I will be taking this week off to enjoy time with family and friends. Have a safe wonderful Holiday!
This is another super simple, super tasty, dish from chef Michael Simon! This is best made ahead and left to sit in the fridge for a couple hours before serving. This is great for a gathering when you have a lot going on! We have all had the broccoli salads but I really enjoyed this dish as it has dried cherries and spicy brown mustard. The cherries add such a great sweet flavor and the mustard brings some nice spice to the party! This will be on my menu all summer!
INGREDIENTS
1 pound broccoli, trimmed and cut into bite size pieces
2 1/3 cup peanuts or cashews, salted
2 1/3 cup dried cherries
1 cup scallions, thinly sliced
1 cup buttermilk
3/4 cup sour cream
1/4 cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon spicy brown mustard
1/2 bunch of dill, finely chopped
Salt to taste
Pepper to taste
DIRECTIONS
Add your cut and trimmed broccoli into a large bowl… add nuts, cherries and scallions. In another bowl add buttermilk, sour cream, apple cider vinegar, brown sugar, mustard and dill. Whisk to combine. Season with salt and pepper. Pour over broccoli mixture and stir well coating all of the broccoli with the sauce. Store covered in the fridge until ready to serve.
Enjoy!
I may have said it a time or two, but I am a HUGE fan of chef Michael Simon. I enjoy watching him on the Food Network but love him on the show, The Chew! This recipe is one that he made on The Chew and one he makes for his vegetarian wife, as well as serving it at one of his restaurants! I knew this recipe was going to be good and it most certainly was… it was delicious and super easy to make. I cheated slightly and bought the bag of coleslaw mix. If you want to make this ahead you can mix all of the dressing ingredients together and store in the fridge. When you are ready to serve, just pour over the coleslaw mix and serve! This would be fantastic for any party, picnic or family dinner!
INGREDIENTS
1/2 cup apple cider vinegar
1/2 cup sugar
2 Tablespoons mayonnaise
2 Tablespoons spicy brown mustard
1 Tablespoon poppy seeds
1 Cup olive oil
Pinch of salt
Pinch of pepper
16 ounce bag of coleslaw mix
1/4 cup scallions, washed and sliced
DIRECTIONS
In a large bowl add the vinegar, sugar, mayo, mustard, oil, salt, pepper and poppy seeds mixing well. Add the coleslaw mix and scallions. Mix well to coat all of the slaw mix with the dressing. Store covered in the fridge until ready to serve.
Enjoy!
Summer is officially here and this means the grill is going with your favorite chicken or steak, but what about those side dishes? This week is all about easy delicious side dishes great for your holiday celebrations and gatherings. This one today is perfect for a simple side with your favorite person! Jim and I both love roasted vegetables and this one has a little twist that you might enjoy! I added some Italian seasonings and Asiago cheese. If you have not had Asiago, it adds a nice nutty flavor to the cheese.
INGREDIENTS
1 pound fresh trimmed asparagus
1 Tablespoon olive oil
1 Tablespoon lemon zest
Pinch of salt
Pinch of pepper
2 teaspoons Italian seasoning
1 large tomato, sliced in 1/2 inch slices
1/2 cup Asiago cheese
DIRECTIONS
Turn your oven to broil, leaving the oven door open slightly, and move your oven rack to the top portion of the oven.
On a baking sheet add your trimmed asparagus, oil, salt, pepper, and zest. Mix coating all of the asparagus. Add the tomatoes to the sheet pan on a single layer also coating the tomato slices with oil, salt, pepper and zest. Sprinkle the asparagus and tomatoes with the Italian seasoning and Asiago cheese. Place the sheet pan under the broiler still keeping the oven door open and watching closely. When the cheese is melted and lightly browned, and vegetables have softened, remove from oven and serve warm.
Enjoy!
My Greek week is wrapping up with this quesadilla! Although this does take a little prep work, it does come together easily. I recommend If you are making the Tzatziki sauce you make that in advance to let the flavors set up, or you can easily buy the sauce as well! I also like using the smaller tortilla’s for a couple reasons. I can do more than one at a time using a large pan and they also seem to hold together a little easier, but if you have the larger tortillas go for it. I might recommend using a little more cheese with the larger size so everything holds together well!
INGREDIENTS
1/2 pound ground lamb
1 Tablespoon Greek seasoning (found in the seasoning aisle)
Pinch of red pepper flake (optional)
1 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Handful of spinach
7-8 sun dried tomatoes, diced
12-15 large green olives, diced
1/2 cup that not sliced red onion
Tortilla’s
Butter or margarine
TZATZIKI SAUCE
1 cup plain Greek yogurt, drained
3 Tablespoons shredded cucumber
1 Tablespoon olive oil
1 Tablespoon fresh chopped dill
1 Tablespoon fresh squeezed lemon juice
Pinch of black pepper
DIRECTIONS
Starting with the Tzatziki sauce, drain yogurt. Once drained add the remaining ingredients mix well and store in fridge until ready to use. I suggest keeping in the fridge for at least one hour.
In a large fry pan over medium heat, brown the ground lamb until about half way cooked. If needed, drain fat from pan. Add Greek seasoning to the lamb and red pepper flakes, if using. Mix well and continue cooking until cooked through.
In another large fry pan over medium heat, lightly butter one side of your tortilla and place butter side down in the pan. Depending on the size of your tortilla, add desired amount of both mozzarella and feta cheese, using more mozzarella than feta. Add desired amounts of cooked lamb, olives, onions, sun dried tomatoes and spinach. I like to add a little more mozzarella to the top to help keep it together. Add the second tortilla on top lightly buttering the top side to of the tortilla. When the bottom is golden brown flip and let the second side cook until golden brown. Do this for each tortilla. When both sides are golden, remove from pan and serve warm with Ttzatziki sauce.
Enjoy!
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