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  1. Super Easy Mayo-Less Broccoli Salad


    1. Cook rice according to package directions on the stovetop or in a rice cooker.

    2. While rice is cooking, prep the veggies. Cut broccoli into small florets. Cut and finely chop stems as well, adding to a large bowl. Add the rest of the ingredients and toss.

    3. Meanwhile, whisk dressing ingredients together. When ready to serve, pour dressing over top and toss.

    Cook’s Note:

    1. Dressing and salad can be made ahead of time up to 2 days in advance. Toss with dressing just before serving.

    2. Broccoli stems should be very finely chopped for consistency in texture.

  2. Roasted Sweet Baby Broccoli with Piquillo Pepper Romesco Sauce


    1. Preheat oven to 375F.

    2. Roast the sweet baby broccoli 16-20 minutes until fork tender, depending on the thickness of the sweet baby broccoli.

    3. In the meantime, Add the drained piquillo peppers, slivered almonds (less 1 tbsp), olive oil, garlic clove, apple cider vinegar, paprika, parsley, salt, and red pepper flakes to a food processor or blender. Blend until smooth.

    4. To serve, add the sweet baby broccoli to a serving dish. Top with 1 tbsp of slivered almonds, shaved parmesan (optional), and either top with romesco sauce or serve on the side.

  3. Broccoli, Pepper and Turkey Bacon Egg Bites


    1. Preheat oven to 350F.

    2. In the meantime, heat the avocado oil in a medium pan. Cook the broccoli, onion, bell pepper, and turkey bacon  until the veggies are slightly softened and aromatic, ~5 minutes. Set aside.

    3. In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.

    4. Coat 12 standard muffin cups with cooking spray. Divide the broccoli and bacon mixture evenly. Do not press down. Leaving the space allows for the egg mixture to fill.

    5. Divide the egg mixture into the 12 cups over the broccoli and bacon mixture.

    6. Sprinkle the cheese mixture evenly over each cup.

    7. Cook 20-25 minutes until the eggs are set.

    8. Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit.

    9. Freeze in a sealed container and reheat in the microwave for breakfast on the go! Serve with broccoli coins.

    Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more


  4. Broccoli Artichoke and Mushroom Casserole


    • 3 cups Andy Boy broccoli florets
    • 1 14 oz. can artichoke hearts, drained and halved
    • 2 T olive oil
    • 2 garlic cloves, minced
    • 1 medium yellow onion, diced
    • 2 C sliced white mushrooms
    • 2 C half and half
    • 1/3 cup freshly grated Parmesan cheese
    • 1/4 cup slivered almonds


    1. Preheat oven to 350 degrees.
    2. Steam Andy Boy broccoli for 6 to 8 minutes until tender-crisp. Drain under cold water.
    3. Mix cooked Andy Boy broccoli with artichoke hearts.
    4. Transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.
    5. In a sauté pan, heat olive oil over medium heat, add garlic and onions and cook until onion is translucent. Bring the heat to high and add the mushrooms and sauté for 5 more minutes. Add half and half, and season with salt and pepper.
    6. Pour the sauce over the broccoli artichoke mix and sprinkle with Parmesan cheese.
    7. Preheat oven to 350 degrees.
    8. Bake until heated through and bubbly, about 30 minutes. Sprinkle the top with almonds and bake 10 minutes longer.

    Makes 8 servings

  5. Fat Free Fennel and Asparagus Salad

    Herald the beginning of springtime with this amusing combination of flavors. Looks and tastes great alongside a grilled rib-eye.


    1 medium Andy Boy Fennel bulb, cleaned and cut into thin strips, reserving feathery leaves
    5 C torn Andy Boy Romaine Hearts
    1 1/3 C fresh asparagus, cut into 1 inch pieces
    1 C sliced mushrooms

    1 T powdered fruit pectin
    3/4 t snipped fresh herbs or 1/4 tsp oregano, basil, thyme or savory
    1/2 t sugar
    1/4 t dry mustard
    1/4 t ground black pepper
    1/4 C water
    1 T vinegar
    1 small garlic clove


    1. Lightly steam fennel and asparagus until just tender.
    2. Combine fennel strips, reserved fennel leaves, lettuce, asparagus and mushrooms in a large bowl. Chill.
    3. Stir together fruit pectin; herbs sugar, dry mustard, and pepper. Add water, vinegar and garlic. Beat till mixed. Cover and store refrigerated at least 1 hour or up to 3 days.
    4. Drizzle dressing over salad mixture; toss to coat.

    Serves 6

  6. Emerald Broccoli Soup

    Spinach and lemon co-star in this delicious soup. The beautiful hue makes this a stellar starter for a casual dinner at home or for a party.


    1 1/2 pounds Andy Boy broccoli
    2 T extra virgin olive oil
    1 T unsalted butter
    1 T minced garlic
    1 C diced onion
    1/2 C diced celery
    Gray salt and freshly ground pepper
    2 t finely chopped fresh thyme
    5 C chicken stock
    2 C packed spinach
    2 t freshly grated lemon zest
    1 C heavy cream or buttermilk
    1/2 C finely chopped Italian parsley


    1. Cut the florets from the stems of the Andy Boy broccoli. Peel the tough outer skin from the stems and trim off fibrous ends. Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2 inch pieces.
    2. Heat olive oil and butter in a soup pot over medium high heat until hot. Add garlic and cook until light brown. Add onion and celery, lower heat to medium and season with salt. Cook vegetables slowly until tender, about 10 minutes.
    3. Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper to taste. Bring to a boil. Cook, uncovered, for about 3 minutes.
    4. Add the florets and continue to cook until very tender, about 7 minutes more. Stir in the spinach and lemon zest. The spinach will wilt into the soup.
    5. Puree the soup in a blender in small batches. Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Ladle into warm bowls and sprinkle with a mix of lemon zest and Italian parsley teaspoonful on top of each bowl.

    Serves 8

  7. Horsey Hazelnut Broccoli

    Kick it up with this spunky side dish. Sour cream, horseradish and toasted hazelnuts make this an especially interesting broccoli dish.


    1 1/2 lbs. Andy Boy broccoli, cut in small florets
    2 large garlic cloves, minced
    2 T olive oil
    1 C sour cream
    1 t fresh horseradish
    1/2 t thyme
    1/2 t marjoram
    1 C roasted and chopped hazelnuts
    Salt and freshly ground black pepper


    1. Bring 2 quarts of water to a boil with 2 tablespoons of salt in a pot and cook Andy Boy broccoli for 3 minutes.
    2. In a saute pan heat olive oil and cook garlic for few minutes making sure not to brown it, add sour cream and seasonings. Heat until hot and sauce slightly thickens, add cooked broccoli and hazelnuts, toss and serve.

    Serves 6

  8. Dilled Broccoli and Potatoes

    Every night your family will be wishing for these lightened up baby red potatoes prepared with the added flavor and punch of herby dill and broccoli.


    4 medium red potatoes cut into 1-inch chunks
    1/2 C fresh dill sprigs
    1 lb. Andy Boy broccoli cut in small florets
    3 scallions, sliced
    5 T lemon juice
    2 T olive oil
    1 T fresh dill, minced


    1. Steam potatoes over boiling water containing the dill sprigs for about 5 minutes. Add Andy Boy broccoli and steam until vegetables are tender, about 5 minutes.
    2. Place potatoes and broccoli in large bowl.
    3. Mix scallions, lemon juice, olive oil and pepper. Season with salt and pepper. Add to the potato and broccoli mixture and toss well.
    4. Serve warm as a side dish or chill for about 1 hour and serve as a salad.

    Serves 4

  9. Cauliflower Broccoli Bacon Salad

    Irresistible! Bring this along to your next party and everyone will be begging you for the recipe.


    1 small head Andy Boy cauliflower
    2 large Andy Boy broccoli crowns
    1 C mayonnaise
    3 T tarragon vinegar
    3 T brown sugar
    Freshly ground black pepper
    1 1/3 C golden raisins
    2 chopped shallots
    1 lb. bacon, cooked and crumbled


    1. Quickly dip or pour boiling water over Andy Boy broccoli crowns to very gently blanch them. Drain well.
    2. Coarsely chop the Andy Boy broccoli and cauliflower into small florets and set aside.
    3. In a large bowl mix together the mayonnaise, vinegar, brown sugar and pepper until smooth. Mix in the broccoli, cauliflower, raisins and shallots.
    4. If serving immediately or within a few hours add the bacon. If the salad is being made more than a few hours in advance, do not add bacon until ready to serve.

    Serves 8-12

  10. Broccoli Pesto Spaghetti

    A great alternative to traditional pesto. Andy Boy Broccoli is a natural in this Ligurian specialty.


    1 package (16 oz.) spaghetti
    2 C Andy Boy broccoli, cooked and chopped
    1 C chicken broth
    1/4 C grated Parmesan cheese
    2 T olive oil
    1 small garlic clove
    1/4 t salt
    1/3 C toasted pine nuts
    Coarsely ground black pepper


    1. In a saucepan, prepare pasta in boiling salted water.
    2. In a food processor, with knife blade attached, blend Andy Boy cooked broccoli, chicken broth, Parmesan, olive oil, garlic and salt until smooth, stopping processor occasionally to scrape down side.
    3. Drain pasta and toss with broccoli pesto.
    4. To serve, sprinkle with toasted pine nuts, coarsely ground black pepper and grated Parmesan cheese.

    Serves 4

  11. Broccoli Hummus Sauce For Pasta

    An intriguing blend of flavors makes this sauce stand out. A whole new way to think about pasta!


    1 head Andy Boy broccoli, cooked, including peeled stems
    1 T fresh lemon juice
    1/2 C fresh basil
    1 t garlic puree or pressed garlic
    3 T prepared hummus


    1. Put all ingredients into a blender and whiz to a rough puree.
    2. This makes a fairly stiff mixture; dilute with cream, chicken or vegetable stock to obtain a thinner consistency. Serve over fettuccine or linguine.

    Makes about 2 cups

  12. Broccoli Gorgonzola Al Forno

    That’s amore. Forget lasagna and go for something else hot, cheesy and inviting. Easy to throw together and toss in the oven briefly for a wonderful fast meal.


    8 oz. dried rigatoni
    2 T olive oil
    3 garlic cloves, minced
    1/2 bunch Andy Boy broccoli, cut into florets
    1 1/3 C ricotta cheese
    3 oz. Gorgonzola cheese, crumbled
    Salt and freshly ground black pepper, to taste
    2 tomatoes, diced into large pieces
    1 C grated Parmesan or Asiago cheese
    Chopped Italian parsley


    1. Bring a large pot of salted water to a boil. Add the pasta, stirring occasionally, until just tender. Drain and rinse well with cold water.
    2. In a large skillet, combine olive oil and garlic. Sauté over low heat 2 minutes or until garlic releases its aroma (do not let it brown). Turn up the heat, and add the Andy Boy broccoli and 1 cup water.
    3. Cook the Andy Boy broccoli, uncovered, for 3 minutes or until most of the water is evaporated. Add the ricotta cheese and the Gorgonzola. Stir the sauce until it is nearly smooth, and season it with salt and pepper.
    4. In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes, and 2/3 cup of the Parmesan or Asiago cheese. (At this point you can refrigerate the mixture for baking later.)
    5. Preheat oven to 400 degrees.
    6. Spoon the mixture into a 9 X 13 inch casserole dish. Sprinkle the remaining Parmesan cheese over the casserole.
    7. Bake the casserole, uncovered, for 10 to 25 minutes (or longer if the mixture has been refrigerated.)
    8. Serve in small pasta bowls and sprinkle with chopped Italian parsley.

    Serves 4

  13. Broccoli Almond Ham Ring

    Start with refrigerator dough to create a fabulous one-dish dinner. Just add a beautiful salad of Andy Boy Romaine Hearts with your favorite dressing and it is suppertime.


    1/4 lb cooked ham, coarsely chopped
    1/4 lb Andy Boy Broccoli, chopped
    1 bunch fresh green onions, chopped
    1/2 sliced almonds
    1/2 C chopped fresh parsley
    1 C shredded Swiss cheese
    2 T Dijon mustard
    1 t lemon juice
    2 (8oz packages) refrigerated crescent rolls


    1. Preheat over to 350 degrees.
    2. In a large bowl, toss together ham, chopped Andy Boy Broccoli, onion, parsley, sliced almonds and Swiss cheese. Stir in lemon juice and Dijon style mustard.
    3. On a 13 in. baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
    4. Bake for 25 to 30 minutes, until golden brown.

    Serve warm.

  14. Easy Broccoli and Mushroom Quesadilla

    Caramba! So easy the kids will love to make this themselves. Make sure they save some for you!


    1 medium onion, chopped
    1 C fresh mushrooms, sliced
    2 cloves garlic, minced
    1 T parsley, oregano and basil
    2 T butter
    8 low-fat flour tortillas
    2 C Andy Boy broccoli, chopped and steamed
    2 C grated mild cheddar cheese


    1. Preheat Oven to 350 degrees.
    2. Sauté the onion, mushrooms, garlic and herbs in butter over medium heat until lightly browned, about 10 minutes. Combine with Andy Boy broccoli.
    3. Spoon the mixture over 4 tortillas that have been placed on a lightly greased cookie sheet. Cover with other tortilla.
    4. Bake until cheese melts, about 10 minutes.
    5. Cut into wedges to serve.

    Serves 4

  15. Cool Broccoli Squares


    1 8 oz package refrigerated crescent roll dough
    1 8oz package creams cheese, softened
    2 T Ranch dressing
    1/4 t dried basil
    1/8 t garlic powder
    1/2 C chopped Andy Boy Broccoli
    1/2 C chopped Andy Boy cauliflower
    1/4 cup shredded carrots
    1 T salad seasoning mix



    1. Without separating the dough, roll out the dough onto a lightly greased baking sheet, forming a single flat crust. Bake according to directions on the package. Cool.
    2. In a bowl, mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli cauliflower and carrots on top of cream cheese mixture. Sprinkle with the Salad Seasoning mix. Refrigerate for 30 minutes allowing topping to thicken.
    3. Cut into squares and serve.