Shaved broccoli & fennel salad
Serves 6-4

1 broccoli head
1 fennel bulb
75 g dried cranberries
200 g creamy goats cheese

Quick pickled red onion
1 large red onion
4 Tbsp apple vinegar
2 Tbsp water
1 tsp runny honey
A pinch of salt

Roasted salt almonds
200 g almonds
3 Tbsp coarse sea salt
0,8 cup boiling water (200 ml)

Apple vinaigrette
0,4 cup rapeseed oil (100 ml)
0,4 cup apple vinegar (100 ml)
1-2 Tsp runny honey
A pinch of salt & fresh pepper

Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to 300 F°/150 C° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.

While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.

Make the vinaigrette by stirring al the ingredients together in a large bowl.
Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.
Serve the salad as a side dish or as a filling lunch.

Best Cream Of Broccoli Soup

Submitted By: Jessie A.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 6

"Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup."


2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

ground black pepper to taste


1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. 2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup.  Season with pepper and serve.

Broccoli Salad



2 heads broccoli
½ pound bacon, cooked and crumbled
8 ounces cubed cheddar cheese
1 small onion, finely chopped
1 cup mayonnaise
½ cup granulated sugar
3 tablespoons white vinegar


1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces, and rinse in a colander.

2. Combine the broccoli, bacon, cheese and onion in a large mixing bowl.

3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir until everything is evenly coated.

4. The broccoli salad can be served immediately, but it tastes even better if you cover it and refrigerate it for an hour or two before serving. Leftovers the next day are even better! :)