Creamy Vegetarian Broccoli Salad

Tasty and filling broccoli salad!

Best eaten on the first day when it’s fresh, but still tastes good for an extra day.

Vegetarian. Contains dairy.

Ingredients:

• 1 crown broccoli, cleaned and grated, including the stems (cut off any small brown or dry edges from the stem first, but keep the majority of the stem)
• 1/2 cup finely chopped onion (purple preferred, but any color is fine)
• 2/3 cup grated sharp cheddar cheese 
• 1/3 cup sunflower seeds
• 1/2 cup sour cream
• 1/2 cup mayonnaise 
• 1 tsp sugar
• Imitation bacon bits for topping
• Salt and pepper to taste 

Directions:

In a large bowl combine the broccoli, onion, cheese, and sunflower seeds.

In a medium sized bowl, combine the sour cream and mayonnaise to make the dressing. Add the sugar, salt, and pepper and mix until it tastes balanced and the sugar is dissolved.

Pour the dressing over the broccoli mixture and gently mix until everything is evenly coated.

Top with imitation bacon bits and serve.

Jacquie's Hearts of Palm Dip

Ingredients:

1 (14.5 ounce) can or jar of hearts of palm, drained and chopped

12 oz. shredded mozzarella cheese 

3/4 cup mayonnaise (regular or light)

1/2 cup grated Parmesan cheese

1/4 cup sour cream (regular or light)

1 green onion

Combine all ingredients.

Spoon into lightly greased 9" pie pan.

Bake uncovered at 350 degrees for 20 minutes until hot and bubbly.

Serve with crackers or pita chips.

Creamy Artichoke Heart Pasta

1 jar marinated, quartered artichoke hearts
1 bag frozen quartered artichoke hearts, defrosted and ready to use - or - a can or 2 of quartered artichoke hearts (non-marinated).  (You will want to chop these up a little finer than they are.)
1 tablespoon olive oil
1 tablespoon butter
1 chopped onion
1 teaspoon dried basil
1 cup sour cream
1 cup cottage cheese
1 package egg noodles
Plus:
Things to top it with:  Shredded mozzarella, crushed red pepper, Parmesan cheese (shaved or powdered)

• Start boiling your noodles. They will take about 7-8 minutes to cook, which is just enough time to make the sauce.
• In a very large pan, saute onion with olive oil and butter over medium heat.  Cook until onion is translucent.  Add basil.
• Add the chopped artichoke hearts.  Cook until everything is very hot.
• Turn off the heat for the sauce.  Add sour cream and cottage cheese.  You can add more or less of these.  You don't have to use all 8 ounces of either of these.
• Let the sauce get melty and gooey.
• After your noodles are cooked and drained, put them back into their large pot, and fold the artichoke sauce into them.
• When you serve them, top with a little mozzarella.   You can use a vegetable peeler to shave Parmesan cheese from a block, or else sprinkle the powdered kind.  Sprinkle crushed red pepper on top, if you like. 

This is one of those recipes that you can + or - any of the ingredients.  If you are crazy about artichoke hearts, add more.  You could double or triple them.  If you want to use low fat dairy products, go ahead.  If you want to cut down on the cottage cheese and sour cream, you can use only 4 ounces each.
I tend to go heavy on the basil, because I love the flavor.  You could also add extra garlic.  When I was still eating meat, I sometimes added little chunks of shredded, cooked chicken.

Cilantro Cream Sauce

Blend everything in a food processor or blender. This recipe is drippingly good!

Ingredients

• 8 oz. cream cheese
• 1 TBL sour cream
• 7 oz. tomatillo salsa
• 1 tsp. pepper
• 1 tsp. celery salt
• 1/2 tsp. cumin
• 2 tsp garlic, fresh
• 1 bunch cilantro (stems removed)
• 1 TBL lime juice

You can use this as a topping for fish or a dip.