Broccoli

Servings

Estimates based on 1/4 cup serving

Raw Florets (blanch for younger children) (about 9.5-10 servings per pound, if serving the entire thing; less if you are only using florets from a whole stalk)

Boiled/steamed: can do mostly florets, and some small stem pieces (about 9.5-10 servings per pound, if serving the entire thing; less if you are only using florets from a whole stalk)

Shredded Stems (about 8-10 servings per pound)

Tips

Broccoli will last for only about a week.  Keep cold to last longer.

If you get fresh broccoli: cut the florets off to use raw or cooked.  Shred the stalk for use in soups, stews, casseroles, stir fry, or salads.

You can blanch and freeze any parts.  Cut up as you will use them, put in boiling water for about 2 minutes, then into ice water.  Freeze to use later.

Do NOT overcook!  No one like brown, mushy broccoli.

Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.

Recipes

Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger.  Add meat of choice (chicken and beef are popular). Bake until warm.  Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving.  Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).

Egg Roll Salad: Shred broccoli stems, cabbage, and carrots. You can add shredded zucchini or cucumber as well.  Mix with a bit of soy sauce, garlic seasoning, and ground ginger.

Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break up the lumps, and make it the consistency of a thick sour cream type dip.  Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies.  This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).