Summertime Broccoli Salad

This is a perfect (and easy) summer salad. I think it's best to make the night before to let it set and really soak up the flavor. If you do make the night before I'd recommend holding back a little broccoli and a few cranberries to mix in and freshen it up just before serving.

Ingredients:

• 1 head broccoli, stems removed and florets cut into pieces
• 4 slices cooked turkey bacon, crumbled
• 1/2 cup red onion, chopped
• 1/2 cup dried cranberries
• 3/4 cup  light or olive oil mayonnaise (I know, I know - I hate mayo, too but really - you can't taste it once it's in)
• 2 tbsp white vinegar
• 1 1/2 tbsp honey
• 1 teaspoon prepared horseradish (this is optional but really adds a nice kick)
• 1/4 cup roasted no salt added sunflower seed kernels
• sea salt and freshly ground black pepper to taste

 Preparation:

1. In a small bowl combine mayo, vinegar, horseradish, honey, salt and pepper.  Mix well and set aside.
2. In a large bowl combine broccoli, bacon, onion and cranberries.  Gently stir in the mayo dressing.
3. Add sunflower seeds just before serving.

Served best in the sunshine with a nice cold, adult beverage.

No, but really. This is probably one of my favorites so call me when you make it.

Adapted from A Chick Who Can Cook

Roasted Broccoli with Lemon and Garlic

Oven temp: 425

Ingredients:
broccoli
salt (kosher, table, or sea)
lots o' garlic
olive oil
1 lemon
fresh grated parm (I'm sure the Kraft stuff would be fine)
Optional: pine nuts, basil

2 large bunches of broccoli, cut into relatively large florets. Wash and DRY THROROUGHLY. This will help it get crispy instead of soggy.

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Just eyeball it.

Add 4 garlic cloves that are peeled and sliced and toss them in too. I think I just added a couple spoonfuls from my refrigerated jar of already-minced garlic.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out because they are stupid expensive), and 1/3 cup of freshly grated Parmesan cheese. You can also add 2 Tbs julienned fresh basil, but I left that out too.

Guys. You guys. Seriously, I love this. So good.



adapted from the recipe on http://www.amateurgourmet.com.