Snow Pea, Cashew and Tofu Stir-Fry with Stir-Fried Rice with Broccoli Rabe

by Jennifer

This dinner was fantastic!  We couldn’t stop eating the snow peas, they were that good.  I will definitely make these recipes again.  Both are adaptations;  the stir-fry from Eating Well magazine, the rice from Vegetarian Cooking for Everyone by Deborah Madison.  I used one wok for everything, wiping it down after boiling the broccoli rabe and after making the rice (just kept the rice warm while I made the stir-fry).

Snow Pea, Cashew and Tofu Stir-Fry

While the tofu is being pressed, prep the rest of the ingredients.

  • 14 oz package extra-firm tofu
  • 3 TBS hoisin sauce
  • 2 TBS low-sodium soy sauce
  • 1/2 tsp chili-garlic sauce
  • 2 TBS neutral high-heat oil (I used grapeseed)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 lbs snow peas, trimmed
  • 1/2 cup lightly salted cashew halves and pieces

Press tofu between two paper towel-lined plates, topped with something heavy (like a full tea kettle), for 30 minutes.

Slice tofu into 1/2” pieces.

Whisk together hoisin sauce, soy sauce and chili-garlic sauce in a small bowl.

Heat 1 TBS oil in a wok over moderately high heat;  add tofu and stir-fry until golden brown and crisp, about 5 minutes.  Transfer tofu to a plate and wipe the wok clean.

Heat remaining 1 TBS oil and add the onions and garlic and stir-fry for 2 minutes.

Add snow peas and continue to stir-fry until they’re bright green, about 3 – 4 minutes.

Add the tofu, cashews and sauce to the wok,

tossing everything until it’s hot and coated with the sauce.

Stir-Fried Rice with Broccoli Rabe

Cook the rice (ideally in a rice cooker) ahead of time, even the day or two ahead;

spread it out on a baking sheet to cool, then refrigerate until you’re ready to make the dish.  This is a great non-Italian way to use that broccoli rabe from your CSA or farmer’s market!

  • 1 bunch broccoli rabe, large stems removed
  • 3 TBS neutral high-heat oil (I used grapeseed)
  • 1 bunch scallions, whites and half of greens, thinly sliced
  • 2 large garlic cloves, chopped
  • 1/2 cup chopped cilantro
  • 4 cups cooked and cooled brown rice
  • 2 eggs
  • 3 TBS low-sodium soy sauce

Bring salted water in a wok to a boil and boil the broccoli rabe for 5 minutes.

Drain, and when cool enough to handle squeeze out any remaining water and chop.  Wipe wok dry.

Heat oil in the wok over moderately-high heat, then add scallions, garlic and cilantro, stir-frying for 1 minute.

Add rice and broccoli rabe, stir-frying for a few minutes.

Stir together the eggs and soy sauce;

make a well in the middle of the rice, pour the egg/soy mixture into the well,

then quickly stir-fry everything until the rice is all coated with egg and everything’s hot.

Herbed Tofu and Vegetable Saute

by Jennifer

This recipe, adapted from Mollie Katzen’s Still Life with Menu cookbook, is great:  fast, light, fresh, healthy and delicious.

  • 1 large onion, chopped
  • 4 – 6 garlic cloves, depending on size, chopped, divided
  • 1 TBS olive oil
  • 1 tsp coarse sea salt
  • 1 lb. broccoli, cut into florets
  • 8 oz. mushrooms, stems removed or trimmed, sliced
  • 14 oz. package firm tofu, drained, cut into about 1/2” cubes
  • 1 red pepper, finely chopped
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • freshly ground black pepper
  • 1/3 cup grated cheddar cheese

Heat oil in a large, deep skillet over medium heat.  Cook onions, half of the garlic, and salt for 5 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes,

or until the broccoli turns a deeper shade of green.

Add the tofu through pepper and cook, stirring occasionally, for about 5 – 6 minutes, or until the vegetables are just tender.

Add the remaining garlic and cook for another minute or so, then stir in the cheese until it melts and serve.

Broccoli and Cheddar Skillet Flan, Broiled Red Peppers and Tomatoes with Caper Vinaigrette

by Jennifer

Broccoli and Cheddar Skillet Flan – adapted from Gourmet magazine

Serves 6.

  • 6 large eggs
  • 1 cup whole milk
  • freshly ground black pepper, salt to taste
  • rounded 1/8 tsp ground nutmeg
  • 1 cup reduced-fat sharp Cheddar cheese
  • 1/3 cup freshly grated Parmigiano-Reggiano, divided
  • 3 TBS olive oil
  • 1 large shallot, chopped
  • 1 lb. shredded frozen hash browns
  • 10 oz. frozen chopped broccoli, thawed

Preheat oven to 375 degrees.

In a large bowl whisk together the eggs, milk, pepper, salt, nutmeg, Cheddar cheese and 3 TBS of the Parmigiano-Reggiano.

In an oven-safe 10” skillet, heat the olive oil over medium-high heat.  Add the shallots and cook, stirring occasionally, until they are golden.  Swirl the oil around the sides of the pan,

then add the frozen hash browns and cook, stirring occasionally, for 3 minutes.  Season with salt and pepper.

Spread the potatoes over the bottom and sides of the pan,

then arrange the broccoli on top.

Pour over the egg mixture, and sprinkle with the remaining Parmigiano-Reggiano.

Bake for 30 – 40 minutes, or until the filling is set.  Turn the oven to broil and broil until the top is puffed and golden brown.

Broiled Red Peppers and Tomatoes with Caper Vinaigrette – from Gourmet magazine

Serves 4.

  • 2 large red peppers (should equal 1 lb.)
  • 2 TBS olive oil
  • 2 large tomatoes (should equal 1 lb.)
  • 2 TBS drained and rinsed capers
  • 1 TBS red-wine vinegar

Slice each pepper lengthwise into 8 pieces;  toss all pieces together with the oil in an oven-proof, shallow dish.  Broil the peppers 4 – 5 inches from the heat for 25 minutes, stirring 2 – 3 times.

Meanwhile, gently combine the tomatoes, capers and red-wine vinegar.

When the peppers are tender, add the tomato mixture and gently toss to combine.

Broil for another 5 minutes, or until the tomatoes are warm and a little soft.  Serve warm or at room temperature.

Sesame-Crusted Tofu with Broccoli, Carrots and Brown Rice Drizzled with Miso-Butter

by Jennifer

The Miso-Butter is an adaptation of Mark Bittman’s recipe in the NY Times Magazine.  This dinner was quick to make, healthy, and satisfying.  Serves 4.

Sesame-Crusted Tofu (adapted from ChopChop Magazine):

  • 1 package extra-firm tofu
  • 1 egg white
  • 1/3 cup roasted sesame seeds
  • 2 TBS peanut oil
  • 1 TBS low-sodium soy sauce
  • 1/2 lb. broccoli, cut into florets
  • 1/2 lb. carrots, sliced diagonally
  • Cooked brown rice (start with 2 cups uncooked rice)
  • 4 TBS unsalted butter, melted
  • 2 TBS miso of your choice
  • 1 TBS mirin (Japanese sake)
  • freshly ground black pepper

Press tofu between two paper towel-lined plates topped with something heavy (such as a full teapot) for 30 – 60 minutes.

Slice tofu into 12 equal pieces (slice lengthwise into 4 pieces, then across by 3).

Toss tofu with egg white,

then press both sides into sesame seeds.

Heat oil in a large skillet over medium heat.  Cook tofu, about 2 minutes per side, until golden.  Remove from heat and sprinkle soy sauce over tofu.  Serve immediately.

Broccoli, Carrots and Brown Rice Drizzled with Miso-Butter

Whisk or puree in a mini-chopper the melted butter, miso, mirin and freshly ground black pepper until smooth.

Steam the broccoli and carrots until crisp-tender, about 5 minutes.  Divide the rice among four plates, top with broccoli and carrots, and drizzle with miso-butter.

Broiled Sea Scallops, Meyer Lemon Risotto, and Broccoli with Toasted Garlic Crumbs

by Jennifer

You can marinate the sea scallops while you make the garlic crumbs for the broccoli, and the risotto.  When the risotto is almost ready, you can steam the broccoli and broil the scallops.  Feel free to grill them instead;  our propane tank was on empty!

Serves 4 – 6 adults.

Broiled Sea Scallops

  • 2 lbs. sea scallops
  • 2 TBS extra-virgin olive oil
  • 4 garlic cloves, chopped
  • salt and freshly ground black pepper

Combine scallops, olive oil and garlic in a bowl;  refrigerate, covered with plastic wrap, for 20 – 60 minutes.  Preheat broiler and spray broiler pan with cooking spray.

Arrange scallops on pan and season with salt and pepper.

Broil scallops a couple inches away from the heat source until cooked through, about 8 minutes.

Meyer Lemon Risotto – from

My brother, knowing of my recent Meyer lemon obsession, forwarded me this recipe and it’s outstanding.  Seriously.  Outstanding.  The original recipe suggests toasted pine nuts or freshly grated Parmesan cheese for serving, neither of which I used, but I don’t think the risotto lacked any flavor without them.  Substitute regular lemons if you can’t find Meyer lemons, but add 2 TBS lemon juice instead of 3.

  • 6 cups water
  • 1 TBS kosher salt
  • 3 TBS olive oil
  • 1 TBS butter
  • 1 medium onion, chopped
  • 2 cups arborio rice
  • 1 cup white wine
  • 1 – 2 Meyer lemons, enough to make 1 TBS lemon zest plus extra (about 1/2 TBS) for garnish, and 3 TBS lemon juice
  • 1 TBS chopped fresh oregano plus another TBS for garnish

Combine the water and kosher salt in a medium-size pot and bring to a boil;  reduce heat to simmer and cover until you’re ready to use it.

Heat the olive oil and butter in a large saucepan/skillet over medium heat;  add the onions and cook, stirring occasionally, for 5 minutes.

Stir in the rice and cook, stirring frequently, for 3 – 4 minutes.

Add the wine and cook, stirring, until the rice absorbs the liquid.

(When you pull your spatula through the rice, the pan underneath should be dry for a moment.)

Start to add the hot salted water, a large ladleful at a time, continuing to stir the rice.  (You’re supposed to stir risotto constantly, but there’s too much multi-tasking to do, so I added a ladleful, stirred, ran off to do something else for a minute or two, ran back and stirred again, and it turned out wonderfully.)  When the liquid has been absorbed, add another ladleful of water, stir, and continue, until most of the water has been used;  taste the rice to check if it’s creamy yet a little al dente, a little bit chewy.

If so, add the lemon zest, lemon juice, and oregano (and black pepper, if you’d like).  (If not, add a little more water and keep cooking.)  To serve, sprinkle with more lemon zest and remaining oregano.

Broccoli with Toasted Garlic Crumbs – adapted from Gourmet magazine

  • 1 1/2 lbs. broccoli, cut into florets
  • 4 garlic cloves, thinly sliced
  • 1/4 cup olive oil
  • 2/3 cup panko
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 tsp freshly grated lemon zest

Prepare broccoli for steaming.

Heat the oil in a 10” skillet over medium-low heat;  add the garlic and cook, stirring occassionally, for 5 minutes, or until the garlic is lightly golden.

Add the panko, salt and pepper, and cook on medium heat for a few minutes, until the panko turns golden.

Remove from heat and stir in the lemon zest.

Steam the broccoli for 5 minutes or until crisp-tender;  remove from steamer, and toss with the garlic crumbs (or for easier serving/clean-up, layer the broccoli and crumbs on a serving dish).

Broccoli and Pepper Calzones with Homemade Pizza Sauce

by Jennifer

Serves 4.

  • 1 lb. pizza dough, homemade or store-bought
  • 1 TBS olive oil
  • 1/2 lb. frozen peppers and onions
  • 10 oz. package frozen broccoli cuts
  • salt and freshly ground black pepper to taste
  • about 1/2 cup ricotta cheese
  • about 1 cup shredded mozzarella cheese
  • cornmeal for dusting pan
  • Homemade Pizza Sauce – see below

Preheat oven to 450, with rack in lower third of oven.  Dust a heavy lined baking sheet with cornmeal.

Heat oil in a large skillet over medium heat.  Add broccoli cuts and cook, stirring occasionally, for 5 minutes.  Add peppers and onions and cook until vegetables are tender, another 5 minutes or so.  Remove from heat.

Divide pizza dough into 4 equal pieces;  roll each piece into an 8” circle.  Spread 2 TBS of ricotta cheese over half of each circle, leaving about a 1/2” edge free.

Top with a generous 1/3 cup vegetables,

and top that with about 1/4 cup mozzarella cheese.  Fold over the other half of the dough, and stretch out the bottom edge, folding it over the top edge.  Roll the edges inward, starting from one end of the calzone toward the other, sort of forming a rope.

Transfer to baking sheet, and cut three small slits on top to vent the steam.

Bake calzones until golden and puffed, about 15 minutes.  (If there are leftover vegetables, they would be great in an egg white omelet the next day!)

Serve with Homemade Pizza Sauce on the side for dipping.

Homemade Pizza Sauce – adapted from Cooking Light

Makes about 2 1/2 cups sauce;  keep unused sauce for up to a week in the refrigerator, or freeze it for future pizzas.

  • 1 TBS olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 4 TBS tomato paste
  • 2 tsp dried oregano
  • 1 TBS dried basil
  • freshly ground black pepper to taste
  • 1 28-oz. can crushed tomatoes
  • 1 tsp balsamic vinegar

Heat oil in a large skillet over medium-high heat.  Add onion and saute for 3 minutes.

Add garlic and saute until fragrant.

Add wine and cook, stirring, for 30 seconds.

Add remaining ingredients except for vinegar and cook on low heat for 20 minutes, or until slightly thickened.

Remove from heat and stir in vinegar.

Garlicky Shrimp Pasta, Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette

By Jennifer

Serves 4 adults.

Garlicky Shrimp Pasta – adapted from Cook’s Illustrated

  • 9 garlic cloves – 5 minced, and 4 smashed
  • 1 lb. shrimp (preferably US-farmed or wild-caught), cleaned, each shrimp cut into 2 – 3 pieces depending on size
  • 3 TBS olive oil
  • Salt and freshly ground black pepper
  • 1 lb. short pasta of your choosing
  • 1/4 – 1/2 tsp. red pepper flakes
  • 2 tsp unbleached all-purpose flour
  • 1/2 cup white wine
  • 3/4 cup clam juice
  • 1/2 cup chopped parsley
  • 3 TBS unsalted butter
  • juice of 1/2 lemon

Combine 2 tsp. minced garlic, 1 TBS olive oil, shrimp, and salt and pepper to taste in a bowl and let marinate at room temperature for 15 minutes.  Bring a pot of salted water to a boil. 

Heat the 4 smashed cloves in 2 TBS oil in a large skillet over medium-low heat until golden, about 5 – 7 minutes.  Remove the garlic and discard.

While the pasta is cooking according to package directions, heat the oil in the skillet over medium heat and add the shrimp, with marinade, in a single layer.  Cook for 2 – 3 minutes, stirring occasionally, until the shrimp is just cooked through.  Transfer the shrimp to a clean bowl.

Cook the remaining minced garlic and the red pepper flakes in the skillet for a minute;

add the flour and cook, stirring, for a minute.

Add the white wine and cook, stirring, for a minute.  Add the clam juice and parsley and cook for a few minutes, until the mixture becomes slightly thickened.

Turn off the heat and add the butter and lemon juice.

Drain the pasta;  return it to the pot.  Add the shrimp and garlic sauce and toss well.

Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette – adapted from Vegetarian Cooking for Everyone by Deborah Madison


  • 2 TBS red wine vinegar
  • 2 tsp. balsamic vinegar
  • 4 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup Kalamata olives, pitted and chopped

Combine vinegars, oil, salt and pepper and whisk well.  Stir in tomatoes and olives.

  • 2 peppers, yellow and/or red
  • 1 1/2 lb. broccoli, and cut into florets, stems chopped

Roast peppers by placing them on a foil-lined baking sheet under the broiler for 20 – 30 minutes, turning occasionally, until they are blackened.

Immediately place peppers into a plastic bag and seal;  the steam contained within the bag helps release the skins and makes them easy to peel.

When they are cool, peel off the skins and chop.

Cook the broccoli, florets and stems, in a pot of boiling salted water, for 2 minutes, then drain.

Combine peppers, broccoli and vinaigrette, and toss well.