INGREDIENTS
4 strips thick-cut bacon
1 large head broccoli
1 cup toasted walnut halves, divided
1 medium red apple, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
CHOP bacon into small pieces and cook in a frying pan over medium-high heat, stirring occasionally until crisp and golden, about 5 minutes. Spoon bacon bits onto a paper towel-lined plate to drain. Se aside.
SLICE stalks from floret section of the broccoli head right at the base of the flower, keeping the flower section intact. Cut off bottom inch of the stalk and discard the tough end. Peel the remaining stalk, removing the woody outer skin until you reach the tender interior. Thinly slice on the diagonal and transfer to a large bowl.
CUT the flower-top portion of the broccoli as thinly as possible, lengthwise, into bite-size pieces. Add to bowl with sliced stalks.
CHOP 1/2 cup of walnuts coarsely and add to the bowl along with the apple and half of the bacon bits.
WHIRL remaining walnuts in a food processor until finely ground. With processor still running, pour in olive oil. Whirl until combined. Scrape into a medium bowl. Stir in lemon juice, maple syrup, salt and pepper.
SPOON walnut mixture over salad and toss well to coat. Spoon salad onto plates and garnish with remaining bacon bits.
Serves 4
Home of the Famous Banana Dog!!
Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.
When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).
Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.
We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.
The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.
We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.
The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.
We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.
Enjoy and thanks for listening!.
BON APPÉTIT!
Bob, Kathryn and Gracie
6/17/13
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