Type what you have

Ingredients

• ✓ broccoli
• honeydew melon
• ice cube
• green grape
• cucumber
• mint

Instructions

1. 1 Place the honeydew melon, ice cubes, grapes, cucumber, broccoli, and mint into a blender. Cover, and puree until smooth.

By Heidi

Ingredients

• ✓ broccoli
• watermelon
• spinach
• cucumber
• apple
• celery

Instructions

1. 1 Place watermelon in a blender; mix until liquefied. Add spinach, broccoli, cucumber, apple, and celery; blend until smooth.

By Victoria Dus

Ingredients

• ✓ broccoli
• cavatelli pasta
• butter
• garlic
• mushroom
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
4. 4 Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
5. 5 Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

By Karen Marnell

Ingredients

• ✓ broccoli
• rotini pasta
• salad dressing
• mozzarella cheese
• black olive
• pepperoni sausage

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; rinse in cold water until completely cool.
2. 2 Toss pasta, Italian dressing, cheese, broccoli, olives, and pepperoni in a bowl until well combined.
3. 3 Cover the bowl; refrigerate before serving, at least 1 hour.

By CESTIE

Ingredients

• ✓ broccoli
• cavatelli pasta
• olive oil
• garlic
• salt
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
2. 2 Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
4. 4 Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.

By linda m

Ingredients

• ✓ broccoli
• olive oil
• garlic
• salt
• pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Combine olive oil and garlic in a small bowl.
3. 3 Cut broccoli into florets, leaving 2 to 3 inches of stem; spread on a rimmed baking sheet. Drizzle garlic oil over broccoli; toss to coat. Season with salt and black pepper.
4. 4 Roast in the preheated oven until broccoli is tender and charred at edges, 7 to 9 minutes, flipping once. Transfer to a serving dish; drizzle with vinegar.

By Alyssa Long

Ingredients

• ✓ broccoli
• spicy sausage
• olive oil
• garlic
• cavatelli pasta
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fry sausage in a skillet over medium heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate. Drain excess grease from the skillet.
2. 2 Heat olive oil in the same skillet over medium heat; cook and stir garlic in hot oil until golden. Remove from heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain. Add broccoli 3 minutes before the cooking time ends; drain with pasta.
4. 4 Toss together sausage, garlic olive oil, cavatelli, broccoli, and Parmesan cheese in a large serving bowl. Season with red pepper flakes.

By Susan

Ingredients

• ✓ broccoli
• rotelle pasta
• carrot
• tomato
• black olive
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ broccoli
• linguine
• butter
• chicken breast
• cream of mushroom soup
• milk
• parmesan cheese
• black pepper

Instructions

1. 1 Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. 2 Heat butter in skillet. Cook chicken until browned, stirring often.
3. 3 Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• cucumber
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ broccoli
• turkey sausage
• linguine
• olive oil
• sweet onion
• garlic
• tomato
• chicken broth

Instructions

1. 1 Prepare sausage according to package directions. Cool slightly, then cut into 1/4-inch slices.
2. 2 Prepare pasta according to package directions. Set aside.
3. 3 Warm olive oil in a large saucepan over medium-high heat. Sauté onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth; bring to a simmer.
4. 4 Add broccoli and cooked pasta to tomato mixture. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ broccoli
• water
• sugar
• black pepper
• salt
• thyme
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• red bell pepper
• green bell pepper
• zucchini
• onion
• carrot
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April

Ingredients

• ✓ broccoli
• spaghetti squash
• chicken sausage
• green bell pepper
• basil
• rosemary
• italian seasoning
• olive oil
• pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Ingredients

• ✓ broccoli
• olive oil
• tomato
• balsamic vinegar
• basil
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

By Debra

Ingredients

• ✓ broccoli
• cauliflower
• romanesco cauliflower
• lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• green olive
• black olive
• pickled sweet pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. 2 Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. 3 Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. 4 Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. 5 Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

By linacavezza

Ingredients

• ✓ broccoli
• potato
• carrot
• red onion
• olive oil
• whole grain mustard
• pecorino romano cheese
• thyme
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ broccoli
• rotelle pasta
• spiral pasta
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ broccoli
• vegetable oil
• red wine vinegar
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• parmesan cheese
• pepperoni sausage
• cherry tomato
• mozzarella cheese

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Ingredients

• ✓ broccoli
• butter
• chicken breast
• ricotta cheese
• butter
• garlic powder
• oregano
• salt
• black pepper
• pizza crust
• mozzarella cheese
• mushroom

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
3. 3 Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
4. 4 Bake in the preheated oven until the cheese is melted, about 20 minutes.

By jen082907

Ingredients

• ✓ broccoli
• farfalle pasta
• butter
• red onion
• garlic
• spinach
• chicken
• sun-dried tomato
• artichoke heart
• cheese blend
• all-purpose flour
• milk
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
3. 3 While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
4. 4 Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
5. 5 Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
6. 6 Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
7. 7 Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Debbie

Ingredients

• ✓ broccoli
• manicotti shell
• garlic
• ricotta cheese
• provolone cheese
• parmigiano-reggiano cheese
• egg
• kosher salt
• cayenne pepper
• black pepper
• nutmeg
• marinara sauce
• water
• turkey sausage
• parsley

Instructions

1. 1 Bring a pot of generously salted water to a boil.
2. 2 Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
3. 3 Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
4. 4 Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
5. 5 Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
6. 6 Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
7. 7 Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bring tomato sauce and water to a simmer over medium-high heat.
10. 10 Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
11. 11 Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
12. 12 Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
13. 13 Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
14. 14 Garnish with parsley and let sit for 10 minutes.
15. 15 Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ broccoli
• linguine pasta
• pine nut
• parmesan cheese
• garlic
• olive oil
• lemon pepper seasoning
• chicken soup base
• olive oil
• tomato
• red pepper flake
• salt
• butter
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4. 4 Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5. 5 Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
6. 6 Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
7. 7 Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

By caterwauler

Ingredients

• ✓ broccoli
• raisin
• rigatoni pasta
• olive oil
• anchovy
• onion
• garlic
• saffron
• pine nut
• cinnamon
• bread crumb
• red pepper flake
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ broccoli
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• carrot
• cheese tortellini
• salt
• black pepper
• paprika
• turmeric
• heavy cream
• colby cheese

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add onion cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over onion-garlic mixture. Stir to combine, until flour is incorporated.
2. 2 Slowly pour in chicken broth, stirring to combine. Add broccoli, carrot, and tortellini. Season with salt, pepper, paprika, and turmeric. Stir to combine and reduce heat to medium. Cover and simmer until broccoli is tender and tortellini are cooked through, about 15 minutes.
3. 3 Stir in cream and cheese until melted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ broccoli
• mushroom
• green bell pepper
• butter
• fettuccini pasta
• butter
• parmesan cheese
• oregano
• parsley
• garlic powder
• black pepper
• all-purpose flour
• heavy cream
• chicken broth
• clam

Instructions

1. 1 In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
3. 3 Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
4. 4 In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

By Bea Gassman

Ingredients

• ✓ broccoli
• chicken breast
• salt
• black pepper
• spaghetti
• alfredo sauce
• italian seasoning
• garlic powder
• onion
• basil
• salt
• black pepper
• onion powder
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken with a pinch of salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
4. 4 Meanwhile, add Alfredo sauce to the chicken; season to taste with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne.
5. 5 Bring to a simmer; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
7. 7 Add broccoli to sauce.
8. 8 Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

By supertat

Ingredients

• ✓ broccoli
• water
• cornstarch
• black pepper
• salt
• polenta
• salt
• red wine
• vegetable broth
• water
• radicchio
• yeast extract
• miso paste
• shallot
• olive oil
• water
• porcini mushroom

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen

Ingredients

• ✓ broccoli
• mozzarella cheese
• ricotta cheese
• cottage cheese
• spinach
• pepper
• salt
• parmesan cheese
• milk
• all-purpose flour
• garlic
• zucchini
• green bell pepper
• onion
• carrot
• olive oil
• lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. 4 Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
5. 5 Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. 6 Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

By Rachel

Ingredients

• ✓ broccoli
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ broccoli
• caesar dressing
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive