Broccoli And Tomato Focaccia Recipes

Steps:

• In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
• Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.

Steps:

• Stir together yeast, sugar, and the warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.
• Stir in 4 1/2 teaspoons oil. Add flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined. Fit mixer with the dough hook; knead dough on medium speed until smooth, 5 to 7 minutes.
• Transfer dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.
• Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread out dough to fill sheet, working it into corners. Press in tomatoes; sprinkle with rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.
• Drizzle dough with remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate sheet; bake until golden, about 15 minutes more.
• Let cool in sheet; cut into 8 rectangles. If not serving that day, wrap pieces in plastic wrap and foil; freeze up to 1 month.

Steps:

• Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
• Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
• Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
• Heat the oil in a large skillet, and add the broccoli and pepper flakes.
• Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Steps:

• Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.