Broccoli Gribiche

Another fabulous recipe from "Super Natural Every Day" by Heidi Swanson.  I had a ton of broccoli from the CSA, and also had some local, free range eggs from The Happy Berry.  This looked like a great recipe to try.  Again, Heidi didn't disappoint and I loved this recipe!  It was even better after sitting in the refrigerator overnight.

I didn't have any tarragon and I substituted garlic scapes for the chives.  I got the scapes from the farmers market in Clemson last week and was so excited to use them!  I definitely recommend using scapes if you have them/can find them.  I also couldn't find fingerling potatoes, so I just used another type of small potato and they were delicious!

• 1 1/2 pounds of small, fingerling potatoes
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Sea salt
• 12 ounces broccoli florets
• 4 large eggs, hard cooked and peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon capers, chopped
• 2 shallots, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil or chives

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1.  Preheat the oven to 400 degrees.

2.  If the potatoes aren't tiny, slice them into pieces no larger than your thumb.  Use your hands to toss the potatoes with 1 tablespoon of olive oil, sprinkle with a big pinch of salt and turn out onto a baking sheet.  Roast until they are cooked through and starting to brown, about 30 minutes.

3.  About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of olive oil sprinkle with salt , arrange in a single layer and place in the oven as well.  You are aiming to have the potatoes and broccoli finish cooking at roughly the same time. 

4.  To make the dressing, mash just the yolk of one of the hard-cooked eggs in a medium bowl.  Very, very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy.  Whisk in the vinegar, then the mustard.  Stir in the capers, shallots, herbs and 1/4 teaspoon salt.

5.  Coarsely chop the remaining eggs and egg white, and fold them into the dressing.  Put the warm potatoes and broccoli in a large bowl and gently toss with the dressing.

Health Benefits

Broccoli-  I found this interesting tidbit in an old issue of Taste of Home:

Broccoli is a cancer-prevention powerhouse, thanks to a batch of tongue-twisting compounds you never learned about in chem class.  Some make cancer cells self-destruct and others protect your gut against certain cell damage that can lead to cancer.  But when you overcook broccoli, you douse it's anti-cancer action.  Bring it back to its full health benefits simply by adding a jolt of mustard, horseradish or wasabi to your cooked broccoli.  "The spicier, the better--that means it's being effective," says Elizabeth Jeffery, professor of nutrition at the University of Illinois.  Her research team recently discovered that teaming cooked broccoli with those hot condiments, or with watercress, raw broccoli sprouts, arugula or radishes, can double broccoli's ability to prevent cancer.  Studies have shown that 3 to 5 half-cup servings of lightly cooked broccoli a week will help fight cancer.  To preserve broccoli's benefits, steam it for just 2 to 4 minutes, recommends Jeffery.

Asparagus Salad with Broccoli and Radishes

All I've got to say about this recipe is yum!  It seems so simple, yet it is so tasty.  I borrowed the recipe from my favorite, 101 Cookbooks.  I used broccoli instead of broccolini because I had wonderful, fresh, organic broccoli from the CSA.  I also used almonds instead of pine nuts (because pine nuts are so darn expensive).  This recipe turned out well and it is something I'll definitely make again!

• 12 spears of thick asparagus, sliced into 1/4-inch thick coins (the slicing into coins is optional, but I think it made it better)
• 1 head of broccoli, trimmed and cut into bite-sized pieces
• juice from one lemon
• big pinch of sea salt
• 1 small shallot, chopped
• 3 tablespoons extra virgin olive oil
• 1/2 cup slivered almonds, toasted, and coarsely chopped
• 7 tiny radishes, washed trimmed and very thinly sliced
• zest of one lemon
• a bit of shaved Parmesan (if you are vegan, you won't miss the cheese)

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Asparagus

1. Wash the asparagus, break off the ends and chop into coin size pieces.

Radishes from the CSA

2. Wash the broccoli and chop it into bite-sized pieces.  Steam the broccoli for a few minutes.  Don't cook it all the way because you will be cooking it with the asparagus later (the original recipe calls for broccolini, which would not require steaming.  The asparagus cooks a lot faster than the broccoli, so it's important that the broccoli has a head start).

3.  While the broccoli is steaming, make the dressing by whisking together the lemon juice, salt, shallot and olive oil.   

4. Place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccoli. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Toss with the dressing.  Taste, add a bit of salt if needed. 

5.  Turn everything out onto a platter and finish with some shaved Parmesan and top with toasted almonds.

The finished product

Health Benefits

Broccoli - Broccoli is so good for you!  There are too many health benefits to list here.  Broccoli has been shown to lower cholesterol, help your body detox, repair sun damaged skin and help reduce inflammation.  It is high in potassium, vitamins C & K, calcium and fiber.  Check out 10 Health Benefits of broccoli here.  Always a great resource, the world's healthiest foods has a great explanation of how awesome broccoli is here.

Asparagus -Asparagus is also a wonderful source of nutrients for a healthy body and mind.  Due to the high inulin and fiber content, asparagus is great for digestive support.  It is also high in folate, which supports our cardiovascular system and can help prevent birth defects in pregnant women.  Find out more here and go here to read about nine health benefits.  

Shallots - Many of you may not be familiar with shallots.  They look sort of like a cross between an onion and garlic, but taste more like onions (but are a bit sweeter and not as intense).  The shallot itself is very high in vitamin C, potassium, fiber, folic acid, calcium, iron and is also a good source of protein.  There have been many studies over the years about the effects different fruits and vegetables may have on the health.  Shallots contain two types of sulphur compounds Allypropyldisulphine (APDS) and flavoniods such as quercetin.  People who consume a lot of flavoniods have been shown to have a reduced chance of developing cancer, heart disease and diabetes, due to the wonderful antibacterial properties they process. As an added benefit they are also anti-inflammatory, antiviral, and anti-allergenic.  Shallots are especially good at helping the liver to eliminate toxins from the body, which is essential in the chemically processed foods that many people enjoy, as well as helping to process alcohol. Shallots also contain saponins which have been shown to inhibit and kill cancerous cells in the body, particularly liver and stomach cancer.  Read more here.