March’s Mouth-Friendly Recipe 2017



  • 1½ cups cooked broccoli stems with tough outer layers peeled off
  • 1½ tablespoons lemon juice
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon garlic powder
  • ½ tomato, diced
  • 1 scallion, sliced
  • 1 can chopped green chiles


Blend broccoli stems, lemon juice, cumin and garlic powder until smooth. Add the tomato, scallion and chiles and fold in with a spatula. Chill before serving.

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