Sheet Pan Miso Salmon and Broccoli

Easy to make, ready in a flash and full of flavor, This sheet pan recipe adapted from Simple Recipes, delivers on all three.

Ingredients

4 T. unsalted butter at room temperature

2 T. white miso

1 1/2 pounds broccoli

2 T. oil

1/2 tsp. salt

1/4 tsp. pepper

4 (6 ounce) center-cut salmon fillets (1 - 1.5 inches thick)

Chopped parsley and scallions to garnish

Instructions

Preheat oven to 425 degrees.

In small bowl, mixture butter and miso together.

Cut the broccoli into long pieces. Mound the broccoli into the center of a rimmed baking sheet. Top with salt, pepper and oil. Mix with your hands to coat all the pieces.

Roast in the oven for 15 minutes, stirring and flipping half way through.

Remove from oven and make space on the baking pan for the salmon. Place salmon skin side down. Sprinkle lightly with salt and pepper. Spread the miso butter over the top of each salmon fillet.

Roast broccoli and salmon together for about 10 more minutes or until internal temperature of salmon is 135 degrees. Remove from oven.

If you would like the salmon to be more browned, turn on the oven broiler and broil for one to two minutes or until edges of salmon are charred.

Remove and allow salmon to rest for five minutes.

Sprinkle with chopped parsley and thinly sliced scallions.

Better Broccoli Salad

Here is a lighter version of a traditional broccoli salad. Most of the mayonnaise is replaced by Greek yoghurt and sun-dried tomatoes replace bacon. Every bit as good as the old recipe.

Ingredients

4 cups bite-size broccoli florets
1/4 cup hulled sunflower seeds
1/2 cup plain Greek yoghurt
1/4 cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup raisins
3 Tablespoons finely chopped sun-dried tomatoes.
3 Tablespoons finely chopped red onion

Instructions

Bring a pot of water to boil. Fill a large boil with ice water.
Add the broccoli to the pot. Once the water returns to a boil, boil for 2 - 3 minutes or until broccoli is still bright green but softened. Drain and transfer to ice water to cool.  Drain the broccoli in a colander.
Toast the sunflower seeds in a dry skillet, stirring frequently, until fragrant and lightly toasted. Transfer to dish to cool.
Stir together yoghurt, mayonnaise, vinegar, honey, salt and pepper.
In serving bowl, combine broccoli, raisins, sun-dried tomatoes and red onion.
Add dressing and toss to combine. Cover and refrigerate at least one hour before serving.
Add sunflower seeds just before serving.

Broccoli Cheddar Salad

I love the combination of flavors in this salad  - the sweetness of the dried cranberries, the saltiness of the bacon and the tangy dressing. It is a great side dish for a summer barbeque or anytime, for that matter!

Ingredients

5 -6 cups chopped fresh broccoli
1 cup shredded sharp cheddar cheese
2/3 cup dried cranberries
1/2 cup salted sunflower seeds
1/2 cup crumbled cooked bacon
1/3 cup diced red onion
3/4 cup mayonnaise
1/4 cup sour cream
1 1/2 Tablespoons white wine vinegar
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Chop the broccoli into small pieces, using both the florets and the tender portion of the stems.
Bring a pot of water to a boil. Add broccoli and boil for two minutes. Drain and place in bowl of ice water to stop the cooking and cool the broccoli. Drain again thoroughly.
In large bowl, combine the broccoli, cheddar cheese, cranberries, sunflower seeds, bacon and red onion.
In small bowl, whisk together mayo, sour cream, vinegar, sugar, salt and pepper until smooth and well-combined.
Pour dressing over broccoli mixture and stir gently to combine.
Allow to sit in refrigerator for a few hours to allow flavors to blend.

Adapted from  Sugar, Spun, Run.

Baked Broccoli and Cauliflower Tots

These kid-friendly veggie tots are a healthier option than frozen tator-tots!

Ingredients

1 (12 ounce) bag frozen broccoli and cauliflower blend
1 egg
1/4 cup finely diced onion
1/3 cup shredded cheddar cheese
1/3 cup panko bread crumbs
1/3 cup Italian-style bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.

Steam vegetables according to package instructions. Cool slightly and finely chop in a food processor.
In a bowl, combine vegetables with remaining ingredients.
Using your hands, roll approximately one Tablespoon of the mixture into a ball. Then, form into a "tot" shape. Place on prepared pan. Bake 18-25 minutes, turning halfway through, until golden brown and crispy.

Optionally, serve with a dipping sauce such as Ranch dressing.

Panera Copy-Cat Broccoli Cheese Soup

The temperature  is cool day and there is a feeling of fall in the air - and there is soup on the stove!
Love this recipe adapted from "Damn Delicious".  It is quick to prepare and so yummy.
Kids love it!

Ingredients

1/4 cup unsalted butter
3 cloves garlic, minced
1 medium onion, diced
2 stalks celery, diced
1/4 cup flour
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream
2 cups fresh broccoli florets, cut into small pieces
1 carrot, peeled and cut into thin slices
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

Instructions

Melt butter in large stock pot or Dutch oven. Add garlic, onion and celery. Cook, stirring occasionally, until softened, about 4 - 5 minutes.
Whisk in flour and stir about one minute. Gradually, add vegetable broth, milk and cream.
Cook, stirring constantly, about 1 - 2 minutes until well combined. Stir in broccoli and carrots.
Bring to boil. Then, reduce heat and simmer until broccoli and carrots are tender - about 8 - 10 minutes.
Remove from heat and pulse with an immersion blender to only partially blend the ingredients.
Return to heat. Stir in cheese, a handful at a time, until smooth. Season with salt and pepper.

Broccoli Mushroom Casserole

A great side dish!

Ingredients

1/2 cup mayonnaise
1/2 cup plain yoghurt
1 1/4 cup shredded cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoons black pepper
6 cups fresh broccoli - stems peeled, chopped and blanched in salt water
12 ounces mushrooms, sauteed in 1 Tablespoon butter
1 package chicken-flavored Ramen noodles, broken up

Instructions

Preheat oven to 350 degrees.
In a bowl, combine mayonnaise, yoghurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper and seasoning packet from Ramen noodles.

In separate bowl, combine broccoli, mushrooms and broken noodles.

Add mayonnaise mixture to broccoli mixture and stir to coat evenly.
Spray an 8x8 inch baking dish with cooking oil spray. Place mixture in pan and cook for 45 minutes covered.

Remove cover and cook an additional 15 minutes or until nicely browned.

Cool 15 minutes before serving.

Ham Divan

Quick and easy....

Ingredients

1 bunch fresh broccoli
4 English muffins
Thin sliced ham
1 cup sour cream
1 Tablespoon mustard
1/2 cup grated cheddar cheese

Instructions

Slice broccoli into spears. Cook in boiling salted water until tender-crisp.
Toast English muffins in toaster. Butter each toasted half.
Place English muffins on cookie sheet. Top each with several slices of ham, folding ham if needed to fit on top of muffin. Top with hot broccoli spears.
Blend sour cream with mustard in small bowl. Spoon on top of each sandwich. Top with grated cheddar cheese.
Bake in 400 degree oven for 15 minutes or until heated through and cheese melts.