29+ Flavorful Summer Broccoli Recipes You’ll Love

Summer is the perfect time to enjoy vibrant, healthy meals filled with fresh, seasonal ingredients.

And when it comes to versatile and nutritious veggies, broccoli truly stands out.

Whether you’re grilling, steaming, or adding it to a salad, broccoli can easily be transformed into a variety of mouthwatering dishes.

From cool and refreshing salads to hearty casseroles, there’s no shortage of creative ways to incorporate broccoli into your summer meals.

In this blog post, we’re bringing you 29+ summer broccoli recipes that are perfect for the warm weather.

Whether you’re looking for a light side dish or a main course, these recipes offer plenty of options to satisfy your taste buds.

So grab your favorite summer vegetables, fire up the grill, and let’s dive into these delicious and easy broccoli recipes!

29+ Flavorful Summer Broccoli Recipes You’ll Love

With 29+ summer broccoli recipes to choose from, you’re sure to find a few new favorites to add to your cooking rotation this season.

Whether you’re hosting a summer BBQ, preparing a quick weeknight meal, or just looking for healthy ways to enjoy broccoli, these dishes offer the perfect blend of flavors and textures.

From creamy casseroles to vibrant salads and fresh smoothies, the possibilities are endless.

Not only are these recipes delicious and easy to prepare, but they also bring plenty of health benefits, making them the ideal addition to your summer meals.

So, grab your broccoli and start cooking—you’ll be surprised by how many ways you can enjoy this nutrient-packed vegetable all summer long!

Grilled Broccoli and Lemon Tahini Salad

Smoky, charred broccoli meets a creamy, zesty lemon tahini dressing in this summery salad that’s both hearty and refreshing.

It’s perfect as a side for your next cookout or a light lunch on a hot day. The grilling brings out broccoli’s earthy flavor while the bright, nutty dressing keeps everything balanced.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp warm water
• 1 tsp honey or maple syrup (optional)
• 1/4 cup chopped parsley
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the broccoli florets with olive oil, salt, and pepper.
3. Place broccoli on the grill and cook for 5–7 minutes, turning occasionally, until charred and tender.
4. While the broccoli cooks, whisk together tahini, lemon juice, garlic, water, and honey until smooth and creamy. Add more water if needed to thin.
5. Transfer grilled broccoli to a serving platter. Drizzle with tahini sauce.
6. Top with chopped parsley and toasted sesame seeds for extra flavor and texture.
7. Serve warm or at room temperature.

This dish is a celebration of contrasts—warm and cool, smoky and creamy, earthy and bright.

It brings a gourmet twist to a backyard BBQ and showcases just how versatile broccoli can be in summer cuisine.

Chilled Broccoli & Cucumber Gazpacho

Cool down with this vibrant green twist on classic gazpacho, featuring broccoli, cucumber, and fresh herbs. Light yet nourishing, this chilled soup is a great way to beat the heat while staying energized.

It’s perfect as a make-ahead lunch or a starter for an al fresco dinner party.

Ingredients:

• 2 cups broccoli florets, steamed and cooled
• 1 cucumber, peeled and chopped
• 1/4 avocado
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1 garlic clove
• Juice of 1/2 lemon
• 1/4 cup fresh basil or mint
• Salt and pepper to taste
• 1/2 cup cold water (more if needed)
• Olive oil for drizzling

Instructions:

1. In a blender, combine steamed broccoli, cucumber, avocado, yogurt, garlic, lemon juice, herbs, salt, and pepper.
2. Blend until smooth, adding cold water gradually to reach desired consistency.
3. Taste and adjust seasoning if needed.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve in bowls with a swirl of olive oil and a sprinkle of chopped herbs.

Light, hydrating, and packed with nutrients, this gazpacho is like a green smoothie for your lunch break—but with a savory, sophisticated flavor.

It’s the kind of soup that proves cold dishes can be just as comforting and complex as their warm counterparts.

Broccoli and Peach Quinoa Bowl with Honey-Lime Dressing

This summery grain bowl blends the sweetness of ripe peaches with the crunch of broccoli and nutty quinoa.

Tossed in a light honey-lime dressing, it’s a satisfying and colorful meal that feels indulgent yet totally wholesome. Great for meal prep or picnics!

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 1/2 cups broccoli florets, lightly steamed or blanched
• 2 ripe peaches, sliced
• 1/4 cup crumbled feta or vegan cheese
• 2 tbsp chopped almonds or pecans
• Handful of baby arugula or spinach

For the dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine quinoa, broccoli, peaches, feta, nuts, and greens.
2. In a small jar or bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to coat evenly.
4. Let sit for 5–10 minutes to allow the flavors to meld.
5. Serve cold or at room temperature.

This bowl is a total summer vibe—sweet, tangy, and full of texture.

The pairing of peaches and broccoli might seem unexpected, but together they create a dish that’s refreshing, balanced, and uniquely delicious. Perfect for warm days when you want something simple but far from boring.

Broccoli and Roasted Red Pepper Hummus

This vibrant, creamy hummus adds a burst of color and flavor to your snack spread. By blending roasted red peppers with broccoli, you get a boost of nutrients and a unique, smoky taste.

It’s the perfect dip for pita chips, veggie sticks, or even as a spread on sandwiches.

Ingredients:

• 1 cup broccoli florets, steamed
• 1/2 cup roasted red peppers (jarred or freshly roasted)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove
• 1/4 cup olive oil
• 1/4 tsp cumin
• Salt and pepper to taste
• Water to thin (optional)

Instructions:

1. In a food processor, combine steamed broccoli, roasted red peppers, tahini, lemon juice, garlic, cumin, salt, and pepper.
2. Pulse to combine, then slowly drizzle in olive oil while processing until smooth.
3. If the mixture is too thick, add a tablespoon of water at a time until you reach your desired consistency.
4. Taste and adjust seasoning if needed.
5. Transfer to a bowl and serve with pita, crackers, or fresh vegetables.

This hummus takes the traditional recipe up a notch with the addition of broccoli and roasted red peppers, making it both nutrient-packed and super flavorful.

The creamy texture combined with the earthy and smoky taste makes this dip a hit at any summer gathering.

Broccoli Pesto Pasta

A twist on traditional pesto, this version uses broccoli as the base to create a creamy, green sauce that’s both rich and fresh.

It’s a simple yet elegant way to incorporate more veggies into your pasta dishes. Serve it hot or cold for a quick and satisfying meal.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 2 garlic cloves
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup walnuts or pine nuts
• 1/4 cup lemon juice
• Salt and pepper to taste
• 1 lb pasta of choice (spaghetti, penne, etc.)
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
2. In a large pan, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
3. Add broccoli florets and cook until tender, about 5 minutes.
4. Transfer the broccoli and garlic to a food processor. Add Parmesan (if using), nuts, lemon juice, salt, and pepper. Pulse until smooth, adding pasta water as needed to achieve a creamy consistency.
5. Toss the cooked pasta with the broccoli pesto, adding more pasta water to help coat the noodles.
6. Garnish with fresh basil and serve immediately.

This broccoli pesto pasta is fresh, satisfying, and packed with nutrients.

The earthy flavor of the broccoli pairs beautifully with the nuttiness of walnuts and the brightness of lemon. It’s a wonderful way to enjoy a light yet filling summer pasta dish.

Broccoli Slaw with Apple Cider Vinaigrette

A light, crunchy slaw that’s perfect for summer picnics or BBQs.

This broccoli slaw is tossed with a tangy apple cider vinaigrette, making it a refreshing side dish that pairs wonderfully with grilled meats or sandwiches. The mix of raw broccoli, carrots, and green onions provides a delicious contrast of textures.

Ingredients:

• 2 cups broccoli florets, finely chopped or shredded
• 1 cup shredded carrots
• 1/4 cup sliced green onions
• 1/2 cup unsweetened dried cranberries (optional)
• 1/4 cup chopped nuts (almonds, pecans, or walnuts)
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped broccoli, shredded carrots, green onions, cranberries, and nuts.
2. In a small jar, whisk together apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss to combine.
4. Let sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled.

This broccoli slaw is both crunchy and tangy, with the apple cider vinaigrette adding a lightness that’s perfect for hot summer days.

The addition of dried cranberries and nuts brings in sweetness and texture, making this a delightful and healthy summer side dish.

Broccoli and Mango Stir-Fry

This colorful stir-fry combines the crispness of broccoli with the sweet, juicy tang of ripe mangoes.

Tossed in a light soy sauce and ginger dressing, it’s a quick and vibrant dish that’s perfect for a light lunch or dinner on a warm day.

Ingredients:

• 2 cups broccoli florets
• 1 ripe mango, peeled and sliced into thin strips
• 1 red bell pepper, thinly sliced
• 1/4 cup sliced red onion
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp honey or maple syrup
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat.
2. Add the broccoli florets and stir-fry for 3-4 minutes until tender but still crisp.
3. Add the red bell pepper, red onion, and mango slices to the pan, cooking for another 2 minutes until the vegetables are tender.
4. In a small bowl, whisk together soy sauce, rice vinegar, ginger, and honey. Pour this dressing over the stir-fry and toss to coat evenly.
5. Garnish with sesame seeds and fresh cilantro before serving.

The combination of sweet mango and savory soy sauce brings out a fresh, tropical twist to traditional stir-fry.

The crunch of the broccoli adds depth, making this a simple yet satisfying dish. It’s an ideal recipe for warm summer evenings, offering a balance of sweet, savory, and tangy flavors.

Broccoli and Feta Stuffed Sweet Potatoes

These roasted sweet potatoes are filled with a broccoli and feta mixture for a perfect balance of hearty and healthy.

The slight sweetness of the potatoes contrasts beautifully with the savory feta and tender broccoli, making this a wonderful meal for any summer evening.

Ingredients:

• 4 medium sweet potatoes
• 2 cups broccoli florets, steamed
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet and bake for 40-45 minutes, or until soft and easily pierced with a fork.
3. While the potatoes are baking, heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the steamed broccoli to the pan and cook for another 2 minutes, then remove from heat. Stir in the feta, lemon juice, salt, and pepper.
5. Once the sweet potatoes are done, slice them open and gently fluff the insides.
6. Spoon the broccoli and feta mixture into each potato and serve, garnished with fresh parsley.

These stuffed sweet potatoes are a perfect combination of sweetness from the potatoes, saltiness from the feta, and the richness of the broccoli.

They’re filling, nutritious, and full of flavor, making them a great option for a light summer dinner or meal prep.

Broccoli and Cherry Tomato Frittata

This light, fluffy frittata is a great way to enjoy broccoli in the summer, paired with fresh cherry tomatoes for added color and sweetness.

It’s an easy, versatile meal that can be served for breakfast, brunch, or dinner and is just as delicious warm or cold.

Ingredients:

• 1 cup broccoli florets, steamed
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 cup shredded cheese (cheddar or mozzarella works well)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the steamed broccoli and cherry tomatoes, cooking for about 3 minutes until the tomatoes start to soften.
3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the broccoli and tomatoes in the skillet, making sure the vegetables are evenly distributed.
4. Sprinkle shredded cheese on top and cook for 2-3 minutes on the stovetop, just until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
6. Garnish with fresh basil and serve.

This frittata is a satisfying and quick meal that’s full of summer flavors.

The broccoli adds a healthy boost, while the cherry tomatoes bring a juicy burst of sweetness. Whether served for breakfast, lunch, or dinner, it’s a great way to enjoy your veggies in a simple yet flavorful dish.

Broccoli and Shrimp Skewers with Garlic Lemon Marinade

These flavorful shrimp and broccoli skewers are marinated in a zesty garlic lemon sauce and grilled to perfection.

The smoky char of the grilled vegetables and shrimp combined with the tangy marinade makes for a light yet satisfying dish that’s perfect for summer grilling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper to make the marinade.
3. Toss the shrimp and broccoli florets in the marinade and let them sit for 10-15 minutes.
4. Thread the shrimp and broccoli onto skewers, alternating between the two.
5. Grill the skewers for 3-4 minutes per side, or until the shrimp are pink and opaque and the broccoli is tender and slightly charred.
6. Serve with lemon wedges for extra zest.

These skewers are a delightful combination of juicy shrimp and crisp broccoli, enhanced by the tangy lemon and garlic flavors.

They’re great as a main dish or served as part of a summer BBQ spread. Light, flavorful, and super easy to prepare!

Broccoli and Cauliflower Rice Stir-Fry

A healthy, low-carb alternative to traditional fried rice, this broccoli and cauliflower rice stir-fry is packed with vegetables and a delicious savory sauce.

It’s quick, nutritious, and perfect for a quick weeknight dinner or meal prep.

Ingredients:

• 1 cup broccoli florets, finely chopped
• 1 cup cauliflower rice (fresh or frozen)
• 2 tbsp sesame oil
• 1/2 cup sliced carrots
• 1/4 cup chopped green onions
• 2 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 egg (optional)
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat.
2. Add the chopped broccoli, carrots, and garlic, and stir-fry for 3-4 minutes until tender.
3. Stir in the cauliflower rice and cook for another 2-3 minutes, stirring frequently.
4. Add the soy sauce, rice vinegar, and grated ginger, tossing to coat evenly.
5. If using an egg, make a well in the center of the stir-fry and crack the egg in. Scramble it into the veggies until fully cooked.
6. Garnish with chopped green onions and sesame seeds before serving.

This veggie-packed stir-fry is the perfect low-carb dish that’s full of flavor and nutrients.

The cauliflower rice provides a satisfying base, while the broccoli adds a nice crunch and nutrition boost. It’s an ideal meal for anyone looking to enjoy a lighter, healthy dinner.

Broccoli and Avocado Toast

A simple yet hearty twist on the classic avocado toast, this recipe includes crispy broccoli for added texture and nutrients.

Perfect for breakfast, brunch, or a light dinner, it’s easy to make and full of creamy, savory goodness.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 cup broccoli florets, steamed or roasted
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh lemon juice (optional)

Instructions:

1. Toast the bread slices to your desired crispiness.
2. While the bread is toasting, steam or roast the broccoli until tender (if roasting, toss with a bit of olive oil, salt, and pepper, and roast at 400°F for about 15 minutes).
3. In a bowl, mash the avocado with a fork, adding salt, pepper, and a squeeze of lemon juice.
4. Spread the mashed avocado generously on the toasted bread.
5. Top with steamed or roasted broccoli, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like a little heat.
6. Serve immediately.

This avocado toast is packed with healthy fats and fiber, and the broccoli adds a crunchy, savory contrast to the creamy avocado.

It’s a great option for a quick and satisfying meal that’s both nutritious and full of flavor.

Broccoli and Bacon Salad with Apple Cider Dressing

This hearty and flavorful broccoli salad is tossed with crispy bacon and a tangy apple cider vinaigrette. The savory bacon adds richness, while the broccoli brings a fresh crunch.

It’s a great side dish for BBQs or a delicious salad for any summer meal.

Ingredients:

• 4 cups broccoli florets, cut into bite-sized pieces
• 6 slices of bacon, cooked and crumbled
• 1/2 red onion, thinly sliced
• 1/4 cup sunflower seeds or chopped nuts (optional)
• 1/4 cup raisins or dried cranberries (optional)

For the dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper to make the dressing.
2. In a large bowl, combine broccoli florets, crumbled bacon, and red onion.
3. Pour the dressing over the salad and toss to coat.
4. If using, add the sunflower seeds or chopped nuts and raisins or cranberries for extra crunch and sweetness.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This broccoli and bacon salad strikes the perfect balance between savory and sweet, with a tangy dressing that brings everything together.

It’s an easy, crowd-pleasing salad that’s perfect for any summer gathering or picnic.

Broccoli and Sweet Corn Fritters

These crispy, golden fritters are a great way to enjoy broccoli in a new form. Paired with sweet corn, they make a satisfying snack or side dish for any summer meal.

Served with a dipping sauce or topped with a dollop of sour cream, these fritters are always a hit.

Ingredients:

• 1 cup broccoli florets, finely chopped
• 1/2 cup sweet corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro or parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the broccoli, corn, flour, eggs, Parmesan, cilantro, garlic powder, salt, and pepper. Mix until everything is well combined.
2. Heat olive oil in a large skillet over medium heat.
3. Scoop spoonfuls of the batter into the pan and flatten gently with the back of the spoon to form small fritters.
4. Fry for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve hot with a dipping sauce of your choice (like a tangy yogurt sauce or spicy ketchup).

These broccoli and sweet corn fritters are crispy on the outside and soft on the inside, making them a delightful snack or side.

They offer a tasty way to sneak in more veggies and are perfect for dipping!

Broccoli and Chickpea Curry

This comforting and fragrant curry is packed with tender broccoli and protein-rich chickpeas, simmered in a spiced coconut milk sauce.

It’s a one-pot meal that’s hearty and satisfying, perfect for a light summer dinner or meal prep for the week.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for 1 minute to release the spices’ flavors.
4. Pour in the coconut milk, chickpeas, and broccoli florets. Bring to a simmer, cover, and cook for 10-15 minutes, or until the broccoli is tender.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This broccoli and chickpea curry is a warm, comforting dish with vibrant flavors from the spices and coconut milk.

It’s a satisfying and healthy meal that’s perfect for a light dinner or lunch, and the curry keeps well for meal prepping.

Broccoli and Ricotta Stuffed Portobello Mushrooms

These stuffed mushrooms are a unique, light, and flavorful dish that combines earthy Portobello mushrooms with creamy ricotta and broccoli.

This makes for an excellent appetizer or a light lunch, with a lovely combination of textures and flavors.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup broccoli florets, finely chopped and steamed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the Portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
3. In a mixing bowl, combine the steamed broccoli, ricotta, Parmesan, minced garlic, and a pinch of salt and pepper.
4. Spoon the broccoli and ricotta mixture into the mushroom caps, filling them generously.
5. Bake the mushrooms for 20 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Garnish with fresh basil and serve warm.

These stuffed Portobello mushrooms are a great low-carb, nutrient-packed dish that’s creamy and savory with a burst of fresh broccoli flavor.

They’re perfect as an appetizer or even as a main for a light meal.

Broccoli and Quinoa Salad with Lemon-Tahini Dressing

A light and nutrient-packed salad, this broccoli and quinoa salad is perfect for a quick lunch or a side dish at any summer gathering.

The lemon-tahini dressing adds a tangy creaminess, making it a flavorful, healthy dish.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 2 cups broccoli florets, steamed and chopped
• 1/2 cup diced cucumber
• 1/4 cup chopped red bell pepper
• 2 tbsp fresh parsley, chopped

For the dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Water to thin the dressing (if necessary)

Instructions:

1. In a large bowl, combine the cooked quinoa, steamed broccoli, cucumber, red bell pepper, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic powder, salt, and pepper. Add water if the dressing is too thick and whisk until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.

This broccoli and quinoa salad is refreshing, full of protein and fiber, and perfectly balanced with the creamy, tangy dressing.

It’s a fantastic meal prep option, too, as the flavors only get better after a day or two.

Broccoli and Cheese Stuffed Chicken Breasts

These stuffed chicken breasts are filled with a rich broccoli and cheese mixture, creating a deliciously cheesy and tender meal that’s perfect for a comforting summer dinner.

The combination of flavors will satisfy your taste buds with every bite!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup steamed broccoli florets, finely chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.
3. In a small bowl, combine the chopped broccoli, mozzarella, Parmesan, minced garlic, oregano, salt, and pepper.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides for 2-3 minutes until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is melted and bubbly.
7. Garnish with fresh parsley and serve.

These broccoli and cheese stuffed chicken breasts are rich, flavorful, and perfect for a satisfying dinner.

The creamy cheese paired with tender, juicy chicken makes it a great option for a cozy summer meal.

Broccoli and Avocado Smoothie

This creamy broccoli and avocado smoothie is a nutrient-packed drink that’s perfect for a refreshing breakfast or snack.

The mild flavor of broccoli blends well with the rich creaminess of avocado, making it a smooth and satisfying treat.

Ingredients:

• 1/2 cup steamed broccoli florets (cooled)
• 1 ripe avocado
• 1 cup almond milk (or any milk of your choice)
• 1/2 banana (for sweetness)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp chia seeds (optional for extra fiber)
• Ice cubes (optional for chill)

Instructions:

1. Place the broccoli, avocado, almond milk, banana, honey, and chia seeds in a blender.
2. Blend on high until smooth and creamy.
3. Add ice cubes if you want a colder smoothie and blend again.
4. Pour into a glass and enjoy immediately.

This smoothie is packed with vitamins, healthy fats, and fiber, making it a great way to start your day or refuel during a hot summer afternoon.

The avocado gives it a rich texture while the broccoli adds an unexpected nutrient boost without overpowering the flavor.

Broccoli and Bacon Quiche

This savory quiche combines the richness of eggs and cheese with crispy bacon and broccoli, making it a perfect breakfast, brunch, or even a light dinner.

The buttery crust and fluffy filling are satisfying yet light, and the bacon adds a delicious crunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup heavy cream or milk
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and set aside.
3. In a bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, and nutmeg.
4. Evenly spread the chopped broccoli, crumbled bacon, and shredded cheeses over the pie crust.
5. Pour the egg mixture over the filling, making sure everything is evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is set in the center and golden on top.
7. Let it cool for 5 minutes before slicing and serving.

This broccoli and bacon quiche is the perfect dish for breakfast or brunch, with the crispy bacon and creamy filling providing a rich yet fresh flavor.

It’s versatile enough to be served hot or cold, making it great for meal prep or picnic lunches.

Broccoli and Tomato Gazpacho

This chilled gazpacho is a refreshing and savory summer soup with a twist—adding broccoli to the traditional recipe.

It’s packed with fresh vegetables and served cold, making it a light, healthy, and satisfying dish for a hot summer day.

Ingredients:

• 2 cups broccoli florets (steamed and cooled)
• 1 large tomato, chopped
• 1 cucumber, peeled and chopped
• 1/4 red onion, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Ice cubes (optional)

Instructions:

1. In a blender, combine the broccoli, tomato, cucumber, red onion, red bell pepper, olive oil, red wine vinegar, garlic, salt, and pepper.
2. Blend until smooth. Add a bit of water if the soup is too thick.
3. Chill in the refrigerator for at least 1 hour before serving.
4. Optionally, blend in a few ice cubes for a chilled soup.
5. Garnish with fresh basil or parsley before serving.

This broccoli and tomato gazpacho is a unique, refreshing soup that’s packed with nutrients.

The blend of fresh, cold vegetables and tangy vinegar makes for a light, satisfying dish that’s perfect as a starter or a meal on its own during hot summer months.

Broccoli and Sweet Potato Gratin

This creamy, cheesy broccoli and sweet potato gratin is a comforting dish with a healthy twist. The sweet potatoes bring a touch of sweetness, while the broccoli adds a hearty texture and nutrients.

It’s the perfect side dish for any summer meal or family gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and sliced thinly
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded Gruyère or cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the heavy cream, milk, salt, and pepper, and bring to a gentle simmer. Stir in half of the cheese and cook until melted.
4. In a baking dish, layer the sweet potato slices, followed by the broccoli florets. Pour the creamy sauce evenly over the vegetables.
5. Top with the remaining cheese and bake for 30-35 minutes, or until the top is golden brown and the sweet potatoes are tender.
6. Garnish with fresh thyme or rosemary before serving.

This broccoli and sweet potato gratin is creamy and flavorful with just the right balance of sweetness from the potatoes and richness from the cheese and cream.

It’s the perfect comforting dish for any summer dinner or holiday meal.

Broccoli and Chicken Stir-Fry with Peanut Sauce

This quick and easy broccoli and chicken stir-fry is full of vibrant vegetables and lean protein, all coated in a creamy and tangy peanut sauce.

It’s a delicious and satisfying meal that’s ready in under 30 minutes, making it ideal for a busy weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tbsp olive oil
• 1/4 cup peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/4 cup water (to thin the sauce)
• Crushed peanuts and green onions for garnish

Instructions:

1. Heat the olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add the broccoli and red bell pepper, and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and water to make the peanut sauce.
4. Add the cooked chicken back to the pan with the vegetables and pour the peanut sauce over the mixture. Toss to coat evenly and cook for another 1-2 minutes, until everything is heated through.
5. Garnish with crushed peanuts and sliced green onions before serving.

This broccoli and chicken stir-fry with peanut sauce is a flavorful and satisfying dish with the perfect balance of savory, sweet, and tangy flavors.

It’s quick, easy, and ideal for a busy summer dinner.

Broccoli and Ricotta Stuffed Bell Peppers

These stuffed bell peppers are filled with a rich and creamy broccoli and ricotta mixture, creating a perfect, wholesome meal.

The combination of the sweet peppers and the creamy, cheesy filling is a delightful and satisfying summer dish.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 2 cups broccoli florets, steamed and chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the steamed broccoli, ricotta cheese, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until everything is well combined.
3. Stuff each bell pepper with the broccoli and ricotta mixture, pressing down gently to pack the filling inside.
4. Place the stuffed peppers in a baking dish and drizzle with a little olive oil.
5. Cover with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is set.
6. Remove the foil and bake for an additional 5 minutes, until the tops are slightly golden.
7. Serve hot, garnished with extra Parmesan cheese if desired.

These broccoli and ricotta stuffed bell peppers are a deliciously cheesy and nutritious dish that’s perfect for a light dinner or even meal prep.

The vibrant bell peppers add a beautiful touch of color, and the creamy filling is the star of the show.