Buying and Keeping It
How to choose: Look for heads of broccoli that have firm stalks and tight, dark green clusters of buds. Yellowing florets and woody stalks with holes at the base are signs that a head is past its prime.
How to store: Refrigerate unwashed broccoli in a plastic bag in the vegetable drawer.
Shelf life: Broccoli will stay fresh for up to five days.
How to Use It
Broccoli almondine: Toss steamed broccoli with butter and fresh lemon juice; sprinkle with toasted sliced almonds.
Broccoli dip: Puree steamed broccoli with sour cream and grated Parmesan. Serve with pretzels and raw vegetables.
Broccoli salad: Toss cooled steamed broccoli with chickpeas, halved grape tomatoes, crumbled Feta, olive oil, and red wine vinegar.
Broccoli soup: Sauté chopped onion in olive oil. Add broccoli and enough chicken broth to cover and cook until tender. Puree until smooth.
Broccoli slaw: Combine chopped raw broccoli and red onion with a dressing of mayonnaise, sour cream, cider vinegar, and honey.
Broccoli frittata: Sauté chopped garlic and steamed broccoli in olive oil in an ovenproof skillet. Add beaten eggs to cover, sprinkle with grated Gruyère, and bake at 350° F until puffed and set.
Broccoli pesto: Puree cooled steamed broccoli with garlic, toasted pine nuts, grated Parmesan, and olive oil. Toss with pasta, spoon over chicken, or use as a dip or a spread.
Broccoli and chicken: Toss broccoli, bone-in chicken pieces, and whole garlic cloves with olive oil. Roast at 400° F until cooked through, 35 to 45 minutes.