Broccoli Madness Salad

We are fortunate enough to live in a state that has the salad bar restaurant, "Sweet Tomatoes" (aka "Soup Plantation" in some states).  There, they have this magnificent salad known as "Joan's Broccoli Madness" that is comprised of crunchy, raw broccoli studded with raisins, bacon and cashews all tossed in a creamy dressing.  I will tell you in all honesty (and this is coming from a true vegetable-loving person) this is one of the very few ways I'll even eat raw broccoli.  It's so good.  My husband and I like it so much that he and I ate the entire batch in one sitting and because it's a lightened version, didn't feel too guilty.  This recipe is a great addition to showers (I think I first tried a version of this salad at my sweet friend, Helen's classy, Southern-style, Bridal luncheon and it forever holds a dear place in my heart because of it), cook outs and pot lucks. Getting your serving of veggies never tasted so good.

Broccoli Madness Salad
1 pound raw broccoli florets, cut into bite-sized pieces
1/2 cup raisins
1/2 cup cashew pieces or sunflower seeds (for a just as delicious, more budget-friendly option)
1/4 cup finely diced red onion
1/2-3/4 cup extra crispy bacon pieces
1/2 cup light mayonnaise
2 tablespoons white vinegar
2 tablespoons white sugar
1-2 tablespoons milk
fresh ground black pepper
1/4 teaspoon garlic powder

In a large bowl, toss together broccoli florets, raisins, cashews and red onion.  Reserve bacon pieces until after adding dressing so that they stay crispy (I can't stand wiggly bacon, yuck!).  Set aside.  In a small bowl, whisk together mayonnaise, vinegar and sugar.  Add milk, as needed, until it reaches a thick, pourable consistency.  Season to taste with pepper, garlic powder and any additional sugar or vinegar, if needed.  Pour over broccoli mixture, tossing to combine.  Add bacon pieces and allow salad to sit for about 10 minutes to allow flavors to meld.

Variation: substitute 1/2 cup dried sweetened cranberries (Craisins) for raisins.  I have also heard of adding shredded sharp cheddar cheese to the mix but I guess I'm a purist and leave it out, but feel free to add it to the party if you feel so inclined! 
Inspired by Joan's Broccoli Madness Salad by Sweet Tomatoes restaurant 

California Veggie-Cheese Soup

Not sure how it happened, but a stomach bug has felled the three men in my life.  The Baby's mostly recovered, the First Born was incredibly pitiful all day today (got to watch t.v. for twelve hours straight if that gives you any idea!) and the Dear Husband (on his Birthday, no less!) is on his way home early from the Rockies game (I should probably add that I made him go).  Sad.

Probably not the most appetizing way to begin a post, but the point is that I was on my own for dinner tonight.  This means that not much cooking was in order, but a girl still had to eat, right?  I had half a package of California blend veggies left in the fridge from the other day (bought on sale for $.88 at King Soopers last week!) and since I could eat soup every day of the year, I felt it was necessary to turn the rest into soup.  It made enough for one mommy and one baby to end up very satisfied.  I'm keeping my fingers crossed that all those veggies in the soup will be giving me all the immunity-boosting powers possible!    

California Veggie-Cheese Soup 
(makes one large or two small servings, feel free to expand proportions as needed)
1/2 of a 1 lb. package of frozen California blend vegetables (Broccoli, Cauliflower and Carrots)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base or 1 cube bullion)
2 slices American cheese, torn into pieces (could also use 1/4-1/2 cup cubed Velveeta)
1/8 teaspoon garlic powder
2 tablespoons half and half
salt and pepper to taste

Cook the vegetables and broth in the microwave or stove top until vegetables are tender.  Using an immersion blender (or a plain old blender), puree soup to desired smoothness (I like a few pieces of vegetables left for texture).  If using a blender, return to pan or microwavable dish.  Add cheese slices, garlic powder, salt pepper and half and half.  Stir to melt cheese and heat more, if necessary. Adjust seasonings as needed.  Easy peas-y.

note: you could also do this soup with just broccoli.  Broccoli cheese soup is actually one of my husband's favorites and gives me sweet memories of when we were first together and I would cook it for him.  Good times.