Broccomoli – Broccoli Dip

Broccoli Dip, before we added tomatoes

This was a big hit at the cooking camp. The kids were excited to cook with broccoli, which made me happy. The dip is something I call “Broccomoli”. Basically similar ingredients of guacamole- except I use broccoli instead of avocados. Don’t get me wrong.  I love avocados, but “timing” them to be ripe when I needed them for parties makes me crazy. The broccoli dip is also easy to make and tastes good. Its always nice to have more appetizer recipes.

Broccoli Dip – Broccomoli

2 c. broccoli, cooked and drained

2 T. chopped onion

1 clove garlic, minced

½ c. sour cream or Greek yogurt – we used yogurt

3 T. mayonnaise

2 t. lemon juice

½ t. each paprika and cumin

Dash of hot sauce

Salt and pepper to taste

1 tomato, seeded and chopped, optional

Combine all ingredients in blender, except tomato, and blend until smooth. Chill. Stir tomato in before serving. Serve with tortilla chips or crackers.

Broccoli Rabe with Pasta and Pecans

Broccoli Rabe with Pasta and Pecans

Broccoli Rabe with Pasta and Pecans

I am always surprised at how many people have never tried broccoli rabe- also known as rapini. This versatile vegetable consists of stems, leaves and small flowerets with a strong broccoli flavor. It is all edible and very tasty. I think perhaps the sometimes strong, even bitter flavor, might turn people away from trying it. I enjoy that bitterness, but if you don’t you can temper it by first blanching the broccoli rabe. That’s what I do with this dish. I also pair the broccoli rabe with pasta and some cheese which also mellows out the flavor.

Broccoli Rabe with Pasta and Pecans

1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces
1 (8 ounce) box uncooked pasta
½ c. pecans
3 tablespoons olive oil
2 large cloves garlic, sliced
salt and black pepper to taste
1/2 cup shredded Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the pasta. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well in a colander set in the sink. While the pasta is cooking, cook and stir the pecans in a skillet over medium heat until fragrant, about 5 minutes. Set the nuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving. Serves 4.

Broccoli Rabe

Broccoli Rabe


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