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Broccoli Rainbow Salad

Broccoli Rainbow Salad

            This is an excellent summer salad. It is very fresh and light. Perfect for a summer 
 barbecue, or a picnic.

1 head broccoli, cut into bite sized pieces
1 package frozen peas
4 ears fresh corn, or one package frozen corn
about ten mini sweet bell peppers
1 c. vinaigrette, or Italian dressing
1 c. mayonnaise
½ c. parmesan cheese
½ tsp. salt

            If you can get fresh sweet corn, it is by far the best, but frozen corn will do as well. If you use fresh corn, cut it off of the cob after you boil it. You can run it under cool water beforehand to make it comfortable to handle. The peas only need to boil for a very short time. Two minutes should do it. Then run them under cold water and let them drain. Steam the broccoli for about two minutes, or just until it begins to turn bright green. Then rinse it under cold water and let it drain as well.

Dice all of your peppers after rinsing them. In a small bowl mix one cup Italian dressing or vinaigrette with the salt, mayonnaise, and parmesan. When it is well combined you can add all of the vegetables to a large bowl, pour the dressing mix over the top and gently toss until well combined.
Today I tried out a new dressing. It’s called Simply Dressed Light Roasted Tomato, and it’s made by Marzetti. It was a delicious addition to this salad.

Little Luni Ratings:
Joelle: 10 out of 10
Cyrus: 10 out of 10
Aurora: Still refuses to eat salad.


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!