Brocco-Leap Year
by Kathy Humphrey

Mum used to tell us that we were lucky to have broccoli, that it wasn’t even invented when she was a kid. Of course it was around—somewhere—it just hadn’t yet made it into all Canadian grocery stores and the recipe repertoires of home cooks.

Broccoli is one of my favourite vegetables. I have always loved its relaxing shades of green, its unique tree-like shape and its snap when eaten raw. And it’s healthy too. Broccoli is high in vitamin C and beta-carotene, both of which help battle free radicals. Broccoli is full of fibre, calcium and folic acid. Broccoli is also rich in chemicals that stimulate the body to produce cancer-fighting enzymes.
 
This February brings us a gift: an extra day to do with what we please (barring other commitments, outside expectations, and regular routines, of course). It’s leap year again, and Friday February 29 is waiting proudly on everyone’s calendars to be filled with whatever we choose. Broccoli! This month derives its name from the Roman forfebrua, meaning month of purification and offerings. What better way to honour this meaning than by offering your loved ones some new takes on one of the healthiest vegetables around? Broccoli can be eaten raw, steamed, boiled, stir-fried. It’s a great addition to salads, slaws, soups, or served on top of omelettes or baked potatoes. Enjoy!

Broccoli Potato Chowder
(Adapted from a Canadian Living recipe)

4 cups chicken or vegetable stock
2 carrots, diced
1 onion, diced
1 large potato, peeled and diced
1 stalk celery, sliced
4 cups chopped broccoli
3 Tbsp all-purpose flour
2 Tbsp flour, softened
1/2 cup milk (approx.)
1 package herbed cream cheese, cubed
1 Tbsp chopped fresh dill or parsley (optional)

In large saucepan, bring chicken stock to boil. Add carrots, onion, potato and celery; return to boil. Reduce heat, simmer for about 10 minutes or until vegetables are tender. Add broccoli; return to boil. Cover and simmer for 5 minutes (till broccoli is tender-crisp). Meanwhile, in small bowl and using fork, blend flour with butter until smooth. Return soup to boil, gradually stirring in flour mixture; boil, stirring, for 1 minute. Add 1/2 cup milk; bring just to simmer. Stir in cream cheese; simmer, stirring, just until cheese is melted, adding more milk if thinner soup is desired. Ladle into bowls; sprinkle with dill if using. Serves 4.

Tomato, Broccoli and Pasta Salad

1/4 pound rigatoni or other pasta
3 cups broccoli florets
1 cup chopped red onion
3 tomatoes, cut into wedges
1/2 cup cubed Mozzarella cheese
1/3 cup minced fresh parsley
3 Tbsp lemon juice
3 Tbsp water
2 cloves garlic, minced
1 tsp Dijon mustard
1/4 cup vegetable oil
salt and pepper, to taste

Cook pasta until tender but still firm and set aside. Immerse broccoli in large pot of boiling water for 3 minutes; remove and immediately plunge into pot of cold water. Drain well; set aside. Whisk together final six ingredients: keep aside. In large bowl, combine pasta, onions, tomatoes, cheese and parsley: pour dressing over and toss well to mix. Refrigerate for at least 30 minutes (as long as 4 hours if needed). Just before serving add broccoli, toss to mix, and serve.

Stir-fried Broccoli, Sun-dried Tomatoes & Garlic

1 head broccoli (about 3/4 of a pound)
1 1/2 Tbsp olive oil
2 cups mushrooms, sliced
4 large cloves garlic, slivered
2 Tbsp finely snipped sun-dried tomatoes
salt and pepper, to taste

Cut florets from broccoli head. Peel stalks; cut into 1/2" pieces. Blanch broccoli (drop into large pot of boiling water, leave for 3 minutes, then drain and drop immediately into large bowl of ice water. Drain again; pat dry). Heat oil in large skillet or wok over medium heat. Add garlic; cook, stirring constantly, for about 1 minute. Add mushrooms and cook, stirring often, for 3-4 minutes (until they start to sweat). Stir in tomato slivers and broccoli and cook for 2-3 minutes (until tender but crisp). Season with salt and pepper; serve.

Sesame Broccoli

1 bunch broccoli
3 Tbsp sesame seeds, toasted in a dry skillet until light golden and fragrant
1 Tbsp sesame oil
2 Tbsp orange juice
salt and pepper, to taste

Trim broccoli into florets: reserve stalk sections for later use. Steam broccoli for 7-10 minutes, or until still bright green in colour but tender. Remove from heat. Whisk orange juice and sesame oil together; drizzle over warm broccoli. Scatter sesame seeds over; serve.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.