Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large, non-metallic bowl, toss together the broccoli slaw and noodles; set aside. in a separate (also non-metallic) bowl, combine the flavor packets from the ramen noodles with the vinegar, brown sugar and oil. using a whisk, blend together vey well; the mixture will thicken a little. pour over the slaw and noodles and toss to coat well. cover and refrigerate overnight. if possible, stir a few times before retiring for the evening. just before serving, add the sunflower kernels and toss well to incorporate.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.