Freezing Broccoli

Broccoli crowns without the big stalk are on sale at Fareway this week for .99/lb. This is a great price, and we eat a lot of broccoli here, but I'm not sure we're going to get to it for a few days, so I took 10 minutes when I got home from the store to make sure the broccoli will be ready when I am! First, you want to wash it and cut it into spears or florets like I did here. Next, bring a big pot of water to a roiling boil.


Once the water is boiling, you drop the broccoli in for about 90 seconds, til it turns a pretty bright green. Drain
To stop the cooking process and to keep the pretty green color, make sure you rinse well in cold water. Let the excess water drain, and then you can divide into freezer bags to your liking.
I purchased 2lbs. of broccoli exactly. I was able to divide it up for 3 dinners. .67 each for nice broccoli spears at dinner. I will pop this into a steamer to cook. Easy!

Roasted Broccoli

There is officially nothing that doesn't taste better after roasting. Well, okay, maybe not...but broccoli sure wasn't on my list of roasting no-brainers. I was actually a little skeptical. I felt better after watching my 4 and 7 year old inhale their broccoli. This will be going into regular rotation around here, and it's sooo easy!

1lb. fresh broccoli, cut into florets
2T olive oil
1t kosher salt
1/2 pepper
1T lemon juice

Preheat oven to 425....spray cookie sheet with no stick spray and spread broccoli evenly onto sheet. Drizzle oil over broccoli, sprinkle with salt and put in oven for 15-20 minutes until broccoli is tender and has some nice browning. After removing from oven, season with lemon juice, pepper, and if desired, an additional pinch of salt.