Back At It

Well, it's been quite a while since my last entry. Summer has come and gone. But that only means it's time to share the hits of the season. Here are a couple of my favorite recipes from the last few months:


BROCCOLI SALAD
Serves 8
A classic get-together staple. Put a healthy twist on it by using turkey bacon and vegan mayonnaise. No guilt involved!

2 bunches broccoli
1/2 lb. bacon, fried crisp and broken into pieces
1/3 C. minced red onion
1 C. sunflower seeds
1/2 C. raisins
2 Tbsp. white vinegar
1 C. mayonnaise
1/2 C. sugar

Chop broccoli heads into small, bite-sized pieces. In a large bowl, combine broccoli with bacon, onion, sunflower seeds, and raisins. In a separate small bowl, combine the vinegar, mayo, and sugar until smooth. Pour over vegetables. Refrigerate 4-6 hours. *For a crunchier salad, wait to add dressing until right before serving.

Did you know? Broccoli is loaded with calcium and vitamin C. One cup of broccoli has more vitamin C than an orange and fewer calories!




GRILLED CORN AND TOMATO BRUSCHETTA
Serves 8

2 ears yellow corn, husks in tact
1 small red onion, peeled and quartered (keep root end in tact so that each quarter stays together)
4-6 large ripe tomatoes
1 garlic clove, minced
1 tablespoon lime or lemon juice
1/8 teaspoon paprika
salt and pepper
Olive oil
1 baguette

Place corn, onion, and tomatoes on the grill over medium heat. Rotate regularly until corn is charred, onions are soft, and tomatoes are blistered (about 15 minutes). Transfer to a plate and cool. Cut bread into thin slices, brush with olive oil, and grill until browned on each side (about 3-4 minutes).

Once grilled vegetables are cool enough to the touch, cut the corn from the cob, and dice the onion and tomatoes. Place in a large bowl and add the garlic, lime juice, paprika, and salt and pepper. Spoon on top of the baguette slices and serve at room temperature.