Eat Smart Broccoli Parmesan Soufflé
Broccoli, originally a food of the Roman Empire, is an
excellent source of vitamin C and folacin (folic acid).
2/3 cup grated Parmesan cheese
3 cups Eat Smart broccoli florets*
11/2 cups milk
6 tablespoons butter
1 cup minced scallions
1 clove garlic, minced
2 tablespoons minced fresh parsley
5 tablespoons flour
6 egg yolks
1/2 teaspoon salt
7 egg whites
1/4 teaspoon cream of tartar
1. Preheat oven to 450°F. Butter 8 1-cup soufflé cups or an
8-cup soufflé dish and sprinkle with 1/3 cup Parmesan cheese.
2. Steam broccoli 3 minutes, or until tender. Drain and run
Tanimura & Antle Pear and Feta Salad under cold water. Puree in food processor.
with Port Vinaigrette Dressing
3. Bring milk to boil in saucepan. Meanwhile, melt butter
Who better than the largest independent lettuce grower/ in skillet. Add scallions and garlic. Sauté 1 minute. Whisk
distributor in the United States to share a favorite salad recipe? in parsley and flour; stir until bubbling. Add milk and cook
2 minutes, stirring constantly. Remove from heat and stir
in egg yolks, one at a time. Add broccoli puree, remaining
cheese and salt. Stir well.
22 cups extra-virgin olive oil
3 shallots, minced
1 cup port wine
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons fresh lemon juice
4 whole Salad Time Hearts of Romaine, chopped*
1/2 cup crumbled feta cheese
2 ripe pears, cored and sliced
Red onion, sliced, to taste
1/2 cup chopped pecans
Salt and pepper
4. Beat egg whites until foamy. Add cream of tartar and
beat until stiff. Add 1/3 of beaten egg whites to broccoli mix
and stir until incorporated. Fold in remaining egg whites.
5. Pour batter into prepared cups or dish. Place in oven
and reduce heat to 375°F. Cook cups 20-25 minutes, or
dish 45-50 minutes, or until soufflé has risen and top is
golden brown. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
11. Pour oil over minced shallots in a sauté pan and cook
over medium heat until oil begins to sizzle. Reduce heat
and simmer 2 minutes. Remove from heat.
2. Whisk together port, vinegar, honey and lemon juice.
Whisk in the hot oil and shallots.
3. Toss romaine, feta, pears, onion and pecans with just
enough dressing to coat the salad. Season to taste with salt
and pepper. Serve immediately.
4. The dressing yields 3 cups. Keep the remaining dressing
for your next salad. Makes 8-12 servings.
*Brands may vary by region; substitute a similar product.
