Frozen vegetables are one of our secret weapons for eating light during the winter. Broccoli has been in heavy rotation lately – we take a bag out of the freezer, pop it in the microwave for a few minutes, and it's ready to be used in all kinds of dishes.
1. Steam it and top with lemon juice and ground flax seeds. We got this tip from Heidi Swanson's Supernatural Cooking. She uses fresh broccoli cut into thin steaks, but we think it would work well with the frozen stuff too.
2. Saute it in a little butter with ginger and lemongrass. We saw White House Executive Chef Cristeta Comerford do something like this on Iron Chef America this week, and it looked delicious.
3. Pack it into a strata or frittata for a brunch dish that's hearty and healthy.
4. Combine it with tofu, spices and fermented black beans in a stir-fry.
5. Use it as a pizza topping. We love the combination of broccoli, sun-dried tomatoes and chili flakes on our pizza.
6. Serve it with a side of tahini sauce. Clotilde from Chocolate & Zucchini recently suggested a simple tahini sauce to go with any number of steamed vegetables.
7. Make a pasta sauce. Faith's Velvety Broccoli and Feta Pasta is creamy and full of flavor but still pretty light. A little bit of feta cheese goes a long way!
8. Mix it into a soup. This recipe for Pureed Potato and Broccoli Soup With Parmesan Croutons from the New York Times looks healthy and satisfying.
9. Steam and mash it with potatoes and a little Parmesan cheese.
10. Serve it as a taco filling with avocado and salsa. The Mexican restaurant in our neighborhood makes a dish like this, and it's really tasty.
Related: Five Ways to Eat: Broccoli
(Image: Joanna Miller)
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I just bought that exact same stuff from TJ's on Sunday night! I usually always either saute it with olive oil and garlic, or make broccoli soup. Thanks for the tips!
I tend to use up my frozen broccoli in omelettes or quick couscous soups.
I love broccoli just the way it is. Why hide a beautiful vegetable under sauces, oils or in dishes? It's so good all by itself.
Just yesterday I roasted frozen cauliflower for the first time(not broccoli, I know, but close!) and added to a soup with cannelini, onion, and kale. It was an inspired move and something I'll do again.
I love love love frozen brocs. I can sautee it up fast with garlic, soy sauce, red pepper flakes, and some minced ginger. Or, add it to just about any dish. I love throwing it in when boiling pasta (letting the pasta boil for a few minutes first) for insta-dinner.
I've tried many a frozen broccoli, but TJ's is the best.
I roast frozen broccoli often. You have to choose a brand that packages the broccoli in larger pieces, as broccoli roasts in the oven much faster than cauliflower. It's not as good as fresh, but it does make a quick weeknight pasta condiment when brightened with a squeeze of lemon and some chili flake.
I don't eat broccoli often, so I treat myself to fresh. But a bag of petite peas is my go-to "frozen asset" - I'm adding them to things all the time: soups, stews, leftover butter (move over, Paula), oatmeal (only kidding!).
I"ve never done this, but I wonder if there's a way to make sexy spicy broccoli with the frozen kind?
http://query.nytimes.com/gst/fullpage.html?res=9800E6DE1031F933A15751C0A96E9C8B63
Wonderful on a baked potato with some cheese sprinkled on top.