The final week of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We hope we’ve helped you to enjoy all of summer’s best produce. We’ve delved into eggplant, peaches, cucumbers, cherries and corn. Now say goodbye to the season with: broccoli.
You can avoid a lot of unnecessary oil and still get a ton of flavor by making stir-fry at home. In season broccoli is a great stir-fry staple, since it keeps its crunch while still absorbing your sauce.
Emeril’s Stir-Fried Chicken With Broccoli has all the elements of Chinese takeout, so there’s no need to dial for delivery. In addition to broccoli, you’ll get crunch from water chestnuts and red bell peppers.
For a light version of classic stir-fry, try Ellie’s Emerald Stir-Fry With Beef that uses mirin, orange juice, low-sodium soy sauce and rice vinegar to create a saute sauce. If you’re short on time during the week, make Rachael Ray’s fridge-friendly Beef and Broccoli, which you can cook and Sunday and serve any night of the week.
Use sugar snap peas and your favorite mushrooms in this Chop-Chop Beef Stir-Fry or swap in any crunchy veggies of your choice. At less than 300 calories per serving, you can definitely help yourself to seconds.
- Chinese Food Made Easy
- Broccoli, Mushroom and Cheese Breakfast Stratas
- Roasted Cauliflower and Broccoli
- Very Green Broccoli Soup
More Recipes From Family & Friends:
What’s Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin’ Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair