Broccoli is plentiful and gorgeous at the market these days! Here’s a great recipe for your holiday crowd, courtesy of the fine folks at Fall Creek Farms in Spencer, TN.
Holiday Broccoli Salad
2 cups mayonnaise
1/2 cup sugar (you could also substitute honey or stevia if you wish)
4 tablespoons red wine vinegar
8 cups broccoli florets
1/2 cup chopped green onions
8 bacon strips cooked and crumbled
1/2 cup craisins (or raisins)
In a small bowl, whisk mayo, sugar and vinegar. Cover and refrigerate. In a large bowl combine broccoli, chopped green onions, crumbled bacon, and craisins. Add dressing to taste and toss to coat. Makes about 8 servings
Got any leftover cooked wheat berries, barley or brown rice? Use it to throw together this delicate and nourishing soup to chase away winter’s chill. It makes a welcome appetizer, or the perfect pairing with a hearty sandwich!
Shiitake, Garlic and Kale Soup, aka, the Winter Warmer!
2 Tbs oil, your preference
1 cup shiitake mushrooms, stemmed and thinly sliced
5-10 cloves garlic, peeled and thinly sliced
1/4 cup brown rice vinegar
¾ to 1 cup cooked wheat berries, barley or brown rice
5-6 cups vegetable or chicken stock
1 bunch kale, stemmed and chopped
sea salt and white pepper, optional
1. Heat oil in 2 quart saucepan over medium heat. Add mushrooms, season with salt if desired, and sauté until just starting to brown.
2. Add garlic and sauté 1-2 minutes more. Add vinegar and simmer until vinegar is almost evaporated, scraping brown bits from the bottom of the pan.
3. Stir in rice and sauté for one minute, then add stock. Bring mixture to a boil, then simmer on medium-low for 10 minutes.
4.Add kale, and continue to simmer until kale is tender. Season with salt and pepper if desired.
Adapted from Vegetarian Times, Febuary 2010