Broccoli Bacon Salad (8 servings)
½ lb bacon, fried and crumbled
½ cup mayonnaise
½ cup greek yogurt
2 TBS apple cider vinegar
2 TBS honey
1 head broccoli in florets
½ head cauliflower in florets
½ cup raisins
½ cup minced red onion
Whisk together all dressing ingredients.
Combine bacon, broccoli, cauliflower, raisins, and onion. Toss with dressing to mix.
Refrigerate 2 hours before serving.

Broccoli and Grape Salad
2 cups red seedless grapes
2 cups broccoli in florets
1 lb bacon, fried and crumbled
1 pkg sliced almonds
Sauce
1 ½ cup salad dressing
¾ cup sugar
1 ½ TBS vinegar
Whisk sauce ingredients together.
In serving bowl mix grapes, broccoli, bacon, and almonds.
Pour sauce over, mix well, and chill.

Broccoli-Raisin Salad
1 head of broccoli cut into florets
½ cup chopped red onion
1 cup chopped celery
1 lb bacon, cooked and crumbled
1 cup sun flower seeds
½ cup raisins
Dressing
¾ cup mayonnaise
¼ cup sugar
2 TBS vinegar
Whisk dressing ingredients to mix well.
Toss together broccoli, onion, celery, bacon, and sunflower seeds. Pour dressing over and mix well; chill.
Add raisins just before serving.

Italian Broccoli Salad (9servings)
4 cups broccoli florets
1 medium red onion, sliced and separated into rings
1 can (8oz) sliced water chestnuts, drained
½ cup fresh mushrooms, sliced
¾ cup Italian salad dressing
1 ½ cup halved cherry tomatoes
In a large bowl combine broccoli, onion, water chestnuts, and mushrooms. Pour dressing over and toss to coat. Chill.
Before serving add tomatoes, and gently toss.


Crunchy Peanut Broccoli
1 head broccoli in florets
2 TBS vegetable oil
¼ cup roasted peanuts, chopped
1 small shallot, finely chopped ( or ½ sweet onion)
1 tsp soy sauce
2 green onions, sliced
Blanch broccoli in boiling water until crisp-tender, about 4 minutes. Drain and plunge into ice water to cool. Drain again and blot dry.
In 12 inch skillet, combine oil and peanuts. Cook until peanuts are golden, stirring occasionally. Stir in shallot and cook 1 minute more. Stir in soy sauce and then broccoli.
Sprinkle with salt and pepper to taste. Cook for another 2 minutes, tossing to coat broccoli with nut mixture. Garnish with green onion.

Creamy Broccoli Casserole (9 servings)
1 ½ to 2 lbs fresh broccoli florets
2 eggs, lightly beaten
1 can cream of mushroom soup
1 cup mayonnaise
1 cup shredded Cheddar cheese
1 small onion, finely chopped
½ cup butter, melted
1/3 cup crushed butter-flavored crackers.
Add broccoli florets to boiling water, cook until crisp-tender, drain and rinse under cool water.
In a bowl combine the eggs, soup, mayo, cheese, onion, and butter. Stir broccoli into the mixture.
Pour into a greased baking dish. Sprinkle with crushed crackers.
Bake, uncovered, at 350 degrees for 30 minutes or until well heated through.

Creamy Broccoli Soup
¼ cup chopped onion
1TBS butter
1TBS flour
2 cups milk (not skim)
4 oz cream cheese, cubed
½ lb Velveeta cheese, cubed
1 full bunch broccoli, cut into small florets and cooked (3 smallish heads)
¼ tsp ground nutmeg
¼ tsp pepper
Cook and stir onions in butter in medium saucepan until translucent. Whisk in flour until well blended and thickening.
Add milk, cook on medium heat 2 minutes, stirring frequently. Add cream cheese and cook and stir 2 to 3 minutes until cheese melted.
Add remaining ingredients and cook on low heat until broccoli is tender. Stir frequently.

Brussels Sprouts with Pecans (6 servings)
1 lb Brussels sprouts, halved
½ lb pecan halves
2 TBS butter
½ tsp salt
¼ tsp pepper
In a large skillet, sauté Brussels sprouts and pecans in butter for 5 to 7 minutes, until sprouts are crisp-tender and pecans are toasted. Sprinkle with salt and pepper and serve hot.

Brussels Sprouts with Leeks (serves 2 to 3)
10 Brussels sprouts, trimmed and halved
1 medium leek, sliced
1TBS butter
Dash salt
In saucepan bring 1 inch of water to a boil and add sprouts. Simmer 8 minutes.
Add leek, cover and simmer 2 to 4 minutes longer until tender (not soggy)
Drain, add butter and salt.


CAULIFLOWER RECIPES
Cauliflower Salad (4 to 6 servings)
1 small head cauliflower
½ cup mayonnaise with 2 TBS yogurt
1 to 2 carrots, peeled and grated
2 TBS chopped black olives
Paprika
Chopped parsley
Watercress of bed of salad
Clean cauliflower and divide into florets
Combine mayonnaise and yogurt with carrots and olives.
Arrange cauliflower on bed of greens, and top with mayonnaise mixture.
Garnish with a sprinkling of paprika and chopped parsley.

Vegetable and Steak Stir-Fry (4 servings)
1 lb beef sirloin steak, cubed
4 tsp vegetable oil, divided
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
4 garlic cloves, minced
1 TBS cornstarch
¾ cup beef broth
1/3 cup sherry or additional broth
1 TBS water
1 ½ tsp soy sauce
¼ tsp ground ginger
2 medium tomatoes, cut into wedges
Hot cooked white rice
In a large skillet heat 2 tsp oil to smoking. Sprinkle steak with salt and fresh ground pepper to taste. Stir-fry until just pink in center. Set aside.
In same skillet heat remaining oil. Stir-fry broccoli, cauliflower, carrots, and garlic until crisp-tender.
In a small bowl combine cornstarch, beef broth, sherry, water, soy sauce, and ginger. Whisk or use hand whipper to blend until smooth.
Return beef to skillet and add cornstarch mixture, stirring continually until thickened.
Add tomatoes, heat through, and serve over rice.
HINT: If you like stir-fry a little sweeter, add pineapple chunks or mandarin orange sections which have been blotted dry. Add at same time steak is returned to skillet.

Cauliflower Soup (8 servings)
1 medium head cauliflower in florets
1 medium carrot, shredded
¼ cup chopped celery
2½ cup water
2 tsp chicken bouillon granules
3 TBS butter
3 TBS flour
¾ tsp salt
¼ tsp pepper
2 cups milk (not skim)
1 cup shredded Cheddar cheese
½ to 1 tsp hot pepper sauce (optional)
In a Dutch oven, combine cauliflower, carrot, celery, water, and bouillon. Bring to a boil, reduce heat, and simmer, covered , until vegetables are tender. (Do not Drain)
In another large saucepan melt butter, stir in flour, salt, and pepper until smooth. Gradually add milk and cook stirring constantly until thickened.
Reduce heat, stir in cheese until melted, and add pepper sauce if desired.
Stir this mixture into the cauliflower mixture in the Dutch oven and serve.