Another good day in the Wilson’s garden. I picked scallions, broccoli, a pepperocini pepper, English peas, basil and curly parsley. I’ll use the herbs tonight for dinner.
Broccoli Salad
Serves 2
3 c chopped fresh broccoli including stems
3 scallions finely chopped whites and some green
3 T toasted sunflower seeds
¼ c organic raisins
2 T organic Mayonnaise
3 T apple cider vinegar
1 t honey
Pinch sea salt
Chop up and combine the top 4 ingredients in a med sized bowl. In a small bowl mix the honey and the vinegar and put mixture in the microwave for 10 seconds to heat the honey. Now add the mayo and mix well. Toss together with the broccoli and salt if you like and now refrigerate for at least an hour before eating.
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