Cheryl’s Cuisine: August 2020

By Cheryl Radkiewicz

COVID or not, it’s time for the Farmer’s Market.  Yes, I socially distance and always wear a mask. It’s such a treat walking through the market looking at all the freshly grown produce, homemade baked goods, preserved fruits and vegetables, and fresh meats.

My thoughts are always racing as to what new dishes I can make with the fresh items.   This month I’m focusing on broccoli. My family has always loved broccoli and all other members of the cabbage family.  So here are some new, fresh ideas:

Green Goddess Broccoli Salad:

1 large bunch broccoli (use only the florets)
1 pint cherry tomatoes, halved
4 green onions, chopped 
1/2 lb. bacon, fried and crumbled

Dressing:
1 bottle Green Goddess Dressing
Juice of half a lemon
Garlic powder to taste.

Mix all salad ingredients together.  Combine dressing with lemon and garlic powder. Pour over salad and toss.  Serves 4-6.

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Beach Salad:

3 broccoli crowns
1/2 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. cider vinegar
1/2 cup onion, chopped
4 strips crisp bacon, crumbled
1/4 cup raisins
1/4 cup pecans, roughly chopped

Soak broccoli crowns in cold water 5 minutes.  Drain well.  Chop broccoli crowns and some of the stems.  Set aside.  In large bowl, mix mayonnaise, sugar, and vinegar.  Add broccoli, onion, bacon and raisins.  Toss gently to mix.  Place in serving dish and sprinkle with pecans.  Serves 6.

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Picante Broccoli Chicken Salad:

1/2 cup mayonnaise
1/4 cup Picante sauce
1 garlic clove, minced
1/2-1 tsp. chili powder
2 cups cubed cooked chicken (I use leftover rotisserie chicken breast)
2 cups broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sweet red pepper
Flour tortillas, warmed

In a large bowl, combine mayonnaise, Picante, garlic and chili powder.  Add chicken, broccoli, tomato, cheese, onion and peppers;  toss to coat.  Refrigerate for at least 30 minutes before serving.  Serve with tortillas. Makes 6-8 servings.

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Broccoli Pie:

1 large onion, chopped
3 Tbsp. vegetable oil
4 eggs, lightly beaten
4 cups chopped fresh broccoli, cooked ( I steam mine)
2 cups (8 oz.) shredded part-skim mozzarella cheese
1 carton (16 oz.) ricotta cheese
1/3 cup grated Parmesan cheese
1/4 tsp. salt
Dash nutmeg
1 unbaked pie pastry (9″)  I use refrigerated crust

In skillet, saute’ onion in oil until tender, about 5 minutes.  Transfer to bowl.  Add eggs, broccoli, cheeses, salt and nutmeg.  Pour into pie shell.  Bake at 350 degrees for 50-55 minutes or until knife inserted near center comes out clean.  Let stand a few minutes before serving.  Serves 6-8.

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These next two recipes are great served with grilled meats, especially steaks!

Broccoli Puff:

1-10 oz. pkg. broccoli cuts or fresh broccoli, cooked
1-10 1/2 oz. can cream of mushroom soup
1/2 cup shredded cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
1 cup bread crumbs
4 Tbsp. melted butter

Cook broccoli and drain well.  Put in baking dish.  Mix together soup, cheese, milk, mayonnaise and egg; pour over broccoli.  Brown bread crumbs in butter.  Sprinkle on top.  Bake at 350 degrees for 45 minutes. Serves 4-6.

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Broccoli and Bleu Cheese Casserole:

2-10 oz. pkgs. frozen broccoli, chopped,  or fresh broccoli, steamed
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-3 oz. pkg. cream cheese, softened
2-3 Tbsp. bleu cheese, crumbled
1 cup milk
1/2 cup rich, round crackers, crushed (I use Town House)
2 Tbsp. butter, melted

Cook broccoli and drain well.  In saucepan melt 2 tablespoons of butter; stir in flour, cream cheese and bleu cheese.  Add milk; cook and stir until bubbly.  Stir in broccoli and pour into 1-quart casserole.  Crush crackers and toss with 2 tablespoons melted butter.  Place on top of broccoli.  Bake, covered, at 350 degrees for 45 minutes.  Uncover and bake 5-10 minutes more.  Serves 6.

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