• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 pounds broccoli, cut into spears
• 1 cup Frascati or other dry white wine
• 1 tablespoon hot red pepper flakes
• Grated zest of 1 lemon
• Grated zest of 1 orange

Broccoli Sautéed in Wine and Garlic

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• 3 1/2 cups cut up broccoli
• 1/4 cup salt butter (1/2 stick)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup bread crumbs
• 2 teaspoons dried rosemary, crushed

Sautéed Broccoli With Rosemary

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• 2 large bunches of broccoli, about 3 lbs
• Roasted Garlic Butter - Recipe here

Broccoli with Roasted Garlic Butter

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• 4 tablespoons butter
• 1/2 cup onions, chopped
• 1/2 cup corn
• 1 jalapeño, chopped
• 3/4 cup broccoli, chopped
• 1/2 lb Louisiana crawfish tails, chopped
• 4 oz heavy cream
• 3/4 cup cottage cheese
• 2 eggs, beaten
• 2 1/4 cups corn meal 
• 3 tablespoons cheddar cheese, grated

Louisiana Crawfish Cornbread Muffins 

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• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

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