Salad was cauliflower, broccoli. sunflower seeds, onions and a vinegar and oil dressing, marinated overnight. Also had Buffalo Chicken Ring with dip, Red bell pepper rings and two taco dips, one meatless and left over from last night.
Cauliflower, Broccoli & Sesame Salad
Inspired by a salad at Pizza Buono
Should be made a day in advance.
1 cup raw pepitas NOTE I used sunflower seeds
1 tablespoon olive oil
kosher salt or sea salt
1 small red onion or a couple of shallots
3 to 4 tablespoons white balsamic vinegar
1 head cauliflower
1 head broccoli
1 bunch (about 6 stalks) scallions
1/4 cup sesame seeds, toasted or not
1 jalapeño or other hot chili, minced
2 to 3 Medjool dates, finely diced, or other dried fruit (golden raisins, dried cranberries)
1/3 cup extra virgin olive oil, plus a few more tablespoons to taste
1/2 to 1 teaspoon kosher salt
red pepper flakes to taste (optional)
1. Preheat the oven to 375ºF. Spread pepitas on a sheetpan, toss with 1 tablespoon (you could probably get away with using less) olive oil and a pinch of salt. Spread out and toast for 7 to 10 minutes or until you hear them starting to pop. Remove from oven and set aside to cool.
2. Meanwhile, dice the onions or shallots and place in a small bowl. Cover with three tablespoons of vinegar and a pinch of salt. Set aside.
3. Using the slicer attachment to your food processor, slice up the cauliflower and broccoli. I used almost the entire head each of cauliflower and broccoli and stopped forcing florets down the shoot once my food processor was loosely filled. The final yield was about 8 loosely packed cups.
4. Place sliced cauliflower and broccoli in a large bowl. Thinly slice the scallions (white and light green parts) and add to the bowl. Add sesame seeds, minced jalapeño and diced dates to bowl. Add cooled pepitas and macerated onions (with the vinegar) to the bowl. Add olive oil to bowl. Season with 1/2 teaspoon salt and toss well. Taste. If the jalapeño has provided enough heat, omit the red pepper flakes; if not, add pepper flakes to taste. Add more salt if necessary. Add more olive oil and vinegar as necessary: I added two more tablespoons olive oil and one more tablespoon vinegar. I used a whole teaspoon of salt. Toss again and taste.
FRIED PEPPER RINGS
Fried Pepper Rings
Description
Works with Asparagus too
Ingredients Related Tips
1 pepper, any color, cut into 1/4-inch rings
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, scrambled
1 cup milk, or as needed
3/4 cup panko crumbs
seasoned salt to taste
oil for frying, or as needed
Directions
- Place flour into shallow bowl. Toss peppers in flour and then set aside.
- Add baking powder, salt, egg and milk into flour, mix well.
- In another shallow dish place panko crumbs. Heat oil in a large saucepan. You want the oil to be hot, but not too hot, otherwise you’ll burn the coating and not cook the inside.
- Dip the flour coated food into the wet mixture. Place them on a cooling rack so they drip off the extra wet batter.
- Then dip into the panko crumbs, coat well, and place in hot oil.
- Cook for 3-4 minutes or until a nice golden color is achieved. Repeat. Food will be very hot right after cooking.
- Let cool for a minute or two before eating.
BUFFALO CHICKEN RING
Photo by: Pillsbury.com
Description
You can stuff with whatever you like!
I made the dip with sour cream, blue cheese and a little left over filling.
Ingredients
4 oz cream cheese (half of 8-oz package),softened
1/4 cup hot sauce or red pepper sauce
2 1/2 cups chopped cooked chicken (1/2-inch pieces)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese
Directions
Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
submitted by Pillsbury.com
Taco dips were simply layers of taco fixings and corn chips
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