Broccoli Craisin Salad

Our Summer/Fall CSA boxes are in full swing with all the wonderful weather we've been receiving.  This week we got a box brimming with spring onions, broccoli, basil, zucchini and more!  Since I had purchased broccoli (as I didn't expect it to appear in the box for a few weeks, but with the warmer weather it ripened sooner!) I decided that dinner tonight was going to feature a broccoli salad.  I'm fortunate that my children enjoy broccoli and moreso because it came straight from the Cooper's!!!  This is a breeze to put together and so colourful and delicious you might make it a regular part of your family's dinners!!!

BROCCOLI CRAISIN SALAD

Ingredients:

4 cups broccoli florets

1 cup chopped red peppers

1 cup diced carrots

1 cup Craisins

1/2 cup raw, unsalted sunflower seeds

4 spring onions, diced

1 cup mayonnaise

1/4 cup seasoned rice vinegar

2 tbsp dark agave syrup

• In a large serving bowl, combine the first six ingredients.
• In a small mixing bowl, whisk together the mayonnaise, vinegar and agave syrup until well combined.  Pour over the vegetables and toss to coat.
• Cover and refrigerate for at least 1 hour prior to serving.

Wheat Berry, Kale & Cranberry Salad

With the weather getting much cooler, I must admit that a salad sounds far less appealing than a bowl of warm soup, however this one was too good to pass up!  The chewiness of the wheat berries is nice with the crisp kale and sweet cranberries.  If you don't want to use wheat berries, substitute 2 1/2 cups of quinoa, green lentils or brown rice!

WHEAT BERRY, KALE & CRANBERRY SALAD

Ingredients:

1 cup dried wheat berries

1/2 cup dried cranberries

1/3 cup EVOO

3 tbsp balsamic vinegar

1/2 tsp salt

5 cups chopped kale

1/2 cup diced red or white onion

1 yellow bell pepper, diced

• Rinse the wheat berries.  Combine with 8 cups water in a medium pot.  Bring to a boil over high heat, reduce heat to medium-high.  Cook, covered, until wheat berries are tender (approx. 30 to 35 mins).  Stir in cranberries during the last 2 minutes of cooking.  Drain and rinse with cold water to stop the cooking process.
• Whisk olive oil with vinegar and salt in a large bowl.  Season with black pepper.  Stir in wheat berry mixture, kale, onion and bell peppers.  Serve immediately.  Keeps really well refrigerated for up to 1 day!
• ENJOY!!! 

Long Grain & Wild Rice with Pecans and Craisins

I have had a bag of wild & long grain rice sitting in my pantry for quite a number of months, so I decided today was the day that I was going to use it up! This is a delicious and deceptively simple rice that looks and tastes like a gourmet dish.

LONG GRAIN & WILD RICE WITH PECANS AND CRAISINS

Ingredients:

1 cup uncooked long grain rice

1 cup uncooked wild rice

2/3 cup craisins (or dried cherries)

1 large carrot, finely diced

1 rib of celery, finely diced

1 small red onion, diced

2 tbsp butter

5 cups chicken broth (or use vegetable broth)

1/2 cup chopped pecans, toasted

• In a large saucepan, saute celery, carrot and onion in butter until tender, over medium-high heat. Stir in the broth and the wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 mins.


• Add long grain rice; cover and simmer 20 mins. longer. Stir in the craisins; cook 5 mins longer or until the liquid is absorbed. Just before serving, stir in the toasted pecans (to toast them you can either dry fry them in a skillet, or place them on a baking sheet under the broiler...just make sure you keep turning the nuts so that they don't burn!)