Broccoli Salad

I was blessed with a very nice baby shower in August. My wonderful cousin planned the food, and everyone really enjoyed this recipe. In order to save time we used microwavable bacon, prepared the salad the night before, and refrigerated it overnight. This would make a great side dish for a potluck or summer barbecue. Hope you enjoy!

Ingredients:

1 large head broccoli
6 to 8 slices of bacon, crumbled
1/2 c chopped red onioin
1/2 c raisins
8 oz sharp cheddar, shredded
1 c mayo
2 tbsp white vinegar
1/4 c sugar
1/2 c cherry tomatoes, halved
salt and pepper to taste

Directions:

Mix broccoli, bacon, onion, raisins, cheese, and tomatoes in large bowl.
Mix mayo, vinegar, and sugar in a small bowl, and stir into large bowl to coat ingredients.

Source: Paula Deen

Roasted Broccoli

Roasted broccoli is probably the most common veggie served in our house. Nearly every time I have made this for company they have enjoyed it and asked how to do it. Roasting the broccoli really brings out a nutty flavor, and the bit of spice from the red pepper flakes give it a great kick. It is important to dry the broccoli thoroughly after washing it and not to use too much olive oil in order to achieve a crispy browned texture. Since discovering how delicious, simple, and healthy this side dish is, I have started roasting many other vegetables including asparagus, cubed squash, sweet potatoes, carrots, and brussels sprouts. Enjoy!

Ingredients

fresh broccoli cut into bite sized pieces
olive oil
minced garlic
red pepper flakes
sea salt
freshly ground black pepper

Directions

Place broccoli into a bowl and drizzle lightly with olive oil. Add other ingredients to taste. Place on a cookie sheet and roast in a 425 degree oven for about 20-25 minutes, or until broccoli begins to brown, turning broccoli over (or shaking pan a bit) halfway through cooking. Optional additions after roasting include lemon juice or shredded parmesan cheese.