25+ Mouthwatering Sunday Broccoli Recipes to Try This Weekend

Broccoli is one of the most versatile and nutrient-dense vegetables you can include in your weekly meals.

Whether you’re looking to add more greens to your diet or searching for creative ways to prepare this powerhouse vegetable, Sunday is the perfect day to experiment in the kitchen.

From savory casseroles and stir-fries to cheesy bakes and fresh salads, broccoli can take center stage in a variety of delicious dishes.

In this article, we’ve compiled a list of 25+ mouthwatering Sunday broccoli recipes that will inspire you to get cooking.

These recipes cater to every taste—from light, healthy options to rich, indulgent meals that make the most of this nutritious vegetable.

Whether you’re preparing a cozy family dinner, a flavorful side dish, or a plant-based delight, these recipes will help you make the most of your Sunday.

25+ Mouthwatering Sunday Broccoli Recipes to Try This Weekend

Broccoli is more than just a healthy vegetable; it’s a versatile ingredient that can elevate any meal.

With these 25+ Sunday broccoli recipes, you’ll never run out of ideas for incorporating this green powerhouse into your meals.

Whether you’re in the mood for something light, comforting, or full of bold flavors, there’s a broccoli dish for every occasion.

So, this Sunday, head to your kitchen, grab some fresh broccoli, and get ready to enjoy a meal that’s as nutritious as it is delicious.

Roasted Garlic Parmesan Broccoli

A quick and simple yet flavorful way to enjoy broccoli, this roasted garlic Parmesan version will have your taste buds singing. The rich taste of garlic and the cheesy, nutty flavor of Parmesan cheese perfectly complement the crisp-tender broccoli, making this dish a favorite for any Sunday meal.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon lemon zest (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper until well coated.
3. Spread the broccoli in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the broccoli is golden and tender.
5. Remove from the oven and immediately sprinkle with grated Parmesan cheese.
6. Garnish with lemon zest and fresh parsley, and serve hot.

Roasted garlic Parmesan broccoli is a crowd-pleaser that brings out the vegetable’s natural sweetness while adding savory, umami-rich layers of flavor. The Parmesan cheese enhances the overall richness, while the garlic provides a delicious depth. This dish is perfect as a side or even as a main course for a lighter, healthy meal.

Broccoli and Cheddar Stuffed Baked Potatoes

This Sunday, take baked potatoes to the next level by stuffing them with a creamy broccoli and cheddar filling. The combination of tender broccoli and sharp cheddar cheese creates a decadent yet healthy dish that’s both comforting and nutritious.

Ingredients:

• 4 large russet potatoes
• 2 cups broccoli florets, steamed and chopped
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• 2 tablespoons butter
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake directly on the oven rack for 45-60 minutes, or until soft.
2. While the potatoes bake, steam the broccoli until tender, about 5-7 minutes, then chop it into small pieces.
3. Once the potatoes are done, slice them in half lengthwise. Carefully scoop out the flesh, leaving a small border around the edges.
4. Mash the potato flesh in a bowl and add the steamed broccoli, shredded cheddar cheese, sour cream, butter, salt, and pepper. Mix until smooth and creamy.
5. Spoon the mixture back into the potato skins and top with additional cheese if desired.
6. Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped green onions and serve.

Broccoli and cheddar stuffed baked potatoes are a hearty, filling meal that perfectly balances comfort and health. The tender broccoli adds a nutritious twist to the traditional baked potato, while the gooey cheese and sour cream create a luscious filling that’s hard to resist. This dish is ideal for a Sunday dinner when you’re craving something both satisfying and indulgent.

Broccoli and Mushroom Quiche

This savory quiche is a great way to incorporate more vegetables into your Sunday breakfast or brunch. The combination of broccoli, mushrooms, and a rich egg filling creates a perfectly balanced and flavorful dish that’s sure to become a family favorite.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup broccoli florets, steamed and chopped
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 4 large eggs
• 1 cup milk
• 1 cup shredded Swiss cheese
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust on a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add the onions and mushrooms and sauté until the mushrooms release their moisture and become tender, about 5 minutes.
3. Add the steamed broccoli to the pan and cook for another 2 minutes. Season with salt and pepper and set aside to cool slightly.
4. In a large bowl, whisk together the eggs and milk. Stir in the shredded Swiss cheese and season with salt and pepper.
5. Spread the vegetable mixture evenly in the pie crust. Pour the egg mixture over the top, making sure it covers all the vegetables.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Allow the quiche to cool for a few minutes before slicing and serving.

Broccoli and mushroom quiche is a versatile dish that can be enjoyed at any time of the day. The earthy flavors of mushrooms and the subtle bitterness of broccoli pair wonderfully with the creamy egg custard and Swiss cheese. This quiche is a perfect addition to any Sunday spread, offering both flavor and nourishment in every bite.

Lemon Garlic Broccoli Pasta

This vibrant, light, and refreshing pasta dish brings together the zesty kick of lemon and the savory depth of garlic, making it the perfect Sunday meal. Paired with tender broccoli, this simple yet flavorful pasta is a great way to enjoy a wholesome and satisfying dish without too much effort.

Ingredients:

• 12 oz spaghetti (or pasta of choice)
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• ¼ cup Parmesan cheese, grated (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
2. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
4. Drain the pasta and broccoli, reserving a little pasta water.
5. Add the cooked pasta and broccoli to the pan with garlic, and toss to combine. If the mixture seems dry, add a little reserved pasta water to loosen it.
6. Stir in the lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Toss everything until evenly coated.
7. Serve with grated Parmesan cheese, if desired, and a sprinkle of fresh black pepper.

Lemon garlic broccoli pasta is a delightful and easy-to-make dish that’s bright, aromatic, and full of flavor. The lemon’s acidity balances the richness of the olive oil and the savory garlic, while the tender broccoli adds a nutritious crunch. This dish is perfect for a light Sunday lunch or dinner, and it’s great for pairing with a simple salad or a piece of grilled chicken.

Broccoli Frittata with Ricotta and Spinach

A hearty and filling frittata that’s full of flavor, this dish combines the mild bitterness of broccoli, the creaminess of ricotta, and the earthiness of spinach. Perfect for breakfast, brunch, or even a light dinner, it’s an easy, nutritious way to enjoy broccoli and eggs.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 1 cup fresh spinach, chopped
• 6 large eggs
• ½ cup ricotta cheese
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh herbs for garnish (parsley or basil)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish with olive oil.
2. In a large bowl, whisk together the eggs, ricotta cheese, garlic powder, salt, and pepper until well combined.
3. Heat olive oil in the skillet over medium heat. Add the broccoli and spinach and sauté for 2-3 minutes, just until the spinach wilts.
4. Pour the egg and ricotta mixture into the skillet, making sure the vegetables are evenly distributed.
5. Cook the frittata on the stovetop for 3-4 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is completely set and golden brown on top.
7. Remove from the oven, sprinkle with grated Parmesan cheese if desired, and garnish with fresh herbs.

This broccoli frittata with ricotta and spinach is a delightful and versatile dish that’s packed with protein and vegetables. The creamy ricotta and the delicate eggs create a velvety texture, while the broccoli and spinach provide a healthy boost of fiber and nutrients. It’s a wonderful way to start your Sunday or enjoy a light, nutritious meal throughout the week.

Broccoli and Sweet Potato Hash

This hearty and nutritious hash combines roasted sweet potatoes with sautéed broccoli for a colorful, filling dish that’s perfect for a Sunday breakfast or brunch. Topped with a fried egg, it makes for a well-rounded meal that’s packed with vitamins and flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 2 large eggs (optional, for topping)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the diced sweet potatoes in a single layer.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are golden and tender.
3. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the chopped broccoli and cook for 5-7 minutes until tender, stirring occasionally. Season with smoked paprika, cumin, salt, and pepper.
4. Once the sweet potatoes are done, add them to the skillet with the broccoli and toss to combine. Cook for an additional 2-3 minutes to allow the flavors to meld together.
5. If desired, fry the eggs in a separate pan to top the hash. Cook them to your preferred level of doneness.
6. Serve the sweet potato and broccoli hash topped with a fried egg, and garnish with fresh cilantro or parsley.

Broccoli and sweet potato hash is a satisfying and flavorful dish that’s rich in vitamins and fiber. The sweet potatoes bring a natural sweetness to the dish, while the roasted broccoli adds a savory, slightly crispy texture. Topping it with a fried egg makes it a complete meal, perfect for a leisurely Sunday breakfast or brunch. The combination of colors, textures, and flavors ensures that this dish is as pleasing to the eye as it is to the palate.

Broccoli and Bacon Salad with Creamy Dressing

A savory, crisp salad that brings together smoky bacon and fresh broccoli, this dish is perfect for a Sunday gathering or as a light lunch. The creamy dressing adds a luxurious texture, and the crunchy texture of broccoli contrasts wonderfully with the salty bacon, creating a balance of flavors that everyone will love.

Ingredients:

• 4 cups fresh broccoli florets
• 6 slices of bacon, cooked and crumbled
• ¼ red onion, thinly sliced
• ¼ cup sunflower seeds (optional)
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil and blanch the broccoli florets for 2-3 minutes, just until bright green and slightly tender. Drain and set aside to cool.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. In a large mixing bowl, combine the cooled broccoli, crumbled bacon, red onion, and sunflower seeds (if using).
4. Pour the creamy dressing over the salad and toss until everything is evenly coated.
5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Broccoli and bacon salad with creamy dressing is a rich, comforting salad that combines the crunch of fresh broccoli with the irresistible flavor of crispy bacon. The creamy dressing adds a perfect touch of tangy sweetness, making this dish ideal for a Sunday afternoon picnic or as a hearty side for a larger meal. It’s a dish that brings the best of both worlds: fresh, healthy vegetables and the indulgent taste of bacon.

Broccoli and Avocado Smoothie

For a lighter Sunday morning option, try this refreshing and creamy broccoli and avocado smoothie. Packed with fiber, vitamins, and healthy fats, it’s an energizing drink to kickstart your day. The smooth texture and subtle flavors of avocado and broccoli make this smoothie a nutritious and satisfying choice.

Ingredients:

• 1 cup broccoli florets, steamed and cooled
• ½ ripe avocado
• 1 banana
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tablespoon honey or maple syrup (optional)
• ½ teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. Let them cool completely.
2. In a blender, combine the steamed broccoli, avocado, banana, almond milk, honey (if using), and vanilla extract.
3. Blend until smooth, adding ice cubes if you prefer a colder, thicker consistency.
4. Pour into a glass and serve immediately.

Broccoli and avocado smoothie is a great way to sneak in a serving of vegetables while enjoying a creamy, delicious beverage. The avocado adds richness and smoothness, while the broccoli contributes a healthy dose of fiber and nutrients without overpowering the flavor. This smoothie is perfect for a Sunday morning when you want something quick, nutritious, and filling to start the day.

Broccoli and Cauliflower Rice Stir-Fry

A healthy, low-carb alternative to traditional fried rice, this broccoli and cauliflower rice stir-fry is a great option for a light yet satisfying Sunday dinner. Packed with colorful vegetables, it’s both nutritious and full of vibrant flavors, making it a delicious, guilt-free meal.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or 2 cups pre-made cauliflower rice)
• 1 cup broccoli florets, chopped into small pieces
• 1 small carrot, thinly sliced
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 eggs, lightly beaten (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat olive oil and sesame oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2. Add the cauliflower rice, chopped broccoli, carrots, and bell pepper. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them into the vegetable stir-fry.
4. Stir in the soy sauce and cook for an additional 1-2 minutes, ensuring everything is evenly coated and heated through.
5. Garnish with chopped green onions and serve hot.

Broccoli and cauliflower rice stir-fry is a healthy, low-carb alternative to traditional fried rice that’s just as satisfying. The cauliflower rice serves as a nutritious base, while the broccoli and other vegetables add a delightful crunch and freshness. The addition of soy sauce and sesame oil enhances the overall umami flavors, making this stir-fry a perfect choice for a Sunday meal that’s both light and filling.

Broccoli and Cheese Stuffed Chicken Breast

This dish combines the comforting flavors of broccoli and cheese with the savory goodness of tender chicken breast. Baked to perfection, these stuffed chicken breasts are a flavorful and satisfying Sunday dinner option that’s sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Use a sharp knife to create a pocket in the center of each chicken breast by slicing horizontally (be careful not to cut all the way through).
3. In a bowl, combine the steamed and chopped broccoli, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing with toothpicks if needed.
5. Heat olive oil in a large skillet over medium heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
6. Transfer the chicken breasts to the prepared baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with chopped parsley and serve.

Broccoli and cheese stuffed chicken breasts are a delicious and wholesome meal that combines protein and vegetables in a satisfying way. The melted cheese and tender broccoli inside the chicken add a creamy, savory filling, while the seared chicken breast provides a crispy, flavorful exterior. This dish is perfect for a Sunday dinner when you’re looking for something both comforting and nutritious.

Broccoli and Quinoa Casserole

This hearty broccoli and quinoa casserole is a filling and nutritious dish that’s perfect for a Sunday dinner or as a side for your main meal. Packed with protein from quinoa and vitamins from broccoli, it’s both satisfying and healthy, with a cheesy topping that makes it irresistible.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets, steamed
• 1 ½ cups shredded cheddar cheese
• 1 cup milk (or non-dairy milk)
• 2 large eggs
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil.
2. Cook the quinoa according to the package instructions and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, sautéed onion and garlic, cheddar cheese, milk, eggs, dried thyme, salt, and pepper. Mix until well combined.
5. Pour the mixture into the prepared casserole dish and spread it out evenly. If using, sprinkle breadcrumbs on top for extra crunch.
6. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
7. Let the casserole cool for a few minutes before serving.

Broccoli and quinoa casserole is a warm and comforting dish that’s both nutritious and filling. The quinoa adds a nutty, slightly chewy texture, while the broccoli provides a fresh and vibrant crunch. The cheesy topping and creamy base make this casserole a delicious crowd-pleaser for a Sunday dinner or as a side dish to accompany a larger meal.

Broccoli and Potato Gratin

This broccoli and potato gratin combines tender potatoes with a rich, cheesy sauce for a comforting and decadent dish that’s perfect for Sunday meals. The addition of broccoli adds a healthy twist to this classic dish, balancing out the richness of the creamy sauce.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 2 cups broccoli florets, steamed
• 1 ½ cups heavy cream
• 1 cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper, to taste
• ½ teaspoon dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a small saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream, salt, pepper, and thyme to the saucepan and simmer for 3-5 minutes, stirring occasionally.
4. In the prepared baking dish, layer the sliced potatoes and steamed broccoli, alternating layers until the dish is full.
5. Pour the cream mixture evenly over the potatoes and broccoli. Sprinkle the grated Gruyère and Parmesan cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender.
7. Let the gratin rest for a few minutes before serving.

Broccoli and potato gratin is a rich and creamy dish that’s perfect for a Sunday gathering or holiday meal. The layers of tender potatoes, fresh broccoli, and gooey melted cheese create a comforting and indulgent experience. It’s a great way to combine vegetables and potatoes in a way that will have everyone coming back for more.

Broccoli and Chickpea Curry

This flavorful and hearty broccoli and chickpea curry is a comforting, plant-based dish that’s perfect for a cozy Sunday meal. The combination of tender broccoli, chickpeas, and a fragrant coconut milk curry sauce creates a satisfying meal that’s full of warmth and spice. Serve it with rice or naan for a complete dish.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• ½ teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for another 1 minute to bloom the spices.
4. Add the coconut milk and chickpeas to the pan, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
5. Add the broccoli florets to the skillet, cover, and cook for another 5-7 minutes, until the broccoli is tender.
6. Taste and adjust the seasoning with more salt, pepper, or spices if necessary.
7. Serve the curry with rice or naan and garnish with fresh cilantro.

Broccoli and chickpea curry is a simple yet flavorful dish that brings together the richness of coconut milk with the earthy taste of chickpeas and the fresh bite of broccoli. The curry powder and turmeric add depth, while the ginger and garlic provide aromatic warmth. This dish is perfect for a Sunday dinner or a quick weeknight meal that’s both satisfying and nourishing.

Broccoli and Tomato Frittata

This light and fluffy broccoli and tomato frittata is a perfect dish for breakfast, brunch, or even a light dinner. Packed with protein from the eggs and loaded with fresh vegetables, it’s a healthy and tasty way to start your Sunday. The combination of tender broccoli and juicy tomatoes adds a fresh flavor that’s perfect for a weekend meal.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 1 large tomato, diced
• 6 large eggs
• 1/3 cup milk (or non-dairy milk)
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet with olive oil.
2. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded mozzarella cheese.
3. Heat olive oil in the skillet over medium heat. Add the chopped broccoli and diced tomato, and sauté for 2-3 minutes until the vegetables are slightly tender.
4. Pour the egg mixture into the skillet, covering the vegetables evenly. Cook for 2-3 minutes on the stovetop 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 lightly golden on top.
6. Garnish with fresh basil or parsley and serve warm.

Broccoli and tomato frittata is a light yet satisfying dish that’s perfect for a Sunday brunch or breakfast. The eggs create a soft and fluffy base, while the combination of broccoli and tomato adds freshness and depth. With the added cheese, this frittata becomes a savory treat that’s both nutritious and delicious.

Broccoli and Mushroom Stir-Fry

This broccoli and mushroom stir-fry is a simple yet flavorful dish that’s quick to prepare and perfect for a Sunday dinner. The earthy mushrooms pair perfectly with the crisp-tender broccoli, and the savory stir-fry sauce adds a punch of flavor. Serve it over rice or noodles for a complete, satisfying meal.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame seeds (optional, for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
3. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
4. Stir in the broccoli florets and cook for an additional 3-5 minutes, until the broccoli is bright green and slightly tender but still crisp.
5. Pour the soy sauce and rice vinegar over the vegetables and toss to coat evenly. Cook for another 2-3 minutes until the sauce has thickened slightly and the vegetables are well-coated.
6. Garnish with sesame seeds and chopped green onions before serving.

Broccoli and mushroom stir-fry is a quick and flavorful dish that’s both light and satisfying. The umami flavor from the soy sauce and sesame oil enhances the vegetables, while the mushrooms add a meaty texture to the dish. This stir-fry is perfect for a healthy Sunday dinner, and it pairs well with a bowl of steamed rice or noodles for a complete meal.

Note: More recipes​ are coming soon!