Broccoli Salad has always been a favorite of mine, a regular staple at a local restaurant, Sweet Tomatoes. During the hot summer months, this is a great side to BBQ, sandwiches, or really anything. I was so excited about making this salad, I forgot to photograph it WITH the dressing. OOPS! That’s why I’m not a professional blogger. I’m just a woman with a passion for good food!
Broccoli Bacon Almond Salad
½ pound bacon
2 heads fresh broccoli
1 small red onion
¾ cup raisins (I used craisins)
¾ cup sliced almonds
1 cup mayonnaise (I used olive oil mayo–also vegan)
½ cup white sugar
2 tablespoons white wine vinegar
Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes. Cool and crumble.
Cut the broccoli into bite-sized pieces and cut the onion into thin bite-sized slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.
Cauliflower is a vegetable I has grown to enjoy, raw and roasted. I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt. Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks. Either way, it’s delicious!
The recipe could easily be adapted to Vegan by substituting olive oil for the butter. I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins. Play with it…Make it your own… Enjoy!
ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS
2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn
Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.
Eggplant = favorite food. My friend, Jan, shared this delicious recipe with me. I love how simple it is and it’s not as rich as many Moussaka recipes. I only had cheddar cheese on hand when I made it, but it would be great with Feta or other mild cheeses.
I made this dish without rice or yogurt, but enjoyed it with a nice class of red wine from my favorite winery, InVINtions.
2 globe eggplants, peeled and cubed
1/2 pound ground beef (or omit if Vegan/Vegetarian)
1 large onion, diced
5-6 cloves of garlic, peeled and sliced/diced
2-3 green or sweet peppers, sliced
2 tablespoons tomato paste
3-4 petite tomatoes, diced (I used Compari tomatoes)
1/4-1/3 cup olive oil for eggplant and another 1/4 cup for sauce
salt and black pepper
1/3 cup fresh parsley, chopped (or 1-2 tablespoons dried parsley)
1/4 to 1/2 cup shredded cheese (optional)
Preheat oven to 430-450 degrees Fahrenheit.
Grease a 8×8″ or 9×9″ baking dish.
Place cubed eggplant in a bowl. Add salt and 1/4-1/3 cup olive oil. Toss and mix well to assure the cubes are covered in olive oil.
Spread the eggplant over a baking sheet, layered with parchment paper. Bake until brown, approximately 20-25 minutes.
Heat 1/4 cup olive oil over medium heat in a heavy pan. Add ground beef and cook thoroughly until it is dry. While cooking, crush the ground beef with the back of a spoon.
Add onion and peppers and cook on medium heat until soft, but not browned.
Add tomato paste and cook 2 minutes longer, stirring constantly.
Add crushed tomatoes, garlic, salt and pepper.
When the tomatoes are cooked (turning darker red), add one cup boiling water.
Simmer for 5 minutes.
Place eggplant cubes in baking dish. Top with sauce and mix. (Optional: add sliced tomatoes on top). If using dried parley, sprinkle on top.
Bake for 15-20 minutes at 350 degrees Fahrenheit.
If you want to serve without cheese, sprinkle fresh parsley on top and serve.
If using cheese, sprinkle on top, and put back in oven until cheese in melted.
Serve as is or serve hot with rice and Greek yogurt.
Autumn and apples are like hand in glove. I love making apple desserts and salads and I needed a Vegan and Gluten-Free dessert for a gathering of friends. This recipe fit the bill and was scrumptious for all.
APPLE CRUMBLE — GLUTEN FREE AND VEGAN
6 large Granny Smith apples (around 1 kilo), peeled, cored and chopped into cubes
½ cup coconut sugar
1/4 cup arrowroot powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger (optional)
1/4 tsp. salt
1 tbsp. lemon juice
2 tbsp. water
1 tsp. vanilla extract
1 cup almond meal
1 cup all-purpose gluten-free flour
1 cup gluten-free rolled oats
1/2 cup walnuts, roughly chopped
1/2 tsp. baking powder
3/4 cup coconut sugar
1 tsp. ground cinnamon
Pinch of salt
1/2 cup + 2 tbsp coconut oil, melted
1 tsp. vanilla extract2 tbsp. water
Preheat oven to 180C (350F).
In a large bowl combine all the filling ingredients making sure that all the apples are coated well.
Spread the apples evenly in an approximately 31x21cm (12.2×8.27inch) baking dish and set aside.
For the crumble topping, reusing the bowl from the apples, combine all the topping ingredients well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
Crumb the topping over the apples evenly and put in the oven to bake for around 45-50 minutes.
Serve warm with some vegan ice cream, cream or even yoghurt.
Late summer harvest is my favorite garden time. The Sungold tomatoes are at their peak, basil is plentiful, and local sweet corn is available. When I saw this recipe, I was hesitant about the apple but it adds a wonderful pop of crunchy flavor. Avocado adds a little bit of heaven in every bite. The dressing makes a large quantity. Add to the salad to taste. You may have enough dressing to make a double batch. I will be making this recipe over and over and over again.
Napa Sweet Corn Salad
2 cups sweet corn kernels, raw (~3 ears) (Note: I cooked the corn then cut off the cob)
1 cup cherry or grape tomatoes, halved or quartered if large
3 small or 2 large green onions, chopped
1 small avocado, chopped
1 red apple, chopped
1/3 cup sliced or chopped almonds
1/4 cup packed fresh basil, chopped
For the Honey-Dijon Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tablespoon honey (or agave for Vegan recipe)
1 Tablespoon Dijon mustard
salt and pepper
Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.
Panzanella, or panmolle, is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy (per Wikipedia). The first time I had this salad, about 10 years ago, I fell in love.
It’s a scrumptious salad, any time of the year, but especially when I have fresh tomatoes from my garden. Fresh, flavorful and healthy!
3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large, ripe tomatoes, cut into 1 inch cubes 1 cucumber, unpeeled, seeded, and sliced into 1/2 inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in half and thinly sliced 20 large, fresh basil leaves 3 tablespoons capers, drained
1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons Champagne vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Book Club almost always inspires me to try making something new and the Watermelon Heirloom Salad has been on my list of ‘must try’ since my sister-in-law, Betty, told me about it.
I served this in July with tomatoes and watermelon in season. It is a refreshing salad especially during the hot days of summer. The salad was served with the feta on the side since some of our members are Vegan. Easy peasy and satisfies all. What a wonderful fusion of great flavors. It’s now one of my favorite summer treats.
WATERMELON HEIRLOOM SALAD
3 large heirloom tomatoes (about 1.5 pounds), cored and cute into chunks or 2 cups cherry tomatoes, halved (I used multi-color cherry tomatoes)
4 cups cubed watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons sherry vinegar (I used Champagne vinegar)
juice of 1 lime
Sea salt & freshly ground black pepper
1/2 cup fresh feta (don’t skimp on the quality of the feta)
1 lime, cut into wedges
Combine the tomatoes, watermelon, mint and basil in a bowl.
In a separate bowl, mix together olive oil, vinegar, lime juice, salt and pepper to taste.
Pour olive oil mixture over the fruit and toss to mix.
Cover and refrigerate for several hours.
Just before serving, sprinkle the feta over the salad (or on the side). Serve with lime wedges and sea salt.
Cinnamon Basil…who knew there was such a thing. I grew Cinnamon Basil in my garden, not really sure what I would do with it. It truly has a cinnamon essence and is great in salads. I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad. Next time, I may add a little crumbled goat cheese. Mmmmm.
ARUGULA AND CINNAMON BASIL SALAD
6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins
1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt
Put the dressing ingredients in a jar, cover, and shake well.
Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.
Wonderful, yummy Spicy Peanut Soup with Sweet Potato and Kale is a new favorite. I first enjoyed this soup at a Bunco gathering a few years ago and I asked for the recipe. The source, Pinch of Yum, is a favorite site for my daughters and I and this recipe doesn’t disappoint.
The title says ‘spicy’ but with one chopped jalapeno, it was not hot at all. If you truly want it hot, I would suggest adding 2+ jalapenos. With this batch, I only added the curry powder, but next time I will add the tumeric.
This soup is Vegan and Vegetarian. If you would like protein, adding some shredded chicken would be delicious. It’s fall y’all, and I’m cooking up a soup storm!
SPICY PEANUT SOUP WITH SWEET POTATO & KALE
2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes1
14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!
Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.
One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots.
Freezer Meal Version
3 cups chopped sweet potatoes, fresh or frozen
2 jalapeños, minced
half of an onion, chopped
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 14-ounce can fire roasted tomatoes
1 14-ounce can coconut milk
Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
Slow Cooker Instructions: High setting 6 hours
Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
Check out our full freezer meal posts with all recipes and instructions here!