Friday, October 3, 2014

Raw Broccoli Salad

This recipe is from the Moosewood Restaurant Cooking for Health cook book (2009). I know there are numerous ways to make broccoli salad.  This is one of my favorites,

1 large head broccoli (about 1#)
1/2 cup mayonnaise
2 t. maple syrup or other sweetner
4 t. cider vinegar
1/4 t. salt
1/4 t. ground black pepper
1/4 cup currants or raisins
1 medium tomato, diced
2 T. diced red onion or scallion (optional)


  1. Slice off the tough bottom of the broccoli and peel any tough skin from the stem. Finely chop the florets and small stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 cups of chopped broccoli. Set aside.
  2. In a serving bowl,whisk together the mayonnaise, maple syrup, vinegar, salt and pepper. Fold in the broccoli, currants, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day in the refrigerator.

Lemon Pear Bread With Pecans

Lemon Pear Bread With Pecans
 (NOTE: I think this is a little too lemony.  Maybe I over did the zest)

Recipe from The Garden of Eating blog
Makes One Loaf


* 1 3/4 cup all purpose flour
* 3/4 cup sugar
* 1 tsp baking soda
* 1/4 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 1/2 cups grated peeled ripe pears, with juice (you'll need 2-4 pears, depending on their size)
* 1 stick butter, softened or melted (you can also substitute 1/2 cup vegetable oil if you prefer)
* 1 tsp grated ginger (optional)
* 1 large egg
* 1 tsp vanilla
* 1 tsp grated lemon zest
* 1 Tbsp fresh lemon juice
* 1/2 cup coarsely chopped pecans (optional)


1. Preheat the oven to 350. Grease a 9 x 5-inch loaf pan and set aside.

2.Whisk the first seven ingredients (all the dry stuff) together well in a medium sized bowl. Then whisk the rest of the ingredients, minus the pecans together in a larger bowl. Fold the flour mixture into the wet ingredients in the larger bowl just until the dry ingredients are moistened thoroughly, then stir in the chopped pecans.

3. Scrape the batter into the loaf pan and spread it evenly. Bake for one hour to one hour and 15 minutes (this will depend on your oven -- mine only took an hour but the Joy of Cooking recipe says 1:15 - 1:20) until a toothpick inserted in the center comes out clean.

4. Let cool in the pan on a rack for 10 minutes before removing the bread from the loaf pan and then let cool completely on the rack.