2 heads of broccoli 2 cups of heavy cream, half & half, cow milk, soy milk, or rice milk Coarse Kosher salt and fresh ground pepper
Wash broccoli and chop the florets from the stalks. Steam the florets until tender. In a sauce pan, add the 2 cups of heavy cream or liquid of your choice. Bring the liquid to a simmer and add the steamed broccoli florets. Simmer the mixture for five minutes. Mash the broccoli florets with a potato masher and mix well. Add salt and pepper to taste.
Robert's Most Yum Arugula Salad with Carmelized Fennel, Shredded Carrots and Toasted Sunflower Seeds
1 bag of baby arugula 1 fennel bulb sliced 1 tablespoon of extra virgin olive oil 1/2 cup of water 2 tablespoons of granulated sugar 3 large carrots shredded 1 cup of toasted sunflower seeds
Heat the olive oil in a frying pan. Add the fennel and saute for 1 minute. Add the water and sugar and cook (stirring continuously) until the water evaporates and the fennel is golden brown. Place the fennel in a separate container and allow to cool. Put the arugula in a mixing bowl. Add the carrots. Add the sunflower seeds. Add the fennel. Toss the salad. Serve with your favorite salad dressing.