Broccoli is sold by the head. A dinner for one needs about half of it. The other half turns yellow at a speed that feels personal.
Here are three dinners for one from the 3Onions app that each use broccoli, so the second half of the head already has a dinner.
Three dinners that use it up
Broccoli is in all three. Shop once, cook it three ways. Anything left goes into next week’s plan first.
25 min · uses ½ head broccoli
Lemon garlic salmon & rice
Ingredients and steps
Ingredients for one
½ lb salmon
½ cup rice
½ head broccoli
½ lemon
2 cloves garlic
1 tbsp butter
From your pantry: salt, black pepper, oil
Steps
Get the rice going. Bring the rice, twice as much water and a pinch of salt to a boil, then cover and simmer on low about 18 minutes.
Prep while it cooks. Mince the garlic and cut the broccoli into small florets. For the rice’s last 5 minutes, lay the broccoli on top and put the lid back on. Then leave it covered off the heat.
Sear the salmon. Pat the salmon dry and season with salt and black pepper. Cook it in a little oil in a hot skillet, skin-side down if it has skin, 4–5 minutes, until crisp. Flip it.
Baste with garlic butter. Turn the heat to low, add the butter and garlic, and spoon the foaming butter over the salmon for 1–2 minutes, until it flakes easily or reads 145°F.
Serve with lemon. Squeeze the lemon into the pan and spoon the lemony butter over the salmon, rice and broccoli.
25 min · uses ½ head broccoli
Beef & broccoli rice bowl
Ingredients and steps
Ingredients for one
½ lb ground beef
½ head broccoli
2 tbsp soy sauce
½ cup rice
2 cloves garlic
1 green onion
From your pantry: salt, sugar
Steps
Get the rice going. Bring the rice, twice as much water and a pinch of salt to a boil, then cover and simmer on low about 18 minutes. Leave it covered off the heat.
Brown the beef. Mince the garlic. Crumble the beef into a hot skillet over medium-high and cook, breaking it up, 6–8 minutes, until browned and 160°F. Spoon off extra fat and stir in the garlic for 1 minute.
Steam the broccoli. Add the broccoli florets and a splash of water, cover and steam 3 minutes, until bright green and just tender.
Sauce and serve. Stir in the soy sauce and a pinch of sugar and let it bubble a minute, until glossy. Serve over the rice with sliced green onion.
25 min · uses ½ head broccoli
Teriyaki chicken and rice
Ingredients and steps
Ingredients for one
½ lb chicken breast
½ cup rice
½ head broccoli
2 tbsp teriyaki sauce
From your pantry: salt, oil
Steps
Get the rice going. Bring the rice, twice as much water and a pinch of salt to a boil, then cover and simmer on low about 18 minutes. Leave it covered off the heat.
Brown the chicken. Cut the chicken into bite-size pieces. Cook in a little oil in a hot skillet over medium-high, turning now and then, 6–8 minutes, until golden and 165°F.
Steam the broccoli. Add the broccoli florets and a splash of water, cover and steam 3 minutes, until bright green.
Glaze and serve. Uncover, pour in the teriyaki sauce and toss for a minute, until it bubbles and turns glossy. Spoon it all over the rice.
How to store half a head of broccoli
Keep it unwashed in a loosely closed bag in the crisper, and use it within three to five days. Wash it just before cooking.
Use the stems too
Peel the tough outer layer, then slice the stem into coins or matchsticks and cook them with the florets. They're sweet and tender, and they're half of what you paid for.
FAQ
Can you freeze broccoli?
Yes. Cut it into florets, blanch them for two minutes in boiling water, cool them in ice water, dry them well and freeze. Cook straight from frozen.
Is yellowing broccoli safe to eat?
A little yellow is fine; it's less fresh and a bit more bitter. Slimy or bad-smelling broccoli should go.
