Bunches of broccoli, bunches of yum.

One of my beautiful nieces asked me to put this recipe on my blog since it’s one of her favorite salads. It’s so filling that sometimes it’s all I have for dinner.

My niece jokingly said,”Maybe you could name it after me Auntie.” Good idea, so here it is!



HEATHER’S FAVORITE BROCCOLI SALAD

SALAD
1 large bunch broccoli, cut into flowerets
½ lb bacon, cooked and crumbled
1 cup chopped red onion
1 cup cashews, coarsely chopped (or sunflower seeds)
½ cup raisins
½ cups halved cherry tomatoes

DRESSING
1 cup mayonnaise
2 tablespoons white vinegar
¼ cup sugar

Toss all salad ingredients in large bowl to mix. Combine dressing ingredients in small bowl and pour over salad. Toss gently. Can be served immediately or refrigerated and served later.

Serves 6-8

This is one of those recipes that can be altered a hundred ways and still taste great. Most frequently this salad is made with sunflower seeds, but I like the crunchiness of cashews better. The tomatoes give it color and a little moisture. I’ve also seen chunks of cheddar cheese or a chopped red bell pepper added.

Being creative with tomatoes

Since I am on a tomato kick I must share another fresh tomato recipe. A while back Carla, a friend and co-worker, showed me a cookbook she picked up on an Alaskan cruise with a picture of a wonderful salad built in a hollowed-out tomato. It looked so elegant and fun that I had to try creating my own.

I found some long skinny mushrooms at the local farmers market that added contrast and added sliced orange bell peppers. What I found was using leafy vegetables with different colors.....dark green, light green, purple...made the tomato boats more appetizing. The more color, the better. I used several tongs of spring mixed greens along with one head of leafy lettuce. You won't need a large quantity of lettuce, just a variety of greens with different textures.

INDIVIDUAL TOMATO BOAT SALADS

6 medium ripe tomatoes, home-grown if possible
Variety of colorful lettuce with different textures and stalk heights
1 orange bell pepper, cleaned and sliced in long strips
1 handful fresh green beans, cleaned and briefly parboiled
12 asparagus spears, briefly parboiled
small bunch of enoki mushrooms, if available.
1 bottle Ken's Lite Accent spray on balsamic vinaigrette salad dressing
Fresh cracked pepper
Shredded Parmesan cheese, if desired

Hollow out one tomato with a 2 1/2 to 3 inch opening cutting straight down sides, leaving the walls thick for support but not cutting through the bottom. If the opening is too big the ingredients will not stand upright, so experiment with one before you cut all 6 tomatoes. Spritz inside of all tomatoes well with dressing and lightly salt inside before you stuff them. Stuff the taller leafy greens in the back and work forward with other ingredients, balancing colors and weight as needed. Tomato boats can be assembled earlier in the day and refrigerated in large deep covered dish. Spritz well with dressing immediately before serving. Top with cracked pepper and shredded parmesan cheese, if desired. Serve with knife and fork.

When using freshly picked vegetables with lots of flavor I prefer to not use too much dressing as it drowns out the fresh clean flavors of ripe produce, but most people prefer more dressing than I do, so be generous with the spritzing and have more available on the table.

Serves 6

Nothing beats home-grown tomatoes

My garden is producing like crazy this week due to the 100-plus temperatures in California's San Joaquin Valley. My tomatoes are especially plentiful and delicious this season. Nothing beats a tomato that has been allowed to fully ripen on the vine. There is a sweetness and redness to home-grown tomatoes that is unmatched in store-bought varieties.

With the abundance of backyard tomatoes this year, I've had to get busy finding ways to use them. One of my favorite ways of serving vine-ripened tomatoes is in this easy and fresh-tasting Caprese dish.

CAPRESE

2-3 vine-ripened tomatoes, sliced 1/2 inch thick

1 - 8 oz. tub whole milk fresh mozzarella cheese balls (found at Trader Joe's or many grocery
stores), sliced 1/3 inches thick.

8-10 fresh basil leaves, cut in thin strips.

Olive oil

Balsamic Vinegar

Fresh cracked pepper and salt to taste.

Slice tomatoes 1/2 inch thick and place two slices in single layers on individual salad plates. Top each tomato with a slice of mozzerella cheese and sprinkle with strips of basil. Drizzle olive oil and balsamic vinegar over the top. Sprinkle with fresh cracked pepper and salt. Garnish with sprigs of basil, if you desire.