Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.