Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.

Ginger Peanut Broccoli Slaw

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Hi there– I am an avid cole slaw fan.  I’m always up for a new version, especially with summer right around the corner.  Lately I’ve been buying this bagged Broccoli Slaw at our market.  So much crunch and more veggie flavor than the cabbage I usually chop up.  And it’s easy!  Just open that bag and pour it into the sauce.  5 minutes.  Done.  And delicious!

GINGER PEANUT BROCCOLI SLAW
1/2 cup cilantro, chopped
1/2 cup peanuts
1 lime, juice (about 2 tab.)
1/2 tsp. salt
3 tab. canola oil
1 tab. rice wine vinegar
2 tab. sugar
1 tsp. ginger, peeled and minced fine
1 bag “Broccoli Slaw”*

In a mixing bowl whisk together the cilantro, peanuts, lime juice, salt, oil, vinegar, sugar and vinegar until it’s all well blended.  Then mix in the bag of broccoli slaw and set it on the table!  What could be easier than that?!

*If you life in So. California, Broccoli Slaw is available at Stater Brothers.

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Broccoli Quinoa Salad

 

IMG_2673Hello all– One more recipe left from our Christmas table that I wanted to share.  I haven’t used pomegranate seeds before– I’m afraid I was too lazy to cut open a pomegranate and extract all those seeds.  But now that you can buy little packets of seeds from Trader Joe’s I think they’ll be a regular in my kitchen.

This bright salad is crunchy and fresh and slightly sweet– using an old favorite coleslaw dressing.  If you want to be a little healthier this January, you can cut back the sugar or I’m planning to try it again with a simple oil and tarragon vinegar dressing.  Any way you make it, I think you’ll enjoy it like we did.

BROCCOLI QUINOA SALAD
3 small heads of broccoli
salt
1 cup white quinoa
1/2 cup coarsely chopped hazelnuts
1/4 cup pommegranet seeds

Dressing:
1/2 cup mayonnaise
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 tab. tarragon vinegar

Mix the dressing ingredients together in a large bowl.  Set aside.

Cook the broccoli in salted water until crisp tender, about 1 minutes.  Drain and set aside to cool.

Cook the 1 cup quinoa according the the package directions, about 12 minutes. Drain if there is extra water in the pan.  Fluff with a fork and let it cool.

Then mix together the broccoli quinoa, and dressing.  Set in the fridge a few minutes to chill.  Stir in the hazelnuts and pomegranate seeds just before setting it on the table.
Eat away!

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Broccoli Pancetta Frittata

IMG_2163Hey there– Tuesday was the first day of school!!  And also we had had a full weekend with our kids here.  So the last thing on my mind was what to cook for dinner.  When I got home, there was a quick survey of what we still had left in the fridge–and a tracking down of this recipe from the newest “Cooking Light” on the counter,  and dinner was on the way.

We sat down to a light dinner (after all that weekend eating!) –frittata, a bright salad and some seedy bread.  Just about right.

BROCCOLI PANCETTA FRITTATA
1 crown of broccoli (bot 2 cups)
1/2 tsp. thyme leaves (or your favorite herb)
1/3 tsp. salt
1/4 tsp. freshly ground pepper
6 eggs
1/4 cup grated parmesan romano
1 tsp. olive oil
2 oz. pancetta, chopped to small bits*
1/2 cup sweet onion, chopped fine

Cook the broccoli for 2 minutes in a bowl with a 1/4″ water and a sprinkle of salt for 2 minutes.  Then plunge the broccoli into ice water to stop the cooking and keep it’s pretty green color. After a couple minutes, drain the broccoli well.

Heat an ovenproof skillet and dribble in the olive oil.  Add the pancetta and cook 2 to 3 minutes until it is just crispy.  Remove it to drain on a paper towel.

While it’s cooking whisk together  the thyme, salt, pepper, eggs and parmesan in a bowl.

After you take the pancetta from the pan.  Put in the onion and cook for 2 minutes until it just starts to brown.  Then dump in the drained broccoli and cook a minute more.

Pour the egg mixture into the pan over the broccoli and then sprinkle the cooked pancetta on top.  Cook on medium-low heat for 3 minutes to set the bottom.

Then move the pan-full into the oven at 350 degrees for 12 to 13 minutes until the eggs are set and just start to brown.

Take it out and cut it into wedges– great eaten warm, but leftovers cold the next day are quite nice too.

*In place of the pancetta, you can use any nice smoky bacon.  It may take a little longer to cook.

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Blueberry Orange Broccoli Salad

IMG_1475Hi there– Big birthday dinner around here this week.  Jobay turned 3!!  It was tons of fun –hot dogs for all! (Jobay’s fave), all the best kind 3 year old presents and Pin the Tail on the Donkey– I didn’t realize how good a 3 year old can be at cheating on that game!!

Along with the hot dogs, there were some salads on the table, including this fruity broccoli salad– fresh and sweet.  We gobbled it down to the last blueberry…

BLUEBERRY ORANGE BROCCOLI SALAD
2 crowns of broccoli, cut into chunks (about 7 cups)
1/4 cup red onion, minced fine
2 oranges, peeled & cut into little chunks
1 cup fresh blueberries
2/3 cup walnuts, cut into chunks
1/3 cup sugar

dressing:
1/3 cup unflavored yogurt
1/3 cup mayonnaise
2 tab. honey
2 tab. cider vinegar
1/4 tsp. salt

Start with the walnuts.  We’re going to candy them.  Put the nuts and sugar in a small skillet and stir them over medium heat until the sugar melts to a caramel color and coats the walnuts.  Spread them over a sheet of foil on a heat proof counter.  Let them cool.

Then the dressing.  In a large mixing bowl whisk together the yogurt, mayo, honey, vinegar and salt.

To the dressing, mix in the broccoli, onion, orange chunks and blueberries.  Set the the bowl into the fridge to chill of an 30 minutes or more.  When you’re ready to set it on the table, stir in the candied walnuts.  Delish!

IMG_1533Jobay our birthday girl– She had more fun celebrating!!

 

Broccoli Rice

IMG_8939Hi there– Rice is nice.  It’s one of those staples in the cupboard that seem to fit in most anywhere– Chinese stir fry, Mexican burritos, Spanish paella, most any chicken or pork dish…  So when I rushed through the market and grabbed an already roasted chicken for dinner this week, planning the meal on my 5 minute drive home, I knew I had a big bag of rice waiting in the cupboard.

This recipe couldn’t be simpler, but it makes your dinner with rice just a little more delicious.  (and may be one way to get kids to eat broccoli–It worked with 2 of our 3 grand-girls!)

BROCOLI RICE
1 smallish yellow onion, chopped fine
1 splash of olive oil
1 clove garlic, minced
1 cup rice
1/2 tsp. salt
1 head of broccoli

that’s all.

Heat the olive oil in a pot.  Drop in the chopped onion and cook til it’s tender but not yet browned.  Add in the garlic and cook just a minute more.  Then stir in the rice, salt and 2 cups of water.  Let it simmer on low for 10 minutes and take it off the heat.

Meanwhile, chop just the broccoli flowerettes (throw away the stems– or save them for soup) into smallish bits  (makes about 2 1/2 cups) and put them in a microwave proof bowl with 1/2 cup of salted water.  Cook for 3 or 4 minutes, just until the broccoli is tender (not soggy!)

Stir the broccoli into the cooked rice and serve it hot.

Crunchy Broccoli Coleslaw

IMG_2470Hey there–  It was a potluck a Jeff & Betty’s and it couldn’t have been more fun!  Everyone wandered in, setting one of their best dishes on the table to go along with Jeff’s bar-b-qued brisket.  Oh yes!  It was eating heaven– along with tables full of convivial friends.  My contribution was this bright, crunchy cole slaw.  I hope you try it next time you bar-b-que with friends…

CRUNCHY BROCCOLI COLE SLAW
2 3 oz. packages ramen noodles
1/2 cup sliced almonds
4 tab. rice wine vinegar
1 lime, juiced
4 tab. sugar
1/2 tsp ginger, grated
1 clove garlic, minced
1/3 cup olive oil
1/2 tsp. salt
6 cups napa cabbage, thinly sliced
2 cups broccoli, cut into small bits
1 carrot, grated
1/2 cup red pepper, cut fine
1 cup jicama, peeled & cut to bits

Set the oven to 350 degrees.  Toast the ramen noodles 10 minutes and the almonds only 7 minutes.  Set them aside.

In a large bowl mix together the vinegar, lime juice, sugar, ginger, garlic, oil and salt.  Whisk them together to blend thoroughly.  Then toss in the cabbage, broccoli, carrot, red pepper and jicama.  Toss them to coat everything with dressing.

Just before you serve it up, stir in the noodles and almonds.  So fresh and crunchy!