Marinated Broccoli & Sweet Potato Salad

So this one isn’t a quick, last minute salad.  On the other hand, it is simple and a perfect substitute for a traditional potato salad.  What’s more, it’s loaded with antioxidants and can be made a day ahead of time. Serves 6

3 medium-sized sweet potatoes (1 ½ – 2 pounds)

½ c. walnut oil or extra-virgin olive oil (walnut oil makes it extra special)

1 large clove garlic, minced

3 Tbsp. fresh lemon juice

2 Tbsp. raspberry vinegar

1 tsp. salt (or more, to taste)

1 Tbsp. dry mustard

1 Tbsp. honey

1 bunch (1 ½ pounds) broccoli – cut into 1-inch pieces and/or small florets

Freshly ground black pepper to taste

Garnish with 1 c. chopped toasted pecans

Peel the sweet potatoes, cut them in halves or quarters, and then dice.  Cook them in a steamer over boiling water while you prepare the marinade.  (Keep your eye on the sweet potatoes, so they don’t overcook.)  In a medium-large bowl, combine the oil, garlic, lemon juice, vinegar, salt, mustard, and honey, and whisk until well-blended.  As soon as the sweet potatoes are tender (but not mushy), add them, still hot, to the marinade.  Mix gently.  Steam the broccoli spears until bright green and just tender.  Rinse under cold running water to stop the cooking, then drain and dry the broccoli pieces completely.  Lay them carefully on top of the sweet potatoes.  Cover tightly, and marinate for several hours.  (Chilling is optional.  This dish tastes good cold or at room temperature.)  Within about 15 minutes of serving, mix in the broccoli from the top of the sweet potatoes.  (If the broccoli comes into contact with the vinegar too soon, its beautiful green color will fade.)  Season to taste with black pepper, and serve garnished with thin slices of green apple and chopped, toasted pecans, if desired.

Recipe from the Outpost Exchange

Broccoli with Cranberries Salad

Salad:

5 c. broccoli florets, cut into 1/2” pieces

½ red onion, thinly sliced

1 c. shredded sharp cheddar cheese

1 c. crumbled cooked bacon

1 c. sweetened dried cranberries

1 c. shelled sunflower seeds

Dressing:

1 c. mayonnaise

3 Tbsp. sugar

2 Tbsp. red wine vinegar

½ tsp. salt

¼ tsp. freshly ground black pepper

Mix all salad ingredients in a large salad bowl.  In a small bowl, beat all dressing ingredients with a wire whisk until blended; spoon over salad, and toss to mix well.  Refrigerate 1 hr before serving.  Refrigerate leftovers.  Serve w/crisp bread sticks.  Makes 6 servings.

Received from a cranberry farm in western WI.


Broccoli Cauliflower Salad

1 med. head cauliflower, broken into florets (about 7 ½ c.)

1 med. bunch broccoli, cut into florets (about 4 c.)                                      2 c. seedless red grapes

6 green onions with tops, sliced                                                                         2 c. (8oz.) shredded mozzarella cheese 2 c. mayonnaise (however much you like)                                                     ¼ c. grated Parmesan cheese

2 Tbsp. sugar                                                                                                        2 Tbsp. cider vinegar

½ -1 pound sliced bacon, cooked and crumbled                                           Leaf lettuce

Additional red grapes, optional

In a large bowl, combine the cauliflower, broccoli, grapes, onions, and mozzarella cheese.  Combine the mayo, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.  Cover and refrigerate for at least 2 hrs.  Just before serving, stir in bacon.  Transfer to a lettuce-lined bowl.  Garnish with grapes if desired.  Yield: 15-20 servings.

Bleu Cheesy Broccoli Potato Soup

1 lg. onion, diced
3 lg. cloves garlic, minced
5 Tbsp. butter
2-3 med. potatoes, grated
1 carrot, grated
1 green pepper, seeded and diced (optional)
1 lg. head broccoli, chopped
4 c. veg. or chicken stock
5 oz. bleu cheese, crumbled
1 c. half-and-half or cream
1 c. milk
1/3 c. dry sherry
Sea salt and gr. pepper to taste
Fresh parsley, minced

In a large pot, saute onion and garlic in butter until soft, about 5 min.  Add potato, carrot, green pepper and broccoli.  Saute 2-3 min., then add stock.  Simmer until all ingredients are soft.  Puree soup in a food processor or blender.  Heat puree over med. heat, stirring in cheese, cream and milk.  Simmer a couple minutes, then add sherry.  Add salt and pepper to taste.  Garnish with parsley.  Serves 6.

Marinated Broccoli and Sweet Potato Salad

So this one isn’t a quick, last minute salad.  On the other hand, it is simple and a perfect substitute for a traditional potato salad.  What’s more, it’s loaded with antioxidants and can be made a day ahead of time.

3 medium-sized sweet potatoes (1 ½ – 2 pounds)                         ½ c. walnut oil or extra-virgin olive oil

1 large clove garlic, minced                                                               3 Tbsp. fresh lemon juice

2 Tbsp. raspberry vinegar                                                                  1 tsp. salt (or more, to taste)

1 Tbsp. dry mustard                                                                            1 Tbsp. honey

1 bunch (1 ½ pounds) broccoli – cut into 1-inch pieces and/or small florets

Freshly ground black pepper to taste                                               Garnish with 1 c. chopped toasted pecans

Peel the sweet potatoes, cut them in halves or quarters, and then dice.  Cook them in a steamer over boiling water while you prepare the marinade.  (Keep your eye on the sweet potatoes, so they don’t overcook.)  In a medium-large bowl, combine the oil, garlic, lemon juice, vinegar, salt, mustard, and honey, and whisk until well-blended.  As soon as the sweet potatoes are tender (but not mushy), add them, still hot, to the marinade.  Mix gently.  Steam the broccoli spears until bright green and just tender.  Rinse under cold running water to stop the cooking, then drain and dry the broccoli pieces completely.  Lay them carefully on top of the sweet potatoes.  Cover tightly, and marinate for several hours.  (Chilling is optional.  This dish tastes good cold or at room temperature.)  Within about 15 minutes of serving, mix in the broccoli from the top of the sweet potatoes.  (If the broccoli comes into contact with the vinegar too soon, its beautiful green color will fade.)  Season to taste with black pepper, and serve garnished with thin slices of green apple and chopped, toasted pecans, if desired.  Serves 6.

Corn and Broccoli Calzones

Serve these veggie-filled turnovers with your favorite marinara sauce for dipping.

1 ½ c. chopped broccoli florets

1 ½ c. fresh corn kernels (about 3 ears)

1 c. shredded mozzarella

2/3 c. ricotta cheese

4 scallions, thinly sliced

¼ c. chopped fresh basil

½ tsp. garlic powder

¼ tsp. salt

¼ tsp. freshly ground pepper

Flour for dusting

20 oz. prepared whole-wheat pizza dough, thawed if frozen

2 tsp. oil

Position racks in the upper and lower thirds of oven; preheat to 475 F.  Coat 2 baking sheets with cooking spray.  Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.  On a lightly floured surface, divide dough into 6 pieces.  Roll each piece into an 8-inch circle.  Place a generous ¾-c. filling on one half of each circle, leaving a 1-inch border of dough.  Brush the border with water and fold the top half over the filling.  Fold the edges over and crimp with a fork to seal.  Make several small slits in the top to vent steam; brush each calzone with oil.  Transfer the calzones to the prepared baking sheets.  Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes.  Let cool slightly before serving.  Makes 6 calzones.  Eating Well magazine July/August 2007.

Broccoli Salad with Creamy Feta Dressing

1/3 c. crumbled feta cheese

1/4 c. plain yogurt

1 Tbsp. lemon juice

1 clove garlic, minced

¼ tsp. freshly ground pepper

3 c. broccoli crowns, trimmed and finely chopped

1 (7-oz.) can chickpeas, rinsed

½ c. chopped red bell pepper

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.  Add broccoli, chickpeas and bell pepper; toss to coat.  Serve at room temperature or chilled.  Makes 4 servings, 1 c. each.  Found in Eating Well magazine, September/October 2007