“Maybe you’ve never considered cooking broccoli this way, but roasting yields surprisingly good results. The heat concentrates the flavors and caramelizes the natural sugars. A touch of olive oil gives it a crispy, delicious finish”

“Broccoli’s impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.”

“Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.”

“These scones are the perfect answer for the morning rush! Unlike a lot of low fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling — you can eat just half of one and still satisfy the need for morning sustenance. Plus, you’ll get in a nice amount of bran for the day, an appropriate source of roughage.”

“his is an old restaurant trick that has been around for years. Use this delightfully simple “sorbet” wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries."

Soooo good!

Vegetarian lasagna that can be prepared in about 20 minutes, and served in 50.