We finally got some much needed rain here in Raleigh. This year’s produce has not been as good! I really hope we continue to get the rain we need so we can have good produce next year.
Anyway, this week’s secret ingredient is broccoli, which is in season in North Carolina. Ginger Lemon Girl is our host!
Varieties: Broccoli is part of the cabbage family and is a cool season crop. Most common variety is Calabrese named after Calabria, Italy where it was first cultivated.
Fun Facts: 1/2 cup of raw or cooked broccoli is 15 calories and 1 serving of the five servings of fruits/veggies you need in one day. (Dole.com: PDF)
Selection: Buy tightly packed florets that are bright green with a slightly lighter stalk. You do not want yellowing broccoli or a stalk that has become white. Buy local and in season when you can.
Store: Refrigerate in your vegetable crisper for up to five days. Do not wash before storing because moisture will prematurely decay your broccoli.
A Few Recipes: My Chicken Broccoli Casserole, Simply Recipes’ Steamed Broccoli, 101 Cookbook’s Broccoli and Cauliflower Pasta (use Tinkayada penne), Mrs. G.F.’s Basic Crustless Quiche with Broccoli, and Gluten Free Goddess’ Stir Fry Bliss
MY GLUTEN FREE MENU
Monday: Chicken Broccoli Wrap
Tuesday: Cornish Hens with Stuffing (making these did not happen last week!)
Wednesday: Vegetarian Chipotle Chili
Thursday: Flank Steak with Brown Rice and Cabbage
Friday: Southwestern Mac ‘n’ cheese with salad
(featuring Dan as a spider and me as the black widow)
More Posts Like This:
- Gluten Free Menu Swap- November 5th
- Gluten Free Menu Swap- October 22
- Gluten Free Menu Swap- June 2, 2008
- Gluten Free Menu Swap- November 26th
- Gluten Free Menu Swap- June 23, 2008