It’s so hot today, even blogging seems like too much work. There aren’t too many meals that seem appetizing when it’s 103Â° either. Not sure why heat drags my system down, but all I want to do is sit on the couch with a bowl of ice cream and watch baseball. Thankfully the Twins are having a little rally this week. In times like these, I say it’s best to go with a stand-by rather than stumble and sweat it through a new recipe. The least amount of effort the better, right?
The first broccoli of the season found itself in a bowl with raisins, bacon, and sunflower seeds today. It’s the kitchen partner’s favorite salad, favorite breakfast, favorite picnic dish-to-pass, favorite snack and favorite way to get his veggies. It’s my favorite excuse to make bacon and use local broccoli. Mostly, it’s a painless, creamy, sweet n’ salty way to ease me through the heat wave.
Broccoli Salad with Raisins and Bacon
Adapted from the The St. Paul Farmers Market Cookbook
5 C. broccoli, washed and cut (florets and 1/2 inch stem pieces)
1/2 C. onion, chopped
1 C. unsalted raw sunflower seeds
1/2 C. raisins
8 strips cooked bacon, well-drained and crumbled
3/4 C. light mayonnaise
1/4 C. sugar
2 Tbsp. vinegar
1. Combine broccoli, onion, sunflower seeds, raisins and bacon in a bowl. In a separate bowl, combine dressing ingredients, mixing until sugar is completely dissolved. Pour dressing over vegetables, toss to evenly coat. Serve, refrigerate, or return to the couch with a hefty plateful.