Broccoli With Creamy Almond Sauce Recipes

SUPER CLEAN BROCCOLI SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Toss all the salad ingredients together in a bowl.
• Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
• Serve immediately! Add more orange juice to add more moisture as needed.

PASTA WITH ROASTED BROCCOLI AND ALMOND-TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
• Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
• Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

BROCCOLI WITH CREAMY ALMOND SAUCE

Steps:

• Blend almond butter, soy milk, garlic, ginger, lemon juice, ground mustard,and black pepper in a high powered blender until smooth and creamy. Heat 1/8 cup water in a large saute pan. Add broccoli and red pepper. Cover and cook for about 7 minutes,or until broccoli is tender, adding more water as needed. Stir in almond sauce. Sprinkle with toasted sesame seeds.

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

BROCCOLI IN CREAM

Steps:

• Wash broccoli and trim stems.
• Cut stalks about the size or you thumb.
• Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
• Drain immediately and set on paper towelling to dry.
• Place on serving dish and top with Cream Sauce.
• Cream Sauce:.
• Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
• Do not bring to boil.

ALMOND BROCCOLI IN SHERRY SAUCE

Steps:

• Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.
• Dissolve bouillon cube in 3/4 cup boiling water.
• Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.
• Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
• Bake at 375° for 20 minutes or until bubbly.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.