Tag Archives: broccoli

Bacon and Cherry Broccoli

I am slightly obsessed with a broccoli salad they make at my Whole Foods.  It’s crunchy, sweet, and creamy all at the same time.  Instead of going to Whole Foods daily to get some, I tried my own version.  In this recipe, I steamed the broccoli, but next time I think I would leave it raw.  My version didn’t have the same crunch, and I think it’s because I cooked the broccoli.  I’ll let you know next time how it comes out.

Bacon and Cherry Broccoli

Pieces:

  1. two heads of broccoli
  2. 5-6 slices bacon (I used turkey bacon)
  3. one cup dried cherries
  4. 4 tbsp. (vegan) mayo
  5. 2 tbsp. red wine vinegar
  6. 1 tbsp. dried thyme
  7. one quarter of a red onion
  8. 1 tbsp. olive oil

Process:

  1. Chop the broccoli so the stems are removed and only small heads remain.  They should be bite sized heads.
  2. Slice the bacon into small bite sized pieces.  Saute the bacon over medium heat about 5 minutes.
  3. Chop the red onion into very small, fine pieces.
  4. Add the olive oil and red onion to the bacon and sauté another 3-4 minutes, until the red onion starts to soften.
  5. In a large bowl, add the broccoli, bacon, onion, and cherries.
  6. In a separate bowl, mix together the mayo, red wine vinegar, and thyme.  Combine well.
  7. Pour the mayo mixture over the broccoli mixture and toss to combine.
  8. Serve!

 

bacon broccoli

 

Happy Allergy Free Eating!

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Dressed Up Broccoli

Looking for a side to go with Boyfriend Chicken this week, I noticed some broccoli in the fridge.  I usually love simple roasted broccoli, but wanted to dress it up a little.  So I made a Walnut and Shallot Dressing to add to the broccoli.  Delicious!  And you really could add it to any veggie for a little dressed up flavor.

Broccoli with Walnut and Shallot Dressing

Pieces:

  1. one head of broccoli, chopped so only the heads remain
  2. sprinkle of sea salt and black pepper
  3. 2 tbsp. oil
  4. 3 tbsp. white wine vinegar
  5. one quarter tsp. chopped garlic
  6. one quarter tsp. chopped shallot
  7. one quarter cup chopped walnuts
  8. 1 tbsp. agave sweetener

Process:

  1. On a large cookie sheet, add the broccoli and salt and pepper.  Roast at 375 degrees for about 20 minutes, until the edges start to crisp.
  2. While the broccoli is cooking, combine the oil, vinegar, garlic, shallots, walnuts, and agave in a small bowl.
  3. When the broccoli is done cooking, smother it with the dressing and toss to combine.
  4. Serve hot.

Happy Allergy Free Eating!

 

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Simple Roasted Broccoli

Looking for simple dinners this week to ease back into the swing of things after the holiday, I baked a couple turkey breasts and wanted a smokey side to go with them.  So I made Simple Roasted Broccoli, flavored with 4 spices.  My smokey spice choices were a good combination with the turkey, and it was so easy to make!

Simple Roasted Broccoli

Pieces:

  1. one head of broccoli
  2. olive oil for misting/drizzling, about 1 tbsp.
  3. 1 tsp. smoked sea salt
  4. 1 tsp. lemon pepper
  5. 1 tsp. smoked paprika
  6. 1 tsp. chili powder

Process:

  1. Cut the stems off of the broccoli so only the florets remain.
  2. Spread out the broccoli florets on a cookie sheet.
  3. Mist the broccoli with olive oil, or drizzle.  (I like misting because it lessens how much you use, and it spreads evenly.)
  4. Sprinkle the smoked sea salt, lemon pepper, smoked paprika, and chili powder over the florets.
  5. Bake at 375 degrees, about 20 minutes, until the florets start to brown and crisp.
  6. Serve hot.

Happy Allergy Free Eating!

 

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