KLBB's Harried Gourmet is Vienette Olson of Trade Winds Spice Company. Listen for her weekly recipes Friday mornings at 9:40 with Reed Hagen. Add hours of flavor in minutes at Trade Winds Spice Company. 423 South Main in Stillwater. (651) 351-0422.
Broccoli Salad
When a salad is just the ticket on a hot summer day, try this new and easy twist on that regular old broccoli salad.
3 bunches of broccoli crowns, washed 1 small can mandarin oranges, drained, cut in half ½ cup golden raisins 3 scallions, sliced on the diagonal ½ cup toasted pecans ½ lb bacon, chopped ¾ cup A Perfect Pear Champagne Pear Vinaigrette
Fry bacon in a small skillet until crispy. Remove and drain on paper towel.
Place pecans on a baking sheet and toast in a 350°F oven. Keep a close watch so they do not burn, about 4-6 minutes. Remove from oven and put pecans on a plate. Once cooled enough to handle, chop roughly.
Cut broccoli into bite-size pieces and put in a bowl. Add mandarin oranges, golden raisins, scallions and pecans. Toss with Champagne Pear Vinaigrette and garnish with bacon.
Serves 2 - 4
Grilled Cardamom Nectarines
It’s Father’s Day this weekend and if you’re looking for a great way to finish off a special meal for dad, give these grilled nectarines a try. This is definitely not your grandmother’s flaming peaches and vanilla ice cream dessert. With brown sugar and cardamom, these have their own flavor groove going – and topped with the creamy-cold burnt caramel flavor of dulce de leche ice cream wow! Chic, easy and unexpected.
6 ripe but firm nectarines, halved and pitted 2 Tablespoons Extra Virgin Olive Oil (mild or fruity) 1 Tablespoon light brown sugar or Pure Maple Sugar ½ teaspoon Trade Winds Spice Company Ground Cardamom Vegetable oil for grill 1 pint dulce de leche ice cream
Prepare a medium fire in a charcoal grill, or preheat a gas grill to medium.
Place nectarines in a large bowl, and sprinkle with the olive oil, brown sugar (or maple sugar) and ground cardamom. Mix gently.
Brush the grill grate with vegetable oil. Grill the nectarines directly over the fire, cut side down, until grill marks are visible, about 5 minutes. Turn the fruit over and grill until grill marks show and the nectarines are tender, 4-5 minutes more.
Place 2 nectarine halves in each bowl, top with a scoop of ice cream.
Serves 6
Need some more ideas for a Father’s Day Menu try these or some of the many recipes we’ve accumulated on the master recipe list over the past few years. Happy Father’s Day!
Bloody Ceasar (page 15) Bruschetta (page 18) Adam’s I’ll take 2 Burgers (page 5) Corn on the Cob (page 29) Summer Green Bean Salad (last week’s recipe)
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