These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Broccoli Salad

From Dawson Local Harvest

<p>Broccoli is an old stand-by and this is a fast and fun way to eat it. There’s no need to heat it so it is Grab and Go out of the refrigerator. Therefore you can take food with you to eat at work or school. Your health will thank you for it.</p>
Source: Alive Health Recipe Book - Healthy Eating On The Run (Entered by Barbara Roberts)
Serves: Makes four 8 ounce servings

1 head broccoli cut into flowerets
1/2 cup raisins or unsweetened dried cranberries, soaked 1-2 hours
1/4 cup pine nuts or cashews, soaked 4 hours
1/4 of a purple onion (freeze 10 min. before chopping)
2 stalks celery
1/2 cup yogurt, homemade, goat or coconut milk preferably
Stevia to taste, if needed
1 Tbls. red wine vinegar, to taste

Step by Step Instructions
  1. Combine broccoli and next four ingredients in a bowl.
  2. Combine Dressing ingredients (the next three listed.)
  3. Pour dressing over salad and mix thoroughly.
  4. Pour into individual 8 oz. food grade containers (glass is best) for Grab and Go.