Lots of interesting flavours and textures happening in this pasta dish.
A very easy sauce to make.
White Sprouting Broccoli has small, white heads and slim stalks, and grows up to 4 to 5 feet (1.2 to 1.5 metres) high.It has a very loose head, and many leaves, with small florets amongst the leaves. The florets look a bit like small cauliflower florets. Some varieties have creamy white florets; some have very…
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
A good hearty baked pasta dish, with veggies in it.
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
A very hearty vegetable side dish.
Looks as great as it tastes.
Purple Sprouting Broccoli is mostly dark green. It’s the outside edges of the florets that have a purple tinge to them, and that too goes green when cooked. The plant is very cold hardy, down to 14 F (-10 C.) You start the plants in the late summer, let them overwinter, and in the spring…
Don’t forget to peel and use the broccoli stalks as well as the florets.
Rapini © Denzil Green Rapini is green, leafy vegetable that is a variety of broccoli. It differs from regular broccoli in that the florets are small, there are more leaves, and it has a slightly bitter bite to the taste. The stems and skin on them are also much thinner, making them tender enough to…
Half the people reading this recipe will be smacking their lips; the other half will have already recoiled in horror! Broccoli, blue cheese — you either love ’em or you hate ’em!
Broccoli © Denzil Green Broccoli is a member of the brassica clan, and so is related to cabbage, cauliflower, Brussels sprouts, etc. What we know today as Broccoli — the kind that is standard in North American and UK supermarkets — is the Calabrese variety developed in Italy. There are actually other types of Broccoli…