Broccoli Salad with Poppy Seed Dressing

I love a good broccoli salad and I am not afraid of mayo.

But I know many people who aren’t as in love with the condiment as I am. And that’s okay.

I settled on bringing broccoli salad to Easter dinner as my contribution. I was going to use my go-to recipe, which involves pasta, but then I found a non-mayo recipe on Pinterest. Those stalkers knew just what I would like!

My favorite thing about this broccoli salad is that there’s lots of fruit involved – apples, blueberries, and cranberries! The poppy seed dressing is sweet and tangy and a perfect compliment to both veggie and fruit. It gets bonus points for sunflower seeds.

I’m sharing the recipe today with some other Festive Foodie bloggers in honor of National Picnic Day, which is today April 23rd. I think this salad would be great for any picnic or potluck!

Broccoli Salad with Poppy Seed Dressing

Ingredients:

  • 2 small heads broccoli, cut into bite size pieces
  • 1 large apple, cut into bite size pieces
  • 1 C blueberries
  • 1/2 C dried cranberries
  • 1/4 C sunflower seeds
  • 1/4 C diced red onion
  • 2 tbsp lemon juice, divided use
  • 1 C plain Greek yogurt
  • 1/4 C honey
  • 1 tbsp poppy seeds
  • 2 tsp apple cider vinegar

Steps:

  1. In a large bowl, toss together the broccoli, apple, blueberries, cranberries, sunflower seeds, and red onion with 1 tbsp lemon juice.
  2. In a small bowl, whisk together the yogurt, honey, remaining lemon juice, poppy seeds, and vinegar.
  3. Pour dressing over salad to taste (I had a little dressing leftover) and serve.

*This recipe is adapted from Kristine at https://kristineskitchenblog.com/no-mayo-broccoli-salad-blueberries-apple/ *

Broccoli Salad with Poppy Seed Dressing for National Picnic Day from Sew You Think You Can Cook

Be sure to check out these other great picnic worthy recipes:

Asian Slaw by A Day in the Life on the Farm

Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla

Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook

Chicken BLT Shaker Salad by Cindy’s Recipes and Writings

Deviled Eggs with Horseradish and Dill by Palatable Pastime

Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table

Italian Antipasto Pasta Salad by Books n’ Cooks

Marinated Three Bean Salad by Jolene’s Recipe Journal

Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Southern Crispy Oven Fried Chicken by Everyday Eileen

 Thank you, Ellen of Family Around the Table, for hosting this National Picnic Day event.

#SRC Reunion: Roasted Green Beans and Mushrooms

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

Secret Recipe Club ended its run about a year and a half ago, but today we’re back with a reunion meeting! I’d by lying if I said I didn’t want this group to regain its strength and come back in full force.

For this reveal I was assigned Cookaholic Wife written by Nichole. I’m fairly familiar with Nichole’s blog as we’re both members of a group called Festive Foodies. Nichole, as her blog title would suggest, is a loving wife who loves to cook and bake! On her About Me page she says, “I find the ocean soothing in a way that nothing else can compare.” Though she lives in Maryland and is staring at a different ocean, that is absolutely something I can agree with her on! There is nothing that makes me calmer than getting to listen to and watch the waves crashing on the sand.

And that’s not all we agree on! I’m thinking she’s my twin across the country! I, too, am a compulsive list maker and am addicted to my planner (bullet journaling is a little too “creative” for me to pick up, but I adore goggling at bullet journaling ideas on Pinterest and Instagram), I love Sharpies, and challenge that “too much” popcorn isn’t a thing.

When looking through Nichole’s Recipe Index I limited myself to side dishes. We were invited to a friend from church’s house for Easter dinner – and I said I’d bring the side dish and my grandmother’s pound cake. (It felt so good to have a secret SRC pinterest board again!)

Okay, so the recipe I’m ultimately sharing today didn’t make it to Easter dinner. I got too excited by it and cooked it in March instead. (We’re moving mid-April… so probably as you read this and simply needed to get this fabulous post scheduled!)

I picked this side dish because I love green beans and my husband loves mushrooms. Winner!

Roasted Green Beans and Mushrooms

Ingredients:

  • 1 lb green beans, trimmed
  • 1 container (5 oz) sliced shitaki mushrooms
  • 1 1/2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • grated parmesan cheese, to taste

Steps:

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, toss together the green beans, mushrooms, oil, and vinegar. Place on a rimmed baking sheet. Season to taste with S+P. (Check out my kids’ technique here.) Roast 20-25 minutes.
  3. Sprinkle with parmesan. Serve warm.

*This recipe is adapted from Nichole at http://www.cookaholicwife.com/2012/03/roasted-green-beans-with-mushrooms.html*

Roasted Green Beans and Mushrooms for #SecretRecipeClub from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club reunion click here:

#BrunchWeek: Cheesy Potato Asparagus Tart

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What is the first produce that comes to mind when you think spring?

For me, it’s asparagus.

Asparagus is in season from May until mid-June, and here in the US, Michigan has the 2nd largest crop in the nation.

We just love asparagus and typically enjoy it simply roasted (in the microwave) with butter, olive oil, S+P. But for brunch, I wanted something a little fancier.

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook (1)

How do you brunch? Sit down or buffet?

I prefer a sit down restaurant for brunch, but there is something appealing about a buffet style brunch on occasion. The ability to get just about any and every taste on your plate can be quite fun and a great way to try something new.

The dish I present to you today would be perfect for that buffet style brunch. As a side dish, it would complement the carving station quite nicely.

The asparagus on top of these cheesy potatoes is what makes this side dish fancy and perfect for brunch.

Cheesy Potato Asparagus Tart

Ingredients:

  • 3/4 lb asparagus
  • 2 russet potatoes, peeled and cubed
  • 1 C plain whole fat yogurt
  • 1 block (6 oz) Cabot Alpine Cheddar Cheese, shredded
  • 3 eggs, beaten
  • 1 sheet puff pastry, thawed

Steps:

  1. Bring a pot of salted water to a boil. Have a large bowl of ice water handy.
  2. Snap off the woody ends of the asparagus. Cook in the boiling water 3-4 minutes. Remove asparagus from the pot and place in the ice water. Once cool, remove to a paper towel to dry.
  3. Preheat oven to 400 degrees F.
  4. Cook the potatoes in the same pot of boiling water until fork tender. Drain and mash. Fold in the yogurt and shredded cheese. Season to taste with S+P. Stir in the eggs.
  5. Roll out puff pastry and place in a greased tart/pie pan. Fill with the mashed potatoes. Top the tart with asparagus spears, trim to fit as needed. Place pan on a baking sheet and place in the oven.
  6. Turn oven down to 375 degrees F. Bake 35-40 minutes, until the crust is golden and filling is set. Allow tart to cool 10-15 minutes before serving.

*This recipe is adapted from Stacy at http://sundaysuppermovement.com/cheesy-potato-asparagus-tart-sundaysupper/*

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

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BrunchWeek Beverages:

Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:

Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:

Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#SundaySupper: Easy Cinco de Mayo Recipes

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes

Steps:

  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

Appetizers

Drinks

Entrees

Tacos

Sides and Sauces

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Healthy Green Recipes for Saint Patrick’s Day

St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.

I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.

Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?

As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).

Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!

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Grilled Cabbage with Spicy Lime Dressing

Ingredients:

  • 1 head of cabbage
  • canola oil, for brushing
  • 1/4 C lime juice
  • 1/4 C extra virgin olive oil
  • 1/4 C fresh cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sugar
  • lime wedges

Steps:

  1. Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
  2. Brush wedges with oil.
  3. Grill cabbage 4-5 minutes on each side, until charred and warmed through.
  4. Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
  5. Spoon dressing over the grilled and serve with lime wedges.

*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*

Grilled Cabbage with Spicy Lime Dressing for #SundaySupper from Sew You Think You Can Cook

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Parmesan Crusted Potato Wedges

With St. Patrick’s Day fast approaching, you’ll see the price of potatoes dropping. While colcannon, mashed potatoes with kale or cabbage, is the popular side dish associated with the holiday, I have another suggestion for you.

Parmesan Crusted Potato Wedges.

These baked beauties are perfect for celebrating alongside an Irish dinner with a good beer. And will become a year round favorite, too.

Parmesan Crusted Potato Wedges

Ingredients:

  • 3 large Russet potatoes, sliced in wedges
  • 1/4 C olive oil
  • 2 tsp Italian seasoning (or any blend of seasonings you prefer)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 C shredded Parmesan cheese

Steps:

  1. Preheat oven to 400 degrees F. Grease a large rimmed baking sheet.
  2. In a large bowl or plastic bag, combine the olive oil, Italian seasoning, salt, pepper, and garlic powder.
  3. Rinse potato wedges and pat dry. Toss in the seasoned oil. Arrange in a single layer on the prepared baking sheet. Sprinkle with Parmesan.
  4. Bake 35 minutes, or until fork tender.

*This recipe is adapted from Amy at http://theblondcook.com/baked-herb-parmesan-potato-wedges/*

Parmesan Crusted Potato Wedges | Sew You Think You Can Cook

Food Bloggers Recipe Swap: Shredded Beets with Citrus Vinaigrette

It’s my first time posting in the Food Bloggers Recipe Swap and I’m pretty excited.

I probably should have just waited until the new year to begin participating, but I was just too excited!

There’s been a lot going on here, as I’m sure in most people’s homes, the past two months. I’m now feeling the crunch to Christmas (and that is in no way a bad thing) and have been neglecting a lot of my blogging responsibilities, frantically scrambling to pull together a post the night before it’s due to go live.

I’ve been enjoying the bit of a break though, and have revived my cross stitch hobby. Christmas time always does that to me. I’ve also just begun a new friendship and have enjoyed getting out of the house and killing time at the mall talking to another adult human being during the day.

Somehow this week though, I’ve got to find time to pack for our holiday vacation, wrap the kid’s presents, send those Christmas cards, and order a few final gifts. My mother-in-law is coming into town tonight so I’m hoping I’ll be able to sneak in some of that holiday cheer while the kids are otherwise preoccupied. (hint hint, Tilly!)

What does any of that have to do with Food Bloggers Recipe Swap?

Well, nothing really. Except that by opting in for December, I committed myself to being assigned a blog, finding and recreating a recipe from that blog, and then sharing it with all of you, my dear readers. Much like the Secret Recipe Club which has sadly come to an end.

The main difference between this group and that is the posting leniency. As long as I get my post completed by the end of the month, life is peachy! I don’t think the assignments are a secret either, and should I choose, I could search through the assignment list and figure out who is digging through my recipe index, but I won’t spoil the surprise. 🙂

For my first month, I was assigned Love and Cilantro written by Danya. Danya grew up in Jamaica and now lives in Canada where she attends culinary school. I envy her bravery to switch up her life and live out her dreams. I often think about going to culinary school, maybe after the kids are in elementary school?

Danya’s blog is relatively new, just over a year old if my calculations are correct! With a shorter recipe selection than some blogs I’ve scoured you’d think my decision would be fairly simple. Think again! I’d narrowed it down to Spinach Stuffed Chicken Breast (which will still probably happen), Asian Salad, and the Raw Beet Salad I ultimately picked. Oh wait! There’s this beautiful Greek Chicken she shared on Sunday, too, dang – too late!

I’m really happy with the Beet Salad, though. I mean, I love beets, so why wouldn’t I like this salad!? I don’t often work with beets raw and it was fun to do so. The vinaigrette the shredded beets are tossed in is perfectly balanced – the lemon mellows out the orange and the white balsamic is a fun new ingredient to my pantry. I didn’t have chives so very thinly sliced a scallion.

I think this salad would make a beautiful addition to your holiday table this month – the bright color and flavor would brighten your plate wonderfully!

Shredded Beets with Citrus Vinaigrette

Ingredients:

  • 1 bunch beets, peeled and shredded
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/4 C white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave (or honey)
  • 1 tsp Dijon mustard
  • 1-2 scallions, thinly sliced (or 4 chives)

Steps:

  1. Place shredded beets in a bowl.
  2. In a small bowl, whisk together the citrus, vinegar, oil, mustard, and agave. Season to taste with S+P. Toss beets with as much dressing as desired. Garnish with scallion/chives.

*This recipe is adapted from Danya at http://loveandcilantro.com/orange-beet-salad/*

Shredded Beets with Citrus Vinaigrette for Food Bloggers Recipe Swap from Sew You Think You Can Cook