Sponsored by Beleaves
Ever need a last-minute healthy add-in to your meal, but don’t have time to wash, prep and cook veggies? We totally get it! With Beleaves Frozen Broccoli and Cauliflower, you can make any dish healthier in minutes!
Beleaves greenhouse-grown veggies are non-GMO, have no artificial flavors, and are washed, checked for bugs, prepped, and frozen for your convenience.
Throw them into your favorite burger recipe, toss into pasta bakes, or even sauté them and enjoy them on their own.
Below are some amazing ways to use them this summer. What are you waiting for? Grab a bag and add it to tonight’s dinner!
Recipes Using Broccoli:
1. Sweet Rice and Broccoli by Gitty Friedman
This recipe is perfect for when you’re getting bored of regular rice or as a way to spruce up some leftover rice that’s sitting in your fridge.
2. Creamy Dairy Broccoli Soup with Parmesan Croutons by Pessi Piller
Soup is a staple in my home, and this soup is our favorite. The Parmesan croutons and heavy cream make it a truly Yom Tov-worthy dish.
3. Faigy’s Broccoli Quiche by Faigy Murray
Every time I make quiche, I’m nervous that my family won’t eat it. And every time, my kids say, “Yum! Ma, how come you don’t make this more often?”
4. Broccoli Kugel by Sheindy Unger
5. Roasted Broccoli Lemon Pasta by Sima Kazarnovsky
Munchable straight from the fridge, this pasta serves its purpose on long summer Shabbosim, when many hours have passed since the morning meal and you find yourself hungry yet again. Don’t fret. With its lemony dressing, it’s way lighter than cholent, yet filling enough to get you through the twilight hours.
6. Crispy Salmon with Broccoli and One-Pot Creamy Pasta by Rena Tuchinsky
This pasta and salmon are delicious on their own, but together on a plate for supper they are even better! It’s a must-try meal you’ll be coming back to often.
7. Best Broccoli Pasta by Faigy Grossman
This simple and tasty dish was created by my newlywed daughter and proclaimed “a meal fit for a king!” Although it’s quite easy to prepare (who doesn’t mind that?!), the ingredients really do come together just so and it’s truly delicious! Add more mozzarella to suit your taste.
8. Stir-Fried Chicken and Broccoli from the Dining In Cookbook
Who says you have to go to a restaurant for Chinese food?
9. Broccoli Chickpea Salad by Miriam (Pascal) Cohen
This filling salad is practically a meal in a bowl! It’s a perfect take-along lunch for a summer picnic (or let’s be real, for lunch at your desk…) thanks to the protein from the chickpeas. Want even more veggies? Simply double the roasted broccoli mixture!
10. Sesame Noodles with Roasted Broccoli by Sara and Yossi Goldstein
Creamy sesame noodles with a hint of spice are tossed with perfectly roasted broccoli florets for the perfect side dish to complement any meal.
Recipes Using Cauliflower:
1. Teriyaki Roasted Cauliflower and Broccoli by Miriam (Pascal) Cohen
This dish tastes kind of like a stir-fry — minus the meat or chicken, but more importantly, minus the frying, the pan to wash, and the standing over the stove!
2. Buttered Cauliflower Fries by Mirel Freylich
Simple, different, and fun!
3. Cauliflower a la Marinara by Naomi Hazan
A twist on classic penne ala vodka (minus the vodka) that’s low in carbs but high in taste.
4. The Best Roasted Cauliflower by Menachem Goodman
Delicious is an understatement for how good this is cauliflower is. When I made it for my family it was finished before it even hit the table. I don’t like to pick “sides,” but if I had to pick one it would definitely be this one.
5. Buffalo Cauliflower by Rivka Golombeck
6. Cauliflower Chicken (or Beef) Burger by Elky Friedman
Rather than using breadcrumbs or matzoh meal, in this burger it’s the cauliflower that acts as the “glue” to hold everything together. Thanks to Estie H., my gym buddy, who came up with this great idea.
7. Cauliflower Burgers by Brynie Greisman
I made these recently for a family gathering. Everyone loved them — from my one-year-old granddaughter to my older relatives. They are full of ingredients that are good for you, are mildly seasoned, and of course are baked (not fried). Feel free to up the seasoning if that’s how you like it.
8. Sheet-Pan Capon Dinner by Miriam (Pascal) Cohen
I first came up with this idea on a whim. I hid some veggies under chicken I was baking — and the result was so good! The chicken gave delicious flavor to the veggies and gave them an almost steamed feel. Feel free to use broccoli instead of cauliflower.
9. Slow Cooker Curried Chickpea Stew by Jamie Geller
Make this for dinner any night of the week. It’s a one pot vegan dinner you can enJOY on its own or serve with my Moroccan pomegranate chicken on the side.
