Want to indulge in a fun-filled picnic without all the calories? Check out these recipe makeovers, and read our story in today’s LENS.
Broccoli and Dried Cherries
This salad from the recipe file of Wisconsin food writer Terese Allen is a great example of her belief in assertive flavors and finely chopped produce coming together beautifully.
• 4 cups finely chopped broccoli florets
• 1/3 to 1/2 cup dried cherries (or raisins or dried cranberries)
• 1/3 to 1/2 cup finely chopped sweet red or yellow pepper (optional)
• 1/4 cup finely chopped red onion
• 2 to 3 teaspoons balsamic vinegar
• 1 to 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon sugar
• Sea salt to taste
• Freshly ground black pepper to taste
Place broccoli, dried cherries, peppers if using, and onion in a large bowl.
Whisk together remaining ingredients, pour over salad ingredients and toss to coat.
Makes four to six servings.
This sauce recipe is from Wisconsin food writer Terese Allen. Brush it on grilled vegetables such as zucchini, asparagus and onions, or toss it with chopped fresh tomatoes or steamed green beans.
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced cilantro
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
Mix garlic, parsley, cilantro, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil.
Makes about 1/2 cup.