How many vegetables can you list with the following colors;

Red

Purple

Green

White (inside)

Yellow

Orange

Broccoli Pasta Salad

Chicken Broccoli Casserole

Ingredients

• 3 cups raw chicken breast, without skin 
• 1 cups uncooked brown rice 
• 3 cups fresh broccoli or frozen broccoli florets
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/3 cup parmesan cheese, grated
• 1/8 teaspoon ground black pepper

Directions

1.  Cut chicken into cubes and cook to internal temperature of 165º

2.  Cook rice according to package directions to obtain 3-4 cups cooked rice
3.  Steam Broccoli until tender.

4.  Add rice and broccoli to a saucepan. 
5.  Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

  

Yield: 8 servings

Steamed Broccoli

Ingredients
1 bunch of broccoli

Optional Toppings: Olive oil, butter, flax seed oil, or mayonnaiseLemon zest or juice, balsamic vinegarToasted almonds, toasted sesame seeds

Directions

1. Rinse broccoli, and break into large, bite-sized florets.

2. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer
(Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
3. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 6-7 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

4. Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

Serves 2-4

Count the Vegetables

How many different vegetables are on the tray? 

If you got to put three more on the tray which vegetables would you choose?

Broccoli Cheddar Salad

Ingredients:
6 cups fresh broccoli florets
1 cup shredded cheddar cheese
1/3 cup chopped purple onion
1 cup light mayonnaise
3/4 cup sugar
3 Tbsp red wine vinegar/cider vinegar
12 bacon strips, cooked and crumbled


Directions:

Cut broccoli into bite size florets.

In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Refrigerate. Just before serving, stir in the bacon.

Yield: 8 servings.

What new vegetable have you tried this week? We want to know what you enjoyed about the vegetable.
Now challenge yourself to try one new vegetable each week!

Colors!

Vegetables come in lots of colors. Can you name a vegetable for every color below?

1. Red
2. Yellow
3. Orange
4. Green
5. Purple
6. White

Send in your answers. Try to think of vegetables that are different from what other people have thought of.

Cream of Broccoli Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons canola or olive oil
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste


Melt 2 tablespoons butter in medium sized stock pot, and sauté onion and celery until tender.

Add broth, broccoli and milk, cover and simmer for 10 minutes.

In small cup add oil and stir in flour to make a roux, add to soup. Stir until thick.

Season with pepper and serve.

Recipe yields 4-6 servings