Mrs J has been eating this broccoli salad often enough to be curious if it could be replicated at home. Sure enough, there are plenty of recipes out there. I won’t make you click because it’s simple enough to make:
5 cups of chopped fresh broccoli
1 lb crispy bacon
1 cup golden raisins
1 cup mayo
1/2 cup sugar (Splenda)
2 Tbs white wine vinrgar
1 chopped red onion
1 cup sunflower seeds
Chop the veggies and dump all but the mayo, sugar, and vinegar into a big bowl, whisk the mayo, sugar and vinegar together and pour it over the rest and mix well. Refrigerate. Mrs J thinks the bacon adds enough salt but suit yourself. This is her favorite veggie dish, and says it will be perfect for summer picnics.
Decided to use up the rest of those tomatoes making Awesome Sauce. Got a bit more out of them than expected, about 1 quart. Awesome Sauce makes very good pizza sauce. I dug a few pitas out of the freezer and turned them into mini pizzas.
I went simple on these, the first has sausage and cheese along with the sauce. The second one has those, a bit of ham, and some red onion, Salt and pepper and a few red pepper flakes and they disappeared rather quickly.
I wanted to use these sprouts up before they dried out on me. Roasted in the balsamic vinegar/oil recipe like the cauliflower yesterday would have been fine. I wanted to do something a bit different and looked at several recipes including a few that called for heavy cream. I had the carton of whipping cream out and ready but I changed my mind.
Instead of a cream sauce I went with a chicken stock based sauce with plenty of lemon juice and zest. The reason I backed away from the cream was the addition of the diced tasso. I just couldn’t quite picture how it was going to work so I chickened out. Not that I could quite figure how the lemon sauce was going to act with the tasso, either.
Anyway, I halved the sprouts and added them to a pan with red onions and several sliced cloves of garlic. Added some olive oil and butter and cooked them with salt and pepper over medium heat while the pasta boiled. I zested a lemon and squeezed the juice into the pan, added some red pepper flakes. I added a cup and a half of chicken stock with some cornstarch mixed into it. That soon thickened into a pretty decent sauce that hinted at being something you could put on a bread pudding. LOL! When the pasta was done I dumped it on top of everything in the pan and hollered in Mrs J for dinner.
She sat there looking at her plate and then said “oh, those are sprouts, I thought they were olives”. Well now, there was a good idea! Some cracked green olives and some grated parmesan worked just fine in there.
I had some asparagus and some sweet corn that I needed to cook up before it got too old. Been eating so many sammiches that my veggies were wilting in the crisper. I dug out my 12″ cast iron skillet for this one, it was going to be a good one. Shaved the kernels off three cobs of sweet corn, and chopped the asparagus up into 2″ pieces. Dug some of my frozen bell pepper strips out of the freezer, and chopped a banana pepper that has been laying around into rings. I cooked all that down some in butter and olive oil, then poured in 8 eggs beaten with a good slug of half & half. I let the sides set then slid it into a 350 oven. Towards the end, when a bit of brown appeared on top, I grated some gruyere and parmesan over it and let it brown a bit more.