Broccoli Cranberry Salad

Broccoli Cranberry Salad | Sarafina's Kitchen

  • 24oz fresh chopped broccoli 
  • 1/3 c dried cranberries 
  • 1/4 cup finely chopped red onion
  • 1/2 cup salted and roasted pepitas (pumpkin seeds)
  • Dressing:
  • 1/3 cup light mayonnaise 
  • 3 T Greek yogurt
  • 1 T champagne vinegar 
  • 1 T honey
  • Salt and pepper, to taste
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Serves 8. 

Vegetable Ramen Stir Fry

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adapted from Life Made Simple

Yield: 4-6 servings
  • 3 tbsp. vegetable oil
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, julienned
  • 1 medium carrot, julienned
  • ½ yellow onion, thinly sliced
  • 2 packages instant noodles (ramen or yakisoba)
  • ½ small cabbage, chopped
  • 1 cup canned bean sprouts
  • 1 tbsp. white wine
  • 3 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. brown sugar
  • 1½ tsp. sesame oil
  • ¼ tsp. black pepper
  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
  3. Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
  4. Add the cabbage and sprouts and saute for 2 minutes, then pour in the wine.
  5. In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.

Marinated Mushrooms and Asparagus Salad

Adapted from FigandFork.com 

Marinated Mushrooms and Asparagus Salad | Sarafina's Kitchen

  • 1 pound of mushrooms, quartered
  • 1 pound asparagus, bottom two inches cut off
  • 1 bunch scallions chopped large
  • 5 cloves garlic, chopped
  • 1 small zucchini, quartered lengthwise and sliced thin
  • a small bunch chives, cut one inch long
  • 2 tablespoons capers
  • 2 tablespoons fig balsamic vinegar
  • 2 tablespoons olive oil

Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.

  1. While you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat. Add the mushrooms to the hot pan and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic. Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar and scallions. Toss and let cool.
  2. Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
  3. Finally add your fresh chives, capers, and zucchini. Season with salt and pepper, and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.
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