Roast-Beef and Broccoli Salad with Horseradish Dressing
3/4 pound of thick-sliced roast beef, cut into 1/2-inch strips
1 and 1/2 pounds broccoli
1/4 cup drained bottled horseradish
6 scallions including green tops, cut diagonally into thin slices
2 and 1/2 cups of halved cherry tomatoes
2 tbsp white-wine vinegar
2 tsp of Dijon mustard
1/2-cup extra-virgin olive oil
3 tbsp sour cream
3/4 tsp salt
Pepper to taste
Prepare the roast-beef, and then separate the broccoli tops into small florets, cutting them in half lengthwise. In a large saucepan, boil the broccoli until tender (4-5 minutes), and then drain and cool.
In a large bowl, whisk together the vinegar, horseradish, mustard, salt and pepper. Next, add the oil and whisk more. Add the sour cream and continue whisking. Add the broccoli, tomatoes, and scallions, tossing to coat the vegetables. For a garnish, arrange lettuce, and spoon salad on top.
Broccoli with Garlic and Asiago
1 large head of broccoli, cut into long, thin spears
2 tbsp of extra-virgin olive oil
4 cloves of garlic, finely chopped
1/4 pound of Asiago cheese, shaved with a vegetable peeler
Simmer broccoli until tender in 1/2 inch of boiling, salted water (3-4 minutes). Drain and remove from pan. In the same pan over medium heat, add oil and garlic, sautéing for 3 minutes. Add broccoli spears and coat with oil. Transfer broccoli to a bowl and garnish with shaved Asiago cheese.
Stir-fried Broccoli and Rice
2 pounds of peeled broccoli
2 tbsp of peanut oil
1 tsp of salt
2 tbsp of brown sugar
3 tbsp of water
1tsp of cornstarch
3 cups of cooked rice
Separate the broccoli florets with small stems from the large florets and stalks (cut the large florets into thin pieces). Rinse in cold water and drain.
Heat a skillet until hot, add the peanut oil, and stir fry the broccoli for about 2 minutes. Add the salt and sugar, mixing well. Add the water, heat to high, and cover the skillet for two minutes. At the last minute, add the cornstarch/water mixture for a glaze. Serve over hot rice.