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  • Inside the Market
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    • Winter Harvest 2020

Vegan Cream of Broccoli Soup

11/9/2022

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Ingredients
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
​
Directions
1.  In a large saucepan, saute onions,celery and carrots in oil until tender.
2. 
Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3.. Cool slightly. In a blender, process soup in batches until smooth.
4. Return to pan; add the remaining broth and bring to a boil.
​5. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
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Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup cauliflower florets
  • 1 medium onion, sliced
  • 1-inch piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 tsp curry powder (mild or spicy)
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • Salt, pepper to taste

Instructions
  1. Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender. ​
  2. Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables.   Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
  3. Add to the skillet the grated ginger, minced garlic and all of the spices.  Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
  4. Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste. 


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Sauteed Broccoli

4/28/2021

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Ingredients
  • 1 pound broccoli florets
  • ​​3 tablespoons finely grated Parmesan cheese
  • 1 teaspoon brown sugar (or maple syrup)
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
​
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.


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Broccoli Salad with Peanut Butter Dressing

8/22/2019

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Picture
-Adapted from Bon Appetit
Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt

Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish
  1. Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
  2. ​Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
  3. Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
  4. ​Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.
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Mercato Profuso

8/25/2015

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Picture
Recipe by Anna Gill

Serves: 8

1 cup broccoli florets
2 cups asparagus pieces
1 cup slivered snow peas (or sugar snaps)
½ cup slivered carrots
1 cup slivered zucchini
1 small eggplant, diced into ½ to ¾ inch pieces
3 large crushed garlic cloves
20 - 24 ripe plum tomatoes (4 cups chopped)
Salt & pepper to taste
1 to 2 cups good green olive oil as needed
1 packed cup of shredded basil
½ cup pine nuts
1 lemon
1 ½ lbs. pasta of choice*

Freshly grated Parmesan cheese, optional


1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside.
2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside.
3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil.
4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again.
5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.)
6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside
7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.)
8. Remove the crushed garlic cloves from the tomato mixture.
9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl.
10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired.

* Rotini or medium sized shells are good for this dish because they trap little bits of sauce.

NOTE: Almost any vegetable with do in this dish, and the more crunch the better
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

    Ingredients

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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020