Broccoli and Cheese Cornbread -- Add cup of cottage cheese, chopped onion, thawed frozen broccoli to cornbread recipe.

Broccoli and Walnut Soufflé -- Follow any soufflé recipe and add cooked broccoli, chopped walnuts and Parmesan cheese after eggs. Serve with sour cream horseradish sauce above.

Broccoli Blue Cheese Sandwich -- Spread toast with mustard, thinly sliced and sautéed broccoli stalks and red bell pepper strips; pile on shredded raw cabbage, carrot and beets. Top with slice of cheese and broil. Ladle on blue cheese dressing (blue cheese, yogurt, mayonnaise, lemon juice, vinegar) and top with red onion slices

Broccoli Cheese Strudel -- Fill strudel dough with mixture of sautéed
onions and chopped broccoli combined with eggs, bread crumbs, grated cheddar cheese, lemon juice, salt and pepper. Bake until golden.

Broccoli Grits -- Add steamed broccoli, sautéed onions, thyme, black pepper and cheddar cheese to prepared grits.

Broccoli Mousse -- Steam broccoli; chop half, puree other half. Heat cup of light cream and cup of vegetable broth; add softened gelatin (2 T.) and heat 'til dissolved. Beat in couple of eggs. Combine minced, sautéed
mushrooms, broccoli, salt, horseradish, pepper, lemon juice and mayonnaise. To cooled, thickened gelatin mix, add broccoli mixture, fix seasonings and chill until set. Serve with cherry tomatoes.

Broccoli, Mushrooms and Noodles -- Sauté sliced broccoli stalks, chopped mushrooms and onions in butter. Add to cheese mixture (ricotta or cottage cheese, or combination, eggs and sour cream). Mix all with cooked wide, flat egg noodles and wheat germ or fine bread crumbs. Spread into buttered pan, top with more wheat germ or bread crumbs and grated sharp cheddar and bake.

Broccoli, Potatoes and Cabbage -- Steam chopped cabbage, leeks, broccoli and toss in some butter seasoned with mace, salt and pepper. Stir into mashed potatoes and spread in baking pan. Drizzle top with butter and sprinkle with grated cheese. Broil until brown and bubbly. Add ham if desired.

Broccoli Salads
-- Mix diced red onion, chopped fresh dill, lemon juice, mayonnaise, sour cream, salt and pepper. Toss with cutup chicken breasts and crunchy broccoli.
-- Blend parsley leaves, lemon juice, anchovies and pepper, slowly adding olive oil until thick. Pour over blanched broccoli florets and thinly sliced
mushrooms.
-- Broccoli, roasted yellow or red bell peppers, vinaigrette, chopped
marjoram, olives, feta cheese, salt and pepper.

Broccoli with Anchovies -- Cover bottom of sauté pan with olive oil,
broccoli florets, sliced leeks, onion slices, anchovy fillets (first soak in
cold water for 10 minutes and pat dry), and parsley, then repeat with
another layer. Cover and cook about 30 minutes then add some dry white wine; cook over high heat until almost all liquid evaporates. Serve as is or toss with small noodles.

Broccoli with Tofu, Mushrooms and Peppers -- Stir fry broccoli and mushrooms with garlic and ginger in peanut oil. Add some rice wine vinegar or soy sauce, water or stock, red bell pepper. When tender, add tofu that has been caramelized in soy sauce and brown sugar. Heat and serve garnished with sliced scallions.

Curried Broccoli with Shrimp -- Stir into melted butter sesame oil, caraway seeds, turmeric, coriander, cardamom, cumin, cinnamon, mustard seeds, salt and Cayenne; cover and heat until seeds begin to pop. Stir in chopped onion, fresh grated ginger, sliced mushrooms, garlic and julienned carrots. Add broccoli that has been blanched in apple juice and some liquid. Cook for a few more minutes, remove from heat and stir in frozen tiny shrimp (thawed), some honey to taste and raw peanuts. Chill and serve on lettuce leaves topped with grated coconut with pita toasts.

Orange Broccoli I -- Sauté garlic in butter and olive oil, add orange peel and equal parts orange juice and dry white wine. Reduce to thick syrup and toss with cooked broccoli.
Orange Broccoli II -- Squeeze cup of juice from clementines or tangerines, add chicken broth, cook and reduce by half. Add heavy cream and reduce again until thick. Before serving over cooked broccoli, swirl in some butter, touch of lemon juice, salt and pepper.
Broccoli Sauces
-- Toss cooked broccoli with mustard butter and capers; or garlic, red pepper flakes and Parmesan; or with scallions, nutmeg, lemon juice and some cream.
-- Combine in blender some lemon juice, salt, tamari, garlic, whole eggs and couple more egg yolks. Gradually add olive oil until thick. Over cooked broccoli.
-- Cook chopped onion, crushed garlic, bay leaf and grated ginger in butter. Add cup of peanut butter, honey, cayenne, lemon juice, cider vinegar, dash of tamari, salt and about 3 cups of water. Simmer on low heat about 30 minutes. Serve over steamed broccoli spears.
-- Make a roux, add milk, egg yolks, grated mild cheese. When cheese has melted, add sour cream, horseradish, Dijon mustard, salt and pepper. cook over low flame about 5 minutes.
-- Cook unsalted butter until it turns brown, and pour over broccoli.
-- Sauté dried bread crumbs in butter with them burning. Add Parmesan cheese and pour over broccoli.