Fresh Broccoli Salad

This is the only way I will eat raisins...  So don't shy away from this salad just because you don't like them!  This recipe sounds a bit odd (and maybe gross!), but just trust me on this one... 

Recipe and photo courtesy of Allrecipes.com

INGREDIENTS

2-3 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins 3/4 cup sliced almonds 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar   DIRECTIONS   1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. 2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. 3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

The BEST Broccoli!

This broccoli is so, SO good.  I can't stop thinking about it!  Even if you hate broccoli, you HAVE to try this recipe. It is amazing!!

Recipe Courtesy of Gina

(Derived from Ina Garten)

PHOTO CREDIT

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice

1/3 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

Note:  Although I included measurements, per Ina Garten, I actually just eyeball the whole thing.  And this is coming from a "baker" who loves to measure.  You can't mess this thing up!

Summer Salad

It sounds super simple, but it is oh so good... and a summer favorite at our house.

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
Cucumbers
Tomatoes
Purple onion
Newman's Own Italian Dressing

DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into segments. Slice onion into thin strips. Place everything into a bowl and cover with dressing. Chill. Stir before serving.

Smothered Mushrooms and Kale

Recipe Courtesy of Rachel Ray
Photo Courtesy of Food Network


INGREDIENTS
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
(You could probably substitute other greens: spinach, collard, etc)
1/4 cup Marsala or other sherry
Salt and pepper

DIRECTIONS
Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste

Elote - Mexican Corn on the Cob

Recipe Courtesy of Sara, OBB

INGREDIENTS

4 ears corn, cooked
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt

1 C crumbled Cotija Cheese, grated

(use fresh Parmesan or queso fresco if you can't find Cotija)

DIRECTIONS

Mix the mayo and sour cream in a small bowl. Zest some of the lime zest in and then squeeze in the juice. Add the chili powder, cayenne, and salt.

When your corn is finished cooking and piping hot, use a spoon to spread on some sauce. Then roll it in the grated cheese.