Broccoli and Cauliflower Salad

An excellent raw salad and so good for you too....



1 small head organic cauliflower, broken into small florets (about 6 cups)
1 bunch organic broccoli, broken into small florets (about 4 cups)
1 bunch spring onions, thinly sliced (about 1/4 cup)
1/2 cup sugar-free mayo such as Duke's
1/4 cup organic honey or organic sugar
1/3 cup cider vinegar
1/2 cup sunflower kernals
6 strips of Organic Applewood Smoked Bacon, cooked and crumbled.....

Combine the cider vinegar, mayo and honey until well blended. In a large bowl combine the cauliflower, broccoli and onions and toss with vinegar mayo dressing. Chill overnight. Just before serving add sunflower kernals and crumbled bacon. Serves 10

Cooking With Marjoram

Here is an article I wrote some time back for Veggie Life about growing and cooking with Marjoram. Herbs are the main stay to any kitchen and freshly picked or home harvested and preserved are by far the best for you. If you don't have a garden you can have your own windowsill garden or if buying, get organically grown which can be found in almost any grocery store or health food establishment. I love marjoram and its wonderful aroma and I use this herb as part of my own "Italian Blend" seasoning. To see this article click here:  Veggie Life Recipes with Marjoram (Green Bean Herbed Corn Bread Casserole and Savory Stuffed Wild Rice Onions). Bon Appetit.

Heirloom Beans "Dragon Tougue"

Bacon Garlic and Thyme Brussels Sprouts

Ahh.... Brussels Sprouts. Don't like them you say? Too bitter? I completely understand. I have rather felt the same way about them myself for as long as I can remember. Since I have always liked cabbage and everyone kept telling me, "Why they are just little cabbages", I never could bring myself to eat them after a few unsuccessful stabs at trying to cook them into something I liked. But, since they are one of the top cancer fighting vegetables out there, I knew it was time to give them another try, or two. This recipe was adapted from one I found in Fine Cooking Magazine. What a treat. I devoured them right off. Tasty, delicious and one I consider "a keeper".

Bacon Garlic & Thyme Brussels Sprouts

Serves 4 as a side dish

1 lb Brussels sprouts (tough outer leaves removed, bottom sliced off and quartered)

4 slices Applegate Organics Hardwood Smoked Bacon (cooked, drained and crumbed)

1/4 cup water

1 large shallot thinly sliced

1 Tablespoon Spice World Roasted Garlic or 2 cloves of fresh garlic, minced

2 Tablespoons Organic Extra Virgin Olive Oil

1 Tablespoon reserved bacon drippings

1 Tablespoon Real Maple Syrup

1 Tablespoon Unsalted Organic Valley butter

1 teaspoon lemon juice

1/2 teaspoon fresh thyme leaves stripped from stem or 1 teaspoon dried thyme leaves crushed

Salt and Freshly Ground Black Pepper

Heat olive oil and bacon drippings in a 12-inch skillet or wok over medium high heat. Add shallot, garlic and brussels sprouts, seasoning well with salt and pepper. Cook, stirring often until the sprouts begin to brown (about 3-4 minutes). Reduce heat to medium low. Slowly add 1/4 cup water and thyme and cover with lid ajar to allow steam to escape. Cook for about 5 minutes or until sprouts are tender. Add maple syrup, lemon juice, bacon and butter,toss, season to taste and serve immediately.