Broccoli Crunch Salad

A couple of years ago, My brother and sister in law first made this salad for a family event, and I became completely addicted. Every bite is delightful and satisfying. Heidi Swanson from 101cookbooks.com out did herself again. This dish can be made anytime of year and goes along with any meal or potluck.

Broccoli Crunch Salad Recipe
Adapted from Heidi Swanson at 101cookbooks.com

4 cups fresh broccoli florets
Salad Dressing:
1 garlic clove, smashed and chopped
1/2 teaspoon fine grain sea salt
1/4 cup almond butter
2 tablespoons freshly squeezed lemon juice
1 teaspoon of lemon zest
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2-3 small crisp apples, peeled and chopped
3/4 cup toasted walnuts
4 shallots
2 tablespoones of chopped chives

Bring a pot of salted water to a boil. Boil the broccoli just long enough to take the raw edge off - 20 seconds. Drain and spin the broccoli in a salad spinner to get the water off or few good shakes against the sink in a strainer. Set in refridgerator to cool

Heat olive oil in a fry pan over medium hear. Add shallots and stir every few minutes for about 15 minutes until they get them dark and carmelized. (Do Not Burn) Remove from skillet and slide onto a paper towel to drain and cool.

Make the dressing by sprinkling the salt over the clove of garlic and smashing the two in to a paste. In a measuring cup whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste to preference and set aside. ( I like to make this ahead and let the flavors meld together)

In a large bowl gently toss the broccoli, apples, shallots and walnuts with a generous drizzle of the dressing. Sprinkle with chives and serve family style.

Serves 4-6.

Simple Cauliflower Recipe

Cauliflower has a milky, sweet, almost nutty flavor. Cauliflower can take on different flavors and adapts well in many dishes. It makes a great low-carb alternative to mashed potatoes. The cauliflower growing season is December through March.



Heidi Swanson is one of my all-time favorite vegetarian chefs. She keeps her recipes simple, healthy, and delicious. I have been wanting to test out this cauliflower recipe for quite some time. The recipe turned out perfectly; the lemon zest added a bit of zing.

Simple Cauliflower Recipe
Adapted From Heidi Swanson at 101cookbooks.com

To make this recipe vegan, just omit the Parmesan cheese.

1 Large head of Cauliflower
2 tablespoons of olive oil
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
1/4 cup of freshly grated Parmesan
2 teaspoons of sea salt

To prep the cauliflower, remove the leaves at the base and trim the stem. Now cut it into tiny florets. About the size of an olive and all equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.



Heat the olive oil in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until they get a bit golden brown on the bottom, then toss the cauliflower in the pan. Brown a bit more and continue to saute until the pieces are deeply golden - about 7 minutes. Stir in the garlic and remove from heat.

Stir in the chives and lemon zest. Sprinkle with freshly grated Parmesan cheese and a pinch of sea salt. Serve immediately.



Serves 3-4 as a side.