Happy Memorial Day!!
School ended for us a couple of weeks ago so I feel like a free woman!!
It has been so nice to have my mornings to do whatever it is that is nearly impossible to do when school is in session. I’ve recently prepared and jarred my Famous Red Sauce as well as baked some fresh gluten and egg free bread!! I used a mix from The Gluten Free Pantry and it turned out divine!! Finding good gluten and egg free bread at a good price is quite the daunting task!! This mix was the perfect fix and now Lilly is looking forward to “chocolate toast” in her near future!!
Chocolate toast is a favorite lunch item of hers!! I take a piece of bread, spread it with Sunflower seed butter and sprinkle some mini chocolate chips on top. Then I pop it in the oven until everything is nice and melty!! It’s our own little allergy free version of Nutella.
Delicioso!! (as Lilly would say)
Plus it’s loaded with lots of protein and calories.
This time of year is my all time favorite!! I love to be outside and feel the warmth of the sunshine! Big umbrellas, swim suits, beach towels, sunscreen and water are all ingredients for the perfect summer.
Throw in a good salad for lunch or supper and it’s even better!! And today’s recipe is one of my favorites!!
I will admit that the men in my life find it a little too girly for their liking but it contains BACON!!! Shouldn’t that count for something??
Here’s whatch’ need.Start out by toasting about a cup of chopped pecans. These are halved and I chopped them after toasting.
And get your bacon cooked too. Here’s how I cook my bacon.Get your pasta going according to package directions.
Then combine diced red onion, mayonnaise, sugar, salt, and red wine vinegar.Add your fresh chopped broccoli as well as some seedless halved grapes and hot pasta.
Toss to combine.
I see a lot of this in my summer of 2012!!
Broccoli Pasta and Grape Salad
From Southern Living
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.