Broccoli Grape and Pasta Salad
1 cup chopped pecans
8 oz. bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/4 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 5-7 minutes until lightly toasted and fragrant, stirring half-way through.
Prepare pasta al dente according to package directions.
Cut broccoli florets from stems, and separate florets into small pieces using the tip of a paring knife. Peel tough outer layer of stems, and finely chop stems.
Whisk together mayonnaise, onion, red wine vinegar and salt in a large bowl. Add broccoli, hot cooked pasta and grapes and stir to coat. Cover and chill 3 hours. Stir in bacon and pecans just before serving.
Makes 6-8 servings
Sweet Corn and Zucchini
2 cups coarsely chopped zucchini
1/2 cup diced sweet onion
3 Tbsp. butter
2 cups fresh corn kernels
1/4 cup chopped fresh chives
2 tsp. taco seasoning mix
In a large skillet, melt butter and sauté zucchini and onion over medium high heat for 5 minutes. Add corn kernels, chives (or green onion tops) and taco seasoning mix. Sauté 5 more minutes. Serves 4-6.
