Best Broccoli Medley Recipes

BROCCOLI-MUSHROOM MEDLEY

Steps:

• Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside. , In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Stir immediately.

ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY

Steps:

• In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
• Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

MUSHROOM BROCCOLI MEDLEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings for 2-3 minutes or until tender. Add broth, salt if desired and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes., Meanwhile, in a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain. Add broccoli and bacon to mushroom mixture; toss to coat.

BROCCOLI AND CAULIFLOWER RICE MEDLEY

Steps:

• In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

Steps:

• Cook broccoli as directed on bag; set aside.
• Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
• Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

GARLIC LEMON BROCCOLI CAULIFLOWER MEDLEY

Steps:

• Wash the broccoli and cauliflower and cut into bite sized pieces Clean and peel garlic; mince finely. Place the garlic and butter in a medium sized skillet. Saute over medium high heat until garlic is browned, about 4 to 5 minutes. Set aside. Fill a large stock pot about 3/4 full of water; bring to a boil over medium high heat. Add broccoli and cauliflower and let cook for 5 to 7 minutes until crisp/tender. Don't over cook. Drain and place in large bowl. Toss vegetables with lemon juice, garlic butter mixture and rosemary. Serve warm or cold. Serves 6 to 8

CAULIFLOWER BROCCOLI MEDLEY

Steps:

• Wash cauliflower and remove green leaves. Cut into bite-size pieces. Remove leaves and tough ends from broccoli. Cut into bite-size pieces also.
• Combine vegetables in a large bowl.
• Mix remaining ingredients and pour over vegetables. Toss gently.
• Chill several hours or overnight.
• Can be garnished with bacon bits when served. Best if chilled when it is served.

TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY

Steps:

• - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
• - In a wok, heat oil and fry the chopped garlic and peppers
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the vegetables and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.

CAULIFLOWER & BROCCOLI PASTA MEDLEY WITH MUSTARD SAUCE

Steps:

• Heat the oil in a saucepan over medium heat.
• Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
• Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
• Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
• Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.

BROCCOLI AND SQUASH MEDLEY (GLUTEN FREE)

Steps:

• Cook broccoli as directed on bag; set aside.
• Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
• Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

BROCCOLI AND SQUASH MEDLEY

Steps:

• Cook and drain broccoli as directed on bag. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
• Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

GLUTEN FREE BROCCOLI AND SQUASH MEDLEY

Steps:

• Cook broccoli as directed on bag; set aside.
• Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
• Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

BACON-ALMOND BROCCOLI MEDLEY

Steps:

• Place the broccoli in a 2-qt. microwave-safe dish; add water. Cover and microwave on high for 4-5 minutes or until tender., Meanwhile, in a small skillet, saute yellow pepper in butter until tender. Stir in the brown sugar, vinegar and Worcestershire sauce. Cook for 1 minute or until sugar is dissolved. , Drain broccoli; place in a serving bowl. Add the pepper mixture, bacon and almonds; toss to coat. Serve with a slotted spoon.

BROCCOLI MEDLEY

Steps:

• Cook broccoli in chicken broth in large saucepan until crisp-tender, about 8 minutes.
• Drain broccoli, reserving 1/3 cup cooking liquid.
• Cut broccoli spears into bite-size pieces.
• Meanwhile, fry bacon in medium-size skillet until slightly crisp, about 5 minutes.
• Add remaining ingredients except pimiento strips; cook and stir until bacon is crisp and mushrooms are tender, about 5 minutes longer.
• Just before serving, combine broccoli and 1/3 cup cooking liquid with cooked ingredients.
• Heat until hot.
• Arrange in serving dish.
• Garnish with pimiento strips.

CRUMB-TOPPED BROCCOLI MEDLEY

Steps:

• Place vegetables in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. , In as small skillet, toast bread crumbs in butter. Add remaining ingredients; toss. Place vegetables in a bowl; sprinkle with crumb topping.