Broccoli Slaw with Buttermilk Ranch Dressing

This is a quick and easy way to serve broccoli on a hot summer night (or any other time!). It’s a great salad for parties as well. The buttermilk dressing is creamy and refreshing. The nuts and berries add tastiness, and experimenting with flavors is a definite bonus in this salad.

The broccoli can be just the florets or a mix of florets and stem (the stems add a lot of body to this salad. If you aren’t into the stems, omit them.

You’ll probably end up with more dressing than you need. If it’s too thick for your taste, thin it with a bit more buttermilk. If you’re making the salad in advance, use some of the leftover dressing to freshen up the salad right before serving. Or, use the dressing on you favorite green salad.

Lentil Soup

When I get obsessed with a food, I get really obsessed. Like I’ll eat a particular food every day until my friends stage an intervention. I think the first time this happened was the summer I was nine. Ever wonder how many tiny tuna sandwiches a girl can make from a long, skinny loaf of French bread?

I know the answer. To say more is to tell you too much about me.

Luckily, I outgrew that obsession before it was taken away from me.

So, other foods that have inspired this level of devotion in me? Chopped salad. Oh, a good chopped salad is like heaven. This may be where I determined salads should be good or not offered at all.

And lentil soup. I think I was 28 or so when I first had lentil soup. I was wary, coming from a household where vegetables were regarded with suspicion. Of course, I was also trying to be totally cool with the fact that I tried a) hummus (OMG!) and b) lentil soup in the same meal.

Nothing was ever the same.

Making lentil soup is absurdly simple. In fact, to the best of my knowledge, there is only one rule, and that is the addition of acid right before serving. Lemon juice or vinegar turns lentil soup into something one obsesses over. Don’t be shy, taste and taste, adjust.

Trust me. After all, I ate lentil soup every day for, oh man, a month!

[box type=”note” style=”rounded” border=”full”]This soup can be made vegetarian by using vegetable stock instead of chicken stock.[/box]

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