Tag Archives: broccoli

Lettuce-less Broccoli Edamame Salad


I am so worried that the world is planting and eating too much lettuce!  (Actually, I’m only partly kidding.  See this report from Carnegie Mellon.)  So I’m looking for salads which don’t always have arugula or romaine or iceberg in them.  I came up with this one which is slightly Asian and totally beautiful – and d-lish.  If you make the whole recipe AND DON’T DRESS IT until you use it, you’ll have a wonderful salad for several days in a row.  Will the world thank you for going lettuce-less?  Remains to be seen.

Lettuce-less Broccoli Edamame Salad

  • Servings: 4
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This is the kind of recipe that you can make your own.  Add cooked thin rice noodles or green onions, barely-cooked peas, julienned daikon radish or thinly sliced red cabbage (does cabbage hurt the world?).


  • 3 small heads of broccoli
  • 8 oz frozen shelled edamame (I buy Eda-zen – which has 2 8-oz packs inside)
  • 1 large carrot, peeled and grated (large grate)
  • 1/2 c sliced almonds (toasting optional)
  • 1 T toasted sesame seeds (optional)


  • 1 T sesame oil
  • 1 T peanut or vegetable oil
  • 2 T soy sauce
  • 1 generous T of honey (or agave syrup)
  • 3-6 T fresh lime juice (I prefer using about 3 T)
  • salt/pepper to taste
  • 1/4 tsp of sriracha sauce or sambal oelek or whatever tickles your spicy taste buds

Fill a large pot with water, add about 1 T salt, and bring the water to a boil.  While that is happening, remove the stems from the broccoli, and cut the broccoli heads into about 1″ pieces or florets (I find it easiest to just start thinly slicing the stems of the broccoli crosswise, going clear into the head until the florets just automatically separate into teeny perfect pieces.  Add the florets to the boiling water and cook for about 2 minutes or until barely soft.  Then remove the broccoli from the water and rinse with cold water.  This is all to keep the color.  You can cook the edamame with the broccoli, but you risk over-cooking the edamame.  Best way, IMHO, is to do the edamame in the microwave, following the package instructions.

To make the dressing, mix all of the ingredients together and whisk with a fork.

If you’re eating some salad now and saving some for later, use the proportionate amount of dressing for your helping(s) of salad.  And sprinkle some almonds and sesame seeds on top. The dressing is delicious, so you’ll want to be generous.  Maybe you should have made double the dressing and had more leftover?! Next time.

Potato Soup That Happens to Have Broccoli In It


It’s a chilly spring day in Glen Ellen, CA, and nothing sounds better than soup. Here’s the perfect recipe: a broccoli chowder loaded with big flavors and beautiful colors. It’s vegetarian; it’s nutritious; it’s easy. I’ve eliminated the pureeing of the ingredients, which results in an easier, faster clean-up – and I think makes for a more attractive dish. The only caveat – don’t let the broccoli cook too long, or the green beauty of it all is lost….though the great taste remains

Potato Soup That Happens to Have Broccoli In It

  • Servings: 4
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I miss the old Epicurious. This recipe is adapted from a recipe I found at Epicurious online in 2003!


– 3 small heads broccoli (about 1#)
– 2 large yellow or red potatoes, cut into 1/2″ pieces
– 1 large onion, diced
– 1 red bell pepper, cut into 1/2″ pieces
– 2 large carrots, cut into 1/2″ pieces
– 3 cloves of garlic, peeled and minced
– 3 T butter
– 1/4 tsp ground cumin
– 1/2 tsp dry mustard (may be omitted; I didn’t have any and the soup was still great
– 3 c water (or depending upon your food preferences, chicken or vegetable broth)
– 1 c cream – or half & half
– 2 c coarsely grated sharp cheddar cheese (about 6 oz)
– touch of hot sauce or chili powder, optional.


Separate the broccoli stems from the florets, then chop each into about 1″ pieces. Reserve about 2 c of the broccoli florets to add at the very end.

Heat the butter in a large skillet over medium heat. Cook the broccoli (except the reserved florets), potatoes, onion, bell pepper, carrots, garlic, cumin and mustard in the butter until the onion is softened, stirring occasionally. Add the 4 cups of water and simmer, partially covered, for about 10 minutes.

Add the remaining broccoli florets, cream and grated cheese, bring back to a simmer and cook, stirring occasionally, until the cheese melts and the florets are soft but still very green. Taste – and add salt and pepper accordingly and a sprinkling of hot sauce, if you so desire.

Recipe provided by Big Little Meals and Andy and Ann

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