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Hello, foodies…
 
It’s been another busy day so far! This morning I met with some folks here at QVC to discuss strategy for our special Corky’s TSV this Wednesday night. More on that this Monday. In the meantime, how would you like a big helping of Grits 'N Q? And maybe a side of homemade coleslaw?
 

 
Looks good, right? Many thanks to Jimmy Stovall for sharing his recipe! So what was I saying? Oh yes, my day! After the meeting, I headed to makeup because we shot a how-to video on pressure cooking! So many of you at home have a pressure cooker and we’re often asked for pressure cooker recipes and tips. Even those of you who don’t have a pressure cooker seem to be curious…is it safe? Is it as easy as it looks? To the not-yet-believers, I’d give a whole hearted yes. And, for the believers, know you’ve been heard. We’re planning on bringing you lots of pressure cooker recipes. Look for the how-to video next month.
 

 

 
So now I’m sitting in our little host lobby area at QVC “penning” this blog until I head to the gym in an hour. I don’t know about you, but the gym is not my favorite place. I do it because it’s good for my health, and I really do feel better when I’m done exercising, but I’d much rather be home on my easy chair channel surfing. At least I can watch the news while I’m on the treadmill. How do you keep yourself entertained at the gym?
 
Now—onto this Sunday’s In the Kitchen with David! Our garden-to-table theme continues as we make a classic summer side dish: Summer Broccoli Salad.
 

 
Summer Broccoli Salad
 
This recipe is prepared with the Prepology® 4-Piece Nonstick Knife Set with 4 Cutting Mats (K35540).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:

Dressing:
 
•    1/2 cup buttermilk
•    1/2 cup mayonnaise
•    1/2 cup sour cream
•    1 tsp garlic, minced
•    2 Tbsp fresh parsley, chopped
•    2 Tbsp fresh dill, chopped
•    2 Tbsp fresh chives, chopped
•    1/4 tsp onion powder
•    1/4 tsp kosher salt
•    1/8 tsp ground black pepper
•    1-1/2 Tbsp apple cider vinegar
•    1 tsp sugar
 
Salad:
 
•    3 broccoli heads with stems
•    1 cup carrots, grated
•    1/2 cup red onion, chopped
•    1/4 cup dried cranberries
•    1/4 cup toasted pine nuts
•    1/4 cup dry roasted sunflower seeds
•    3/4 cup sharp Cheddar cheese, grated
•    4 thick-cut slices cooked bacon (or 8 regular slices), chopped in small pieces
 
Directions:
 
1.    To prepare the dressing, combine all of the ingredients in a large bowl.
 
2.    To prepare the salad, remove the broccoli heads from the stems and cut into tiny florets. (Do not discard stems.) Add the broccoli to the bowl with the dressing. Peel the tough outer skin from the stems with a paring knife and then roughly chop or grate the stems on a box grater. Add them to the bowl with the florets and dressing.
 
3.    Add the rest of the salad ingredients to the bowl and toss until completely coated with the prepared dressing. Place the salad in an airtight container and refrigerate, allowing it to marinate for 12-24 hours. Toss once or twice during marinating time. Serve chilled.
 
Foodies, imagine that salad with my Aloha Chicken or Grilled Stuffed Flank Steak. And what about my Grilled Peaches & Ice Cream for dessert! Talk about TASTY! There’s my dinner for tomorrow night…tonight I’ll be working on the cookbook. It’s a Chinese takeout night for me!
 
For your blog question today, tell me what have been your favorite recipes so far this summer? Have you made my Grilled Peaches & Ice Cream? Or, did we get your attention with a more recent recipe like my Carrot Cake Ice Cream Cupcakes or Fried Green Tomatoes? I’ll see you on Sunday at Noon ET foodies.
 
Keep it flavorful!
—David