Creamy Polenta with White Beans and Roasted Broccoli Recipe


For the polenta:

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 cup yellow polenta

For the roasted broccoli: 

  • 4 cups chopped broccoli

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

For the white beans:

  • 1 cup white beans, homemade or canned, drained and rinsed

  • 3 tablespoons olive oil

  • 1 tablespoon nutritional yeast

  • 1 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Pinch of salt

For the chili oil:

  • 1/4 cup olive oil

  • 2 teaspoons chili flakes


  1. Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated.

    Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.

  2. Roast the broccoli: Heat your oven to 425˚F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.

  3. Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.

    When the polenta is done cooking, stir the bean puree into the polenta.

  4. Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!)

  5. Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil.

Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing


  • 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

  • 2 1/2 cups thinly sliced napa cabbage

  • 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

  • Sea salt and ground black pepper, to taste, optional


  • 1 tsp coconut oil

  • 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

  • 1/4 cup finely minced lemongrass

  • 1 tbsp minced garlic

  • 5 tbsp coconut milk

  • 1 tbsp brown rice vinegar

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper


  1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

  2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).


Summertime Pasta Primavera with Basil Cream Sauce


  • 8 oz whole-grain fusilli or gemelli pasta

  • 1 cup frozen shelled edamame

  • 1 1/2 cups sugar snap peas, halved through center

  • 1 cup sliced cremini mushrooms

  • 1 cup broccoli florets

  • 1 cup sliced radishes

  • 1 cup halved grape or cherry tomatoes

  • 1/4 cup minced shallots

  • 1/2 tsp red pepper flakes

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup toasted unsalted pine nuts

  • 1/2 cup chopped fresh basil

Basil Cream Sauce:

  • 1 clove garlic, roughly chopped

  • 1 cup fresh basil

  • 1 cup buttermilk

  • 1/4 cup roughly chopped shallots

  • 3 tbsp plain Greek yogurt

  • 1/2 tsp ground black pepper


  1. Bring a large pot of water to a boil. Add pasta, cover and return to a boil. Reduce heat to a simmer and cook for 5 minutes; add edamame and cook for 4 minutes. Add peas, mushrooms broccoli and radishes and cook until vegetables are tender, about 1 more minute. Drain.

  2. Meanwhile, in a blender, purée sauce ingredients until smooth, 1 to 2 minutes.

  3. Return pasta mixture to pot and add tomatoes, shallots and pepper flakes. Stir in sauce, cheese and nuts. Heat on low and cook, stirring occasionally, until just warmed through. To serve, top with basil.

Thai Coconut, Broccoli and Coriander Soup


  • 1/3 cup store-bought green curry paste

  • 1 (13.5-ounce) can coconut milk

  • 3 cups water

  • Sea salt and cracked black pepper

  • 1 pound broccoli florets, chopped

  • 2 cups baby spinach leaves, plus more to serve

  • 2 cups cilantro leaves

  • 2 scallions, shredded

  • Store-bought crispy shallots or onions, to serve


  1. Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.

  2. Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.


Roasted and Charred Broccoli with Peanuts


  • 1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled

  • 3 tablespoons olive oil

  • Kosher salt

  • freshly ground pepper

  • 2 tablespoons unseasoned rice vinegar

  • 1/4 cup unsalted, roasted peanuts, coarsely chopped

  • 1/2 teaspoon sugar

  • 2 tablespoons nutritional yeast, plus more

  • 4 scallions, thinly sliced

  • sea salt


  1. Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.

  2. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

  3. Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.