Broccoli & Cranberry Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 5 cups broccoli florets, cut into 1/2 inch pieces
• 1/2 cup chopped red onion
• 1 cup shredded sharp cheddar cheese
• 8 slices bacon, cooked and crumbled, see note
• 1 cup sunflower seeds
• 1 cup craisins dried sweetened cranberries
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons red vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 (bacon note: original recipe calls for 1 c cooked and crumbled bacon, but for nutrition info to appear and include bacon, i had to go with 8 slices. truthfully, i use about a whole 12 oz to 16 oz package.).
• 2 combine all salad ingredients in a large mixing bowl; mix well.
• 3 combine dressing ingredients in a small mixing bowl. mix until thoroughly combined using a fork or wire whisk.
• 4 add dressing to salad and mix well.
• 5 refrigerate 1 hour.

Broccoflower With Pasta ( Or Broccoli )

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces orecchiette
• 6 cups broccoflower or 6 cups broccoli florets
• 1/4 cup olive oil
• 8 ounces pancetta, chopped (an italian cured meat)
• 2 tablespoons slivered garlic
• 1 teaspoon chili flakes
• 1 cup toasted breadcrumb
• salt & freshly ground black pepper
• 1/2 cup grated pecorino cheese

Recipe

• 1 chop broccoflower into small florets discarding any tough stems.
• 2 bring a large pot of salted water to boil.
• 3 add orrechiette and return to boil.
• 4 add florets and cook two minutes or until crisp-tender.
• 5 remove with slotted spoon.
• 6 heat oil in skillet on medium-low heat.
• 7 add pancetta and fry for three minutes or until beginning to crisp.
• 8 add garlic and chili flakes and cook one minute or until garlic is tinged with gold.
• 9 add broccoflower and cook together until flavours meld, about two minutes.
• 10 season with salt and pepper.
• 11 sprinkle with bread crumbs and cook for another two minutes.
• 12 drain pasta and toss with sauce.
• 13 sprinkle with cheese when serving.

Broccoli & Bacon Salad Bar Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/3 cup sugar
• 1/2 cup mayonnaise
• 3/4 cup buttermilk
• 2 tablespoons rice
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 slices bacon, cooked crispy
• 1 large head of broccoli (or just the floret part if you can find it)
• 1 carrot, shredded
• 2 shallots, chopped (or small red onion)
• 1 cup raisins
• 1 cup cashews (or your favorite nuts)

Recipe

• 1 chop broccoli into small, bite-sized florets.
• 2 in a large bowl toss together the broccoli, shredded carrot, chopped shallot, raisons and cashews.
• 3 wisk together dressing ingredients in a separate container, preferably one with a lid (i use an old pickle jar-clean of course). if using a jar just cover and shake well.
• 4 pour half of the dressing over the broccoli mixture and combine. adding more as you see fit (if you like a wetter salad or a drier consistency).
• 5 crumble the bacon over the top and chill for an hour.
• 6 you can also leave off the bacon and chill without it, then adding it just before serving.
• 7 the leftover dressing can be used for other salads like potato or macaroni. or maybe as a marinade for chicken before grilling it.

Broccoli & Cheddar Mini Quiches

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 cups broccoli florets (fresh)
• 1 cup milk (do not use skim milk)
• 1 cup heavy cream
• 2 large eggs, plus
• 2 large egg yolks
• 1 cup cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg (or use fresh parsley or even a bit of garlic) (optional)

Recipe

• 1 preheat oven to 350f and line a large rimmed baking sheet with foil.
• 2 grease 10-12 cups in a 12-cup muffin tin and set aside.
• 3 cook broccoli in a steamer basket over 1 inch of water for 6 minutes or microwave in a dish with a little water, cover and cook on high until tender, about 5 minutes.
• 4 let broccoli cool slightly, then chop into small pieces.
• 5 in a medium bowl, whisk together milk, cream, eggs, and egg yolks.
• 6 stir in cheese, salt, pepper and nutmeg.
• 7 add chopped broccoli to the mixture.
• 8 put muffin tin on baking sheet and then ladle egg mixture into prepared muffin cups, filling each cup.
• 9 bake until lightly browned and no longer jiggly in center, about 25-35 minutes.
• 10 let cool slightly, then run a knife around each quiche.
• 11 place a clean baking sheet on top of muffin pan and invert to unmold quiches.
• 12 serve warm or at room temperature.

maurice salad

Ingredients

• Servings: 8
• dressing:
• 2 teaspoons white vinegar
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons onion juice
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons dijon-style prepared mustard
• 1/4 teaspoon mustard powder
• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 hard-cooked egg, diced
• salad:
• 1 pound cooked ham, cut into 1/2 inch pieces
• 1 pound turkey breast, cut into strips
• 14 ounces swiss cheese, cut into strips
• 1/2 cup sliced sweet gherkin pickles
• 1 head iceberg lettuce - rinsed, dried, and shredded
• 16 pimento-stuffed green olives

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, dijon, dry mustard and mayonnaise. add the parsley and egg; mix well.
• in a large bowl, combine the ham, turkey, cheese, and pickles. add the dressing and mix well. divide the lettuce among plates, top with salad, and garnish each plate with 2 olives.

Broccoli Cheddar Puff

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 6 tablespoons margarine
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon red pepper
• 2 teaspoons chervil
• 1 teaspoon garlic
• 1/2 teaspoon rosemary, ground
• 2 1/4 cups nonfat milk
• 2 cups cheddar cheese, shredded
• 1/2 cup parmesan cheese
• 2 (10 ounce) boxes frozen broccoli
• 7 large eggs, separated
• 1 1/2 cups breadcrumbs

Recipe

• 1 melt 4 tbsp butter and stir in flour, salt and red pepper.
• 2 cook 1 minute, stirring constantly.
• 3 slowly stir in milk and cook until it boils and thickens, stirring frequently.
• 4 stir in cheese until melted, then stir in broccoli and remove from heat.
• 5 lightly beat egg yolks and stir in 1/2 cup cheese sauce.
• 6 pour into remainer of sauce, stirring rapidly. add 1/2 the spices to the mix and 1/4 c parmesan cheese.
• 7 preheat oven to 325.
• 8 melt the 1 tbsp butter in the microwave and stir in bread crumbs, rest of spices and rest of parmesan cheese.
• 9 beat egg whites until stiff.
• 10 fold in a third of the egg whites into cheese, then fold in the rest of whites.
• 11 put into pan and sprinkle crumbs on top.
• 12 bake 40 minutes.

spicy southwest chopped salad with salsa verde

Ingredients

• Servings: 4
• 2 ears corn
• 1 pound tomatillos, husked
• 1/2 bunch fresh cilantro leaves
• 1/2 jalapeno chile pepper, chopped
• 1/4 large white onion, chopped
• 1 clove garlic, chopped
• salt, to taste
• 4 teaspoons lime juice
• 1 avocado - peeled, pitted and diced
• 1 teaspoon lime juice
• 1/4 medium head red cabbage, chopped
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 pound skinless, boneless chicken breast halves
• 2 teaspoons seasoning, or to taste
• 1 head green leaf lettuce
• 1 cup crumbled cotija cheese
• 1 lime, cut into wedges

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. remove the corn and allow to cool until cool enough to handle. cut the corn off of the cob and place into a large mixing bowl; set aside.
• place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. pulse until the vegetables have been finely chopped; set aside. toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. season the chicken breasts with seasoning.
• cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). set the breasts aside until cool enough to handle; cut into bite sized pieces.
• divide the lettuce leaves 4 plates. mound the avocado mixture on top of the lettuce, followed by the chicken. sprinkle with cotija cheese and garnish with lime wedges to serve.