Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Brussels Sprouts, Cranberry and Quinoa Salad

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it. Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and […]

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it.

Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and Quinoa Salad! ♡

This salad has been my go-to salad for holiday entertaining for years and years now.  It’s quick and easy to make with fresh, healthy, seasonal, simple ingredients.  It holds up really well in the fridge, if you would like to prep it up to 3 days ahead of time.  It looks beautiful on any holiday table, especially with all of those vibrant reds and greens.  And best of all — it’s quite simply so delicious!

Since many of you probably missed this recipe the first time I shared it five years ago, I thought I would bump it back to the top of the blog today for some holiday salad inspiration.  I’ve updated the post with a fresh batch of new photos, and have also included a video tutorial on how to shred Brussels sprouts either by hand or with the help of a food processor.  (Or nowadays, you can also buy Brussels pre-shredded at most grocery stores, if you would like to save a step!)

Tons of our readers have made and loved this recipe over the years, so I hope you enjoy it too!

(more…)

Cranberry Chutney

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,…

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty.

Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed.

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Honey Mustard Broccoli Salad

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the […]

The post Honey Mustard Broccoli Salad appeared first on Budget Bytes.

A few months ago I made a batch of Honey Mustard Sauce and I literally could not stop dipping broccoli florets into it, so I knew right away that I just needed to make a whole Honey Mustard Broccoli Salad. This salad is incredibly simple, but packed with flavor, and it even holds up in the refrigerator well. This Honey Mustard Broccoli salad makes a great summer side dish, but you could always top it with some grilled chicken and make it a meal!

A bowl of honey mustard broccoli salad with black utensils on the side of the bowl and a bowl of honey mustard sauce near by.

Substitutions

If red onions are too strong for you, you can use a couple sliced green onions in their place. Another option is to soak your red onion for about 5 minutes in ice water, which will dull its sharp flavor.

Instead of dried cranberries, dried cherries, raisins, or even chopped dried apricots would work well. But I love the contrast of the tart cranberry flavor the best! :)

How Long Does Honey Mustard Broccoli Salad Keep?

Because broccoli is so sturdy, this salad holds up really well in the refrigerator. I’m on day three right now and it’s still quite tasty. The broccoli has only gotten slightly softer, the dressing is still creamy and moist (it hasn’t dried out), and very little water has seeped out of the vegetables. I give it an A- for sturdiness! As usual I would suggest keeping the Honey Mustard Broccoli Salad for a maximum of 4-5 days in the refrigerator.

Close up side view of the Honey Mustard Broccoli Salad ingredients in the bowl before they are mixed.

 

Honey Mustard Broccoli Salad

This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish.

Honey Mustard Dressing

  • 1/2 cup mayonnaise (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 Tbsp Dijon mustard (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 Tbsp yellow mustard (~TN0~xxx xxxxxx xxxxxxxx
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  • 3 Tbsp honey (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 tsp apple cider vinegar (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp garlic powder (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp paprika (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/8 tsp salt (~TN0~xxx xxxxxx xxxxxxxx
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  • freshly cracked pepper (~TN0~xxx xxxxxx xxxxxxxx
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Salad

  • 1 large crown Broccoli (about 5 cups chopped) (.69)
  • 1/4 red onion (about 1/2 cup diced) (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/3 cup slivered almonds (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 cup dried cranberries (~TN0~xxx xxxxxx xxxxxxxx
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  1. Prepare the honey mustard dressing by stirring together the mayonnaise, Dijon, yellow mustard, honey, vinegar, garlic powder, paprika, salt, and some freshly cracked pepper. Set the dressing aside.

  2. Chop the broccoli into small pieces. Finely dice the red onion.

  3. Combine the broccoli, onion, almonds, and dried cranberries in a large bowl. Add about half of the honey mustard dressing and stir to coat. Add more dressing to your liking (I used about 3/4 of the batch).

  4. Serve immediately or refrigerate until ready to eat.

Scroll down for the step by step photos

Front view of a bowl of Honey Mustard Broccoli Salad with a black fork and spoon in the side of the bowl.

Step by Step Photos

Ingredients for honey mustard sauce in a bowl

First, make the honey mustard dressing. Combine 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper.

Whisked honey mustard sauce in a bowl with the whisk lifting out of the sauce.

Stir the honey mustard dressing ingredients together until combined, then set the dressing aside.

Chop broccoli

Chop one large crown of broccoli into small pieces. You’ll want about 5 cups once chopped.

Broccoli salad ingredients in the bowl, not stirred.

Place the broccoli in a large bowl. Finely dice 1/4 of a red onion (about 1/2 cup). Add the onion, 1/3 cup slivered almonds, and 1/4 cup dried cranberries to the bowl with the broccoli.

Finished honey mustard broccoli salad with the remaining honey mustard dressing in a bowl on the side.

Add about half of the honey mustard dressing to the broccoli salad, then stir to coat. Add more dressing to your liking. I ended up using about 3/4 of the batch of dressing. If you need some ideas for how to use the remaining dressing, I have a list of ideas in my Honey Mustard Sauce post.

Finished honey mustard broccoli salad in a bowl, seen from above, with black fork and spoon in the side of the bowl.

Enjoy the Honey Mustard Broccoli Salad immediately, or refrigerate until you’re ready to eat!

Close up of a spoonful of Honey mustard Broccoli Salad with the bowl in the background

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