Recipes from the May activity

We had so much fun this month at our Relief Society garden night.  Thanks so much to our awesome speakers!  I learned so much, I actually went out and weeded (that is a huge thing for me... no, really).  I can't wait to put some of my new knowledge to use!

We had a few requests for the recipes.  Here they are!  Enjoy!

Garlic/Lemon Salad Dressing

1/2 Cup Olive Oil (I prefer the light tasting)

1-3 garlic cloves, minced (to taste)

1 tsp-1 tbs Kosher or Sea Salt (to taste)

Juice from one lemon

1 tsp lemon zest

Dash of freshly ground pepper (optional)

Put garlic & salt in a bowl and grind into a paste, add to a container with a tight lid.  Add olive oil, lemon juice, lemon zest and pepper (if desired) to container. Shake until mixed.  Use immediately or store in the fridge for up to a week.  

**Note:  If stored in the fridge, it will solidify somewhat.  A few minutes at room temperature should bring it back to normal consistancy.**


Broccoli, Grape, and Pasta Salad

1 Cup chopped pecans
1/2 package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.  Prepare pasta according to package directions (make sure the pasta is al dente so it can withstand the sauce).  Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems and finely chop stems.  Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

1.