Happy for also-rans to be used in colorful, healthy salad

Asparagus had been on the Easter dinner list, but another menu plan rose to the surface. The asparagus was left over. So was a bunch of broccoli crowns that didn’t get used. A few tomatoes that wouldn’t be fresh much longer also filled the fruit-and-veggie bin. Enter the power of the Internet search. What would happen if I hunted for a recipe that used asparagus, tomatoes, and broccoli—all leftovers?

I found a home for them in Cold Pasta Primavera, which took these healthy offerings and suggested that I also add some black olives plus some chopped red and yellow peppers. This tossed salad mixed around some whole-grain linguine (I subbed this for the called-for primavera twists) and a light dressing was excellent. It wiped away my guilt for not getting the expensive asparagus bunch onto the Easter table. A great main-dish dinner meal for Hubby and me.

It made a monster amount, which means we get to enjoy another serving. So glad the asparagus became an also-ran and we got to enjoy it this way.

Cold Pasta Primavera

1 (10-ounce) package primavera twists (I used whole-grain linguine)

1 can asparagus (I used 1 bunch fresh asparagus)

1 1/2 cup sliced mushrooms

1 cup cherry tomatoes (I used 3 Roma tomatoes, diced)

1/2 red pepper, diced

1/2 yellow pepper, diced

1 can sliced black olives, drained

1 small bunch broccoli flowerets

Dressing:

1 cup vegetable oil (I used extra-virgin olive oil)

1/3 cup salad vinegar

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh basil

2 small cloves garlic, minced

1/2 teaspoon salt (or salt substitute)

freshly ground black pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain olives and asparagus and set aside. In 3 tablespoons water microwave broccoli flowerets on high for 2-3 minutes (until flowerets are bright green) and drain. If you are using fresh asparagus, do this same preparation for asparagus. In serving bowl combine pasta, asparagus, mushrooms, broccoli, olives, cherry tomatoes, and peppers. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6. (Source: cooks.com)

This Broccoli Salad's good down to the last sunflower kernel

I’ve blogged about several broccoli salad recipes before, but this one has been in my collection longest and is a favorite around our house. Recently it was good down to the last sunflower kernel. Hubby and I were scraping the sides of the serving bowl for the last morsel before we put the bowl into the dishwasher.

We had a family meal in which I offered to prepare each member’s favorite dish. Of the first several items requested, none was green. Then the suggestion of a salad was offered to balance things out. I knew exactly what I’d fix. This Broccoli Salad is featured in my first cookbook, Way Back in the Country. Our daughter-in-law brought it to a family event many years ago. I don’t think many guests had dined on a broccoli salad before, so it was a terrific hit. Ever since then, even though I’ve read of many variations on this theme and have tried several, to me this one always has been the most tasty version.

Little broccoli florets, separated from the main broccoli crowns, are tossed with chopped red onion, bacon bits (I used turkey bacon), and sunflower seeds in a dressing of mayo, cider vinegar, and sugar (or sugar substitute). You can toss the whole thing several hours earlier (I did it this way) or wait and add the dressing just before serving.

You know all the health benefits broccoli has going for it, so you can’t miss with a serving of this wonderful veggie, but the taste of this combination is unexcelled as well. This was a pretty good “green” addition to all the non-green at our family dinner, plus Hubby and I—always great leftover appreciators—were only too happy to polish off the remains.

Broccoli Salad

1/2 cup mayonnaise (I used lite mayo)

1/2 cup sugar (I used sugar substitute)

2 tablespoons cider vinegar

1 bunch raw broccoli, diced

1/2 small onion, chopped (I used red onion)

12 slices of cooked, crumbled bacon (I used turkey bacon bits)

1 cup sunflower seeds, dry roasted

Make a dressing mixture by combining mayonnaise, sugar, and cider vinegar. Reserve and chill. Toss remaining ingredients. At serving time add dressing mixture to salad ingredients. Serves 4-6.

This veggie pasta toss has Christmas written all over it

I’m surprised I remembered it. After all, a full year had passed. I’d slept a lot since I made the notation to myself.

But on a page of my Christmas binder in which I keep the recipes I love to cook at Christmastime, I found a notation—“Make this for next year’s holiday gathering.” I further noted that the green and red colors of the salad contents would look festive on a party buffet.

So when my cousin called to announce the date she was having folks in for a pre-Christmas lunch, I was ready to sign up for my food item: the Italian Vegetable Toss.

One luncheon guest, as she dined on my salad, asked me what all was in the melange. Another question might be, “What’s not in it?” Lots of fresh veggies—broccoli, cauliflower, mushrooms, tomatoes, avocado, green onion, and artichoke hearts—along with cooked bow-tie pasta (which I subbed for the called-for shell macaroni) and the simple addition of bottled Italian salad dressing are mixed up to make this winner of a food item.

Unfortunately the recipe in my Christmas binder was clipped in the long ago and doesn’t contain the source. I’m going to guess it’s from a holiday Southern Living issue at some point in the distant past. The demo dish was photographed with pine cones and Christmas greenery around it, so I’m not the only person who once deemed this perfect for a holiday occasion.

The salad tasted great, but the best part for me was serving it in my mother’s cut-glass salad bowl, which has contained countless other salads in past years as we made the trek to my cousin’s house for holiday get-togethers. Although the elegant bowl didn’t house her usual gelatin, I think she would have enjoyed this dish that just looks like Christmas.

Italian Vegetable Toss

1 1/2 cups shell macaroni (I subbed with bow-tie pasta)

2 cups broccoli flowerets

1 cup cauliflower flowerets

1 cup sliced fresh mushrooms

1 (6-ounce) can artichoke hearts, drained, rinsed, and chopped

1 cup sliced pitted ripe olives

1/2 cup chopped green onion

2/3 cup Italian salad dressing

1 medium avocado, seeded, peeled, and sliced

1 medium tomato, seeded and chopped

Cook macaroni according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine macaroni, broccoli flowerets, cauliflower flowerets, sliced mushrooms, artichoke hearts, ripe olives, and chopped green onion. Toss with Italian dressing. Cover and chill for several hours. At serving time toss vegetable mixture with avocado and tomato. Makes 12 to 16 servings.

Life-enhancing broccoli, tossed with tomatoes and avocado, featured at meal celebrating a life-marker event

A special event deserved a special meal. Our little 5-month-old munchkin over the weekend participated in his church's baby-dedication ceremony. His parents marched him across the stage as the pastor read a special Bible verse his mom and dad had chosen for his life's marching orders. This act symbolized their commitment to dedicate him to the Lord and the church's support for that pledge. Afterward both sets of grandparents and some friends gathered at the house for a celebratory dinner.

The entree, of course, could be none other than sliced barbecue beef from Mesquite (TX) Barbecue, the eatery founded by our legendary Uncle Herbert. Though he's long gone from this earth (read about him in the chapter "One Day in January" in my first cookbook, Way Back in the Country Garden), barbecue prepared his way still can be purchased at this downtown Mesquite eatery. No important family occasion can occur without being graced by this dish, which we'd order as a take-out and bring to the meal.

But that barbecue beef called for some complimentary side dishes. One I had chosen was Broccoli and Tomato Salad that featured tomatoes and avocado as mix-ins. As each day goes by, broccoli gets more accolades as a super-food—one that people need as a diet staple because

of its health benefits. Broccoli’s noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. Calcium does more than build strong bones. Research shows that this mineral may play a role in controlling high blood pressure; it also may work to prevent colon cancer. Guacamole and tomatoes get rave reviews in the "must-have" foods area also.

A dressing that featured mustard, horseradish, and fat-free sour cream as its basic elements was tangy and provided a great marinade. The red-and-green salad mixture made a beautiful dish as we served our food buffet-style.

Munchkin won't remember the special weekend ceremony at the church and can relive it only through photos in his album and a video taken of the event. But we'll never dine on Broccoli and Tomato Salad in the future without it reminding us of this memorable day that we hope will help set a dear little boy on life's right pathway.

Broccoli and Tomato Salad

2 small heads broccoli (about 1 1/2 pounds)

1/4 cup water

3 cups grape (or cherry) tomatoes, halved

1 large avocado, cut into 1-inch chunks

1 onion, sliced thin

Dressing:

2 tablespoons vinegar

2 tablespoons prepared horseradish

1 tablespoon mustard

1/2 teaspoon salt (or salt substitute)

1/8 teaspoon black pepper

2 tablespoons olive oil

1/4 cup fat-free sour cream

Blend dressing ingredients with a whisk. Cut broccoli into florets. In a medium sauce pan cook broccoli in water over medium heat for 4-5 minutes or until broccoli is desired softness; drain and cool. Combine broccoli, tomatoes, guacamole, and onion. Pour dressing over the salad. Mix to coat. Serve warm or chill before serving. Makes 4-6 servings.