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Looking to boost your fiber and vitamin C in one bite? Forget dietary supplements — emerald green broccoli is the answer. Cup for cup, broccoli has more vitamin C than oranges, and only half the calories. It’s also rich in folate and vitamin K, the minerals potassium and calcium, and many phytochemicals that may play a role in cancer prevention. To pick the freshest broccoli, look at the stem — it shouldn’t be dried out. Then look at the color of the florets. They should be dark green. Avoid heads that have yellowed in spots. While steaming broccoli is a snap, pan roasting adds great flavor without having to turn on your oven. The cheese sauce in the following recipe is bound to convert skeptics. Cheesy Pan-Roasted Broccoli For the broccoli: 1 head broccoli, cut into florets 1 tablespoon olive oil 1/4 teaspoon salt For the sauce: 1 tablespoon olive oil 1 tablespoon flour 1 cup skim milk 1 cup grated part-skim mozzarella 1/2 teaspoon Dijon mustard 1/2 teaspoon garlic powder Heat a large skillet over medium heat. Add olive oil and broccoli. Sprinkle with salt. Toss and cover. Reduce heat to medium-low and cook four to five minutes until cooked through. While the broccoli cooks, make the cheese sauce. Heat a small saucepan over medium heat and add the olive oil and flour. Cook… read on >