Cookthink

Top reasons why you should make this: it uses the often overlooked orzo, it gives you an excuse to sing Donovan songs, it has vegetables and mushrooms in it (so you don't need a side dish) and it is really easy. Read more about this recipe at Coconut & Lime.

Soy Sauce And Scallion Omelet With Shrimp And Broccoli

This is a variation on a recipe from Kylie Kwong's Simple Chinese Cooking. We substituted broccoli for celery since that's what we had on hand, and reduced the amount of oil and salt a little bit. It was still really flavorful and fulfilling.

Cold Black Rice Noodle Salad with Mixed Vegetables

The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy. Read more about this recipe at Coconut and Lime.

Broccoli With Fettuccine, Lemon Zest And Parmesan

This broccoli-heavy pasta gets a lot of its flavor at the end of cooking. Red pepper flakes add spice, lemon zest adds brightness and perfume, and parmesan adds umami richness.

Broccoli Risotto With Tarragon

This simple creamy risotto lets the classic elegant combination of broccoli and tarragon shine. Try adding in a little fresh lemon or orange zest along with the tarragon if you have some around.

Chard, Gorgonzola And Walnut Risotto

Hearty greens, tangy gorgonzola cheese and toasty nuts stand together beautifully against a background of creamy risotto. You can use the chard's stems if you want -- slice and blanch them briefly in the simmering broth before adding them with the leaves.

Broccoli Pesto

This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Soy-Mirin Tofu With Broccoli And Peanut Sauce

I love using raw shredded carrot on top of my meals. It’s so fast and easy, it looks pretty, and the pieces are small enough that you don’t need to cook it at all. Read more about this recipe at Vegan Yum Yum.

Roasted Broccoli

High heat gives surprisingly complex flavor to this easy, minimal broccoli dish. Keep an eye on it though as it cooks. There's a fine line between browned and burned. We like for the broccoli to really darken and crisp on the outside, but you could pull it out well before it browns -- it'll still be tender.

Chicken Pasta Salad With Broccoli

You can substitute homemade chicken and pesto, of course, or add chopped Sungold tomatoes, goat cheese or feta, or any other vegetables popular at your house. Read more about this recipe at hogwash.

Roasted Broccoli Crostini

High heat gives surprisingly complex flavor to broccoli, but keep an eye on it as it browns so that it does not burn. Roasted broccoli is naturally at home sitting atop toasted garlicky bread -- and a great side for soup.

Tortellini With Hot Sausage And Broccoli

This is a great way to use up leftover sausage. Just toss together the ingredients and you have dinner in a flash. This recipe is part of Andrew Schloss's Sunday Dinners.