I do love me some quiche, how about you? It’s been a long time since I’ve made Quiche. I’ve been all about the Frittatas lately. I think I had just forgotten how good Quiche can be.
I love me a good Broccoli Cheese Soup. I love it even more when it’s made in minutes, piping hot and on the table in no time at all. And love it even better, when it’s made with Cheddar for that flavor punch.
I had it from a grocery store deli. The Best Salad in the World. Seriously, that’s what it was called – and I agree!
Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
I try to eat healthy, fresh vegetables all year ’round, paying attention of course to pricing and seasonality when I can. This year, though, when summer finally hit I felt like I emerged from the house into the sunlight like one of the old-time pioneers I’ve read about, looking for anything green to eat. I’ve learned to trust my cravings, and this Shaved Broccoli Salad helped satisfy them.
So a friend of mine called yesterday and asked about Broccoli Salad. Yep. Broccoli Salad. You know it, that “Crazy” salad that’s rather ubiquitous and has been around forever! I first had it in the late 70’s…Fresh broccoli in a sweet tart dressing punctuated by crunchy cashews, chewy raisins and a bit of bacon.
Broccoli, cooked right, just has to be one of the most marvelous veggies there it – cooked wrong it becomes soggy, strong in flavor and gets pushed around the plate before it ends up down the disposal. I’ve shown my son and his girlfriend more than a few times, but I thought I should detail my easy method, here. It comes out perfectly every time.
If you’re like me and love a good Cream of Broccoli soup, one that’s a soup and not a gloppy, glorified cheese sauce in a bowl, this is the soup for you. Absolutely luscious, with a few French twists, this soup stands by itself. A “raft” of good cheddar is sprinkled across the top and broiled until bubbly and lightly toasted. Amazing.
Ya know, oven roasted broccoli was something I used to make a lot. Maybe you did, too. So simple, it was hardly a recipe, I’d toss it with a bit of oil, throw it in the oven and when it was done, it was done. Sometimes it was great, others, not so much. The problem, I think, was too many variables. How the broccoli was cut was a big one, usually spears of various dimensions.