Broccoli with Asian Garlic Sauce

Broccoli Stir-FryBroccoli, is certainly a favourite vegetable around here. We are lucky that everybody in the house really likes it. So it is certainly a standard. Along with either salad, or fresh sliced tomatoes, a vegetable side often found around our table. Oh, and peas, but hubby would prefer those were served less often. I like to roast it, but in hot summer months that happens far less. This was a nice and fast stir-fry side, with lots of flavour. I did not cook ours as long as I would have liked, but I more than doubled the recipe so I think I just had too much broccoli in the pan. I will certainly make this again though.

Recipe from The Garden Grazer

  • 4 cups broccoli, cut into small pieces
  • 2 Tbsp. sesame oil
  • 3 cloves garlic, minced
  • 2 Tbsp. soy sauce
  • 1/2 cup vegetable broth
  • 1 Tbsp. cornstarch
  1. Heat sesame oil in large skillet. Add broccoli and cook until bright green and crisp.
  2. Whisk together remaining ingredients. Add to hot broccoli, and simmer for 3 minutes.
  3. Eat and enjoy!

Lemon-Butter New Potatoes

PotatoesCan I just say, I love grocery shopping. I know this is a task that many people loath. I love it! I love regular grocery trips, and my monthly Costco trip as well. Costco funnily enough is the only time I shop with no list. I usually have 1 or 2 things that I know I will be purchasing Mayo, (cuz we go through so much) Popcorn, (because I am a popcorn addict). For the most part I just wander through seeing what happens to be a good price. What I found last month was a large bag of new potatoes. During spring and summer especially you will likely find my cart filled with fruits and veggies. So then I went on the hunt and found oh so many options. New potatoes, are certainly a new favourite. They made for a delightful change to the old standard potato sides.

Recipe from Taste of Home

  • 12 small new potatoes
  • 1/3 cup butter
  • 3 Tbsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. finely grated lemon peel
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 2 Tbsp. fresh parsley
  1. Cut a strip off the middle of each potato peel. Cover with water in pot, and bring to a boil. Reduce to a gentle simmer and cook, covered, for about 15 minutes. Use a knife to make sure the middle is soft. If not cook additional 5 minutes. Drain.
  2. Melt butter. Stir in next 5 ingredients. Toss with cooked potatoes. Top potatoes with parsley.
  3. Eat and enjoy!

Potato Salad

Potato SaladIt’s time for a special edition of The Secret Recipe Club ! This round the whole club is getting together to get you ready for the summer. That is right, you will find all your picnic and BBQ needs in the recipes below. And what does every BBQ need. Well obviously dessert, that is a must for any function, but also no BBQ is complete without Potato Salad . Yes, potato salad is an absolute must. I was assigned Dancing Veggies , a lovely little blog. From the title alone, I new I would be picking a side dish, often the hardest part of a meal to plan. With plenty of recipes to choose from, German Chocolate Brownies , Green Bean Salad , possibly some Sour Red Cabbage . But I thought the basic potato salad recipe would be best, because that is something every house needs. This recipe turned out to be just perfect.  Don’t change a thing!

  • 2.5 lbs white or butter potatoes, halved
  • 4 eggs, hard-boiled
  • 1 Vidalia onion, chopped
  • 2 tbsp yellow mustard
  • 1/2 cup olive oil based mayo
  • 1 tbsp pickle juice
  • generous amounts salt and pepper
  • 1/2 tbsp paprika
  1. Boil potatoes, in a large pot of salted water. Drain, when tender, and rinse with cold water. Place in serving bowl, with peeled and chopped hard-boiled eggs, and onion.
  2. Combine mustard, mayo, S&P and pickle juice. Fold into potato mixture. Top with paprika. Refrigerate.
  3. Eat and enjoy!

Asian Cucumber Sesame Salad

cucumber saladHaving a food blog, we eat a wide variety. Not just because of the blog, I am just a plain old recipe hoarder. For some reason, we seem to have the same vegetable side dishes over and over. And I am bored! Sick of caesar salad, sick of frozen peas, sick of glazed carrots. So I went hunting, and found this gem, which went lovely with our actual main course, pork stir-fry, rice and potstickers. This recipe makes a large batch, and I just went with it, as we were having company. The leftovers don’t hold up well though, so when it’s just our fam of five, I will certainly cut it in half. For a veggie side dish though, it had plenty of yum!

Recipe from Recipe Runner

Asian Cucumber Sesame Salad
  • 2 large English/Hothouse cucumbers, thinly sliced
  • 1/2 tablespoon kosher salt
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons agave nectar – I was out, used corn syrup
  • 1 teaspoon fresh ginger, finely grated
  • 1/4 teaspoon garlic powder
  • Black pepper to taste
  1. Cut cucumbers, place in colander. Top with salt. Let sit for 30 minutes, then wipe of excessive water with clean cloth, or paper towel.
  2. Combine dressing ingredients. Toss cucumber in dressing. Top with sesame seeds.
  3. Refrigerate for 30 minutes before serving.
  4. Eat and enjoy!