Sweet, sour, crunchy, and refreshing- this side dish is a great way to incorporate raw broccoli in your repertoire.
3 heads of broccoli
1/2 cup plain Greek yogurt (or 1/4 cup Greek yogurt + 1/4 cup mayo)
1 lemon, juiced
3 Tbs. cider vinegar
2 Tbs. honey
1 small shallot, thinly cut in to half moons
1/3 cup dried cranberries
1/3 cup slivered almonds, toasted
Salt & pepper to taste
Wash broccoli and cut the stems off, leaving 1-2 inches from the top (the stems, when tender, are delicious). Mince all the broccoli in to small pieces. In a small bowl, whisk yogurt, lemon, vinegar, and honey together until thoroughly blended. Combine the broccoli with the dressing, then add the remaining ingredients. Season with salt and pepper.
My version of comfort food…
1 acorn squash
1 sweet potato
1 yellow onion
3 large carrots
4 fresh sage leaves, minced (or 2 tsp. dried)
1 Tbs. paprika
Extra virgin olive oil
Salt & pepper
1) Cut acorn squash in half length-wise, scoop out seeds, then cut into wedges about 1/2-inch thick (you can cook and serve acorn squash with it’s skin on even though it’s not edible).
2) Cut sweet potatoes and carrots into about 1-inch square chunks.
3) Peel onion, chop in half length-wise and cut into thin half moons.
4) Add chopped vegetables to a large baking pan then drizzle with olive oil until lightly coated. Add sage, paprika, and a shake of salt and pepper. Toss together, arrange in a single layer, and bake uncovered at 350 degrees for 35-45 minutes, or until all veggies are soft and easily pierced.