2 Killer Broccoli Recipes For People Who Don't Like Vegetables

Vegetables: For the most part, I really just don't like them. But I've decided to try and change that, one simple, (hopefully) tasty recipe at a time. Follow along with my series of experiments -- in which I'll take on kale, cauliflower, spinach and more -- over the coming weeks! For my first foray into More Intentional Vegetable Cooking this year, I chose to focus on broccoli. Why? That's a question I definitely asked myself repeatedly over the past few weeks, as I procrastinated and put off making recipes with this, one of my least favorite ingredients. When I made a resolution to cook more vegetables, I probably should have realized that, in practice, getting excited about cooking things I really didn't like (yet!) would be tricky. But I figured I might as well start with one of the veggies that scared me most. Treading gingerly, I selected a "gateway"-type recipe to begin with, rather than something more, er, full-frontal. I chose this Fusilli With Broccoli and Anchovies from The New York Times' Martha Rose Shulman, which I must have stumbled across on Facebook or through an e-mail newsletter. When I described it to my mom, she used the term "broccoli pesto" for the sauce, which is an appetizing way to think about it.  On the night I had chosen to cook this, I was feeling especially lazy, and flirted with the idea of ordering a pizza instead of motivating myself to boil, chop and stir the broccoli that waited patiently in my fridge...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news