Salads

Gingered Coleslaw with Golden Raisins

September 6, 2018 | By
Gingered Coleslaw with Golden Raisins
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Serves: 6
 
Ingredients
  • 1 small head savoy cabbage, cored
  • 1 large carrot
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely minced ginger (from one 1-inch piece)
  • 1½ teaspoons finely minced garlic (from 1 small clove)
  • 1 tablespoon unsalted butter
  • ¼ cup golden raisins
  • 1 tablespoon sherry vinegar
  • Fine sea salt
  • Sugar
  • Freshly ground black pepper
Instructions
  1. Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
  2. Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.
 

Classic Succotash

August 9, 2018 | By

 

Classic Succotash
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Serves: 6
 
Ingredients
  • 2 cups fresh lima beans
  • ½ small yellow onion
  • 4 fresh thyme sprigs
  • 1 garlic clove
  • 3 uncooked bacon slices
  • 1 medium-size sweet onion, chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 pt. cherry tomatoes, halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon red wine vinegar
  • 1½ tablespoons chopped fresh dill
  • 1½ tablespoons chopped fresh chives
 

Shredded Brussel Sprouts With Pistachios, Cranberries & Parmesan

May 3, 2018 | By
Shredded Brussel Sprouts With Pistachios, Cranberries & Parmesan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1¼ lb. Brussels sprouts
  • 2 tsp olive oil, divided
  • ½ yellow onion, diced
  • ⅓ cup shelled pistachios, chopped
  • ⅓ cup dried cranberries
  • ⅓ cup grated Parmesan cheese
  • ½ tsp ground pepper
  • Salt to taste*
Instructions
  1. Cut each Brussels sprout in half through the root, then slice thinly.
  2. Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
  3. Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
  4. Stir in the pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
  5. Transfer to a serving dish and keep warm until ready to serve.