Joan's Broccoli Madness Salad and Sweet Tomatoes' Cream of Mushroom Soup are two Sweet Tomatoes restaurant recipes. The salad is a simple mix of broccoli, cashews, bacon, red onions, cranberries and a simple slaw-style dressing. The easy-to-make soup has deep mushroom flavor with a rich stock made with beef and chicken base, whole milk and half-and-half.
To make four to six servings of Joan's Broccoli Madness Salad, bake 1/2 cup of cashews at 350 degrees Fahrenheit for 10 minutes, tossing halfway through. Wash 1 big head of broccoli and chop into bite-sized pieces. Whisk 1 cup of mayonnaise, 1/3 cup of sugar and 2 tablespoons of apple cider vinegar in a large bowl until smooth. Add the broccoli, 1/2 cup of cashews, 6 slices of chopped bacon, 1/3 cup dried cranberries and 1/4 cup thinly sliced red onions, and toss. Let the salad sit for 10 to 15 minutes before serving.
Make 1 gallon of Sweet Tomatoes' Cream of Mushroom Soup in just 20 minutes by combining 10 cups of sliced mushrooms, 2 cups of sliced celery, 1 stick of butter and 1/2 teaspoon of white pepper in a large saucepan. Saute for 15 minutes over medium heat and set aside. Meanwhile, melt 5 tablespoons of butter in a large saucepan, stir in 9 tablespoons of flour, and cook for one minute, stirring constantly. While stirring, add 6 1/2 cups of water in 1/2 cup increments, and then add 2 tablespoons each of beef base and chicken base, and bring to a boil. Reduce heat and simmer for 15 minutes, stir in 2 cups each of whole milk and half-and-half, add the mushroom and celery mix, season with salt and pepper, and serve hot.