Vegan Cream of Broccoli Soup
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.
Gingered Cauliflower and Broccoli
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.
-Adapted from Bon Appetit
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
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
Recipe by Anna Gill
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 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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