A simple and tasty recipe that serves a heap of greens with their vitamins (A and C), calcium and potassium, these Bacon and Maple Sautéed Broccoli make a nice dinner on a Tuesday night!

Ingredients (serves 3):

1 litre/4 cups water

1 1/2 teaspoon coarse sea salt

1 teaspoon bicarbonate of soda

2 beautiful broccoli heads

3 strips smoked streaky bacon

1 1/2 tablespoon olive oil

1 teaspoon Herbes de Provence

1 garlic clove, minced

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

3 tablespoons pure (Grade A) Canadian Maple Syrup

Bring water to the boil in a large pot over medium-high heat.

Once boiling, stir in coarse sea salt and then, bicarbonate of soda until completely dissolved.

With a sharp knife, cut broccoli fleurets from their thick stalk, and stir them into the boiling water. Blanch, 5 to 7 minutes.

Drain broccoli fleurets, and immediately plunge them in a bowl of ice water. Once cooled, drain thoroughly again.

In a large skillet over a high flame, add smoked streaky bacon, and fry, a couple of minutes on each side. Transfer bacon to a plate, leaving its fat in the skillet.

Add olive oil, and reduce heat to medium.

Sprinkle in Herbes de Provence, and fry, a couple of minutes.

Add minced garlic, and cook, minute more.

Roughly chop bacon.

Increase heat to medium-high, and stir broccoli fleurets into the skillet, coating well in herbs and fat. Season, to taste, with fleur de sel and black pepper.

Then, stir in chopped bacon. Cook, another couple of minutes.

Finally, drizzle in Maple Syrup, and cook, a few minutes more until just glazed.

These Rosemary and Thyme Butter Broccoli are fragrant with garden herbs and excellent for your health -they’re full of Vitamin C and also calcium and iron! And you can eat them on their own, or as a side to meat or fish of any kind, really!

Ingredients (serves 4):

1/2 large lemon

about 800 grams/ pounds frozen broccoli 

1 1/2 tablespoon Rosemary and Thyme Butter

1/2 tablespoon olive oil

Fill a large pot to three quarters with water. Add lemon halve and bring to the boil over medium-high heat. Once boiling, fill a steaming basket with the broccoli fleurets, and fit over the pot. Cover with the lid and steam, 10 minutes.

In a large, deep skillet, melt Rosemary and Thyme Butter with olive oil over medium heat. Once butter is just foaming, add steamed broccoli and sauté, 3 to 4 minutes.

These Broccoli and Spinach Friands, with their flaky and buttery pastry, their creamy and cheesy bechamel and their bright green vegetables make an easy and tasty dinner.

Ingredients (makes 4):

1 1/2 cup frozen broccoli fleurets

1 cup Béchamel Sauce

1 cup baby spinach, rinsed

Mature English Cheddar

Parmesan

290 grams/10.25 ounces Rough Puff Pastry

1 egg

Place frozen broccoli fleurets in a colander over a plate, and allow to thaw completely, at room temperature, a couple of hours.

In a medium saucepan over a low flame, heat Béchamel Sauce. Stir in baby spinach, and grate in about 1/3 cup Cheddar and 1/3 cup Parmesan. Cook, until cheeses have completely melted. Stir in thawed broccoli fleurets. Remove from the heat, and let cool completely.

Line a baking tray with parchment paper. Set aside.

Roll Rough Puff Pastry out onto a lightly floured surface, into a large (40cmx25cm/15.75″x10″) rectangle. Divide into four equal rectangles.

Lightly beat the egg.

Spoon about 1/4 cup of the Broocoli Béchamel mixture in the centre of each Puff Pastry rectangle. Fold one side of the Puff Pastry onto the Broocoli Béchamel mixture, then brush the edge with egg wash. Fold the other side on top, gently pressing to seal. Gently flip the friand so the seam is underneath and place onto prepared baking tray. Proceed likewise with three remaining friands.

Place baking tray in the refrigerator, and chill, at least half an hour.

Preheat oven to 200°C/395°F.

Generously brush friands with egg wash. Using a sharp knife, score a criss-cross pattern on top of each friand.

Place in the middle of the hot oven, and bake, at, 30 minutes until golden brown.