I don’t know about you, but I definitely think each season has foods/drinks that just speak to it. Strawberry recipes in the spring. Chili in the fall. Hot chocolate in the winter. Oh it’s not that I don’t eat those things all year long. I do. But for me, different foods/drinks remind me of different seasons. Plus, at different seasons different foods are my comfort foods, I guess.
One of my favorite things about summer is the farm-fresh produce that is so readily available. I just have to drive (or send Doug) down the road to find ripe, delicious tomatoes, zucchini, watermelon, and cantaloupe. This is the one time of year that I could probably be a vegetarian. A supper of all fresh veggies and fruits….yummmm! My family, on the other hand, wants meat! 😉
I realized last week that we had hardly used my wonderful outdoor patio table this summer. It’s really been either too hot or occasionally too rainy. So when the weather last week presented a perfect day, we took advantage of it to enjoy this summer supper outside.
First on the menu was a THM Cookbook recipe. On page 162 you’ll find one of the first official THM recipes I tried four years ago, Bangin’ Ranch Drums. This recipe is simple and tasty. The family ate them up! They are a Satisfying (healthy fats) entree, which means they should also work with Keto.
To add to the summer meal feel I needed a salad. I love broccoli salad! I don’t love how much sugar is typically in a broccoli salad. After trying several plan-friendly recipes over the years, I finally came up with my own recipe that’s a mesh of the many different ones I’ve tried.
Broccoli Salad (Satisfying–Healthy Fats)
- Large bunch of broccoli, cut into small florets/bites
- Small onion, chopped (your choice, yellow or red…I’ve used both)
- 5-6 strips of bacon, cooked and chopped (or you could use real bacon bits)
- 1/2 cup shredded cheddar cheese
- 1 cup mayonnaise (I use Dukes)
- 2 (maybe 3) Tablespoons apple cider vinegar (be sure to get the kind with the mother)
- 2 Tablespoons BochaSweet (I like this sweetener best for a no-cook recipe.)
- 1-2 teaspoons smoked paprika (The smoked flavor takes this salad up a notch!)
Toss the first four ingredients in a large bowl. Mix the last four ingredients in a separate bowl. Taste and adjust sweetener and paprika to taste. Pour the dressing over the salad and stir together. Refrigerate until ready to serve!
We rounded off the meal with green beans cooked low and slow all day long and refreshing unsweetened guava/passion fruit flavored iced tea. Good food! Even better company! It made for a simple summer supper that everyone enjoyed!