Tag: broccoli

Chopped Broccoli Salad

img_0863

I had some broccoli crowns in the fridge, some carrots and purple cabbage so I decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.

Here is the recipe

Chopped Broccoli Salad

serves 4 as a side dish

SALAD

 2 1/2 cups chopped broccoli, cut into small pieces

1  cup purple cabbage, sliced thinly than diced

1 carrot, finely grated

1/2 cup dried cranberries *** this is also good with currants

1/2 – 1 cup of toasted sunflower seeds *

DRESSING

 1 tbsp Dijon mustard

1/4 cup maple syrup

1/4 cup white wine vinegar

1/2 olive oil

1 small shallot, finely chopped

juice of 1 lemon

salt and pepper

Method

 1 .Combine the shopped broccoli, purple cabbage, grated carrot  and dried cranberries together in a medium size bowl

2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.

3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.

This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.

Enjoy!

Marilyn Dishes3 Comments

Roasted Broccoli with Tahini Sauce

When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a sprinkling of salt is how I do it.

Continue reading “Roasted Broccoli with Tahini Sauce” →

Marilyn Dishes3 Comments

Butternut Squash Curry

I am not sure how something so simple with so few ingredients can be as delicious as this curry dish is. This is a complete meal on its own with the addition of a starch if you want, but if you are not so much into a completely vegetarian meal, I think this curry would be a wonderful accompaniment to a simple chicken breast, or even add some cooked shredded chicken right into this curry.

Continue reading “Butternut Squash Curry” →

Marilyn Dishes5 Comments

Roasted Broccoli with Tahini Sauce

When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a shrinking of salt is how I do it.

Continue reading “Roasted Broccoli with Tahini Sauce” →

Marilyn Dishes2 Comments

Chopped Broccoli Salad

img_0863

I had some broccoli crowns in the fridge, some carrots and purple cabbage so I decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.

Here is the recipe

Chopped Broccoli Salad

serves 4 as a side dish

SALAD

 2 1/2 cups chopped broccoli, cut into small pieces

1  cup purple cabbage, sliced thinly than diced

1 carrot, finely grated

1/2 cup dried cranberries *** this is also good with currants

1/2 – 1 cup of toasted sunflower seeds *

DRESSING

 1 tbsp Dijon mustard

1/4 cup maple syrup

1/4 cup white wine vinegar

1/2 olive oil

1 small shallot, finely chopped

juice of 1 lemon

salt and pepper

Method

 1 .Combine the shopped broccoli, purple cabbage, grated carrot  and dried cranberries together in a medium size bowl

2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.

3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.

This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.

Enjoy!

Marilyn Dishes4 Comments