Rosemarys Broccoli Salad Recipes

BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

BROCCOLI AND WHITE BEAN SALAD

Steps:

• Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
• In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
• Bring a large pot of water to a boil.
• Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
• Drain well in colander and transfer to serving bowl.
• In a small saucepan, melt the butter until it starts to brown.
• Immediately add rosemary and salt, stir well.
• Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
• Garnish with fresh rosemary sprigs, if desired, and serve hot.

ROSEMARY'S BROCCOLI SALAD

Steps:

• Whisk together mayo, sugar, and vinegar.
• Add remaining ingredients and toss to coat.
• Serve immediately or chill.

ROSEMARY CITRUS SALAD

Steps:

• For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
• For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.

ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES

Steps:

• In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
• Drain well and set aside.
• Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
• Dredge the chicken in the flour mixture, shaking off the excess.
• Set aside.
• In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
• Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
• Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
• Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
• Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
• Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
• Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS WITH ROSEMARY

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.