What can we say about a beautiful, colorful, nutrient-filled dish that takes after its namesake (well, at least the beautiful, colorful parts)? This salad starts with a coleslaw base, but you can add everything you like and can only make it better! It’s so flavorful, you don’t need any fancy spices. When you see the bright colors and taste the sweet-sour dressing, you’ll be bowled over by Boulder Slaw!
Start with a coleslaw base:
shredded green and red cabbage and shredded carrots (you can use a prepared coleslaw pack, if you like)
Lots more shredded or matchstick-cut carrots
Broccoli florets, blanched 30 seconds and cut very small
Red and green bell peppers, diced
Red or sweet yellow onion, diced
½ cup fresh Italian parsley, chopped fine
Also, you could try one or two of these ingredients:
Finely chopped apples
Dried cranberries or raisins
Pineapple pieces or crushed pineapple, drained
Finely chopped mushrooms
½ cup sugar
½ cup white vinegar
¼ cup water
¼ cup vegetable oil
1 tsp. salt
Dash of black pepper
Dash of red (cayenne) pepper
1 tsp. celery seed
This soup tastes creamy (without the cream).
2 Tbs. olive oil
1 small onion, chopped
4 cups vegetable broth
1/2 cup uncooked long-grain white rice
4 cups broccoli florets
1 cup soymilk or coconut milk
1 tsp. dried basil
Pinch Hungarian paprika
Salt and pepper to taste
1. Heat oil over medium heat in a large stewpot. Sauté onion for 2-3 minutes. Add the vegetable broth and rice. Reduce heat to low; cover and cook until rice is tender (about 20 minutes).
2. While the rice cooks, steam the broccoli florets until they’re tender (but not mushy).
3. Allow the rice mixture to cool a bit, and then ladle into a blender or the bowl of a food processor. Process the rice mixture with the broccoli florets. Return the soup to the stewpot and stir in milk and spices. Heat through and serve. Serves 4.
Sue tried to come up with a recipe that would dress up plain old ordinary rice. She succeeded with this blend of exotic spices. You’ll love the yellow color from the turmeric.
3 Tbs. olive oil
1/2 onion, chopped fine
1 cup rice
1 15-oz. can vegetable broth
1 cup water
1 cup broccoli florets
1 can diced tomatoes, undrained
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/8 tsp. cloves
1/2 tsp. salt
1/4 tsp. black pepper
Heat oil in a large saucepan and cook onion until slightly browned. Add rice and stir for a few minutes. Add remaining ingredients, stir, reduce heat to simmer, and cook for 30 minutes. Let stand for a few minutes before serving.
Here’s a simple side dish with an Asian twist.
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. sesame oil
2 Tbs. agave nectar
salt and pepper to taste
2 bunches broccoli, trimmed and cut into small florets
1/4 cup sesame seeds
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, agave nectar, and salt and pepper; set aside. Steam broccoli florets until just tender; set aside to cool. In a large skillet, toast sesame seeds.
2. Add broccoli florets to bowl with dressing; stir to combine. Let sit at room temperature until ready to serve (up to 2 hours). Sprinkle with toasted sesame seeds right before serving.
This soup began as plain ol’ potato soup. It changed along the way, thanks in part to the Herbs de Provence spice blend brought back by a friend from a trip to France.
7-8 medium potatoes, peeled and chopped
8 carrots, peeled and chopped
1 medium yellow onion, chopped
6 cups vegetable broth
1 cup broccoli florets
1 can creamed corn
1 lb. chard, washed and chopped
1 tsp. Herbs de Provence spice blend
2 tsp. salt
Peel and chop potatoes, carrots, and onion and place in large soup pot. Add vegetable broth, and cook on medium heat for 30 minutes or until potatoes and carrots are tender. Add broccoli and creamed corn, lower heat, and simmer another 10 minutes. Add chard, spices, and salt. Simmer another 10 to 15 minutes. Add additional water or broth if desired.
Serve with a loaf of crusty French bread, sliced diagonally into large chunks, and pretend you’re having dinner on the south coast of France.