Archives for posts with tag: broccoli

In a previous life I probably wouldn’t have made pho at home. I figured someone else could do it better, and cheaper, at a restaurant than I could at home.

Living in Hartford has its hidden perks: the lack of veggie-friendly Vietnamese restaurants has made me less of a snob about what I cook. We made this twice last week and the broth is perfect.

The recipe is at The Kitchn. I followed the broth recipe exactly, and then I followed it imprecisely (the carrots were gone). It’s better when you follow the recipe exactly. Veggies and tofu (broccoli, bok choy, shiitakes, thinly sliced marinated tofu, steamed acorn squash) go in the bowl with the rice noodles (which are best when you soak them in boiling rather than merely hot water). Herbs, lime chunks, and bean sprouts go on the side.  Action soup.

The action extends to the prep: there’s a lot of it. But once you have a stash of clean, dry herbs and greens, the soup becomes easy. I would plan to make it twice in a week.

aerial pho

pho with waning paperwhites


I had this salad at a restaurant in Sandwich, the Bee Hive on 6A, a number of years ago. I’ve made my own version off and on since then. If you don’t like broccoli but know you should eat it, this recipe may change your mind.

Beautiful Broccoli Slaw

1 bunch broccoli, in florets, stems peeled and cut in 1″ pieces
1 large carrot, grated
1 red pepper, diced
2 T chopped onion
1/2 cucumber, diced
1/4 lb. snap peas, each cut in thirds

Bring a saucepan with an inch or two of water to a boil, toss in the cut-up snap peas. After 2 minutes, fish them out with a slotted spoon and dump them into a large bowl of cold water. When they’re cool, drain the snap peas and put them into another bowl, large enough to toss the entire salad. If the water’s still boiling, add the broccoli, if not, bring it to the boil before adding broccoli. Drain after 4 minutes and repeat the cold water bath. Drain the broccoli again, and to make sure the broccoli is dry, spread it over some paper towels or a clean dishtowel.

While the broccoli is drying, chop the red pepper, cuke and onion, grate the carrot, and put them into the bowl with the snap peas. Coarsely chop the broccoli, and add it too. Make the dressing:

1/4 C mayo, Veganaise, Nayonaise or whatever you use
2 t cider vinegar
2 t agave, maple syrup or honey
1/4 t garlic powder
1/4 t salt

Whisk these ingredients together. You can use sugar instead of agave, but it takes longer to dissolve. Pour over salad and toss to coat all the veggies. Taste to see if it has enough acidity, add a splash of vinegar if it tastes too sweet, add more syrup if it tastes too sharp. Salt as needed, although I find this is perfect for me.

You can make the salad year-round, I use a can water chestnuts and a pear in the winter instead of the cuke and snap peas. Yellow summer squash is pretty in summer, no need to cook it either. Fresh herbs like marjoram or oregano would be interesting. I made this salad with what I had in the fridge.

I use the dressing on cole slaw and double it for potato salad, as the potatoes soak it up. Try it!