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Broccoli looks similar to a tree with thick stalks or stems and clusters of florets on top. When selecting broccoli, look for firm stalks and green color throughout the head, stalks and the leaves. The florets should be tight and blue-green, deep green or purplish-green in color. There may be purple or green buds throughout the head of the broccoli and if the buds have opened and are yellow the broccoli is no longer fresh. Steaming: steam cut up broccoli in a steamer basket in a covered pan with a couple of inches of boiling water. Steam for approximately 5-7 minutes, depending
Microwave: cut into bite-size pieces and place in a small amount of water in a covered microwave safe dish. Cook for approximately 5-7 minutes. Whatever method of cooking you choose, it’s important not to lose the bright green color of the broccoli as you cook it. That is when it is at the peak of flavor. Salads: Broccoli can be used raw in salads, diced into pieces, or sliced. Broccoli also makes great coleslaw and with the convenience of packaged broccoli slaw it’s ready in minutes with the dressing of your own choosing. Side Dishes: Steam or boil and drizzle with garlic flavored oil, lemon zest and a grating of fresh parmesan. It makes a simple and delicious side dish. Soups: Broccoli is also a great addition to soups. Seasonings to use with Broccoli: lemon juice, vinaigrettes, butter, olive oil, garlic flavored oil, fresh garlic, nuts (pine nuts and walnuts are good), cheese
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