Broccoli Salad

© Katherine Stetson

Refreshing and full of flavor.

Makes approximately four cups:

  • 2 cups broccoli florettes
  • ¼ cup pimientos, chopped
  • ½ cup chopped cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • 1/3 cup coarsely chopped black or green olives
  • ¼ cup finely chopped red onion
  • 3-4 pepperoncini, chopped
  • ¼ cup House Vinaigrette
  • 1-2 tablespoons chopped fresh parsley
  • sea salt and freshly ground pepper, to taste

Fill a medium sauce pan with water and bring to a boil.  Add broccoli and cook just until tender-crisp.  Drain broccoli and plunge into a bowl of cold water to stop the cooking process.  Drain and set aside.

In a medium bowl, combine all ingredients and toss gently.  Season to taste with salt and pepper and then cover and refrigerate until ready to serve.

Antipasto Bowl

© Katherine Stetson

A studendously tasty and easy hors d’eourve to serve with toasted baguette slices.  Also makes a great sandwich.

  • 2/3 cup cubed pepperoni, ¼ inch dice
  • 1/3 cup cubed hard salami, ¼ inch dice
  • ½ cup coarsely chopped black olives
  • ½ cup coarsely chopped green olives
  • ¼ cup diced pimiento (or roasted red pepper)
  • 1 tablespoon nonpareil capers
  • 4-5 pepperoncini peppers, chopped
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon dried oregano
  • 2 teaspoons Asian chili garlic sauce
  • 1/3 cup House Vinaigrette

Combine all ingredients, except the vinaigrette, in a medium bowl and toss gently.  Add vinaigrette and toss again.  Serve immediately or cover and refrigerate.

Copyright © Katherine Stetson, all rights reserved.