the non-fussy side of broccoli.

I promised you broccoli and I aim to deliver.  This is one recipe that’s too good (too simple!) not to share.  There’s nothing fancy or fussy about it, but you will most always walk away from your cookout with an empty bowl, whenever you bring this salad.  Really.

Are you ready for the simplest, most non-fussy side of broccoli that you will possibly ever make???

(p.s. aside, of course, from a side of hummus and veggies!)

First, you start with a big ol’ bowl of raw broccoli.

Then on goes the chopped apples and onions.  Any apple will do for this recipe.  And I hate to be too picky, since I’m calling this simple and all.  But I have this thing for Pink Lady apples, and I think you’ll agree that they’re made for such a salad.  But Braeburn or even Gala apples will serve the purpose just fine.

Meanwhile, the dressing is being made.  This is your basic combination of sugar, vinegar, mustard and oil.  With a grind of fresh black pepper for some oomph.

Smother that big bowl of broccoli with your fine and simple sauce.

Then toss those little florets all around!!

The broccoli florets will be saturated with the sauce the more you let it sit.  Which is why I recommend making this either the day before or the morning before you plan on eating it!

Yes.  This will be gone by the time you walk home from a cookout.

Or.  You could just make a big batch and enjoy your veggies throughout the week.  It’s fabulous as a side dish for chicken, lentils, tofu, or fish.  Or you could throw a few pieces on top of your salad for that extra zing.  This is an especially nice touch for Monday’s lunch.

You see?  The simplest, most non-fussy side of broccoli you will ever make.  Even better, you’ll never think of broccoli as boring ever again.  Enjoy!

Broccoli & Apple Salad

  • 1 Tbsp. sugar
  • 6 Tbsp. apple cider vinegar
  • 2 Tbsp. dijon mustard
  • 1 Tbsp. olive or walnut oil
  • 1/2 tsp freshly ground black pepper
  • 1-1/4 lb. broccoli, coarsely chopped
  • 1-1/2 cups apple, diced
  • 1/4 cup sweet onion, minced
  1. Combine first 5 ingredients in a large bowl, stirring with a whisk.
  2. Mix broccoli with apple, onion and vinegar mixture.  Toss well to coat.  Refrigerate overnight for the best flavors.
QUESTION: What do you enjoy bringing to family/friend cookouts?

What Do I Do: Bok Choy

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What Do I Do…

…with Bok Choy?

A few days ago, I found myself standing in the produce isle, face to face with a giant, slightly oblong, very unusual looking globe.  Pearly white at the bottom.  Rich and deeply green at the top.  It struck me that having made the time to get to know this funny vegetable a little bit more, he wasn’t at all as intimidating as I had first made him out to be.

Until today, when I remembered that very same bok choy, and how it was still sitting in my fridge.  Stuffed somewhere between the milk carton, the leftover brown rice and the bottle of Trader Joe’s raspberry jam.

Some girls buy loads and loads of shoes.  

This girl buys loads and loads of vegetables.

They way I see it, vegetables are cheaper than shoes anyway, so I’ve never really tried to cure myself of this problem.

Just like swiss chard, bok choy is a low maintenance kind of vegetable.  Rinse.  Chop.  Saute with salt and vinegar.

I like that about bok choy.  I think we’ll be good friends.

Sauteed Bok Choy

(Serves 1-2)

The white stalks are bright and sweet.  The greens have a slight mustard quality.  Together, they perform the most beautiful symphony of flavors.

  • 1 head bok choy, rinsed and chopped
  • 1 tsp olive oil
  • sea salt
  • red wine vinegar
  1. Heat oil in a medium pot over medium heat.
  2. Add bok choy.  Cook until beginning to wilt.  Add salt and vinegar, continue to cook until soft and tender.  Enjoy!