Broccoli With Fennel And Red Bell Pepper Recipes

BROCCOLI WITH FENNEL AND RED BELL PEPPER

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat.
• Add fennel seeds and stir until toasted, about 3 minutes.
• Add shallots and saute until golden, about 3 minutes.
• Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
• Add broccoli.
• Drizzle remaining 2 tablespoons oil over vegetables.
• Stir in herbes de Provence.
• Pour broth over.
• Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
• Season with salt and pepper.
• Herbes de Provence is a dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BROCCOLI AND PEPPERS

Steps:

• Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

BROCCOLI WITH FENNEL AND RED BELL PEPPER

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BROCCOLI AND RED BELL PEPPER SALAD

Steps:

• Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
• In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Steps:

• Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
• Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
• In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat.
• Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
• Place in serving dish; top with cheese.

ITALIAN BROCCOLI WITH PEPPERS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.