Invited to a potluck for the Big Game? These recipes are easy to make, use seasonal ingredients, and pair well with almost anything.
Broccoli Bacon Salad
Ingredients (serves 6)
1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tsp cider vinegar
1 tsp sugar
4 cups finely chopped broccoli crowns
1 Tbsp roasted-salted sunflower seeds
3 slices cooked bacon, crumbled
3 Tbsp raisins or craisins
Freshly ground pepper, to taste
1. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl to make dressing.
2. Add broccoli, sunflower seeds, bacon, raisins or craisins and pepper; stir to coat with the dressing.
(Recipe adapted from eatingwell.com)
White Bean & Roasted Vegetable Salad
ingredients (Serves 4 to 6)
1 red bell pepper, seeded and chopped into 3/4″ pieces
1 yellow bell pepper, seeded and chopped into 3/4″ pieces
1/2 large red onion, peeled and chopped into 3/4″ pieces
3 large garlic cloves, peeled and smashed
2 tablespoons good-quality olive oil, divided
2 (15.5-ounce) cans cannellini beans (white kidney beans), drained and rinsed
3 tablespoons good-quality red wine vinegar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, to taste
1. Preheat oven to 425°F. Toss the bell peppers, onion, and garlic cloves with 1 tablespoon olive oil; season with salt and pepper to taste. Roast the vegetables for 25 minutes, stirring occasionally, until softened and beginning to caramelize.
2. Toss the still-warm vegetables with the cannellini beans, red wine vinegar, lemon juice, and salt and pepper to taste. Allow the salad to sit at room temperature, stirring occasionally, for at least one hour to allow the flavors to marry. Discard garlic cloves. Stir in chopped parsley; taste and adjust seasonings if desired
(recipe from thekitchn.com)
Broccoli Cheddar Mashed Potatoes
A classic veggie mix meets potatoes in this recipe, which calls for adding fresh or frozen broccoli florets and cheddar cheese to creamy mashed potatoes.
3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3 cups fresh or frozen broccoli florets
1/4 cup butter
1/2-3/4 cup milk, whipping cream, half-and-half or light cream
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
Melted butter (optional)
1. In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender.
2. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven.
3. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes.
4. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
5. Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
6. Reheat right before serving
(recipe adapted from midwestliving.com)