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It is summertime and it's like in the 90s here in Savannah.
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Michael is on his diet, that carb free keto diet
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and it's almost too hot to cook a great big, huge meal.
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So I have a recipe in this magazine.
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In fact, this magazine is on the newsstands right now
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and I'm gonna share with y'all a recipe from the magazine
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and it's a broccoli and berry salad and it's just,
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just perfect for a light lunch
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if you don't wanna get too full
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and it's got our veggies in it and it's got our fruits.
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Right now, I am toasting some slivered almonds
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and I'm toasting 'em just because that,
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toasting them brings out the real flavor in an almond so,
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and it didn't take but a minute but you do wanna watch
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because they can burn real quick
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and if you overtoast them, they're not gonna be so good.
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While I'm waiting for those to toast,
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I'm gonna come over here
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and I am gonna take my fresh broccoli florets
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and I am gonna add my fresh sliced strawberries.
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Mm, beautiful strawberries.
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I'm gonna add my blueberries.
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I'm gonna add purple onion.
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This is gonna be a good lunch for us today, guys.
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- [Eddie] It looks pretty.
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And we're just gonna do some carrot curls
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that give us one more veggie.
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One more healthy veggie.
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I got to check on my toasted almonds.
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- [Theresa] That purple onion
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came out of my father-in-law's garden.
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Did y'all hear what Theresa just said?
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That purple onion came out of her father-in-law's garden.
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- [Eddie] What else does he have in his garden?
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- [Paula] Yeah, what else he got?
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- [Theresa] Squash and onions and.
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- We'd like some please.
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- [Theresa] Yeah, we'll have corn.
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Trying to think of what else.
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Tomatoes at some point.
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- There is nothing like a homegrown tomato.
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Okay, so the carrot curls are pretty in there.
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I like the way they look.
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And see, it's real easy
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and if you wanted these to curl up,
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stay curled up pretty good, you could put 'em in ice water
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and that would help 'em curl.
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Just a few more minutes.
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Dropping nuts out of my mouth.
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All right, so we have some beautiful fresh mint
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and mint grows like wildfire down here in the south
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and if you plant just a couple little plants,
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you'll never ever have to plant it again
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because it's gonna spread
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and keep multiplying and multiplying.
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Okay, our almonds are toasted.
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So I'm gonna sit them right down and let them cool
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and like I said, mint will just,
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it will take over your garden.
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During the summer, when the watermelons come in good,
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I just love my watermelon and mint salad.
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Okay, so there's our fresh mint.
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I almost could have done a bigger bowl, couldn't I?
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Oh, look, look how pretty.
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That's just beautiful.
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Still a little warm so I'm gonna leave 'em.
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So now I'm gonna come over here and make our dressing for it
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which is about a tablespoon of lemon juice
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and I'm using my hand to catch the seeds
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and about a tablespoon of honey,
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a teaspoon of garlic powder,
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vinegar, red wine vinegar
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and then I'm gonna beat in a little olive oil.
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I think it's olive oil.
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Yeah, I want this to,
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I want this to really give it time for all those flavors.
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Ooh, I got lemon juice in a cut.
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I want the garlic powder to evaporate.
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All right, now I need a teaspoon of salt
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and a half a teaspoon of pepper.
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Oh my gosh, that's so good.
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Gonna add a little bit more of that garlic powder.
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You got them out of that hot hot, didn't you?
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It's still hot though.
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I should have done that a lot earlier.
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This just looks beautiful.
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So there's no sugar in this.
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All we use for sweetener is the honey.
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And I'm gonna just drizzle this over our salad
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and like I said, let those flavors just marry.
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Wow, sometimes less is definitely more.
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I probably didn't let that salt and garlic powder
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dissolve enough but I'm hungry.
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So what do y'all think, kids?
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- [Eddie] Looks great.
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- Doesn't it look great?
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I'm gonna top it with just a little salt and a little pepper
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and a little bit more almonds.
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There's three hands that went up pretty quick
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You know what I'm gonna do?
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I'm gonna use the bowl that I made the marinade in.
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Uh oh, I took too many strawberries.
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Mm, look how good that looks, y'all.
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- [Eddie] Now, would this be something
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that you would set in marinade
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or would you put the dressing on right before you eat?
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- I would let it, I would go ahead
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and toss it with the dressing, Eddie
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and let it marinate for a little while.
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It's just so refreshing.
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You feel like you're doing something good for your body.
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Get you a bowl, Theresa and taste it.
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- Eddie, do you want some?
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This a perfect time of year for this salad.
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You can eat it alone as your meal
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or next to a chicken breast or a nice piece of fish.
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So there you go, my friends.
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Love and best dishes.
