Photo by: Jain Bagwell
Broccoli is a hearty vegetable that thrives in the crisp weather of Fall and Spring and you will find it in abundance and well priced during this time of the year as you peruse the many farm stands of the North Fork. This is a kind of comfort food, raw veg with broccoli (or sub for cauliflower )recipe that contains just a bit of mayo to satisfy the Midwestern in me but if you do not want to add it, just add more Greek yogurt and a drizzle of olive oil to give it that glisten. It is crunchy, creamy, salty, sweet and tangy and will pack your meal with fiber and nutrients while satisfying your cravings. Serve with a white wine spritzer using your favorite North Fork rose or white wine and enjoy this dinner.
I like to serve it at room temperature with a platter of quinoa or any other grain and call it dinner. You can take leftovers for lunch the next day and it also serves as a great side dish with sliced turkey for another meal.
Happy Meatless Monday!
4 cups coarsely chopped broccoli florets (about 1 bunch)
1/4 cup finely chopped red onion
1/3 cup high quality mayonnaise with olive oil or a vegan option
3 tablespoons full fat Greek yogurt
1 tablespoon apple cider vinegar
1/8 teaspoon Dijon or coarse grain mustard
1 tablespoon local honey
1/4 teaspoon North Fork Sea Salt
1/4 teaspoon freshly ground black pepper
1/3 cup slivered almonds, toasted (optional — you can sub for toasted pumpkin seeds)
1/3 cup reduced-sugar dried cranberries, cherries or other dried fruit
Combine mayonnaise with apple cider vinaiger, mustard, yogurt, honey and salt, stirring until smooth and combined with a whisk. Stir in red onion, broccoli, dried fruit and finish with fresh black pepper. Cover and chill 1 hour before serving accompanied by quinoa or your favorite grain.