Broccoli recipes

Roasted Shrimp & Broccoli

(Serves 4)

1. Preheat the oven.

2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets with a bit of stem

-2 Tbs olive oil

-1 teaspoon whole coriander seeds (or 1/2 tsp. ground)

-1 teaspoon whole cumin seeds (or 1/2 tsp. ground)

-1 tsp salt

-1/2 tsp pepper and 

-1/8th tsp hot chili powder. 

Spread into a single layer and pop into the oven for 10 minutes.

3. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 

-2 Tbs olive oil

-lemon zest from one lemon

-1/2 tsp salt and 

-1/2 tsp pepper in a bowl. 

When the broccoli's been in the oven 10 minutes, add the shrimp to the broccoli and toss carefully.

4. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.

I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.

Crunchy Broccoli Salad

Ingredients

(Serves 4)

• 1 large bunch broccoli
• 1 small red onion
• 4 strips low-fat bacon
• cup raisins
• cup chopped walnuts

Dressing:

• 1/3 cup low-fat mayonnaise
• 2 tablespoons vinegar
• 1 cup sugar or 1/2 cup sugar substitute
• cup plain non-fat yogurt

Directions

Chop broccoli into bite-sized pieces. Slice onion thinly. Broil bacon crisply and crumble onto paper towel; let sit 15 minutes. Mix broccoli, onion, bacon, raisins and walnuts in a salad bowl. Combine mayonnaise, yogurt, sugar and vinegar in a shaker container. Pour over broccoli just before serving. Toss and serve.

Enjoy your food!