Quick and Delicious Coleslaw

~ Grate 2 medium carrots into a medium glass bowl along with the following

~ 4 chopped inner stalks of celery - save those big darker ones for soup or stew

~ 1 finely chopped small yellow onion, or 4 or 5 green onions

~ 6-8 Brussels sprouts - slice these very thin

~ 1c or more raisins - golden or regular

Mix together then add dressing. Chill an hour or so before serving. My favorite dressings for coleslaw are either a good poppyseed dressing (sweet) or my favorite that I created ages ago, this Lemon EVOO Salad Dressing (zingy - savory)

This coleslaw goes together fast and tastes wonderful. Alone, as a quick salad or especially with grilled chicken, fish, steak or a burger. I love having a bowl of this in my fridge. It will stay fresh many days, but usually doesn't last that long. The dressing you use really makes a difference. Both have very different flavors. Maybe each one and see what you think! . .Lin

Colorful Coleslaw w/ Honey-Mustard-Lemon-EVOO Vinaigrette

1/3 lg. head of cabbage

several leaves of kale

3 red mini peppers

3 sm.-med. carrots

1/3 med. purple onion

Wash the kale well, remove the rib. Thin slice the cabbage and all the ingredients shown into a big glass bowl.

Poppy seed dressing is usually my go-to for coleslaw, but this time I made a honey-mustard type variation of my Lemon-EVOO Salad Dressing adding some Maple syrup, stone-ground mustard and substituting Italian seasoning for the rosemary.

This is always a good choice for a salad. It can be made a day or two in advance and keeps well for 4-5 days in a covered container in the refrigerator. . .Lin

Colorful Shaved Brussels Sprout Salad

Slice very thin, and combine in a medium glass bowl:

1# Brussels sorouts

1/3c each: red and yellow bell pepper

6 green onions + tops

1 med. carrot

1c peanuts \ optional

1c craisins / optional

Dressing:

This is a modification of my Lemon-EVOO Salad Dressing.

In a 12oz. bottle shake together the following:

4oz. Greek Kalamata EVOO

4oz. fresh lemon juice + zest

1oz. Heinz Salad Vinegar

1T Spicy Brown Mustard

1t Lowrey's Garlic Salt

1/2t black pepper

1-2t raw local honey

If you want, once the dressing ingredients are in the bottle, shake then  microwave for 15-20 seconds to warm everything. This makes it easier to combine well, and also releases the flavors quicker.

Pour enough over the salad to coat everything lightly. Stir or toss, then cover and chill, or leave on the counter, 30 minutes or longer to blend all the flavors. 

I had a Wild Foodie Thought. . .I was going to leave out the peanuts and craisins, then in a couple days, put the leftover salad into a pot, add vegetable stock and make soup! The dressing on it would add great flavor. Then it could be eaten just like that, chunky, or blended. But this is always so good, I knew there wouldn't be any left after a day or two, so, this time I added the optional ingredients and had a big bowl for an early dinner tonight. It was wonderful!

As I was eating it I realized, the peanuts and craisins would also be great, for making a little different kind of soup. Simmer the leftover salad with chicken broth, then blend. Cool a bit then whisk in coconut milk or coconut cream, cinnamon and some red curry paste! 😃

Next time, I'll make extra, and put some aside for soup! . .Lin

(picture was taken before craisins, peanuts and dressing was added)

It's Salad Season!! (but isn't it always?)

For me. . .Yes, it's always Salad Season.

Today on my dog-walk with my buddy, Oliver, we still had to avoid sidewalks that are massively drifted over with old clumpy snow. However, there was a sunny-springiness in the air. All I wanted to do when I came home was make a big salad mix.

It varies a bit from time to time, but this one included:

1-1/2 heads of Romaine

1/3 sm. purple cabbage

1/2 lg. Vidalia onion

1 English cucumber

1 celery heart

2 carrots

After tossing I put a big handful in my bowl, then added: 

6 red and yellow grape tomatoes

1 very small mini-avocado

1/2 can drained-rinsed black beans

cubed Manchego and Dubliner cheese

Today's dressing was a variation of my Lemon-EVOO Salad Dressing. I added a little brown mustard, a splash of honey and some finely chopped sun-dried tomato (jarred in EVOO) Mmmm...Tastes like Summer! Lin

Farro Porcini 'Risotto' with Beef and Vegetables

I only have a couple more days here at the lake before returning home. It's time to take a food inventory, using up what's here, rather than bringing it back with me, if possible. Hence this recipe. Sort of a beef, vegetable, grain casserole. . .with a fancy name. I normally wouldn't use a mix, but when it's something that I'm not familiar with, it gives me a point of reference for making it in the future from scratch. I trust the Alessi brand and this mix was simple, healthy and tastes great.

 

1 4-serving pkg. farro risotto mix

Make this according to package directions. While that simmers, prepare the fresh ingredients for this recipe:

6oz. beef steak - cut in small pieces

1t± salt-pepper seasoning

2-3T good quality EVOO

3 big garlic cloves - smashed and minced

1/3 or so lg. onion

1/3 bell pepper

1 big carrot

1/2 pkg. California blend vegetables, chopped

(since I had a fresh carrot, I only used the broccoli and cauliflower)

Slice or chop the vegetables while the beef is sautéing in the oil, in a 10" frying pan, with a little of the garlic and onion. Once the beef is browned and snapping add about 1/2c hot water. Stir to incorporate any browned bits on the bottom, then add the vegetables. Stir again then cook over medium heat, covered, until the vegetables are done the way you like. Combine this with the 'risotto' in a 2-3 quart casserole, heat at 350° if needed for 10-15 minutes before serving.

This was perfect with a simple salad of fresh greens. Today mine is chopped Romaine, green cabbage and cilantro. (drizzled with my favorite lemon-EVOO vinaigrette dressing). . .Lin

Brussels Sprout Salad

1# Brussel's sprouts - sliced thin
1/3c sprouted pumpkin seeds
1/2c chopped Vidalia onion
1 envy apple - chopped
2/3c craisins
1c shredded Dubliner cheese

Toss everything together and drizzle with Lemon-Olive Oil Dressing. . .Lin

Shrimp-Pasta Stirfry

This makes one big serving:

1 carrot - sliced

1.5oz. dry corn-rice (gluten-free) pasta

Simmer these until al denté, then drain in a strainer.

Marinate the following in a big splash of Lemon-EVOO Dressing then sauté:

7 med. shrimp, cut in half

3 smashed-minced garlic cloves

As soon as the dressing begins to sizzle, add the drained carrot and pasta. Let everything sizzle a minute or two, stir, then let it sizzle again. Continue this until the shrimp and garlic are just barely done. Flip this around in the pan, then serve. This is great as a quick, healthy lunch or dinner. Shown with a side of coleslaw. . .Lin

Crunchy Spinach and Artichoke Pesto Pasta

As usual, I made waaay too much pasta for the previous pasta salad. 

There was 2c leftover, which I almost pitched, then decided I'd add play around with ingredients and ended up with yet another pasta salad. This could also be a quick Mac & Cheese or added to soup or chili.

2c al denté cooked pasta - cooled

1c shredded Mexican blend cheese

1/2 small jar, 3-4oz., of basil pesto

1/4 red bell pepper

1/4 med sweet onion

1/4c ± Lemon-EVOO Dressing

garlic salt and black pepper

This happened in no time and was a nice surprise! Good for the meatless people in your life. For additional crunch and protein, add some roasted sunflower or pumpkin seeds — AND — it would also be good served warm, or hot. . .Lin

Cherry Chicken Pasta Salad

1c chopped celery

1c chopped sweet onion

1/2c± mayonnaise

1/2c± Lemon-EVOO Dressing

salt and pepper

12oz. roasted chicken meat
3-4c al denté cooked pasta

Combine the chopped vegetables, cherries, dressing, salt and pepper; in a medium bowl, while cooking the pasta; to rehydrate and flavor the cherries. Drain the pasta then rinse well in very cold water. Drain well again, before adding to the bowl. Shake the lemon-oil dressing. Add that, the chicken and mayonnaise. Gently combine then check the flavors, making any needed adjustments. I always think of salads like this as strictly summer food. I was craving it and so glad I made it, for a nice change from heavy winter foods. . .Lin

A Quick, Fresh, Chopped Summer Salad

When I come home from the grocery store, I don't immediately chop and prep. I know from experience that chopped carrot and celery for instance, get dry and nasty after a couple days in the 'fridge. Instead, I try to keep ingredients easily accessible, so I can put things together quickly, when my stomach growls, or a craving hits.

This went together in less than 10 minutes and was a wonderful healthy lunch today:

sprouted mung beans

black beans

walnuts

green onions

mini avocado

grape tomatoes

orange mini pepper

celery heart and greens

mini English cucumbers

cubed, sharp Irish cheese

I drizzled this with my favorite healthy, go-to, salad dressing. It's also a great marinade. I've even used it to sauté fresh or thawed frozen fish!

SALAD SEASON IS HERE!!

Remember to Eat ALL The Fresh, Healthy Colors every day!! . . 😁 . . Lin