

Marinate:

  • 12oz chicken breast, sliced ¼-inch
  • 1½tsp soy sauce
  • 1½tsp oyster sauce
  • 1tsp sugar
  • 1tsp baking soda
  • pinch white pepper powder, mix add
  • 4tsp corn starch and
  • 4tsp water, mix to coat, Add
  • 1TBS cooking wine and mix

Premix seasoning sauce:

  • 1½tsp dark soy sauce
  • 1½tsp oyster sauce
  • ½tsp sugar


Cook:
Preheat pan over medium-high heat. add 2 TBS oil. When hot add ginger slices, sizzle to extract flavor.

Add broccoli and stir fry for 15 seconds. Add a pinch of sugar and a pinch of salt.

When sugar and salt are dissolved, add 1 TBS Shaoxing rice wine to surface of pan.

When wine evaporates, add ⅓ cup water and cover for 30 seconds. Remove broccoli to a plate.

Add 2 TBS oil to pan, heat and add chicken to pan. Spread out and pan fry until bottom is golden. Add garlic and start stir frying, then add 1 TBS Shaoxing rice wine. Stir fry until wine evaporates.

Add premix sauce and stir fry until color is even. Add ⅓ cup water, which will thicken to sauce.

Turn off heat and add broccoli. Mix and serve.

Pasta with Chicken, Tomatoes & Broccoli

Pasta with Chicken, Tomatoes & Broccoli

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Yield: 3 to 4 Servings
Scott Nowell

August 2017: Needed to use up some cherry tomatoes. I turned them into an enhancement for a pasta casserole with some chicken and broccoli. Hmm, good.

  • 1lb boneless, skinless chicken breast, whole or cubed
  • 6-8oz pasta, penne, rotini, etc.
  • olive oil
  • 1-2pinches crushed red pepper flakes
  • salt and pepper
  • 1shallot, minced
  • 2cups cherry or grape tomatoes, halved
  • 3-4cups broccoli florets

Season chicken on both sides with salt, pepper and olive oil.

Set a large pot of water to boil. When it boils, add salt to taste. Add pasta and cook to al dente. Remove water from pasta and set aside. Add broccoli to water and cook for 2-3 minutes until it is mostly cooked. Reserve 1/2 cup pasta cooking liquid. Drain.

Heat a TBS of olive oil in a large skillet on medium heat until hot but not smoking.
Add chicken and cook about 4 minutes on each side to brown. Reduce heat to medium and flip until cooked through. 160°F at thickest spot. Remove to cutting board and rest. Slice chicken to bite sized pieces.
If using cubed chicken, cook stirring occasionally until no longer pink in the middle of thickest piece.
Remove chicken from pan. Add another TBS of olive oil, minced shallot, tomatoes and red pepper flakes. Sauté until shallot starts to brown.
Add tomato mixture to pasta pot with drained broccoli. Add chicken and pasta to pot with two TBS of olive oil, season with salt and pepper. You can also add some of the reserved pasta cooking liquid to make it saucier. Mix well until heated through.

Pasta with Sausage, Broccoli and Sun Dried Tomato

Pasta with Sausage, Broccoli and Sun Dried Tomato

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Yield: 4 Servings
Scott Nowell

Circa 1994: I think I first made this for a church potluck. It makes a nice, fairly simple family meal. Either the broccoli or the sun dried tomato can be eliminated or increased as desired. 

Note: 30-Apr-25. Been a long time since I last made this and I didn’t read the hint (now deleted). I have now doubled the sun dried tomato qty in the recipe.

Note: 08-Jul-26. We should have this more often. 😊😊😊

  • 1TBS olive oil
  • 1lb uncooked sweet or mild Italian bulk sausage or links with casings removed
  • 1medium yellow onion, medium dice
  • Kosher salt
  • freshly ground black pepper
  • 1lb broccoli, stemmed and cut into 1-inch florets
  • 1cup julienne sun dried tomatoes
  • 8oz rotini, fusilli, penne or other short pasta
  • ¾cup heavy cream
  • ½cup tightly packed, finely grated Parmesan cheese (about 1½ oz), plus more for serving

Bring a large pot of water to a boil over high heat. Meanwhile, heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 6 to 8 minutes. Remove with a slotted spoon to a large bowl and set aside.

Reduce the heat to medium, add the onions, and season with salt and pepper. Cook, stirring occasionally, until the onions have softened and are just starting to brown, about 5 minutes. Add the sun dried tomatoes and cook for 2 more minutes. Remove the onions and tomatoes to the bowl with the sausage.

When the water is boiling, salt the water and add the broccoli. Cook until crisp-tender, about 2 minutes. Using a slotted spoon or spider, transfer the broccoli to the bowl with the sausage.

Return the water to a boil, add the pasta. Cook according to the package directions until just al dente. Reserve 1½ cup of the pasta water, drain, and return the pasta to the pot.

Add all the ingredients from the bowl to the pasta, add the cream, and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes.
Add the measured Parmesan and stir. Add reserved pasta water as needed, and stir to combine.

Taste and season with salt and pepper as needed.

Serve immediately, passing more Parmesan on the side.

Pasta Primavera

Pasta Primavera

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Serves 6 to 8
Adapted from Crème de Colorado Cookbook

1994: This is a labor intensive dish, peeling and seeding tomatoes is a chore, but well worth the effort. I should probably title this Pasta Semi-Primavera since I really like the addition of both chicken and kielbasa. The original didn’t include any meat.

  • 4medium zucchini, sliced (3-4 cups)
  • 2cups small broccoli florets
  • 8-16oz pasta
  • ⅓cup pine nuts
  • ¼cup olive oil
  • 1TBS minced garlic
  • 4large tomatoes, skinned and chopped (about 4 cups)
  • 1cup snow pea pods, cut in half diagonally
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • 4TBS butter
  • ½cup heavy cream
  • 1cup freshly grated Parmesan cheese
  • ¼cup minced fresh basil (or 1 tsp dried)
  • 1lb chicken, smoked sausage, kielbasa or combination. (Optional)

If using the optional chicken or sausage, cook and set aside.

Bring a gallon of water to a boil in 6-8 quart pot. When boiling add 1 TBS salt and stir.

While the water is heating, prepare a large bowl of ice water. Mix a couple of tsp of salt into the ice water.

Make a small X with a paring knife across the base of the tomatoes. Blanch the tomatoes in the boiling water for 1 minute. Remove and put in the ice water. This should cause the tomato skin toloosen and split at the X. Peal the skin starting at the X. Half the peeled tomatoes at their horizon and remove seeds with a spoon or your fingers. Chop the tomatoes. Set aside.

Blanch the zucchini for 1 minute in the boiling water. Remove from boiling water and plunge into the ice water

Blanch the broccoli for 3-4 minutes in the boiling water until crisp. Remove from boiling water and plunge into the ice water with the zucchini.

Remove the broccoli and zucchini from the ice water to another bowl. Discard the ice water.

Add the pasta to the boiling water and cook to al dente. Slightly under cooked is best.

While the pasta is cooking, spread the pine nuts of a cookie sheet and toast for 2-3 minutes under a broiler or in a toaster oven. Stir and toast for a few more minutes until golden. DON’T BURN the nuts.

Save a cup of the pasta water and then drain the pasta and transfer to the bowl used for the ice water. Add a little oil and stir to coat to prevent sticking.

In the pasta pot, heat the olive oil, add the garlic, tomatoes, zucchini, broccoli, snow pea pods, salt and pepper. Sauté for 2-3 minutes.

Add the pasta, meat, butter, cream, Parmesan, pine nuts and basil. Cook until heated through.

Toss/stir gently. Taste, adjust seasonings and serve.

Note: This dish does not freeze well

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French Green Beans and Shallots

French Green Beans and Shallots

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Yield: 4 Servings
Jacques Pepin

September 2016: This is an excellent green bean preparation: simple flavors combined into an elegant dish that goes with almost anything.

  • 4cups water
  • 1lb very small, firm green beans, cleaned
  • 3TBS butter
  • 3TBS peeled and chopped shallots
  • ¼tsp salt, or to taste
  • ¼tsp freshly ground black pepper, or to taste
  • 1tsp lemon juice


Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and plunge into ice water.

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.

Broccoli with Lemon Butter

Broccoli with Lemon Butter

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Yield: 4 Servings
Scott Nowell

1984: This is a simple dish that is nearly too simple to justify a recipe. I updated the first paragraph below to add information that I find most people don’t know.
This is a great accompaniment to roast beef or about anything else that can stand the lemon bite.

  • 2bunches of broccoli
  • 4TBS unsalted butter
  • 1TBS fresh lemon juice
  • ¼tsp salt
  • ¼tsp freshly ground pepper


The outer surface of the bottom of stems on a bunch of broccoli is often quite tough, but that is easy to fix. Cut the bottom half inch off to get rid of the dry end. Then, peel the bottom few inches of the broccoli with a vegetable peeler.  Separate the broccoli into spears of the desired size. Rather than tossing out the stem, cut it on a diagonal into 1/8 to ¼ inch thick coins. When cooking, put the stem pieces in the boiling water about a minute ahead of the spears.

Add about ½ inch of water to a saucepan and bring to a boil. Add 1 tsp salt.

Add broccoli and boil until crisp tender, 2 to 3 minutes. The water is really for steam, so the broccoli won’t be covered.

In a small saucepan warm the butter, lemon juice, salt and pepper over medium heat, stirring, until butter melts.

Transfer broccoli to a heated bowl and pour sauce over the broccoli.