Back in J-School (Journalism School, at UNL – Go Huskers!) we were taught the mantra “Don’t bury the lead.” In other words, you should share the most important thing first; then elaborate (or in my case, digress) for those who care to read further. In the world of food blogs, research says the same is true. In this world, the “lead” is the recipe – that’s why you clicked to get here in the first place, right? So, for those that want to go straight to the recipe for Baked Pasta with Sausage and Broccoli Rabe… click HERE. For the few family members and friends who will read this out of obligation, bless you. Come on over and I’ll make this for you!
This is the time of year when everyone seems to be saying “where did the summer go?”! Labor Day weekend snuck up on us, closing out the summer and marking the beginning of football season.
Like many, we’re planning that one last outing on the lake – which calls for good, but simple dishes to take along to enjoy with friends.
It would be easy to stop by the grocery store on the way and pick up a tub of one of their prepared salads. But this Broccoli, Pea & Cranberry Salad is not only easy to make, it’s a lot healthier than the fat-and-sugar laden version my store sells. And it’s just as delicious.
Soak red onion in cold water for 5 minutes; drain.
Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, peas and remaining ingredients. Cover and chill 1 hour before serving.
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I'm glad you stopped by ... pull up a stool, grab your favorite beverage, and let's make something delicious!
