Broccoli salad

1 head broccoli

3 Tablespoons fresh mint leaves, julienned (not dried!)

1 lemon, zested and juiced

1/2 cup toasted pistachios (can substitute any nuts you want)

Blanch the broccoli in boiling, salted water for 3 minutes. Drain, and dump in a bowl of ice water to shock. Drain and toss with the lemon juice, zest, pistachios, mint leaves and salt and pepper to taste. Serve cold or room temperature.

Back to the perfect meal. It’s the height of the summer and could anything be better than after a day at the Farmer’s Market filling your plate with all that goodness? Of course not. Let me take you on a mini-tour of this plate. Grilled asiago-Italian bread from our Great Harvest Bread friends, broccoli salad, caprese tomato stack, blanched asparagus, and peaches and blueberries. Have your vegetables every looked so good? Substitute whatever looks great at your market today and enjoy!

Cooking spray
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 clove garlic, minced
8 eggs
1/4 cup skim milk
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
3 oz. Neufchatel cheese, cubed
1 medium tomato, chopped
1/4 cup cooked, crumbled bacon

Evenly coat 12-inch non stick skillet with cooking spray. Over medium heat, cook onion, pepper, and garlic until tender. In medium bowl, beat together eggs, milk, and seasonings; pour over vegetables. Sprinkle with cheese, tomato, and bacon. Gently push pancake turner completely across bottom and sides of skillet, forming large soft curds. Cook until eggs are thickened throughout and no visible liquid egg remains. Serve immediately.