Waldorf Salad

I love this salad, not only for the fond memories it evokes, but also for the wonderful crunch and flavors of fall.  I remember making this at home when I was a child; the recipe is from that dear Betty Crocker's Boys and Girls Cook Book.  My edition was published in 1965.  :)

1/4 c. mayonnaise

2 T. milk

2 apples, cut, cored and diced (unpeeled)

1 c. sliced celery

1/2 c. walnuts

Whisk together mayonnaise and milk in serving bowl.  Add apples, celery and walnuts.  Toss.

Yield:  4 servings



Broccoli with Parmesan and Walnuts

Source:  Everyday Food magazine, October 2011  

2 T. extra-virgin olive oil

1 head broccoli, trimmed and cut into florets

1 garlic clove, thinly sliced

1/4 - 1/2 t. red pepper flakes

coarse salt

ground pepper

2 t. finely grated lemon zest

1 T. fresh lemon juice

1/4 c. grated Parmesan cheese

1/2 c. chopped toasted walnuts

In a large skillet, heat olive oil over medium high heat.  Add broccoli and cook until broccoli begins to brown, about 4 minutes.  Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes.  Add red pepper flakes, season with salt and pepper, and transfer to a serving bowl.  Toss with lemon zest, lemon juice, Parmesan and walnuts.  Serve warm or at room temperature.

Serves 4