Recipe: Honey Mustard Dressing (from Everyday Cooking with Dr. Dean Ornish)
Broccoli is an easy to grow crop that continues to produce late in the growing season in Michigan. If you’d planted broccoli this summer, you could be having this for dinner, even in late October. Sometimes we like to dress-up steamed broccoli with a quick, easy and healthy dressing. Here are two of our favorites. Both start with broccoli, either steamed or light boiled for 2 minutes then cooled under cold running water and drained.
- 1 tablespoon white miso
- 1 tablespoon honey
- 1 tablespoon mustard, preferably Dijon
- 1 teaspoon lemon juice
- 1/4 cup water
- pinch black pepper
Combine all ingredients in a small bowl and whisk to blend.
Dress broccoli just before eating because the sauce will dull the broccoli’s bright green color.
Broccoli Chinoise Dressing (from Jane Brody’s Good Food Book)
- 2 tablespoon Oriental sesame oil
- 1/4 cup rice vinegar or white whine vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- freshly ground black pepper to taste
- red pepper flakes to taste
Combine the ingredients and pour over the broccoli. Toss to mix well.
This recipe was adapted by Jim and Janice Leach and originally posted on AnnArbor.com on Oct. 25,