Summer Vegetable Hash

A great side dish for many meals this recipe can be translated to use most summer vegetable items. 

2-4 pearl onions cut in half length wise and then sliced thin

1 cup broccoli florets 

1 cup diced summer squash

½ cup turnips

¼ cup parsley, chopped fine 

2 Tbsp. olive oil

Salt and pepper to taste

Heat olive oil over medium heat in a sauté pan. Add the sliced onions and cook until aromatic about 1-2 minutes, stirring frequently.

Add the summer squash and turnips and cook for 2-3 minutes more. Add the broccoli and parsley and cook until broccoli is tender.

Add salt and pepper to taste and enjoy.  

Stir Fried Veggies with Rice Noodles

1 head of broccoli cut into florets, peel stem and cut into matchsticks

1-2 zucchini, sliced thinly on the bias 

1 cup of bok choy roughly chopped

1 onion sliced thin

2 oz tamari or soy sauce

1 Tbsp sesame oil

1 tsp chili oil

2 Tbsp canola or safflower oil

A pinch of pepper

1 lb bag of rice noodles

Boil water for noodles and cook noodles per instructions on bag, usually 6-8 minutes. Once cooked to preferred consistency run cold water on them to stop the cooking process. Then toss in the sesame oil and set aside.

Heat canola oil in a big sauté pan and then add the onion and broccoli stems and sauté for 2-3 minutes. Then add the zucchini and cook for another 2 minutes.

Add the broccoli florets and cook for another minute or two until broccoli starts to turn bright green.

At this point, add the tamari (soy sauce) and the chili oil. Cook for one minute then add the bok choy and cover and let cook for about 2-3 minutes. Turn the heat to low and add the noodles into the mix and cover.

Turn the heat off. And serve.

Stir Fried Broccoli with Garlic Scapes

1 head broccoli, cut into small florets (peel stem and slice thin)

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

1 bunch Tokyo bekana, roughly chopped

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Cut broccoli into florets and peel the stem and slice thin.

Roughly chop one bunch of Tokyo bekana.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once and cook until aromatic. Add broccoli florets and stems and cook covered for 2 minutes.

Add rice wine and cook 30 seconds. Add Tokyo bekana and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, for another minute then serve with rice.

Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.

Fried Potato and Broccoli - Indian Style

1-2 heads of broccoli cut into small florets

1-2# potatoes- cut into thin half moons

1-2 onions, sliced thin

1/4tsp turmeric powder    

1 tsp red chili powder 

¼ tsp cumin powder 

Salt to taste

1 Tbsp cooking oil

¼ tsp mustard seeds 

1 tsp fennel seed

Wash the broccoli and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.

Wash potatoes and slice into half moons roughly the same size as the broccoli florets.

Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.

Add the chopped potatoes along with salt and pinch of turmeric.

Stir fry the potatoes over medium heat until they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water.

When the potatoes are partially cooked, add the broccoli florets and the onion. Stir fry over medium heat for 5 minutes until the broccoli turns dark green.

Now add the red chili powder, cumin powder. Reduce the heat and cook for another 2-3 minutes.

Freezing Broccoli

1. Bring pot of salted water to boil.

2. While waiting for the water to boil, cut broccoli into bite size pieces then wash.

3. Once at a boil, add the broccoli in two batches (overloading the pot brings the temperature of the water down too much and can lead to mushy broccoli).

4. Leave broccoli in water to it just starts to boil again then remove and place immediately in an ice water bath (if you don’t have ice, pour cold running water over the broccoli until the heat is gone).

5. Bag, freeze, and enjoy mid winter!

Curried Kale with Sautéed Vegetables

1 bunch green kale, roughly chopped

2-3 mini onions sliced

2 cups summer squash (zucchini), diced

1 cup broccoli cut into small florets

½ cup fennel bulb sliced thin across the grain 

1 can coconut milk (plus one can of water)

2 teaspoons curry powder

2 Tbsp coconut oil

Salt and pepper to taste

Serve over jasmine or basmati rice

Bring coconut milk plus can of water to a simmer in a pan and then add chopped kale and reduce by half over medium heat.

While the kale is stewing, heat a sauté pan over medium high heat then add coconut oil. Once the oil has liquefied, add the vegetables and sauté until lightly browned. (Stir Frequently) 

Add curry powder to the sautéed vegetable mix while stirring to ensure an even coating. Then turn to low and add the stewed kale with coconut milk to the sauté pan and let simmer for 5 minutes.

Salt and pepper to taste

Serve with rice.

As an option, you could add ground pork to the vegetable medley. Brown ½ pound of ground pork in the coconut oil first, then remove while cooking vegetables, and replace it just before adding the coconut stewed kale back to the sauté pan.

Broccoli and Zucchini in Miso Glaze

1 Head Broccoli, cut into florets. Stem, peeled then sliced thin

½ White onion

1 zucchini, cut into thin half moons

2 Tbsp miso

1 Tbsp fresh ginger, grated

1 tsp honey

1 teaspoon sesame oil

½ tsp soy sauce

½ tsp rice vinegar

½ tsp ground black pepper

2 Tbsp canola or other frying oil

3 Tbsp water

Whisk miso, ginger, honey, sesame oil, soy sauce, vinegar and pepper in a small bowl. Place near the stove.

Heat oil in a large skillet over high heat. Add broccoli florets, stems and zucchini to the pan. Stir occasionally, until the veggies start to brown, about 2 minutes. Add onions and water then cover. Cook until the broccoli is tender, 2 to 3 minutes. Add the miso mixture and toss to coat the broccoli.

Serve with rice.

Broccoli and Sweet Corn Salad with Balsamic Vinaigrette

1 head of Broccoli cut into small florets

1 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Parsley Chopped

3 Cloves Garlic

2 ears of Corn, shucked and separated from cob

1/2 teaspoon chili powder

Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon kosher or sea salt

Fresh Cracked Pepper to Taste

Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.

Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn, parsley and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.

In a bowl, whisk together the vinaigrette ingredients.

After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.

Broccoli and Red Cabbage Stir Fry

½-1 head of Red Cabbage, Chopped

1 Head Broccoli, Chopped

2 Tablespoons oil

2 Teaspoon mustard seeds

1 Teaspoon turmeric Powder

2 Teaspoon Ground pepper 

4 Cloves Garlic

1 tsp Curry Powder

1/2 Onion chopped

To Taste salt

Heat oil in a pan and add mustard seeds and wait for it to crackle. Now add crushed garlic and chopped onions along with curry powder. When the onions become soft, add turmeric powder, salt and pepper.

Now add broccoli and keep the pan covered for 5 mins. When the broccoli is cooked, add cabbage and stir fry it. Try to avoid over cooking the cabbage.

Serve hot with rice.

Broccoli and Kohlrabi Slaw with Sesame

Kohlrabi is one of my favorite vegetables to work with. It has a great crispness to it and provides good crunch with a sweet broccoli-like flavor.

1 Kohlrabi - peeled and grated using a box grater or grater attachment on a food processor

½ cup broccoli florets (optional) - rough chopped small

1 Broccoli Stem- peeled and grated

Prize Choi sliced thin across the ridges

½ Cup plus 1Tbsp Rice wine vinegar

¼ cup Sesame Oil

¼ cup sugar

2 tsp Tamari or Soy Sauce

2 Tbsp Toasted Sesame seeds

Combine vinegar, sesame oil, sugar and tamari (Soy sauce) into a bowl and whisk thoroughly until sugar is dissolved.

Once dressing is made add all the sliced and grated vegetable items into a bowl and slowly fold in the dressing until the ingredients are coated. Make sure you don’t add too much dressing you don’t want the vegetables swimming in the excess dressing. Extra dressing can be used for salad! 

Top with toasted sesame seeds.