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Cook orzo according to package directions. Drain. Steam or blanch broccoli and cauliflower in boiling water about 2 minutes or until crisp tender. Drain. Combine broccoli, cauliflower, turkey, and roasted red peppers. Mix together. Add orzo and stir to combine. Set aside. In a separate bowl, prepare mustard vinaigrette. Wisk together sugar and vinegar until sugar is dissolved. Add whole grain mustard, mix. Add garlic, basil, dry mustard and oregano (if desired). Mix. Slowly whisk in the olive oil one Tablespoon at a time. Pour desired amount of dressing over the salad. Toss to coat. Refrigerate 30 minutes or until serving time to allow flavors to blend. Serves 4 to 6 Cindy Kerschner, Schnecksville Finalist – Broccoli/Cabbage/Cauliflower
Dressing:
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1 to 2 minutes, depending on how crunchy you prefer the broccoli. Don't cook for more than 2 minutes or the broccoli will get mushy. Drain the broccoli and immediately plunge into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together light mayonnaise, cider vinegar, honey and salt. Add the dressing to the salad and toss, mixing well. Chill thoroughly before serving. Serves 8 to 10 Submitted by Kathy Rohrbaugh, Shrewsbury 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cut leeks in half lengthwise. Wash to remove dirt. Let dry and thinly slice lengthwise. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened or about 10 minutes. Add the garlic during the last 5 minutes. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables about 1 minute. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, until the cauliflower is very tender or about 15 minutes. Cool slightly. Puree in a food processor until very smooth, adding half and half through the feed tube. Add extra broth to achieve desired consistency. Sprinkle in the shredded cheddar cheese and season with salt and pepper. Serves 8 Submitted by Barbara Nissley, Ephrata 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Roasted Garlic and Cauliflower
Preheat the oven to 450ºF. Grease a large casserole dish. Place the olive oil and garlic in a large re-sealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Submitted by Stephanie Meloy, Danville 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Boil 1 box of your favorite pasta. I prefer to use rotini/spirals. Cook until tender and drain. Bring 3 crowns of broccoli to a boil and cook until soft, drain and set aside. Mix 1/8 c. of olive oil, 1/2 c. Parmesan cheese, 2 minced cloves of garlic and 1 T. lemon juice Add broccoli to the olive oil mixture. Add broccoli mixture to the pasta and fold until mixed. Enjoy! Serves 5 Recipe by: Laura L. Corwin, McKean Finalist - Broccoli/Cabbage/Cauliflower 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Open Face Garden and Orchard Sandwich
Melt butter in small skillet. Add broccoli, mushroom, onion, raisins and walnuts. Sauté until vegetables are crisp tender. Stir in mayonnaise or salad dressing. Arrange apple slices on top of bread slice. Top with broccoli mixture, then slices of cheese. Broil sandwich, about 6" from heat, for about 1 minute until cheese is melted. Note: Sandwich may be served with another slice of bread as a "lid". It is nice to toast one side of the lid in broiler while cheese is melting. Serves 1 Recipe by: Frances Dietz, York First Place - Broccoli/Cabbage/Cauliflower 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Lightly spray 4 quart ovenproof bowl with cooking spray. Put cauliflower in baking bowl and toss with olive oil, balsamic vinegar, salt and pepper until coated. Bake in 400oF oven for 15 minutes, remove and stir again, return bowl to oven. Bake another 15 – 20 minutes until cauliflower is softened. Remove from oven and cool for 15 minutes. Stir in raisins and parsley. Add more salt and pepper to taste, if needed. Serve immediately. Serves 8 Recipe by: Bonnie Lee Strunk Brasted, Allentown Finalist - Broccoli/Cabbage/Cauliflower 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Heat olive oil in a large skillet over Medium heat. Add minced garlic and copped onions, cook and stir often until just tender. Stir in curry powder and cook about 1 minute. Add cauliflower, broccoli, carrots, salt and pepper. Cover and cook 4 – 5 minutes until vegetables are just cooked. Stir in tomatoes and peanut butter. Cook about 1 minute uncovered. Fill tortillas and top with sour cream and scallion if desired.
Recipe by: Kathy Rohrbaugh, Shrewsbury Finalist - Broccoli/Cabbage/Cauliflower 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Steam the florets until a hint of tender, yet crisp. Combine the oil, lemon juice, marjoram and tamari. Pour this marinade over the broccoli and allow to cool. Chill thoroughly. Serve sprinkled with cashews. Recipe by: Joan Sarisky, Danville Finalist - Broccoli/Cabbage/Cauliflower 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Broccoli, Cabbage and Cauliflower Gratin
Break the cauliflower and broccoli into florets and chop the cabbage into bite size pieces. Cook in lightly salted boiling water for 8 to 10 minutes, or until tender. Drain well and transfer into a flameproof dish. Mix together the yogurt, grated cheese and mustard. Season with salt and pepper. Spoon over the cauliflower, broccoli and cabbage. Sprinkle the breadcrumbs over the top and place under a moderately hot broiler until golden brown. Serve hot. Serves 4 Recipe by: Michelle Lear, Altoona Finalist - Broccoli/Cabbage/Cauliflower 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 400ºF. Butter 2 large cookie pans, or line with parchment paper, and set aside. Over medium heat, boil water, butter and spices in a large saucepan. Add flour and stir until the mixture comes away from the sides of the pan and forms a ball. Remove from heat and add one egg, stirring until egg is incorporated. Add 1 T. cheese and remaining eggs, one egg at a time. Continue stirring until dough is shiny, using a mixer if needed. Dip a teaspoon into cold water and drop dough onto prepared cookie pans, one teaspoon at a time, rinsing spoon after making each puff. Sprinkle puffs with remaining cheese. Bake 25 to 30 minutes, or until puffs are evenly browned and high. Remove from heat and let cool completely on cookie pans.
Mix together cheese, pepper and nutmeg. Set aside. Steam broccoli, drain and add cheese mixture. Toss in lemon juice and let cool completely. Cut cooled puffs in half horizontally. Fill with broccoli filling, replace tops of puffs and serve. Yields 2 1/2 Dozen Puffs Recipe by: Suzanne Pelton, Altoona Finalist - Broccoli/Cabbage/Cauliflower 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Combine the flour, salt and shortening in a medium mixing bowl. Mix until coarse crumbs form. Gradually add 4 to 5 Tbsp. of ice water until moistened. Roll out on a well floured surface until 1 1/2 inches larger than the pan. Place crust in a 9 inch deep dish pie pan. Trim edges and crimp edges. Use excess dough to make pastry shapes to decorate top if desired. Set shell aside. In a large skillet, sauté onion in butter over medium heat until tender. Place onion into a large mixing bowl. Add eggs, broccoli, cheeses, pepper and bacon. Stir well. Pour into the prepared pie shell. Bake in a 350ºF oven for 50 to 55 minutes or until a knife comes out clean when inserted into the center. Bake pastry cut-outs until lightly browned. Decorate top with pastry or cheese cut-outs if desired. Serve warm. Serves 6-8 Recipe by: Belinda Myers, Dallastown First Place 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a mixing bowl, combine the cream cheese and salad dressing mix. Stir in the beef, broccoli, cauliflower, onions and olives. Spread over tortillas. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and slice into 1/2" slices. Serve with salsa if desired. Yields 5 dozen Recipe by: Edna Horning, Lebanon Finalist - Appetizers/Snacks/Salads 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 F. Spray a 9" x 13" baking pan with no-stick cooking spray. Dice up the green peppers, onion, cauliflower and broccoli. Place vegetables in a large bowl and add the Italian dressing, Parmesan cheese, garlic powder and Italian seasoning. Toss with a spoon until well coated. Place 2 heaping T of filling on each slice of turkey. (Keep away from the edges because the filling will come out when you roll it up.) Roll up the turkey slice and place steam side down in the pan. Repeat with remaining slices. Spread the cheddar cheese over the top of the slices and sprinkle with parsley flakes. Cover with foil and bake at 350ºF for 30 minutes. Remove foil and bake 15 minutes longer. Let cool 15 minutes. Serve. Serves 10 Recipe by: Bonnie Mortimer, Mount Pleasant Finalist - Side Dishes 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cut butter into small pieces. Break broccoli in the small pieces. Mix all ingredients and put in a 9” x 5” greased and floured pan. Bake at 400ºF for 30 minutes or until done. Yields 1 Loaf Recipe by: Dorothy Martin, Conestoga Finalist - Desserts/Breads 2004 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
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Pennsylvania Vegetable Marketing and Research Program
