Lemony Penne & Broccoli

Makes: 4 servings


8 ounces whole-wheat penne

4 tablespoons olive oil

6 cloves garlic,sliced

1 pound broccoli florets

1 can (19 oz) cannellini beans, dained and rinsed

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup fresh basil leaves

1/4 cup grated Parmesan cheese


1.  Cook penne following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid. Transer pasta to large serving bowl.

2.  While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.  Add garlic and cook for 1 to 2 minutes, until golden.  Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.

3.  Stir beans into skillet and heat through.  Add lemon juice, zest, salt and red pepper.  Add contents of skillet to pasta.  Stir in the remaining 2 tablespoons oil and enough reserved cooking liquid to create a sauce.  Tear in the basil.  Serve immediately with the cheese on the side.

by March 2011 Family Circle

Broccoli Corn Bake

Broccoli Corn Bake

Another Okarche cookbook favorite . . . .


1 pkg frozen chopped broccoli, cooked and drained (or a fresh head of Phocas Farms broccoli, steamed and chopped)

1 16 oz can cream-style corn

1 beaten egg

1/2 cup cracker crumbs

1 Tbsp. instant minced onion

2 Tbsp. melted margarine

1/2 tsp. salt

1/2 cup cracker crumbs

2 Tbsp. melted margarine


Mix corn, broccoli, egg, 1/2 cup cracker crumbs, 2 tablespoons margarine, onion and salt.  Pour into casserole.  Sprinkle top with the other 1/2 cup cracker crumbs and 2 tablespoons margarine.  Bake uncovered at 350 degrees for 30 – 35 minutes.

Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole

This is a variation of the all-time favorite Green Bean Casserole everyone prepares for the Thanksgiving dinner table only uses broccoli, cauliflower and carrots, three of our favorite Phocas Farms veggies.  This recipe was taken from the Okarche cookbook.


2 cups frozen broccoli (or fresh steamed broccoli)

2 cups frozen cauliflower ( or fresh steamed cauliflower)

2 cups fresh carrots, cut into 1 inch pieces and boiled until tender

2 cans cream of mushroom soup

1 can French fried onions

2 cups shredded Cheddar cheese


Prepare vegetables as directed.  Combine all vegetables, then layer vegetable mixture, soup,onions, and cheese in a large casserole dish.  Bake, covered at 350 degrees for 30 minutes.

Broccoli-Rice Casserole

Broccoli-Rice Casserole

Serves 10


4 cups (10 oz) fresh broccoli florets and stems, chopped (stems should be very finely chopped)

Juice of 1/2 lemon

1/4 cup chopped onions

1 clove garlic, minced

1 stalk celery, chopped

2 tablespoons butter

3/4 cup minced mushrooms

1 tablespoon flour

12 oz can 2 % or regular evaporated milk

1/2 teaspoon salt

1/8 teaspoon white pepper

2 cups shredded Cheddar cheese

1 1/4 cup cooked brown rice


  1.  Steam chopped broccoli and stems until tender but still bright green.  Squeeze lemon over broccoli.
  2. Melt butter in skillet.  Add onions, garlic, celery and mushrooms and saute until softened.  Stir in flour and cook about one minute to take away the raw flour taste.  Whisk in milk and continue whisking until slightly thickened.  Season with salt and pepper.  Add 1 1/2 cup cheese and stir to melt.
  3. Combine broccoli, rice and cheese sauce.  Turn into 1 1/2 quart greased casserole dish.  Sprinkle with remaining 1/2 cup cheese.  Bake at 350 degrees until bubbly.

Broccoli Salad

This colorful salad, dressed with a creamy sweet-and-sour dressing, is a delicious way to eat broccoli, one of Mother Nature’s most healthful foods.  Broccoli, and particularly broccoli sprouts, is an excellent source of the cancer-fighting antioxidant sulforaphane.  Top this salad with the optional broccoli sprouts to pack in even more powerful cancer-fighting ingredients.


2 medium broccoli crowns with stalks

1/2 cup grated carrots

1/2 cup golden raisins

2 – 3 green onions, thinly sliced

1/4 cup dried cranberries

1/4 cup seasoned rice vinegar

3 tablespoons fat-free or low-fat vegan mayonnaise

1 tablespoon sugar

1/4 teaspoon ground black pepper

1/2 to 1 cup broccoli sprouts (optional)

  1.  Cut the broccoli crowns into bite-size florets.  Peel the broccoli stems and cut them into bite-size pieces.  Transfer to a salad bowl and add the carrots, raisins, green onions, and cranberries.  Toss gently.
  2. Combine the vinegar, mayonnaise, sugar, and pepper in a small bowl.  Pour over the broccoli mixture and toss until evenly distributed.  Let stand for about 30 minutes before serving to allow the flavors to blend.
  3. Top each serving with one-quarter of the broccoli sprouts if desired.
  4. Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.

Edited from dontwastethecrumbs.com.