Broccoli

Broccoli is one of the most versatile vegetables. Raw, steamed, sautéed, roasted, baked–we could go on and on–our organic broccoli is delicious however it’s prepared! Broccoli is part of the cabbage or brassica family and is available year-round. No wonder it’s considered a superfood!

organic broccoli
organic broccoli
Rendering of Josie's Organics Broccoli. Rendering of Josie's Organics Broccoli.

Tips

Broccoli can be eaten raw or cooked.

In the store, choose fresh, bright, compact, firm textured broccoli heads.

Broccoli can be stored unwashed in the refrigerator in an airtight container for a few days.

Prior to consumption, rinse broccoli heads upside down in running cold water to remove any dirt or dust.

Nutrition

Broccoli is high in vitamin C and folate, rich in lutein, and a good source of dietary fiber, potassium, and beta-carotene.

Roasted Broccoli, Poblano & Pinto Bean Tacos with Lime Cream

Ingredients

Cumin Lime Cream


  • 1 small container Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice
  • ½ teaspoon salt

Roasted Broccoli and Peppers


  • 1 bunch Josie's Organics broccoli, washed and bottoms of stalks trimmed (keep any leaves)
  • 2 large poblano peppers, washed, seeded and cut into ½" strips
  • 1 small onion, thinly sliced and separated into rings
  • 3 Tablespoons olive oil
  • ½ teaspoon of coarse sea salt or Kosher salt
  • Zest of 1 lime + juice
  • 1 pack of white or yellow soft corn tortillas (use hard shell if you prefer)

Pinto Mash


  • 2 cans of pinto beans, drained and rinsed (if vegetarian, get beans without pork fat)
  • 2 Tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ½ teaspoon salt

Serves 6

Cumin Lime Cream

Stir together all the ingredients in a small mixing bowl – or right in the yogurt container – until fully incorporated. Cover and keep refrigerated until ready to serve.

Roasted Broccoli and Peppers

Preheat the oven to 425°.

Slice the broccoli and stalks into very thin slices, about ¼” wide and 1½” long.

In a mixing bowl, add the broccoli, peppers and onions. Toss with the olive oil and salt until fully coated. Transfer to a roasting pan and roast for 15-20 minutes until the broccoli edges are brown and the peppers are tender with a knife.

While the broccoli and peppers roast, wrap the tortillas in aluminum foil and place on the lower rack in oven. Make the pinto mash.

When the broccoli and peppers are done, remove from the oven, stir in the lime zest and juice, and keep covered until ready to serve.

Pinto Mash

Place all the ingredients in a medium pot. Stir together. Heat through on medium heat, about 6-8 minutes. Using a fork, gently mash the beans until broken. Turn heat to low and keep warm until ready to eat.

 

To assemble the tacos, set out the roasting pan of broccoli and peppers along with the tortillas, pinto mash and cumin lime cream on a large cutting board to create a taco bar. Add in small bowls of other favorite toppings, like shredded cheddar or Monterey Jack cheese, roasted red peppers or fresh cilantro.

To build the tacos, schmear a heaping tablespoon of pinto mash on a tortilla and top with a few pieces of broccoli and peppers. Scatter in other toppings as desired. Finish with a dollop of the lime cream. Fold and enjoy!

Nutrition
Calories
294
Total Fat
13g
Saturated Fat
2g
Carbohydrates
35g
Sugar
5g
Protein
13g
Fiber
10g
Sodium
1012mg