Crustless Broccoli and Cauliflower Quiche

This recipe again makes use of the entire broccoli, nothing is left out. Peel off the skin of the broccoli stems with a vegetable peeler or a very sharp knife, then cut them into slices or chunks.

Ingredients:

- 1 tsp olive oil, plus more for the baking dish

- 1/2 cup finely chopped onion

- 4 large eggs

- 1 cup whole milk

- 1 cup grated sharp Cheddar cheese, divided

- 1/2 cup water

- 1/4 tsp dried thyme

- 1/4 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/4 tsp dried rosemary, chopped

- 1 medium bunch broccoli and cauliflower, cut into florets, broccoli stems peeled and cut 1/3 inch thick

Heat the oven to 375F. Brush a 10-inch pie plate with olive oil.

Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl and let it cool.

Add the eggs to the onion and slightly beat. Whisk in milk, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.

Cover the bottom of the pie plate with the broccoli and cauliflower.

Pour the cream mixture into the pie plate. Sprinkle with the remaining 1/2 cup cheese.

Bake until a knife inserted in the middle comes out clean and quiche is golden brown, 50 to 60 minutes. Enjoy!

Broccoli Soup with Lemon-Pistachio Butter

No parts of the broccoli are wasted in making this soup; both florets and stalks are boiled and pureed. Pistachio butter is as good as it sounds!

You'll need:

- 3 tbsp chopped salted pistachios

- 6 tbsp unsalted butter, at room temperature

- grated zest of one lemon

- 1 very large head of broccoli, about 1.5 lbs

- 4 large garlic cloves

- 1/3 cup cup chopped fresh basil

Lightly toast the pistachios in a small skillet until fragrant, 3-4 minutes. Put 4 tbsp of the butter in a bowl and mix in the pistachios and the lemon zest. Roll the mixture in a piece of parchment (I used cling film) to make a 1-inch diameter log. Freeze.

Remove the broccoli florets from the stalks. Peel the stalks; discard the bottom inch and cut into small pieces. Place in a 4-quart pot with the garlic, 6 cups water and 1 tsp salt. Bring to a boil. Boil for 10 minutes and add the florets. Cook for 8 minutes, add the basil and cook for 2 more minutes.

Transfer the broccoli, garlic and 3 cups of the cooking liquid to a food processor. Process until smooth. Add the remaining 2 tbsp butter and process again until very smooth. Reheat and serve topped with thin slices of the frozen butter.

Enjoy!

Raw Broccoli Salad - Salata de broccoli crud

For this salad the quantities are entirely up to you. I made it for an office party an it was an absolute hit, I could not believe my eyes! Each and every person asked me about the recipe, it was such a success! I used these ingredients:

Cantitatile necesare pentru salata aceasta depind de gustul fiecaruia. Eu am facut-o pentru o petrecere la birou si a avut un succes neasteptat, toata lumea a dorit sa stie reteta! Astea sunt ingredientele:

- 3 heads raw broccoli, very finely chopped (remove the stem completely) - 3 capatzani broccoli, foarte fin tocate

- 1 large red onion, also very finely chopped - o ceapa rosie mare, de asemenea fin tocata

- 1/2 lb Canadian bacon - 200 gr sunca

- mayonnaise (I used homemade mayo - 1 egg yolk, 1 tablespoon Dijon mustard, vegetable oil, salt and pepper to taste, lemon juice) - maioneza (eu am facut-o in casa - 1 galbenus de ou, 1 lingurita mustar de Dijon, ulei, sare si piper dupa gust, suc de lamaie)

- sour cream - smantana

- salt and pepper to taste - sare si piper dupa gust

Put the raw broccoli in a large bowl

Puneti broccoli-ul crud intr-un castron mare