Broccoli Salad is a summer favorite, perfect for potlucks and parties! Use fresh broccoli for the best crunch. If raw broccoli’s too tough, microwave it for a minute with a splash of water to soften those florets. It’s a delicious, fiber-packed dish that’s sure to impress and refresh your gathering!
Ingredients:
2 bunches of fresh broccolis
1 cup of fresh peas
8 slices of crisp bacon, diced into small pieces
1 cup of sharp cheddar, shredded
½ cup of Miracle Whip or mayo or plain Greek Yogurt
2 tablespoons of white vinegar
¼ cup sugar
Directions:
Cook bacon until crisp, drain and cut into pieces.
Using kitchen shears or sharp knife, cut broccoli into individual flowerets, add peas and bacon.
Mix mayo (or Greek yogurt), vinegar, and sugar together and fold into broccoli.
Chill in refrigerator for at least 3 hours to blend flavor. Top with cheddar cheese before serving.
Popcorn salad comes across as one of those dishes that sounds quirky at first, then wins you over the moment you take a bite. It’s the contrast that makes it so delicious: crunchy, lightly salted popcorn folded into a creamy, tangy dressing, brightened with fresh veggies like snap peas, celery, or scallions, and often finished with herbs and a touch of sharp cheddar. Every forkful its a different note—crisp, cool, savory, and just a little indulgent, and a great way to get your kids to eat vegetables!
What makes it memorable is how unexpectedly balanced it is. The dressing softens the popcorn just enough to cling without turning soggy, the vegetables keep everything fresh, and the whole bowl feels like a playful twist on a classic potluck salad. It’s comfort food with personality, and it tends to disappear faster than anyone expects.
Ingredients
1 bag of microwave buttered popcorn popped (about 6 cups)
1 cup grated cheddar cheese
½ cup of diced green pepper or bell pepper
6 – 8 strips of cooked bacon crumbled (or substitute 1/3 cup bacon bits)
1 cup of roasted corn cut off the cob, or a can of corn, drained
1 cup of the following vegetables can be mixed in for color and flavor:
Shredded iceberg lettuce for crunch
Cherry tomatoes, sliced or quartered
Celery, sliced thin
Baby peas
Snap peas
French cut green beans
Grated carrot
Sliced water chestnuts, excellent crunch factor
Tiny little broccoli flowerets that have been steamed until crunch tender
Pomegranate seeds
Shredded cabbage, red or white
Shallots
½ cup of lite mayonnaise or plain full fat Greek yogurt
1 clove garlic, peeled and grated
2 teaspoons of Dijon mustard
2 tablespoons of white wine vinegar
1 teaspoon of Worcestershire sauce
Salt and Pepper to taste
Process
Make Dressing
In a blender combine the following and blend until fully incorporated.
Lite mayonnaise or plain full fat Greek yogurt, garlic, Dijon mustard, white wine vinegar, Worcestershire sauce, salt and pepper to taste.
Salad
Mix salad options together in a large bowl:
6 cups of popcorn, green onion or red onion, green or bell pepper, bacon, additional vegetables of choice.
Pour dressing over salad and top with finely grated cheddar cheese.
I purchased a small, handheld device that turns zucchini into noodle-like strands, similar to spaghetti. Alternatively, you can use a vegetable peeler to create thin slices, then stack and cut them into strips. A box grater can also be used by sliding the zucchini down its large holes. Additionally, spiralizers or mandolins are effective tools for slicing zucchini into noodles. Many slicers suitable for this purpose are available at market or online offering a variety of options for preparing zucchini noodles easily and efficiently.
Incorporating zucchini into your diet offers numerous health benefits, making it a valuable addition to a balanced nutritional plan. Zucchini, a versatile and nutrient-dense vegetable, is low in calories but rich in essential vitamins, minerals, and antioxidants. Its inclusion can support overall health, aid in weight management, and promote well-being.
Ingredients
2 – 3 zucchinis’, wash do not peel, remove ends
1 medium sweet onion, diced
3 fresh garlic cloves, sliced on the long side
About 1 cup of any other vegetable, such as sweet peppers, mushrooms, broccoli florets, spinach or cauliflower
¼ cup fresh parsley, chopped fine
4 tablespoons Parmesan grated
1 tablespoon of olive oil
2 tablespoons of butter (use real butter)
½ tsp of kosher salt
¼ tsp of red pepper flakes
Process
Set your sliced zucchini aside.
Chop your onions, slice your other vegetables.
Heat a wok or other heavy pan on medium-high with 1 tablespoon of olive oil
When oil is hot, add onions, and vegetables (except fresh spinach, add that last)
Sauté until soft
Push the vegetables to the side of the pan and add butter
When butter is melted, add the garlic and sauté for about 30 seconds, add zucchini noodles and sauté for 3-4 minutes in hot butter. Sprinkle red pepper flakes, Parmesan and salt over vegetables in pan and stir together, if using fresh spinach add it now and stir until wilted.
Add Ins
Add shredded chicken, scallops, or shrimp to noodles to turn a side dish into a full meal. Include poached eggs for breakfast or add spaghetti sauce with ground beef or turkey for a hearty, satisfying dish.
Notes
Overcooking zucchini strands makes them soggy, similar to overcooked pasta. Aim for a firm texture, or ‘al dente.’ The strands should have a slight bite, not be too soft, ensuring better taste and texture.
This rustic dish combines grains, vegetables, and herbs for a nutritious meal. Barley offers a nutty, chewy texture and is versatile beyond soups. I found a recipe to serve with pork roast. Mushrooms are optional, but fresh rosemary is essential. Using butter enhances the flavor, and fresh herbs provide the best taste. The dish is filling and healthy enough to be a standalone lunch. You can customize it by adding vegetables like spinach. Overall, it’s a simple, tasty, and adaptable meal that promotes healthy eating and enjoyment.
Ingredients
2 cups of canned reduced sodium vegetable broth
2/3 cup of medium pearl barley, rinsed in cold water
3 leeks (white and light green part only)
1/2 pounds of button mushrooms sliced
1 – 2 tablespoons of fresh rosemary leaves, chopped
2 cloves of garlic, minced or grated
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
½ cup of freshly grated Swiss, or Apple smoked Gruyere cheese
Process
Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
Preheat oven to 375° F – spray a 2-quart baking dish with cooking spray.
Clean and slice mushrooms. I wipe mushrooms off with a paper towel. I do not “wash” mushrooms as they will retain the moisture and will not brown.
Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
Slice leeks into thin slices.
Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
Heat butter in pan until melted, add mushrooms, cook until brown, remove from pan.
Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
This recipe for Campbells Stuffed Peppers is from their 1976 cookbook, Campbell’s 100 Best Recipes. It’s known for being very flavorful and is a dish I enjoy making often. I sometimes add diced mushrooms or tomatoes to enhance the flavor. You can also use different types of rice or substitute farro for variety. The recipe is versatile, but the key ingredients—condensed soup, Worcestershire sauce, and Swiss cheese—create a distinctive retro taste. These flavors blend well and give the dish its classic style, making it a favorite for those who appreciate nostalgic, hearty meals.
Pre-boiling peppers help them cook faster and become softer. It also reduces bitterness, especially in green peppers. After filling the peppers, they only need about 25 minutes in the oven instead of 45 minutes, which prevents the filling from drying out.
Ingredients
4 medium green peppers
1 pound ground beef
½ cup chopped onion
1 can condensed tomato or tomato bisque soup
1 cup cooked rice
2 teaspoons Worcestershire sauce
½ teaspoon salt
Pepper
2 slices mild Swiss cheese cut in strips
Process
Preheat oven to 375° F.
Remove tops and seeds from peppers
Cook in boiling salted water for 5 minutes, drain.
In a skillet, brown beef and cook onion until tender.
Stir in 1 cup soup, rice, and seasonings.
Spoon meat mixture into peppers and place in a casserole dish.
Eating cabbage regularly can improve your health. It helps boost your immune system, aids digestion, and supports overall wellness. Cabbage also benefits your heart by reducing inflammation and oxidative stress thanks to its antioxidants. Besides health benefits, cabbage is versatile in cooking. You can use it on tostadas, sandwiches, fish tacos, or in dishes like Egg Roll in a Bowl. Using pre-shredded coleslaw mix makes it easy to prepare quick cabbage soup or cabbage pancakes. I like the Light Coleslaw recipe during the week. It tastes good and stays fresh for a few days.
LIGHT COLESLAW DRESSING
Ingredients
3 tablespoons of reduced calorie mayonnaise
2 tablespoons cider vinegar (substitutes: rice or white vinegar)
1 tablespoon of dill seeds (substitute: caraway seeds, or none)
1 teaspoon of sugar
¼ teaspoon freshly ground pepper
1 bag of pre-grated coleslaw mix
1 small, sweet onion, grated on a box grater
Process
Mix dressing ingredients together in a larger bowl. Whisk together the mayonnaise, vinegar, dill seeds, sugar, and pepper.
Grate onion.
Stir in the pre-grated bag of coleslaw mix and onion until blended.
Cover and refrigerate for at least 1 hour.
Stir before serving.
Nutrition per serving
Calories: 65kcal | 3 g Total Fat | 1 g Saturated Fat | 3 mg Cholesterol | 74 mg Sodium | 10 g Total Carbohydrate | 2 g Dietary Fiber | 2 g Protein | 48 mg Calcium
TRADITIONAL COLESLAW DRESSING
Ingredients
½ cup mayonnaise
1-1/2 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar adjust to taste
1 teaspoon kosher salt
¼ tsp black pepper
½ tsp celery seed optional
Process
Whisk together in a large bowl: mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seed.
Stir in the bag of pre-grated coleslaw until well blended.
Notes: Note that coleslaw reduces in volume as it sits and the cabbage releases its moisture. Don’t be tempted to add more mayo even if it appears dry at first: it will become saucier quickly as it stands (even more so the next day!).
Optional Seasoning add-ins:
Onion powder
Garlic powder
Celery seed
Dry mustard or Dijon mustard
Cilantro
Optional Mix-ins:
You can also add other mix-ins to the coleslaw things like:
Zucchini Couscous is a delightful dish that combines the tender, mild flavor of zucchini with the fluffy, light texture of couscous. The entire process is quick, often taking less than 20 minutes, making it an easy and satisfying meal option. Its lightness and flavor make it a popular choice for those seeking a healthy yet flavorful dish. Whether served as a main course or a side dish, Zucchini Couscous offers a delicious and effortless way to enjoy fresh vegetables and grains in one bowl.
Ingredients
2 small – medium zucchini diced into 1/4 -inch pieces
5 ounces of Couscous
1 tablespoon of Olive Oil
4 cloves of garlic, minced
2 scallions, sliced separate white from green (use whites for another recipe)
1 lemon, zest lemon and set aside,
quarter remaining lemon and set aside
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
Process
Heat oil in pan over medium-high heat.
Add zucchini and season with half of the garlic, salt and pepper.
Cook stirring frequently, until browned and tender, 4 – 7 minutes.
Remove from heat and cover to keep warm.
Melt 1 tablespoon of butter In a small pot over medium-high heat.
Add couscous and remaining garlic, stir until fragrant, 30 seconds.
Stir in 1-1/2 cups of water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until couscous is tender, follow package instructions. Drain excess water.
Stir in zucchini, scallion greens, and lemon zest. squeeze juice from one lemon quarter and stir, add salt and pepper to taste.
These glazed onions are versatile and pair well with a variety of savory entrees such as roasted meats, grilled steaks, or hearty vegetable dishes. They can be served as a side dish or used as a topping to enhance the flavor of the main course. The sweetness of the brown sugar glaze complements the savory elements of the entree, creating a balanced and satisfying dish that appeals to a broad range of palates. I started making these for my family 30 years ago, I am asked to bring them to every holiday dinner celebration. Start your own traditions!
Ingredients
2 12-ounce bags of frozen pearl onions
3 tablespoons of butter
¼ teaspoon Koren Red Pepper Powder
½ teaspoon dried rosemary
2 tablespoons of brown sugar
Process
Defrost onions for about an hour before cooking, it’s okay if they are still partially frozen before cooking.
In a heavy 12” frying pan or cast-iron pan melt the butter on medium heat, add the pepper flakes and the rosemary and stir into the butter to infuse the flavors.
When the melted butter begins to foam, add the onions.
Spread the onions out in the pan and let cook slowly, releasing the water from the onions.
Cook for about 5 – 7 minutes on medium heat and stir. The water that has been released from the onions will begin to evaporate, leaving the butter. At this point turn the heat up to medium high and let the onions brown. Stir occasionally until they become a nice golden color. Start to finish this should take about 10 to 12 minutes.
Reduce the heat to medium low and add brown sugar, stirring continuously until the sugar has melted and the onions are fully coated.
Note: Onions can be made a day in advance of the meal, just reheat and serve.
I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.
A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.
Preheat oven to 350 degrees
Ingredients
1 baby Bok Choy
Olive Oil
4 cloves of fresh garlic, grated or chopped very fine
Kosher salt
Pepper
Parmesan cheese
Directions
Bok Choy
Remove outer leaves if they look torn or bruised, or just cut short with scissors.
If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
Wash with cool water and drain and dry on paper towels.
Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
Drizzle with olive oil, rub the olive oil into the leaves
Grate the garlic cloves and spread all over the Bok Choy and into the leaves
Sprinkle with kosher salt, pepper and Parmesan cheese
Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.
Kitchen Moxy 