Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 cups broccoli & cauliflower florets
  • ½ small red onion, diced
  • 1 cup blue cheese, crumbled
  • ½ cup sunflower seeds, roasted or raw toasted
  • Dressing:
  • 2 Tbsp. mayo
  • ⅓ cup creme fraiche, sour
  • cream, or plain yogurt
  • 2 Tbsp. sunflower or olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • salt & pepper to taste

Instructions
  1. Bring salted water to a boil in a medium pan.
  2. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain.
  3. Meanwhile, mix dressing ingredients in a serving bowl.
  4. Tossin cooled & drained vegetables, onion, cheese, & seeds.

 

Cauliflower and Carrot Quick Pickles

Cauliflower and Carrot Quick Pickles
Author: 
Recipe type: Pickle
Cuisine: Indian
 

Ingredients
  • 1½ cups water
  • 3-4 cloves fresh garlic
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • ½ teaspoon black peppercorns
  • ½ cups white vinegar
  • 3 teaspoons salt
  • 3 medium carrots, cut in half & then ½” sticks
  • ½ of a cippolini onion cut into thick chunks
  • 1½ cups cauliflower, cut into bite sized chunks (may need more or less to fill your jar)
  • 4 hot red chiles or 1 tsp red pepper flakes (optional)

Instructions
  1. In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes.
  2. Add next five ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes.
  3. Remove from heat.
  4. Into a clean, 1-quart mason jar: Using tongs, remove garlic from the brine and place into jar.
  5. Then, using a spoon, ladle up and add the coriander, mustard, and peppercorns.
  6. Then, pack the jars full of cauliflower, carrots, beans or whatever other vegetables youre using. You want them to be tightly stuffed.
  7. Pour hot brine over the vegetables to completely cover, let cool, and refrigerate.
  8. Pickles will taste good in just a few hours, better after a couple of days, and they’ll keep for a few months.