I always add apple slices to sweeten any coleslaw that I make. Apples gives the slaw a nice, sweet crunch.
1 medium Arrowhead cabbage
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely. While it may be tempting to use a food processor, the best results are achieved by hand. You should have about 8 firmly packed cups. Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds. Place the cabbage, carrot, and onion in a large bowl. In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard. Using your hands, combine the mayonnaise dressing with the cabbage mixture. Cover and refrigerate the salad for up to 3 hours.
Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.
1 Arrowhead Cabbage, cut in two lengthwise
Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.
The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.
Spicy BLT Soup
This recipe comes courtesy of Martha Stewart's website. This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread.
2 pounds assorted tomatoes, roughly chopped
Coarse salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapenos, stemmed and chopped
1/2 small yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white-wine vinegar
1 slice white bread, crust removed, torn into pieces
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
Chopped Egg and Garlic Vinaigrette
Croutons, crumbled cooked bacon, and sliced lettuce
Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.
Tomato and Fennel Salad
Fennel pairs very well with tomatoes. This easy salad is a wonderful way to combine the 2!
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Fennel And Kale Pasta
Sweet fennel and bitter greens also work beautifully together.
1/2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
?1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
Heat oil in a large braising pan or skillet with a cover. Add onion; saute over medium heat until softened, about 5 minutes. Stir in fennel; saute until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add greens; continue to cook until pasta is al dente, about 7 minutes.
Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Fennel, Feta and Kalamata Olive Salad?
I couldn't resist adding just one more fennel recipe. This recipe comes from chef and author George Kyrtatas. This adaptation of a greek salad will be fantastic on it's own, but could also be placed on a bed of greens.
??1/2 pound fennel bulbs (1 bulb)?
1/4 cup lemon juice
?1 TB olive oil?
1/4 tsp sugar?
1/8 tsp salt
?1/8 tsp pepper?
4 oz feta cheese—crumbled?
1/4 cup kalamata olives—pitted and chopped
Clean fennel well and remove outer layers and top stocks. ?(Top portion may be frozen and used for flavoring at a later time.) ??With a mandolin or food processor shredding attachment, slice fennel as thin as possible. Then soak fennel in ice water for 1/2 hour. Then drain. ?In a bowl mix sugar, olive oil, salt, pepper, and lemon juice. ?Toss in the shredded fennel and toss to coat. ?Top with chopped olives and crumbled feta cheese.
Roasted Eggplant Salad
I have to admit that I'm not a huge fan of eggplant. I keep trying it in different recipes to find one that I enjoy. Last summer I discovered baba ganoush which I absolutely love, and I just made this salad for lunch which was pretty tasty, especially with the honey lemon dressing (recipe below). Do you have any favorite eggplant recipes or ways to prepare that may sway me further into the eggplant camp? Send them to me - I'd love to hear from you.
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Chicken or other protein
Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant onto salad greens. Add tomatoes plus any other veggies you want in your salad. Top with honey and lemon dressing.
Honey and Lemon Dressing
It's amazing what a little bit of honey does to this basic salad dressing!
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon good honey
freshly ground black pepper
Mix everything together in a bowl and season to taste.
Roasted Pepper-Chicken-Pale Ale Stew
I thought this recipe sounded pretty awesome. I know we are only sending out 1 jalapeno so feel free to add some extra Cajun seasoning to make it spicier.
2 medium chicken breasts
2 tablespoons Cajun seasonings
1/2 teaspoon salt
1 teaspoon olive oil (or lower calorie spray oil)
2 carrots, chopped
2 red onions, chopped
2 jalapeno peppers, roasted and chopped
1 red bell pepper, roasted and chopped
1 teaspoon garlic, minced
12 ounces Pale Ale
1 cup chicken stock
1 tablespoon Cajun seasonings
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt to taste
Heat a large grill pan to medium heat and add olive oil (or coat with spray oil). Season chicken breasts with 2 tablespoons Cajun seasonings and 1/2 teaspoon salt. Sear the chicken breasts about 2 minutes per side to brown. Remove from heat and chop. Add chopped chicken to a slow cooker. Add all remaining ingredients. Mix well.
Heat to medium heat and cook 3.5-4 hours, or until chicken and vegetables are tender. Salt to taste and serve!