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This is an all time favorite salad for summer time.  My family has been making this for BBQ's for years and we give out the recipe constantly because it's always a big hit.  Because you use raw broccoli this salad really lasts a long time without getting soggy which makes it a great salad to bring to a friend's house, block party or anywhere that it might have to sit out for an extended period of time.   



Ingredients:

1 head broccoli, stems discarded, florets cut small
1 cup mayo
1/2 cup sugar
3 T red wine vinegar
1/2 small red onion, finely minced
1/2 cup raisins
1 package ramen noodles, broken into small pieces,uncooked, discard the seasoning packet
1 cup raw sunflower seeds, not salted or roasted
1 cup raw cashews, not salted or roasted

Preparation:

Place broccoli in a large bowl.
In a medium bowl, whisk mayo, sugar, vinegar, and onion
Pour dressing over broccoli.
Add raisins, crumbled ramen noddles, sunflower seeds, and cashews.
Toss to combine

Tips
*There is enough dressing to double the amount of broccoli  but keep the rest of ingredient amounts the same
* Toast the ramen noodles in a dry hot pan on the stove top
* If not serving immediately, add the cashews and ramen noodles right before serving but you can dress the broccoli with the raisins and sunflower seeds a few hours in advance.  

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My kids love Orzo and they love Broccoli so this side dish works for everyone.  It's easy, flavorful and healthy.  It's also something that I can whip up for a quick side dish at anytime since you can use frozen broccoli, frozen onions and dried orzo.

Ingredients:

1/2 lb Orzo pasta

1/2 cup frozen chopped onions

1 - 16 oz bag of frozen broccoli

extra virgin olive oil

salt and pepper

Preparation:

Boil pasta according to package directions.  Meanwhile in a large skillet sautee onions in 2-3 tablespoons of olive oil until they become translucent sabout 5 minutes.  Add frozen broccoli and sautee with onions for another 5-7 minutes until tender.  Drain pasta and add to onions and broccoli, season with salt and pepper and stir until combined.  Transfer to serving bowl, serve hot.  

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I love to oven roast almost any vegetable but broccoli and cauliflower are my favorite.  When they are roasted in the oven they get a little nutty flavor to them and get a crunchy texture which is delicious.

Ingredients:

1 head of broccoli (cut into florets)

1 head of cauliflower (cut into florets)

2-3 Tablespoons of extra virgin olive oil

Jane's Krazy Mixed up Salt (or Kosher salt or Sea salt)

Fresh cracked black pepper

Preparation:

Place broccoli and cauliflower florets on a cookie sheet.  Drizzle with olive oil and sprinkle generously with Jane's Krazy Mixed up Salt and Fresh cracked pepper.  Toss with hands to coat vegetables.  Place in 400 degree oven and roast for 45 min - 1 hr going into oven periodically to toss broccoli and cauliflower around with a spatula or wooden spoon.

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This is a new version of a family brunch favorite.  We usually make these with spinach and white flour but I decided to try them with broccoli and whole wheat flour and they came out just as good.  I'll make and post the original version soon.


Ingredients:

3 eggs
1 cup milk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
4 cups - (16 oz) shredded cheddar/Monterrey jack cheese
1-16 oz package of frozen broccoli florets thawed and cut into small pieces

Preparation:

Preheat oven to 350 degrees.  Whisk eggs, milk, flour, baking powder, salt together. Add cheese and broccoli and stir until combined completely. Pour into greased 13x9 baking dish. Bake for 40-45 minutes.
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