Monday, June 20, 2011

Broccoli Slaw

  • 2 pound(s) (3 large stalks) broccoli, florets trimmed and reserved; stalks cut into 2 1/2-inch-long pieces
  • 4 1/2 ounce(s) (1 cup) whole roasted cashews, roughly chopped
  • 3 ounce(s) (2/3 cup) dried cranberries
  • 1/3 cup(s) mayonnaise
  • 2 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) spicy brown mustard
  • 1 teaspoon(s) salt ( I omit)
  • 3/4 teaspoon(s) freshly ground pepper
  1. Push broccoli stalks through the feed tube of a food processor fitted with large-hole grating blade and shred. Transfer to a large bowl. Add florets, cashews, and cranberries.
  2. In a medium bowl, mix together remaining ingredients. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Printed in Country Living Magazine

Garden Veggie Couscous

This recipe can made with any combination of your garden veggies.  Whatever you have in abundance can be added. The amounts of spices are just to get you started.  Adjust them to your preference. 

1 zucchini in chunks
1 yellow summer squash in chunks
1/2 red bell pepper in chunks
1/2 onion diced
1 broccoli head in chunks
1 cup couscous
1 cup water
1 tsp cumin
1 tsp coriander
1 tsp spicy curry
1 tsp red pepper flakes
1 Tbs olive oil

Put all veggies, spices and olive oil in a large skillet or dutch oven. 
Stir over heat 5-10 minutes until slightly softened. 
Add water and bring to boil. 
 Add couscous, stir cover and remove from heat for 5 minutes.
Stir, fluff, and serve.