Summer Fest: Steamed Broccoli-Vegetable Medley

We've had a great time with Food Network's Summer Fest over the last few weeks.  We're sad that it's almost over, but we've made great new friends, discovered some of the most amazing food writers around, and have been inspired by all the talent and creativity online.

This week, we are celebrating broccoli, the last "super vegetable" in this year's Summer Fest lineup.  Read on to learn more about this vegetable and see our favorite broccoli recipe.  As always, be sure to check out the other recipes below.

Broccoli is a member of the cabbage family that harkens back to the days of ancient Rome. This vegetable is high in vitamins C, A, and K, folate, and dietary fiber. Broccoli can be enjoyed raw or cooked, and steaming is best if you're trying to increase dietary fiber. Eating one and a half cups of broccoli 2 or 3 times per week helps to lower cholesterol, detoxify the body, prevent cancer, promote healthy eyes, and even fight allergies. This is a vegetable that's hard to beat.

We often see beautiful broccoli florets served without the stems and leaves, and this is a shame. The stems contain a good deal of fiber and impart a sweet, sometimes almost nutty, flavor.  While the outer leaves are tough and should be peeled away, the inner leaves contain more beta-carotene than the florets and are as delicious as any other variety of greens.

Broccolini, or baby broccoli, is becoming more available in stores these days. Like baby corn, broccolini makes a great between-meals snack and can be happily enjoyed raw. Also in stores now more than ever before, is broccoflower, a fun cross between broccoli and cauliflower, and broccoli raab, the green leafy relation that also hails from Italy.

If you want to grow broccoli in the garden, from seed, you'll find stylishly named varieties, like Bay Meadows, Arcadia, De Cicco, Blue Wind, Gypsy, Amadeus, Diplomat, and Green Magic. And, like herbs, broccoli is also a "kitchen vegetable".  At least one seed grower explains that anyone can grow broccoli sprouts in the kitchen, year-round.

Our Steamed Broccoli-Vegetable Medley combines our savory seasoning butter with fresh ingredients.  We've used our Southern-style Seasoned Cooking Base as a flavorful foundation.  Feel free to make your own, or check our product locator to see where you can find our specialty Bases in your area.

Steamed Broccoli-Vegetable Medley

Serves: 4-6

Savory Seasoning Butter

Ingredients

2 tablespoons Glory Foods® Seasoned Cooking Base (choose Beef, Chicken or Roast Vegetable)
2 tablespoons butter or margarine, at room temperature

Directions

1. Mix the Seasoned Cooking Base and butter or margarine in a small bowl until well blended.
2. Let stand at least 30 minutes to allow the flavors to blend.
3. Place the seasoned butter in a small, tightly covered container. Keep refrigerated after each use.

Serving Suggestions: Stir butter into cooked vegetables noodles, rice, mashed or boiled potatoes. Excellent brushed onto grilled or pan-fried steaks. (Makes enough to season three pounds of vegetables.)

Steamed Broccoli-Vegetable Medley

Ingredients

4 teaspoons of Savory Seasoning Butter
1 lb. (total) fresh cut broccoli--including florets, stems, and leaves--plus your favorite summer vegetables (we recommend collard greens, okra, zucchini, carrots, bell peppers, bell peppers, onions, and baby corn)
1/2 cup water

Directions

1. Prepare your selection of fresh vegetables.
2. Add water and Savory Seasoning Butter to a 10" covered skillet. Turn heat to medium and dissolve the butter.
3. Raise heat to high and immediately add broccoli stems and carrots and cover for 3 minutes. Then add collard greens and broccoli florets and simmer for three minutes. Then add the rest of vegetables.
4. Gently toss vegetables while cooking. Add more water if the pan becomes dry before vegetables are done.
5. Steaming time varies with the type of vegetable and size of cut. Allow a total of 8 to 15 minutes for steaming.