Chef Jen Manitoken

Chive Blossom Infused Vinegar

One of my favorite infused vinegars for both the lovely color and great flavor. A subtle onion flavor. I like using this vinegar to make an Italian style vinaigrette. A great way to use up all those chive blossoms in the spring.

Ingredients
1 cup chive blossom heads
1 cup white wine vinegar

Instructions
Wash chive blossoms in several rinses of cold water to remove any debris or tiny insects. You may need to let them soak for 15-30 min in a solution of salt and water (2 Tbsp salt to 4 cups water). Strain and pat dry to remove as much water as possible.

Stuff jar full of blossoms.

Heat vinegar in pot until just before boiling (boiling will ruin blossoms). Pour over chive blossoms. Stir blossoms to remove any trapped air and top with more vinegar.

Once cool, cap tightly, shake and leave in a cool, dark place for 1 week.

Sample vinegar for flavor. For more intense flavour, allow it to infuse for 1 additional week.

Strain out the blossoms and compost spent flowers. Pour the finished, flavored vinegar into a clean, decorative bottle or jar with a plastic lid. Metalic lids will corrode from the vinegar.

Label and decorate as desired.

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Broccoli Salad

Everyone loves this broccoli salad recipe! With bacon, cranberries, and a creamy dressing, it’s the perfect party side dish or weekly meal prep. When it comes to the perfect year-round salad recipe, this broccoli salad is my go to!

Enjoy!

Ingredients
8 slices bacon, cooked
5 cups broccoli florets
⅓ cup diced red onion
½ cup dried unsweetened cranberries
½ cup sunflower seeds
¼ cup crumbled goat cheese, optional

Broccoli Salad Dressing
½ cup mayonnaise
¼ cup plain yogurt
1 tbsp poppy seeds, optional

Instructions
Cook the bacon. Preheat the oven to 400°F (200°C). Add the bacon slices to a parchment-lined baking tray and cook for 15 to 18 minutes, or until crispy. Remove the bacon from the oven and transfer it to a paper towel-lined plate to dry and cool.

Add everything to a mixing bowl. Add the broccoli, red onion, cranberries, sunflower seeds, and goat cheese to a large mixing bowl. When the bacon is cool to the touch, crumble it on top.

Make the dressing. Add the mayonnaise, yogurt and poppy seeds if using, to a small bowl and stir together.
Toss to combine. Pour the dressing on top of the broccoli salad and toss to combine.

Notes
Storage tip: Broccoli salad will stay fresh for 4 to 5 days when stored in an airtight container in the fridge. If you’re making it for a holiday party or gathering, you can prep it the day before, either with or without the dressing.
Make sure you’ve sliced the broccoli florets into small, bite-sized pieces. It makes it far easier to eat that way.

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