Broccolini Cheddar Melts Recipes

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

ROASTED BROCCOLINI AND CHEDDAR

Steps:

• Preheat the oven to 400 degrees F.
• Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
• Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

BROCCOLI CHEDDAR MELTS

Steps:

• 1. In a bowl, combine the broccoli, olive oil, chives, garlic powder, lemon zest, and a pinch each of salt and crushed red pepper flakes. 2. Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses and broccoli, topping the broccoli layer with a slight sprinkle of cheese. Add the top piece of bread, buttered side facing up.3. Heat a large skillet over medium heat and add a pat of butter.4. Place the sandwiches, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with greens and honey, if desired.

BROCCOLINI-CHEDDAR MELTS

Steps:

• Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.

BROCCOLINI CHEDDAR MELT

Steps:

• Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
• While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
• Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
• Ingredient Note
• Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don't need to be peeled.
• Serving & menu idea
• For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).

BROCCOLI MELTS

Steps:

• If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, then cut the rest into large chunks.
• Pour about a 1-inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli and cover with a lid; let boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.
• Wipe the saute pan dry and heat over medium. Add the olive oil and let it heat for a full minute. Add the garlic and pepper flakes, cooking until the garlic is just beginning to turn golden, about 1 minute. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer the mixture to a bowl and add the lemon zest and juice, Pecorino and more salt and pepper flakes to taste.
• Preheat the broiler. Arrange the slices of bread on a baking sheet and lightly toast on both sides. Scoop the broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until the cheese has melted and begun to blister. Eat. Repeat. Don't forget to share, or at least hide the evidence if you decide not to.

DAIRY-FREE BROCCOLINI "CHEDDAR" QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll out the crust on a lightly floured surface to a 12-inch (25 cm) round about ⅛ inch (3 mm) thick. Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Place a piece of parchment paper in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust - this will add weight to keep the crust from puffing up and hold up the walls while baking.
• Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw. Remove from the oven and let cool.
• While the crust bakes, make the filling: Set the tofu in a fine-mesh strainer set over a bowl. Let drain for 10 minutes.
• In a large skillet, combine the water, broccolini, and ¼ teaspoon salt. Cover and steam over medium-high heat for 2-3 minutes, until the broccolini is bright green and tender. Remove the pan from the heat and set aside.
• Heat 2 teaspoons of olive oil in a medium pan over medium heat until just shimmering. Add the onion and ¼ teaspoon salt. Sauté for 3-4 minutes, until the onion is translucent. Remove the pan from the heat and set aside.
• Crumble the tofu into a blender. Add the chickpea flour, oat milk, coconut oil, turmeric, garlic powder, kala namak, remaining teaspoon of salt, the cornstarch, miso, and nutritional yeast. Blend on high speed for 60-90 seconds, until completely smooth, scraping down the sides as needed. Transfer the mixture to a medium bowl.
• Season the filling with the pepper. Set aside a few larger pieces of broccolini for topping, then fold the rest of the steamed broccolini and sautéed onions into the "egg" mixture.
• Pour the mixture into the prepared crust. Arrange the reserved broccolini on top.
• Cover the quiche with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, until the quiche is set and no longer jiggling in the center and the crust is beginning to brown. Let cool for 30 minutes before slicing.
• Garnish the quiche with the chives, then slice and serve.
• Enjoy!

BROCCOLINI (OR BROCCOLI) CHEDDAR MELTS

Steps:

• Melt EVOO and butter in a large skillet over medium heat.
• Add onions and saute until soft.
• Add garlic and broccolini and saute until the broccolini is tender.
• Meanwhile mix equal parts of the mayo and mustard together adding extra of either to suit your personal tastes.
• Place each slice of bread on a baking sheet and spread some of the dijon mayo mixture on them.
• Top each with a portion of the broccolini and onion mixture.
• Top the broccolini with a slice of cheddar cheese (use more or less cheese to taste, I like it very cheesy).
• Place under a pre-heated broiler until the cheese is melted to your liking.
• Serve hot and enjoy.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.