Dijon Thyme And Pine Nut Broccoli Recipes

Steps:

• Arrange broccoli in a steamer, steam covered for 4 minutes or until crisp-tender. Place broccoli in a large bowl.
• Combine shallots, olive oil, lemon juice, dijon mustard, and fresh thyme in a bowl, and stir with a whisk.
• Add broccoli, and pinenuts to the oil mixture, and toss.

Steps:

• 1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl. 2. Combine minced shallots, olive oil, lemon juice, Dijon mustard, and chopped fresh thyme in a bowl; stir with a whisk. Since I was using dried Thyme, I did this step about a ½ hour before I started cooking the broccoli. 3. Add broccoli and pine nuts to oil mixture; toss.

Steps:

• In large stockpot, boil water.
• Add broccoli rabe and blanch 2 minutes.
• Drain.
• In large skillet, heat oil.
• Add garlic and cook 1 minute.
• Add broccoli rabe and cook 4 minutes.
• Season with salt and pepper.
• Add pine nuts.
• Toss and serve.
• Yields about 1/2 cup per serving.

Steps:

• Steam broccoli or, if frozen, microwave as directed.
• Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
• Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
• Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
• Then mix in cooked broccoli, season with salt and pepper, and serve.

Steps:

• Steam the broccoli until it is barely tender.
• Combine all other ingredients and heat until butter melts.
• Stir to blend.
• Pour over the hot broccoli.

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!