So about this salad.

First off: Broccoli and apples may seem like a weird combination (I know I wasn’t sure about it initially), but this salad is all over Pinterest and this salad received great reviews – and they both really do look delicious – so I thought I’d give a version a whirl.

I’m glad I did! This Broccoli Apple Salad with Creamy Tahini-Lemon Dressing is sort of like a mash-up of Broccoli Raisin Salad and classic Waldorf salad, but without the mayo.

I left the mayo out because I wanted to a healthier version, and I thought a creamy, almost nutty vinaigrette would really make the ingredients shine. Olive oil is, of course, a must in vinaigrette dressing, and I included some lemon juice to add zing (and to help keep the apples from turning brown when the salad is made ahead of time). Tahini whisked in makes this dressing super creamy and full of flavor – so good.

The crunch of the broccoli and apples along with the chewy sweetness of the raisins are set off perfectly by the dressing. I think I’ve found my new favorite potluck salad.

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Broccoli Apple Salad with Creamy Lemon-Tahini Dressing

This crunchy, fresh salad comes together in a flash. It’s the perfect healthy option for parties and potlucks.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

For the Creamy Tahini-Lemon Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons tahini sesame seed paste
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Broccoli Apple Salad:

• 1 medium head broccoli about 1 pound, cut into bite-size pieces (about 4 cups)
• 3 medium apples I recommend gala, pink cripps, or fuji cored and cut into bite-size pieces
• 1/2 small red onion diced (about 1/3 cup)
• 1/3 cup golden raisins dried cranberries also work
• 1/4 cup candied sliced almonds plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds

Instructions

• First, make the dressing. Add all dressing ingredients to a small bowl and whisk until smooth. Set aside.
• Assemble the salad. Add the broccoli, apples, onion, and raisins to a large bowl and stir gently to combine.
• Pour the dressing over the top and stir gently until everything’s coated with the dressing. At this point you can refrigerate the salad for several hours before serving.
• Just before serving, sprinkle the nuts or seeds over the top.

The post Broccoli Apple Salad with Creamy Lemon-Tahini Dressing appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.

Not that I’ve ever met that kind of vegetarian. In fact, such a vegetarian might not even exist. But in my fertile and dramatic little mind, they do. And I don’t ever want to be one.

This broccoli raisin salad recipe reminds me of how, usually, it’s not necessary to be pushy about it anyway. Most people will go out of their way to make sure their dear vegetarian friends can eat as well as their meat-loving selves. Vegetarians: how many times have you been at a restaurant with a meat-eater and the first thing they do is scan the menu to make sure there’s a veggie option or two for you? Every time? Me too!

Last summer, we hosted a small barbecue, and a good friend mentioned she was bringing broccoli raisin salad. It’d been awhile since I had enjoyed this potluck mainstay, but I remembered bacon as a primary ingredient. No biggie – everyone else will love it, and lord knows I was going to find plenty enough to eat either way.

But then she showed up, classic broccoli raisin salad in hand – and a little bowl of chopped up bacon on the side. Meat optional?! Hey, that’s my schtick!

Naturally, that method of serving was a hit among meat-eaters and vegetarians alike. Enthusiastic bacon lovers got to pile up on the stuff; vegetarians (okay, just me) could easily avoid the meat altogether.

I’m not sure who ever came up with the odd combination of broccoli and raisins, but I would like to kiss them. This stuff is classic picnic fare for a reason – it’s darn delicious, perfectly portable, and super, duper easy to whip up. As it turns out, it’s also easy to customize for meat-eaters and vegetarians alike, and you know I’m all over that.

At its core, this salad is only six ingredients: broccoli, raisins, chopped red onion, and a simple creamy dressing of mayo, vinegar, and sugar.

Personally, I think a liberal addition of roasted, salted sunflower seeds is a must. Others might loathe the seeds, but they’re gaga for bacon bits. So, just like my thoughtful friend, I serve the sunflower seeds and bacon on the side.

Cherry tomato halves, feta cheese, cheddar cubes, carrot shreds, and chopped walnuts are other optional toppings that will undoubtedly please a variety of palates – high maintenance or otherwise.

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Broccoli Raisin Salad Your Way (with Optional Bacon & Sunflower Seeds)

The classic crunchy picnic salad, slightly deconstructed. Both vegetarians and meat-eaters alike can customize to their liking, and everyone's happy.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 5 cups fresh broccoli florets about 1 medium head broccoli
• 1/2 cup diced red onion about 1/2 small onion
• 3/4 cup raisins
• 1/2 cup sliced cherry tomatoes optional
• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• Pinch salt to taste

Optional toppings:

• 5-6 slices bacon cooked, drained, and crumbled
• 1/2 cup roasted salted sunflower seeds

Instructions

• Add broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt, if desired.
• Pour dressing over broccoli and toss well.
• Serve with bacon and sunflower seeds in separate bowls on the side so individuals can add toppings as desired.
• Keeps refrigerated in an airtight container for several hours.

3.2.2089

The post Broccoli Raisin Salad Your Way (with Optional Bacon & Sunflower Seeds) appeared first on Kitchen Treaty.