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
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.