Asian Coleslaw

Adapted from a recipe originally posted on allrecipes.com

This is a different take on traditional coleslaw. I was introduced to this dish at a family gathering years ago and instantly fell in love with the flavor pallet. The Asian flavors really make this coleslaw pop... Enjoy!

Makes 10 servings

Ingredients:

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 6 cups thinly sliced green cabbage
• 3 cups thinly sliced red cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh parsley

Preparation:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, red bell peppers, carrots, green onions, and parsley. Toss with the peanut butter mixture just before serving.

Blessed be… and happy cooking!

Chef Michael's Spinach Salad

Fun, vibrant and healthy is how I describe this salad that pairs well with many proteins. Enjoy!

Ingredients:

• 2 lge handfuls baby leaf spinach - big stems removed
• 1/2 cup sliced baby portobello mushrooms
• 1 lge tomato - cut up to your idea of bite size
• 1/2 cup chickpeas
• 2 tbsp roasted pepitas
• Luscious Lemon Vinaigrette - click for recipe

Preparation:

Place the pepitas in a small skillet with medium heat. Toss frequently until they get to a nice toasty brown. Remove from hot pan into cool bowl and set aside to cool.

Once pepitas are cooled, mix all ingredients in large salad bowl and add vinaigrette.

Blessed be... and happy cooking!

 

Tuscan Panzanella Salad

 Credit for this lovely salad goes to Maricruz Avalos at M.A. Kitchen

This panzanella salad is the ultimate Italian summer meal. Loaded with juicy tomatoes, crunchy onions and cucumbers, this bread salad gets its wonderful flavors from simple, high-quality ingredients.

Ingredients:

• 8 oz stale crusty artisan bread - cut into cubes
• 1 lb cherry tomatoes - cut into quarters or halves
• 1 medium red onion - quartered and sliced thin
• 1 English cucumber - peeled, halved and sliced
• 1 bunch basil leaves - hand shredded
• extra virgin olive oil
• red wine vinegar - as needed
• salt and pepper to taste

Preparation:

Mix two parts of water and one part of vinegar enough to soak bread in a large bowl. Add bread into the bowl with vinegar mixture and immerse it well so it can soak while you’re preparing the veggies.

Once you have all vegetables cut and ready in a large bowl, squeeze the bread to remove excess of moisture, and then crumble it into the bowl with veggies.

Season with salt and pepper, then add a generous glug of extra virgin olive oil and lots of hand-torn basil. Mix well to combine everything. Cover and allow to rest in the fridge for at least 30 minutes before serving.

Notes:

If you using fresh bread, I suggest to slicing it and leave it in the countertop covered with a kitchen towel overnight, so it will stale and be ready next day or you can pop it in the oven for a couple of minutes to dry it a bit.

Allow panzanella salad to rest overnight, the flavors will infuse bread resulting in a more flavored dish.

Blessed be… and happy cooking!

Watermelon Quinoa Salad

  Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.

Ingredients:

• 1 cup low sodium vegetable broth
• 1/2 cup quinoa (rinsed)
• 1/2 cup baby arugula
• 2 cup watermelon (medium diced)
• 1 avocado (medium diced)
• 1/4 cup salted pumpkin seeds
• 1/2 oz fresh mint (leaves torn)
• 4 oz reduced-fat feta cheese
• 1 med lime (zested and juiced)
• 2 tbsp olive oil
• 1 tsp honey

Preparation:

Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

Blessed be… and happy cooking!

Creamy Chicken Apple Salad

 Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

This salad is a low-carb, power-food dynamo. Easy to prepare and packed full of good nutrition—protein from chicken, fiber from the apple, and healthy fat from the walnuts—this is a quick diabetes-friendly recipe that's perfect for lunches and making ahead. Full of flavor and crunch—you won’t believe how easy it is!

Ingredients:

• 2 cups cooked chicken breast (chopped)
• 2 stalks celery (diced)
• 2 green onions (chopped)
• 1 medium Jonagold apple (finely diced)
• 3 tbsp walnuts (chopped)
• 1/4 cup light mayonnaise
• 1/4 cup yogurt (plain, fat-free)
• 1/2 lemon (juiced)
• 1/8 tsp black pepper

Preparation:

In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.

Serve salad over your choice of lettuce leaves, bread or crackers.

Blessed be… and happy cooking!

Steak Salad with Orange

 Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub

A Steak Salad with Oranges is a refreshing and vibrant dish that combines the rich flavors of flatiron steak with the citrusy sweetness of oranges.

Ingredients:

• 15 oz sirloin steak (sliced into 1/2 inch thick slices, all visible fat removed)

• 2 tbsp olive oil (divided)

• 2 tbsp balsamic vinegar

• 2 cloves garlic (minced)

• 1 tsp dried rosemary

• 1 tsp Kosher Salt

• 1/2 tsp black pepper

• 8 cups baby spinach

• 2 whole oranges (segmented)

• 1/2 small red onion (sliced)

• 1/2 cup shelled edamame

• 1/3 cup balsamic vinegar (for the dressing)

• 1 tbsp Dijon Mustard (for the dressing)

• 1 clove garlic (minced, for the dressing)

• 1 tsp honey (for the dressing)

• 1/4 cup Extra Virgin Olive Oil (for the dressing)

• 1/2 tsp Kosher Salt (for the dressing)

Preparation:

In a bowl, whisk together two tablespoons olive oil, balsamic vinegar, minced garlic, dried rosemary, kosher salt, and black pepper to create the steak marinade.

Place the steak in a shallow dish and pour the marinade over it. Ensure the steak is coated evenly.

Let the steak marinate in the refrigerator for at least 30 minutes.

While the steak marinates, make the dressing. In a small bowl, whisk the balsamic vinegar, mustard, garlic, honey, and seasoning. Continue whisking and slowly add the olive oil and whisk until the dressing is emulsified.

Preheat the grill to high heat and heat the remaining one tablespoon of oil.

Remove the steak from the marinade and cook for approximately 4–5 minutes.

In a large salad bowl, combine spinach, oranges, red onions, and edamame. Drizzle half the dressing on the salad and toss to coat. (Reserve remaining dressing for another use.)

Arrange the steak on top of the salad.

Blessed be… and happy cooking!

Thai Salad

 Credit for this salad goes to my friend Angela who found it in Grandma's Recipes.

This salad is fresh and vibrant and can be served as a side or as a stand-alone.

It is tasty year-round as well. :-) Enjoy!

Ingredients:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped unsalted peanuts

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic - minced
• 1-2 tbsp water - as needed to thin

Preparation:

In a large bowl, combine the shredded green cabbage, purple cabbage, carrots, and cilantro.

In a small bowl or jar, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until smooth. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Pour the peanut dressing over the cabbage mixture and toss well to combine.

Sprinkle the chopped peanuts over the slaw before serving.

The slaw is best enjoyed immediately or after chilling for a short time. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The slaw may become slightly softer over time.

Blessed be… and happy cooking!

Mexican Caviar (Cowboy Salad)

Credit for this dish goes to Maricruz Avalos Flores at M.A. Kitchen

This Mexican Caviar recipe is a vibrant mix of beans, corn, and fresh veggies, all tossed in a tangy vinaigrette. It is a crowd-pleaser and makes the perfect dip or side dish for gatherings, potlucks, and barbecues!

Ingredients:

• 1.5 cups corn kernels - canned or fresh

• 1.5 cups black beans - drained and rinsed

• 1 cup black-eyed peas - drained and rinsed

• 1.5 cups cherry tomatoes - quartered

• 1 medium ripe avocado - diced

• 1 cup green bell peppers - diced

• 1 cup red bell peppers - diced

• 2/3 cup red onion - diced

• 1/4 cup jalapeño peppers - chopped

• 1 small bunch cilantro - chopped (Optional)

Dressing:

• 3 Tablespoons olive oil

• 2 Tablespoons white vinegar

• 1 lime (juiced, about 2 Tablespoons)

• 1 ½ teaspoons honey (or sugar)

• 1 teaspoon chili powder or hot paprika

• ½ teaspoon ground cumin

• ¼ teaspoons garlic powder

• salt & pepper (to taste)

Preparation:

Place all diced vegetables, beans, and chopped cilantro in a large mixing bowl.

Add all ingredients for the dressing in a jar and close it with a tight lid.

Shake the jar until all ingredients are nicely emulsified.

Pour the dressing into the bowl with vegetables and toss everything until nicely coated.

Taste and adjust seasonings if needed.

Chill the salad in the fridge for 20-30 minutes then serve with chips.

Blessed be… and happy cooking!

Zucchini, Feta & Pine Nut Salad

Here's another great salad from Diabetes Australia.

This refreshing zucchini, feta and pine nut salad is perfect for a summer barbeque or weekend family gathering. Drizzle with olive oil, garnish with rocket and enjoy!

Ingredients:

• 5 medium zucchini
• 1/2 cup toasted pine nuts
• 50g crumbled feta cheese
• Sprinkle of chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 2 cups rocket (arugula)
• 6 Kalamata olives quartered (optional)

Preparation:

Shave zucchini into thin strips using a vegetable peeler and lightly grill. Cook for about a minute on each side and set aside to cool.

In a non-stick fry pan, toast the pine nuts until lightly golden.

Toss shaved zucchini, chives, pine nuts, cheese, olives, salt and pepper together.

Drizzle olive oil, garnish with rocket and enjoy!

Blessed be... and happy cooking!

White Bean Salad - Signature Collection

This fresh and bright white bean salad is another example of a restaurant cook not willing to share a recipe back in 2013. After finishing the bacon wrapped scallops that included this tasty treat I could not stop thinking about it all through dinner. Instead of dessert I ordered a second appetizer and we deconstructed right there at the table.

What follows is my version of a white bean salad inspired by the chef at S&P Oyster Company in Mystic Seaport, CT. I hope you enjoy this as much as Carolyn and I do. :-)

I never did write up the recipe back then, but fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.

After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.

This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)

Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.

My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. And finally, here is the ingredient list I can call my own... Enjoy!

Salad Ingredients:

• +/-3 cups baby spinach - should yield 1.5 cups chopped
• 2 15oz cans white beans - drained and rinsed
• 1 orange bell pepper - diced
• 1 shallot - minced
• 2 medium tomatoes - seeded and then diced
• 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup

Dressing Ingredients:

• 1/8 cup red wine vinegar
• 1/4 cup olive oil
• 1/8 cup fresh squeezed lime juice
• 1/4 tsp table salt
• 1/8 tsp black pepper

Blessed be... and happy cooking!

Southwestern Black Bean, Quinoa and Mango Salad

Credit for this delicious salad goes to Gina Homolka at Skinnytaste.com

This healthy Southwestern Black Bean, Quinoa and Mango Salad is a delicious and nutritious way to get more vegetables and plant-based foods into your diet.

Ingredients:

• 15- ounce can black beans - rinsed and drained
• 1 cup cooked quinoa - red or tri-color
• 1 cup fresh or frozen corn -cooked
• 1 small red bell pepper - chopped
• 1 cup fresh mango - chopped
• 1/4 cup red onion - finely chopped 
• 1/2 cup fresh cilantro - chopped 
• 1 small jalapeño pepper - seeded and finely diced
• juice from 1 medium lemon or lime
• 1 1/2 tbsp extra virgin olive oil
• 2 garlic cloves - minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground turmeric

Preparation:

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss.

Refrigerate until ready to serve.

Blessed be... and happy cooking!

Mediterranean Eggplant Salad

This dish is an absolute summer delight and pairs really well with just about anything barbecued. 

The recipe was adapted from the original found at A Cedar Spoon by Julia. Julia features many wonderful recipes on her site... Be sure to check them out!

Ingredients:

• 1-2 eggplant - about 3 lbs
• olive oil
• salt & pepper – for eggplant
• 3 cups tomatoes - diced
• 1 orange bell pepper - chopped
• 1 cup scallions - green parts chopped
• 1/4 cup fresh mint - chopped
• 1 cup fresh parsley - chopped
• 1 lemon - juiced
• salt & pepper to taste
• 1/4 tsp crushed Aleppo pepper

Preparation:

Slice the eggplant into rounds about 1/2 - 5/8" thick. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt & pepper.

Heat the grill to medium heat. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into bite sized pieces.

In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine. Add more olive oil if needed to create a consistency you like.

Shown here as a side with Quick & Easy Calamari and a traditional tomato salad.

Blessed be... and happy cooking!

Shirazi Salad - Signature Collection

After seeing my friend Ely’s Shirazi Salad video I did a little research as the name intrigued me. It turns out this dish is named after the city of Shiraz in southern Iran. Apparently it comes in many regional flavor pallets with varied ingredients and spices and has been a staple item there with many many meals since.... forever. After kicking around a number of flavor combos I settled on something I can call my own. I paired it tonight with my recipe for Grandma Inspired Fried Meatballs, and omg what a winner. Enjoy!

Ingredients:

3 plump tomatoes - diced

1 English cucumber - peeled and diced

½ cup finely chopped red onion

1 orange or yellow bell pepper - chopped

3 tbsp EACH chopped fresh parsley, basil and scallion

½ cup chopped fresh mint - or 1 tbsp dried

Salt and pepper to taste

Sumac to taste (very optional as it's not everyone's choice)

4 tbsp lime or lemon juice - chef's choice

3 tbsp extra virgin olive oil - remember quality counts :-)

Preparation:

Cut up the tomatoes first and place in a colander to drain some of the juice.

Cut up all the other ingredients and toss together in a large bowl. Add oil, lemon/lime juice and season with salt & pepper to taste. Blend well.

Blend well and add the dressing.

Chill this salad for about an hour and toss again before serving with something like my Grandma Inspired Fried "Meatballs" or BBQed chicken.

Blessed be... and happy cooking!