Broccoli is a chameleon. On the weekend, when I served this delicious broccoli slaw…
my husband asked me twice, “Are you sure this is broccoli?”
Yes! (Recipe at bottom of post). This cruciferous vegetable is wildly versatile and it’s showing up to the table in everything from soups to calzones. Today I thought it would be fun to celebrate this adaptable veggie with a round-up of trendy recipes from some of the best food bloggers I know.
Jessica Levinson, MS, RD, CDN of Nutritioulicious starts us off with her Broccoli Radish Salad. She uses roasted broccoli keeping it recognizable in this summer side. 
Lisa Samuel of NourishRDs also shares a recipe using roasted broccoli, but this time it comes to the table on toast, in her Roasted Broccoli & Red Pepper Cheese Toast.
My friend the Spicy RD, aka EA is sharing Miso Broccoli Quinoa from the Little Book of Thin. The broccoli, again, is recognizable, but have you ever had this unique combination of ingredients Miso + Broccoli + Quinoa ?
Lisa Samuel, RD of NourishRDs shares another recipe she created with the idea of making local foods affordable and focusing on reducing food waste. In her resulting outstanding recipe for Broccoli Stalk Salsa Verde, the broccoli isn’t recognizable ..
Keeping broccoli incognito, Liz Weiss, of Meal Makeover Moms whips up this Creamy Broccoli Soup Makeover. In Liz’s words, soup in summer is A-OK especially when made with vibrant green veggies and herbs, like this one.
Broccoli remains undercover in Deanna Segrave Daly, RD’s Broccoli Carrot Raisin Slaw 
and it assumes a false identity in her Broccoli Ricotta Calzones.
What’s your favorite way to eat broccoli? Here’s a recipe for one of mine ..
Skinny Slaw with Broccoli
Prep Time: 15-30 minutes
Ingredients (serves 8)
- stalks from a large bunch of broccoli or 1 12 oz bag shredded broccoli slaw
- 1/2 cup chopped red onion
- 2 tablespoons julienne sliced carrots
- 1/2 cup roughly chopped radicchio
- 1/4 cup non fat Greek yogurt
- 1/4 cup reduced calorie mayonnaise
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon sea salt
- freshly ground pepper
Instructions
1. Cut broccoli stalks into julienne slices with a julienne vegetable peeler.
2. In a medium bowl combine julienne broccoli, julienne carrots, red onion and radicchio. Set aside.
3. Whisk together Greek yogurt, mayonnaise, vinegar, sugar , salt and pepper. Pour over vegetable mixture. Chill until ready to serve.
Typically, aforementioned cycle takes 20 to 40 minutes to complete.
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Thanks so much for the awesome round-up! From one broccoli lover to another, I really appreciate all of these great recipe ideas 🙂
Thank you, Sonali. Enjoy!
You know what I love most is broccoli stems! Just chopped and steamed or raw!
Thanks, Rebecca! You must be easy to cook for! That’s wonderful.
So excited to try some of these new broccoli recipes. I’m always looking for new ways to cook it up. Thanks for including my salad recipe!
Thanks Jessica! Loving your colorful summer broccoli salad.
Loving all of these recipes! Thanks so much for including my Miso Broccoli Quinoa Salad from The Little Book of Thin-it’s really a great recipe! Just bought some broccoli slaw from Trader Joe’s so I will be trying your broccoli slaw ASAP!!
Or course! Your salad is getting lots of love here!!! Thank you EA!
What an awesome roundup. I love broccoli and can’t wait to try some of the recipes. I think I may start w/ the quinoa salad! Thanks for including my broccoli soup makeover 🙂
Thanks, Liz. I agree, and I love the diversity in how the RDs bring broccoli to the table. The Miso + Quinoa + Broccoli caught my eye as well.