The Krembs Family

Our dear friend Sandy Pascolini shared this recipe with us, and it’s so good we’ve been making it all summer long! I’ve adjusted her recipe to serve a crowd–which is what we usually have out here at the Kremb de la Kremb Cabin!

Use the florets from 5 heads of broccoli. Douse and marinate for at least 12 hours with this yummy dressing:

4 cloves crushed garlic
2/3 cup extra virgin olive oil
1/2 cup apple cider vinegar
1 tablespoon kosher salt
1 tablespoon crushed black pepper
2 tablespoons dijon mustard
6 tablespoons brown sugar