Steamed Broccoli with Sesame Lime Dressing is quick & healthy

Servings: 6-8 serving(s)

Prep time: 5 minutes

Total time: 15 minutes

Cooking time: 10 minutes

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broccoli salad with sesame lime dressing4

This, I discovered, is how you can make broccoli more interesting…

Cook it just until it’s crisp-tender then douse it in a sweet, toasty and tart dressing made with sesame oil, molasses and lime juice.

broccoli salad with sesame lime dressing

Late last month broccoli began appearing at our local farmer’s market, gorgeous big heads of it. Usually we eat more cauliflower than broccoli but it’s hard to resist any beautiful vegetable when they’re grown locally.

Plain old steamed broccoli is my kids’ favourite, but I find it a little tedious (my husband and I prefer roasted broccoli.) This recipe is the happy medium since I can steam enough broccoli for all of us, set some aside for my kids and then dress the rest with this tangy dressing. The original recipe includes chunks of cooked sweet potato along with the broccoli.

Try this recipe for a change from roasted or plain steamed broccoli. Serve it with rice and baked haddock, and drizzle extra dressing over everything.

Steamed Broccoli with Sesame Lime Dressing Recipe

Adapted from the excellent cookbook Moosewood Restaurant Cooks at Home

Ingredients:

  • 1 bunch of broccoli, cut into florets, stalks peeled & sliced on the diagonal
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. low sodium soy sauce or tamari (gluten-free)
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. fresh lime juice
  • Salt & freshly ground black pepper to taste
  • 1/2 Tbsp. sesame seeds, lightly toasted
  • Dash of Tabasco or sriracha (optional)

Instructions:

  1. Steam the broccoli until tender but firm then plunge into ice cold water to stop the cooking. Drain well.
  2. To make the dressing measure all ingredients into a mason jar with a tight fitting lid. Give it a good shake until well combined.
  3. Plate broccoli and pour over the dressing. Sprinkle with sesame seeds.

 

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Molasses Marinated Broccoli Salad

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 20 minutes

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molasses marinated broccoli salad

It’s always great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads.

You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved (and you have laidback guests who are enjoying the wine). 

This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli.

It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch. Continue reading

Wild Rice and Barley Salad with Coriander Vinaigrette

Servings: 8 serving(s)

Prep time: 5 minutes

Total time: 45 minutes

Cooking time: 40 minutes

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wild rice and barley salad
Nutty wild rice and chewy barley combine in a far-from-ordinary salad to brighten up your summer menu.

The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full of flavours and textures that are just right for fish and chicken dishes. But you could also add some cooked lentils and crumbled feta to make it more substantial.

I first tried a variation of this salad at my friend Kara’s cottage. It was a sticky August evening along the shores of the Northumberland Strait in New Brunswick and we were feasting on spatchcocked barbecued chicken, this aromatic grain salad and lots of zesty white wine. It was a weekend for savouring time with dear friends, watching our kids delight in being reunited with their best buddies and watching in amazement a freak hail storm that dropped hail stones the size of crab apples and cracked our windshield. A memorable weekend in many weird and wonderful ways.

Wild Rice and Barley Salad with Coriander Vinaigrette Recipe

(Adapted from my friend Kara)
Serves 8

Ingredients:

  • 1 cup wild rice, rinsed and drained
  • 1 cup hulled barley, farro or pot barley
  • 1 cup minced red onion
  • ½ cup parsley, chopped
  • ¼ cup currants or dried cranberries
  • ½ cup toasted slivered almonds or pumpkin seeds

Coriander Vinaigrette:

  • ¼ cup vinegar (white wine vinegar or cider vinegar)
  • ¼ cup olive oil
  • 1 tsp. Crosby’s Fancy Molasses
  • 1 tsp. coriander
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon

 Instructions:

  1. Combine wild rice in a pot with 4 cups of water. Bring to a boil, reduce heat and cover. Cook until tender then drain.
  2. In another pot, combine barley with 3 cups water. Bring to a boil, cover and simmer until tender (but still chewy), about 40 minutes. Add more water during cooking, if necessary.
  3. Combine dressing ingredients in a bowl, whisk until combined.
  4. Add currants to dressing and let rest while you prepare the remaining salad ingredients.
  5. Toss cooked rice with barley and dressing.
  6. Fold in onion and parsley and sprinkle with almonds.

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Roasted squash with molasses cider glaze

roasted squash with molasses cider glaze and wild rice and barley pilafWarming winter side dishes…

If there is any consolation to shorter days and cold weather it is hearty meals made of foods that stick with you like nobody’s business.

That’s why turning the calendar to November is as good an excuse as any to cook more substantial meals and load your plate with winter vegetables and whole grains.

This isn’t about bulking up for winter, eating for the season and enjoying warming food that’s satisfying…

Of course it helps if your cold weather side dish recipes are a little healthy and get you eating your vegetables and whole grains.

Roasted squash with molasses cider glaze

Fine dining can be had at home, any night of the week.

We go through a good 50 pounds of buttercup squash each year and I have about a dozen ways that I like to prepare it.

Roasting wedges of squash is a particular favourite because it’s easy to prepare and looks pretty on a plate.

It’s especially delicious served alongside a hearty and flavourful pilaf of wild rice and hulled barley.

Pair these two dishes with roasted pork tenderloin and cranberry sauce with apple.

 

Roasted squash with molasses-cider glaze

  • One buttercup squash cored and cut into 8 wedges
  • Olive oil for brushing squash
  • Sea salt & fresh ground black pepper
  • 1/2 cup cider or apple juice
  • ¼ cup Crosby’s Fancy Molasses
  • 1 Tbsp. butter
  • Salt & pepper

Directions:

  1. Preheat oven to 375 F
  2. Line a large baking sheet with parchment paper and brush with oil.
  3. Lay squash wedges cut side down and brush the top side with olive oil.
  4. Season with salt & pepper
  5. Roast for about 25 minutes, flipping half way through (time will vary so keep checking)
  6. While squash are roasting combine molasses and cider in a small saucepan. Bring to a simmer , remove from heat and stir in butter.
  7. When squash are done, stand them up on their skin edge and drizzle with molasses-cider glaze.
  8. Plate and pass the leftover glaze for anyone who wants a little extra.

roasted squash with molasses cider glaze and wild rice and barley pilaf

Oops, forgot the meat. Pair this dish with roasted pork tenderloin in a red currant glaze:

Molasses and red currant jelly glazed pork tenderloin with garlic and herbs

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

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