COLORFUL LUNCHEON SALAD

SERVES: 4

This is a really colorful salad and makes a great presentation.  And it's delicious!

INGREDIENTS:

16 spears   Fresh asparagus

1 head        Romaine – washed, drained, torn into bite-size pieces***

2                Eggs – hard boiled – peeled and chilled in ice water;

1 large       Cucumber – unpeeled, thinly sliced

2               Fresh tomatoes - thinly sliced

                 Dill weed - preferably fresh

                 Kosher salt

                 Fresh or bottled Italian Dressing - chilled      

DIRECTIONS:

Wash and trim asparagus – steam asparagus until just tender (about 6-7 minutes) – drain and chill completely.

When ready to serve, pat eggs dry - assemble the salads on salad PLATES in this order for each salad:

Bed of romaine or other greens

2-3 slices of tomato

Sprinkle of salt

Layer of cucumber slices

Sprinkle lightly with dill weed

1/2 of boiled egg – thinly sliced

Sprinkle of salt

4 spears of asparagus

Light sprinkle of dill weed

Top with a generous drizzle of Italian Dressing over everything (make more available if guests prefer more)

*** A mix of spring greens can also be used - just wash and spin dry and remove all those stems!

And make this a meal by adding grilled chicken or seared salmon.... 

...excellent served with fresh baked crusty bread

BROCCOLI, CHEESE AND MUSHROOM SOUP

SERVES: 4

INGREDIENTS:

1 lb.                 fresh broccoli
                        crowns                  

1-1/2 C             chicken broth

1 tsp.                kosher salt

1/8 tsp.             cayenne pepper (more to taste)

10-12              large, white mushrooms

4 TBSP            unsalted butter

1/2 C                chicken broth

3 TBSP             cornstarch

4 oz.                 sour cream

1 C                    heavy cream

1 C                    half & half

8 oz.                 grated sharp WHITE cheddar
                         cheese

1/2 C                 grated FRESH Parmesan cheese

4-6 tsp.            chopped fresh flat-leaf
                         parsley  (optional)

DIRECTIONS:

Wash broccoli crowns and shake dry; break florets into small pieces; cut stems into quarters and slice down to the first leaves.

Bring 1-1/2 C broth, salt, and cayenne to a boil.  Add broccoli and reduce to simmer for about 5 minutes.

Brush mushrooms clean; slice.  Sautée in butter until tender – about 4 minutes.  Add to broccoli and cook covered over low heat for 5-7 minutes.

Combine 1/2 C broth with 3 TBSP corn starch and stir until dissolved.  Add to broccoli and stir to blend.  Cook on low heat for 3-4 minutes to thicken, stirring constantly. (Cook a few minutes more if broccoli is not tender)

Stir in sour cream, heavy cream, half & half and grated cheeses.  Cook about 1-2 minutes on low, stirring constantly, until cheese is melted. Bring mixture ALMOST to a simmer and then remove from heat. 

Check for salt and cayenne and add more if desired.

Serve when cheese has melted.  Garnish with a sprinkle of fresh chopped parsley, if desired.

ZOJIRUSHI BREAD MACHINE HONEY WHEAT BREAD

This recipe is for a  Zojirushi bread machine [BB-PAC20] - the kind that makes a loaf of bread that looks like a LOAF!  I'm having a ball experimenting with recipes.... this is for a yummy wheat bread.  Note:  the 'VITAL WHEAT GLUTEN' is available at Walmart in a 6-1/2 oz. size box for under $1.50 - and will make PLENTY of wheat bread.

YIELD: 1 LOAF, APPROX. 1.5 LBS.

INGREDIENTS:

1-1/4 C        water - BARELY warm to the wrist

3 TBSP        butter - divided in half - room temperature 

1/3 C           honey

1-1/2 tsp.      salt

3 C              whole wheat flour ***
1/2 C            white bread flour
1 TBSP        vital wheat gluten

2 tsp.           Rapid Rise yeast

DIRECTIONS:

Assemble all the ingredients and line them up in the order shown.  

Stir the wheat flour, wheat gluten and white flour together.

Pour water into the bread pan.  Add 1.5 TBSP butter over each paddle.  

Drizzle the honey from side to side into the water.  Sprinkle in the salt. 

Put the flours/gluten mixture into the bread pan as evenly as possible over the liquid.  DO NOT STIR THE FLOUR INTO THE LIQUIDS!  Put the bread pan into the machine and press it securely into place.

Make a small indention in the top of the flour approximately between the paddle locations and sprinkle the yeast in it. (Don't let the yeast get in the liquid.)

Close the lid and plug the machine in.  Select the QUICK COURSE [takes approx. 2:25] setting. Select DARK baking degree setting for the crust.  Press START.

When the bread is finished, the machine will beep. Lift the lid and press CANCEL.  Using potholders, CAREFULLY remove pan from baking unit and turn the loaf out onto cooling rack. Cool at least 10 minutes before slicing - if you can wait that long!

Note:  These instructions apply to my specific bread machine model.  Follow directions for your Zojirushi breadmaker..... and I hope you enjoy my honey wheat bread!

*** I use King Arthur 100% premium whole wheat flour

Note:  Next time I try this recipe, I may add some nuts or seeds.... depends whether I'm in a daring mood or not!  Will update here if it works!

Dang - was going to add a picture here but my family tore into it while it was warm!