Broccoli was on special last week at the grocery, so I picked some up to make this great salad recipe a friend gave me. Just a little chopping. Pretty easy.

Broccoli Salad
Recipe from Ptelea

5c. broccoli florets
½ c diced red onion
½ c grated cheddar
¼ c sunflower seeds
6 bacon slices, in bits
¼ c raisins

With dressing:
2T sugar
2T red wine vinegar
6T mayonnaise

Combine all salad ingredients in mixing bowl. Stir together dressing in another small bowl. Toss the salad into the dressing and chill.

Notes:
This salad is easy on substitutions and omissions. Last time I used mozzarella instead of cheddar, white onions instead of red, and had to leave out the bacon and raisins completely. Personally, I like to lower the broccoli to about three or four cups and replace what’s missing with shredded raw cabbage. Any way you do it, you are not likely to miss.

So, that begs the question – where do the broccoli *stems* belong? In the compost, the trashcan OR a new dish? For so long, it was one of the first two for me. I had no idea what to do with them. Then a little recipe gave me an idea, and eureka, no waste. Hurray!

Fancy Vegetable Medley
From Whole Foods for the Whole Family

1 c. thinly sliced onions
2 T. butter
2 c. diagonally sliced carrots
4 c. broccoli
1 t. basil
1/4 t. garlic powder
1/2 t. salt
dash of pepper

Saute onion in butter in large skillet until tender. Add carrots. Saute 5 minutes. Slice broccoli stems thinly and cut florets 1 inch long. Add broccoli stems to skillet; saute for 2 minutes longer. Add florets to skillet with seasonings. Simmer, covered, for 3 to 5 minutes.

Notes:
My spin on this is to only use the broccoli stem, as the florets have been enjoyed in the above salad. Without the florets, I don’t have to worry about overcooking them and can therefore keep the other vegetables on the fire a little longer. So, I add in 1/2 to one cup of chicken broth with the seasonings.

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