From the September 2009 issue of Potpourri.

The following are two recipes that we could not fit on page 2, Produce Profile: Broccoli. They were provided by volunteer food writer Alicia Baker.

Creamy Broccoli and Carrot Casserole

• 1 (16-oz.) package frozen broccoli, chopped
• 1 1/2 cups shredded carrot
• 1 tablespoon butter
• 1/4 teaspoon kosher salt
  
• 2 tablespoons all-purpose flour
• 2 cups nonfat milk
• 1 (8-oz.) package fat free cream cheese
• 1 1/2 cups Italian-style breadcrumbs, divided
• 1/2 cup Parmesan cheese

Place the broccoli and carrots in a large Ziploc steamer bag and microwave on high for 6-8 minutes, until they are tender. In a saucepan, melt butter over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly until sauce has thickened. Stir in cream cheese until melted. Remove from heat and stir broccoli and carrots into cheese mixture. Coat a two-quart baking dish with non-stick spray. Spread half of the breadcrumbs on the bottom of the baking dish. Pour broccoli and carrot mixture on top of breadcrumbs in the baking dish. In a small bowl combine the rest of the breadcrumbs with the Parmesan cheese. Sprinkle on top of casserole. Bake at 350° F for 30 minutes.

Note from Alicia: This is a great way to sneak vegetables into your dinner without even knowing it. This recipe is a hit with kids and adults! Because the ingredient list calls for fat-free products, it is low in calories.

Sautéed Broccoli with Cherry Tomatoes and Basil

(adapted from Cook's Illustrated Magazine)

• 1/2 cup low-sodium chicken broth
• 1-2 teaspoons lemon juice
• 1 teaspoon cornstarch
• 1/4 teaspoon ground pepper
• 1 teaspoon minced garlic
• 1 teaspoon plus 1 tablespoon vegetable oil
• 1 1/2 pounds broccoli florets, chopped into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 4 ounces cherry tomatoes, halved
• 1-2 teaspoons dried basil
• 1 tablespoon butter or margarine

Combine chicken broth, 1 teaspoon lemon juice, cornstarch, and pepper in small bowl and set aside. Combine garlic and 1 teaspoon oil in a second bowl. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add broccoli, sprinkle with salt and sugar, and cook, stirring frequently, until broccoli is bright green and well-browned, about 8-10 minutes. Push broccoli to the sides of the skillet. Add garlic and oil mixture to the center and cook, mashing with a wooden spoon until fragrant, 15 to 20 seconds. Stir to combine garlic with broccoli. Add tomatoes and basil and continue cooking until florets are cooked through and stalks are tender-crisp, about 1 minute longer. Add chicken broth mixture and cook, stirring constantly until broccoli is well coated and sauce is thickened, about 30 seconds. Remove skillet from heat, add butter and toss until well-coated. Serve, adding remaining 1 teaspoon lemon juice if desired.