Broccoli, Avocado, Chickpea and Feta Salad

We've been getting broccoli in our CSA box about every other week now that it's in season, which is continuing to challenge me to find new things to do with it. I threw together this dish last week when I was in the mood for a healthy dinner but still wanted something satisfying. The combination of broccoli, avocado, chickpeas, feta, and a topping of sunflower seeds makes this dish well balanced with vegetables, protein, and healthy fats. I ate this as a warm dish for dinner, but it was also great at room temperature when I brought it to work the next day for lunch.

Broccoli, Avocado, Chickpea and Feta Salad
Active Time: 15 minutes
Total Time: 15 minutes

Serves 2 (as a main dish)

2 medium heads broccoli, long stems cut off (reserve for another use like a stir fry), and florets chopped into medium-sized pieces
1 15 oz. can chickpeas, rinsed and drained
1 avocado, chopped
1/2 c. feta cheese, crumbled
Juice of 1/2 lemon
Extra virgin olive oil
Toasted salted sunflower seeds, for topping
Kosher salt
Black pepper

Heat a medium pot of water to a boil. Meanwhile, prepare the broccoli, avocado, and chickpeas. Add the broccoli to the pot and boil for approximately 2 minutes. Drain and transfer to a medium-sized bowl. Add the chickpeas, feta, avocado, lemon juice, and 1 T. olive oil. Season with a pinch of salt (you don't need as much given the saltiness of the feta) and some freshly ground black pepper. Stir to combine, then transfer to plates or low bowls. Top with a generous sprinkling of sunflower seeds, and serve. Note: if storing for later, wait to top with the sunflower seeds until you serve it as they can get a little soggy.

Green Goodness Soup

One of my favorite things about fall is soup. There's something comforting about a nice big bowl when it starts to get dark earlier and temperatures are dropping. But perhaps most of all I love soup because it's so easy to make and so good for you (and you can make soup with almost any kind vegetables that you have on hand). Our recent CSA box had 2 heads of broccoli in it and I'm not a big broccoli person so I needed to figure out somehow else to use it. I was reminded of our trip to New Zealand last year, when we had a broccoli soup that I loved and it was thickened with potatoes instead of cream, making it both healthier and heartier. I also added some kale and leeks to this recipe, and when it's all blended up it turns the most lovely green color. Best of all, unlike some other pureed soups, this one is actually filling, and tastes just as good the next day!

Green Goodness Soup
Active Time: 25 minutes
Total Time: 45 minutes

Extra virgin olive oil
2 heads broccoli, stalks chopped and florets separated
2 medium russet potatoes (~1 1/4 lbs.) peeled and cut into 1/2'' pieces
2 leeks, white and light green parts, sliced
1/2 bunch lacinato kale, leaves removed and chopped
2 cloves garlic, minced
1 small onion, chopped
4 c. low sodium vegetable stock
1 bay leaf
Kosher salt
Black pepper

Heat 1 T. olive oil in a dutch oven or stockpot over medium heat. Add the leeks, garlic, and onion and saute about 5 minutes, or until softened. Add the broccoli stalks and potatoes and cook an additional 3 minutes. Add the stock, bring to a boil and add 1 t. kosher salt and some fresh ground black pepper as well as the bay leaf. Add the kale (stir to submerge), cover, reduce heat to medium-low, and cook for about 15 minutes, stirring occasionally. Add the broccoli florets and recover the pot, then cook for an additional 5 minutes. Use an immersion blender to puree the soup or a regular blender in batches. Season to taste with salt and pepper and serve garnished with shaved parmesan cheese or some fresh herbs, such as chives.