Salad of Shaved Broccoli & Summer Greens


Serves 6




  • 1 lb broccoli, florets shaved cross wise; stems shaved lengthwise

  • Assorted summer lettuces, torn into bite-sized pieces

  • ¼ cup pepitas, toasted

  • 1 large lemon, juiced

  • 3 oz Parmesan cheese (optional)

  • Olive oil

  • Salt and pepper



  • Place pepitas in cold pan and toast on medium heat until fragrant, stirring constantly.

  • Combine shaved broccoli and lettuces. Dress with lemon juice, olive oil, salt and pepper. Mix well.

  • Divide salad between six plates, garnish with toasted pepitas, and shave some Parmesan onto each plate.


Broccoli Soup

Recipe from Sylvia's Table by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

2 tsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium Yukon gold potato, peeled and cubed
4 cups chopped broccoli, including stems
4 cups vegetable stock
1 cup milk
Kosher salt and freshly ground pepper
Fresh lemon juice


  1. Heat the oil in a large pot over medium eat. Add the onion and celery and saute until the onion is soft, but not browned, 3-4 minutes. 
  2. Add the potato and broccoli to the pot; pour in the stock and milk. Bring the mixture just to a boil, then reduce the heat, cover, and simmer for 20 minutes, until vegetables are quite tender.
  3. Set the soup aside to cool slightly, then blend it, in batches, in a food processor or in a blender, until it is as smooth as you like. Return soup to the pot and heat gently before serving, seasoning with salt, pepper, and a squeeze of lemon juice. 

Broccoli, Carrot, and Kohlrabi Slaw with Fresh Herb Vinaigrette

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute



½ pound broccoli with stalks, stems peeled & cut into matchsticks and florets minced

1 carrot, peeled & cut into matchsticks

½ pound kohlrabi, peeled & cut into matchsticks

½ bunch radishes, peeled & cut into matchsticks

4 scallions, thinly sliced diagonally


6 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 ½ teaspoons honey

1 tablespoon chopped fresh mint

1 teaspoon chopped fresh tarragon

½ teaspoon sea salt

¾ cup extra virgin olive oil

Pinch black pepper



1.      In a small bowl, whisk together white wine vinegar, Dijon mustard, honey, mint, tarragon, sea salt, and black pepper. Slowly stream in olive oil while stirring; set aside.

2.      In a large bowl, combine broccoli, carrot, kohlrabi, radishes, and scallions. Toss with dressing and serve.


Broccoli Stem Slaw

© Some rights reserved  Jessica and Lon Binder , Flickr Creative Commons User    Recipe by Caitlyn Austin

© Some rights reserved Jessica and Lon Binder, Flickr Creative Commons User

Recipe by Caitlyn Austin


On the theme of full food utilization, check out this easy-to-make broccoli stem slaw! So often beautiful broccoli stems are wasted-- no longer! This recipe cleverly uses both stem and floret for a nicely textured slaw. Thank you Caitlyn!

1 Head and stalk of broccoli
2 Carrots
1 Shallot- minced
2 Tablespoons miso paste  
2 Tablespoons grated ginger
1 Bunch chopped mint, basil, and cilantro
1 Tablespoon rice vinegar  
1 Tablespoon olive oil or sesame oil
1 tablespoon sriracha
Juice and zest of 1 orange
Salt to taste
Scallions and sesame seeds for serving


1. Using a corse grater or food processor, shred broccoli stems and carrots

2. Whisk together shallots, miso paste, oil, rice vinegar, salt, orange juice and zest, sriracha and ginger. Season to taste.

3. Cut up broccoli florets and add to bowl with shredded carrots and broccoli stems.

4. Pour sauce over vegetables and mix with hands. I always prefer to use my hands when mixing salads to make sure everything is fully incorporated. 

5. Toss in cilantro, basil and mint. Top with sesame seeds and scallions.

This salad gets better the longer it sits so feel free to make it ahead of time.