Sunflower Broccoli Food

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

BARB'S BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
• Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

SUNFLOWER BROCCOLI

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add broccoli; cook and stir for 3 minutes. Add the broth, oregano, salt and pepper; cover and cook for 4 minutes or until broccoli is crisp-tender. Sprinkle with sunflower kernels.

BROCCOLI, BACON, AND SUNFLOWER SEED SALAD

Steps:

• While slowly cooking bacon to extra crisp, soak raisins in HOT tap water. Drain bacon on paper towels. Drain raisins. Pour extra fat out of frying pan.
• In same pan (keeping the fond (browned bits), toast sunflower seeds lightly for one minute.
• Make dressing by combining mayo, sugar, vinegar, salt, and pepper. Add crumbled bacon, sunflower seeds, and raisins.
• Trim florettes from top of rinsed, raw broccoli - toss into dressing. (You COULD choose to nuke or steam broccoli, but would loose much of the crunch). Use veg peeler to remove tough part of broccoli stem, then dice and add to salad. Toss, cover, and refrigerate for 30 minutes.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a large saucepan, bring 8 cups water to a boil.
• Add broccoli' cover and cook for 3 minutes.
• Drain and immediately place broccoli in ice water.
• Drain and pat dry.
• In a small bowl, whisk the vinegar, soy sauce, oil and sugar.
• Pour over broccoli; toss to coat evenly.
• Cover and refrigerate for a least 1 hour, stirring several times.
• Just before serving, stir in sunflower kernels.
• 6 servings (3/4 cup each).
• 121 calories, 10 g fat, 0 mg.
• cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.
• Diabetic Exchanges: 2 fat, 1 vegetable.

BROCCOLI SALAD - NO CHEESE, ONIONS OR SUNFLOWER SEEDS

Steps:

• Combine broccoli, raisins, cashews and bacon.
• In separate bowl combine mayonnaise, cider vinegar and sugar for dressing.
• Pour dressing over all.

HEALTHY BROCCOLI SOUP WITH SUNFLOWER SEEDS

Steps:

• Saute the onion and garlic in oil with the bay leaf for 3 to 4 minutes.
• Add broccoli, and broth, wine, and water. Note: if using already cooked broccoli, add in after simmering for 10 minutes to just heat.
• Bring to a boil and simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green.
• Remove the bay leaf and cool slightly.
• Blend the soup in blender or food processor until completely smooth.
• Season to taste with salt and pepper.
• Return to pot and reheat gently.
• Pour the soup into bowls and sprinkle with the toasted sunflower seeds.