Broccoli Recipes

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Chicken and Broccoli Pesto Pasta
  • 2 c. Broccoli Florets
  • 8 oz Orecchiette Pasta
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Bunch Fresh Basil
  • 2 Clove Garlic
  • 1/4 tsp Red Pepper Flakes
  • 1/2 C. Olive Oil
  • Lemon Zest to Taste
  • 3 oz. Parmesan
  • 4 oz. Cream Cheese
  • 2 C. Warm Shredded Rotisserie Chicken
  • 1/3 C. Chopped Toasted Pecans
Cook the broccoli in boiling salted water until tender, 5 minutes; remove with a slotted spoon. Add pasta to water and cook according to package directions; drain. While pasta is cooking process basil, garlic, oil, lemon zest, red pepper, and parmesan in a food processer until finely chopped. Add broccoli and pulse until coarsely chopped. Season with salt and black pepper. Stir broccoli pesto and cream cheese together until combined, stir into pasta until well coated; fold in chicken and top with pecans.
Serves 2 (Our pasta servings are small if you prefer a larger serving size double the recipe)
Broccoli Cheese Soup
  • 5 TBS Butter, Divided
  • 1 Small Onion, finely chopped
  • 1 Clove Garlic, Minced
  • 1/4 Cup Flour
  • 2 Cups Chicken Stock
  • 2 Cups Chicken Stock
  • 4 Cups of Broccoli Florets and Stems, diced into bite-sized pieces
  • 2 Large Carrots Shredded
  • 3/4 tsp. Salt
  • 3/4 tsp. Pepper
  • 1/2 tsp. Paprika
  • 1/4 tsp. Ground Mustard
  • Pinch of Cayenne Pepper
  • 8 oz. Grated Cheddar Cheese 
In a 6 3/4 Qt. Dutch Oven melt 1 TBS of butter, add the onions and saute of medium heat until the onions are translucent and barely brown.  Add Garlic and cook about 30 seconds.  Remove onions and garlic from the dutch oven and set to the side.  Wipe out the pan.  Over a medium heat melt 4 TBS butter and add the flour to the pan and whisk for 3 to 5 minutes to form a roux.  Slowly add the chicken stock while whisking.  Continue to whisk and add the half and half.  Allow the mixture to come to a simmer.  Add onions/ garlic mixture and the rest of the ingredients to the pan.  Allow the soup to simmer for 40 minutes whisking as needed or until all of the veg is tender.  Add the cheese and simmer for a minute.  Enjoy!   

Cauliflower Recipes 

Cauliflower Chowder
  • 4 Slices of Bacon, Diced
  • 2 TBS Unsalted Butter
  • 2 Cloves Garlic, Minced
  • 1 Onion, Finely Chopped
  • 2 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 1/4 Cup Flour
  • 4 Cups Chicken Stock
  • 1 Cup Milk
  • 1 Head of Cauliflower, Chopped Coarse
  • 1 Bay Leaf
  • Salt and Pepper to Taste
Heat a 6 3/4 QT Dutch Oven over medium heat.  Add bacon and cook until brown and crisp.  Transfer bacon to paper towels.  Melt the butter in the dutch oven and add onions, carrots and celery.  Cook until tender.  Add cauliflower and bay leaf, cook about 4 minutes.  Add Garlic and saute for 30 seconds.  Whisk in flour until lightly brown.  Whisk in chicken stock and milk and bring to a simmer.  Simmer for 15 minutes until the cauliflower is tender.  Season with Salt and Pepper.  Serve topped with bacon.