Broccoli Slaw

I hate mayo with a passion (the taste grosses me out), so I have to find creative ways to substitute for it. My fave substitute is mustard--it comes in so many different flavors that you can find a good mustard for almost any recipe that calls for mayo. [Note: Mustard is also a great substitute if you are a vegan]

I most frequently use mustard in salad dressings. [Quick dressing primer: In order to keep oil and vinegar from separating when you are making a dressing, you need a "stabilizer" that will keep the dressing emulsified and prevent separation. A lot of recipes will use mayo (the egg it in acts as a stabilizer), but mustard works just as well.]

My top choices of mustards for dressing: Honey mustard, spicy brown mustard, dijon mustard, and a recent good find, Peppadew mustard.

Long story short, I made this broccoli slaw that has a mustard-based rather than a mayo-based dressing and I thought it was delicious (also there was none left so I'm assuming my Shabbat lunch guests might agree :)).

Note 1: I sometimes like to change up my slaw and use broccoli instead of cabbage, but if you can't find broccoli slaw in your area or prefer cabbage, this recipe works just as well as cole slaw.

Note 2: If my use of agave freaks you out, honey works well too. (This is for you BK)

Broccoli Slaw

1 package broccoli slaw
2 scallions, chopped
1 Tbsp spicy brown mustard
2 Tbsp rice vinegar
1 tsp agave nectar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup slivered almonds (optional)

Directions:

1. Place broccoli slaw and scallions in a salad bowl.
2. Combine remaining ingredients except for almonds (I like to use my immersion blender attachment) and pour over veggies. Toss to coat. Top with almonds just before serving.

The cost:
broccoli slaw: 2.29
scallions: .15
[almonds: .45]
other ingredients: .50

Grand total: 2.94 [3.39 w/ almonds]; serves 6-8 as a side dish

Broccoli & Cheese Galette

My friend EZRJ had lots of leftover cooked broccoli from Shabbat lunch and needed something to do with it. She was thinking about a crustless quiche but I suggested she do a galette, basically a flat piece of dough that you fill and then crimp the corners up and over the filling, leaving some of the filling showing (kind of hard to describe, here is an image). A galette is more frequently served sweet as a dessert (filled with fruit), but there is no reason why you can't make a savory one.

Note: You can make one large galette, or divide the dough and bake up individual ones.

Broccoli & Cheese Galette

Ingredients:

1 package pizza dough
3 shallots, sliced thinly
1 garlic clove, thinly sliced
2 tsp olive oil
16 oz cooked broccoli, chopped
1 cup shredded cheese
salt and pepper
Parmesan cheese

Directions:

1. Preheat the oven to 415 degrees.
2. Remove pizza dough from refrigerator and allow to come to room temperature (it will be easier to roll out this way).
3. In a small pan, heat 1 tsp olive oil and saute shallots and onions until soft and translucent, 3-4 minutes. Remove from heat, mix in broccoli and sprinkle with salt and pepper.
4. Roll out dough to fit a pizza pan. Brush dough with olive oil. Spread broccoli mixture on dough, making sure to leave at least 1 inch around. Sprinkle with shredded cheese.
5. Fold outer edge of dough up and over, crimping as you go so it stays wrapped over veggie mixture.
6. Brush crimped dough with olive oil, sprinkle with Parmesan cheese, salt and pepper.
7. Bake in the oven until dough is browned and cheese is bubbling, 12-15 minutes.

Fun variations:

• Saute a veggie mixture of onions, zucchini and yellow squash.
• Use goat or feta cheese with roasted red peppers for a fun twist.

The cost:
pizza dough: .99
shallots: 1.49
garlic: .10
broccoli: 1.99
cheese: 4.99

Grand total: $9.56; serves 4-6

Easy Veggie Side: Broccoli Salad

I am not a fan of mayonnaise-based salads (or mayo in general), so I try to get creative with coleslaw, potato salad and the like. This broccoli salad is similar to one my friend NS makes, but with an oil-vinegar based dressing (This is also a great alternative dressing style for those who are vegan).

I like to use fresh broccoli and steam it for just a few minutes so it's tender but still has a bit of a crunch. I also like a vinegary bite to this salad, but if you like things sweeter, feel free to cut the vinegar or add more honey.

Broccoli Salad

Ingredients:

1 pkg cut fresh broccoli (16ish oz)
2 Tbsp rice vinegar
1 tsp olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
1 tsp honey
1/4 cup dried cranberries
1/4 cup sliced almonds

Directions:

1. Steam broccoli 3-4 minutes in the microwave, until just tender but still very green.
2. Whisk vinegar, oil, salt, garlic powder and honey together and pour over broccoli. Sprinkle in cranberries and stir to coat.
3. Sprinkle in almonds just before serving.

The cost:
broccoli: 1.99
cranberries: .35
almonds: .45

Grand total: $2.79; servies 4-6