I love Cole Slaw and it is such a simple thing to make to add to any bbq or meal. It is especially good in the summer when we all love cold salads. I like it all year round. It’s a great side dish to almost any meat and I really like it with roast chicken.
It’s super easy if you buy the bags of pre -shredded cole slaw. If you want to do it yourself you can just cut a whole cabbage in half and remove the core, wash , drain, dry and shred in the food processor or by hand. I just picked up 2 bags of Cole Slaw available everywhere in the produce section. You’ll need about 8 cups. I used 2 bags about 16 ounces.
This is what I did.
Ingredients:
For app. 8 cups of cabbage/cole slaw mix
1/2 cup mayo
2 Tablespoons Apple CiderVinegar
3 Teaspoons Dijon Mustard
1/2 tsp. Kosher Salt and more to taste
1/4 tsp. Freshly Ground Black Pepper and more to taste
Mix dressing in a bowl with a whisk is best.
Start slowly adding dressing to coleslaw mix in a large enough bowl to continue tossing. I added a little bit at a time and kept mixing till it was completely saturated with the dressing.
It’s always best if it gets to sit for awhile so if you have the time make ahead.
Then I refrigerated it till we were ready to eat and gave it a good toss and tasted for Salt and Pepper before serving!
It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .
*this recipe should serve 2- 4 but can easily be doubled for more
Ingredients:
1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)
1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)
4 ounces fresh mozzarella
1 shallot
some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste
1 1/2 Tablespoon Extra-Virgin Olive Oil
1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt
app. 1/4 teaspoon freshly ground black pepper
Directions:
Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.
Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.
Presentation is beautiful on a platter as well. Whatever way you do it the taste is phenomenal.
Last night I made these absolutely delicious potatoes. We were eating the chicken from the other night and I had to spice up the leftovers. I made these potatoes and our favorite roasted brussels . Seriously these potatoes were kind of perfect. They hit the spot and after all what more can we get so excited about these days? Try them — the’re delicious. Instead of fairly boring baked potatoes I did this. I had all ingredients in the house including a bag of potatoes that I bought. The Parmesan is what makes it for sure but the paprika doesn’t hurt any either.
*Just a note I halved this recipe for the two of us.
Ingredients:
4 Large Yukon Gold Potatoes or any Potato really–diced into 1/2″ cubes
4 Tablespoons Olive Oil
3 Teaspoons Paprika
3 Teaspoons garlic powder
1 – 2 Teaspoons Kosher Salt — I probably used 1 on the 2 Potatoes
3/4 Teaspoon Freshly Ground black pepper
4 Tablespoons Grated Parmesan Cheese for the win
Instructions:
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Baking sheet should be large enough to hold potatoes without crowding. (see photo)
I placed the cubed potatoes in a large bowl and tossed with the olive oil, paprika, garlic powder, parmesan, kosher salt and pepper. I toss till the seasonings are evenly combined and that’s why I do it first in a bowl. I always do this even with my vegetables before roasting.
Pour out onto baking sheet.
Transfer the potatoes into pre-heated oven and bake for 20 minutes and then remove from the oven and toss the potatoes as best you can with tongs or spatula. Don’t worry about this if you don’t get every one. Put back in the oven and cook for another 20 minutes. I then tossed them one more time and placed back in the oven for another 10 minutes or so until they were golden crispy. All ovens vary. Total cook time anywhere between 50 and 60 minutes.
Remove from oven and my potatoes needed no extra salt or seasonings –they were perfection on a plate!
This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.
It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.
Ingredients:
1 small seedless watermelon, cut into 1″cubes or melon balls.
1 shallot finely chopped
1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.
4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke
2 Tablespoons Olive Oil
Kosher Salt and Freshly Ground Black Pepper
3 persian cucumbers — I buy the small ones and cut into small cubes
1/4 red onion sliced thinly
1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad
Vinaigrette:
4 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
3 small cloves Garlic–finely chopped
1 shallot, finely chopped
1 Teaspoon dried oregano
Kosher Salt and Freshly Ground Black Pepper
In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.
Directions:
Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.
Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint.
Last night I made these absolutely delicious potatoes. We were eating the chicken from the other night and I had to spice up the leftovers. I made these potatoes and our favorite roasted brussels . Seriously these potatoes were kind of perfect. They hit the spot and after all what more can we get so excited about these days? Try them — the’re delicious. Instead of fairly boring baked potatoes I did this. I had all ingredients in the house including a bag of potatoes that I bought. The Parmesan is what makes it for sure but the paprika doesn’t hurt any either.
*Just a note I halved this recipe for the two of us.
Ingredients:
4 Large Yukon Gold Potatoes or any Potato really–diced into 1/2″ cubes
4 Tablespoons Olive Oil
3 Teaspoons Paprika
3 Teaspoons garlic powder
1 – 2 Teaspoons Kosher Salt — I probably used 1 on the 2 Potatoes
3/4 Teaspoon Freshly Ground black pepper
4 Tablespoons Grated Parmesan Cheese for the win
Instructions:
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Baking sheet should be large enough to hold potatoes without crowding. (see photo)
I placed the cubed potatoes in a large bowl and tossed with the olive oil, paprika, garlic powder, parmesan, kosher salt and pepper. I toss till the seasonings are evenly combined and that’s why I do it first in a bowl. I always do this even with my vegetables before roasting.
Pour out onto baking sheet.
Transfer the potatoes into pre-heated oven and bake for 20 minutes and then remove from the oven and toss the potatoes as best you can with tongs or spatula. Don’t worry about this if you don’t get every one. Put back in the oven and cook for another 20 minutes. I then tossed them one more time and placed back in the oven for another 10 minutes or so until they were golden crispy. All ovens vary. Total cook time anywhere between 50 and 60 minutes.
Remove from oven and my potatoes needed no extra salt or seasonings –they were perfection on a plate!
Easy and delicious way to serve up shredded brussels sprouts. Super easy if you buy them already shredded and even if you shred yourself in the food processor this couldn’t be faster or easier.
A perfect side dish to meats, fish and almost any protein. Although I am a big fan of roasting them this was a very tasty alternative and pan to table in less than 15 minutes!
I kept this vegetarian but you can also throw in diced pancetta and give it a little zing if you don’t want it simply vegetarian.
This is another wonderful recipe from Ina Garten’s book Cooking for Jeffrey.
Ingredients:
2 12 ounce packages of fresh Brussels sprouts , I bought them already shredded in Whole Foods or you can do yourself in the food processor with the large slicing disk.
2 Tablespoons unsalted Butter
2 Tablespoons good Olive Oil
Kosher Salt and Freshly Ground Black Pepper to taste — start with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and add as you like
1 Tablespoon Syrupy Balsamic Vinegar–now this is the secret ingredient and don’t leave it out . This is available in most supermarkets today.
Obviously you can cut this recipe in 1/2 and just divide up all ingredients.
Directions:
Heat the butter and the Olive Oil in a 12 to 14″ inch saute pan over medium high heat. Add the Brussels , 1 1/2 Teaspoon Kosher Salt and 3/4 Teaspoon Pepper and saute stirring occasionally, app. 5-7 minutes. Saute till crisp-tender and still bright green. Taste for Salt and Pepper. Remove from the heat source and stir in the Balsamic Vinegar, season to taste, and serve hot.
*Make sure you buy syrupy balsamic vinegar and not just plain balsamic vinegar. Also don’t over-cook or you’ll have a mushy mess on your hands.
It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .
*this recipe should serve 2- 4 but can easily be doubled for more
Ingredients:
1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)
1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)
4 ounces fresh mozzarella
1 shallot
some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste
1 1/2 Tablespoon Extra-Virgin Olive Oil
1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt
app. 1/4 teaspoon freshly ground black pepper
Directions:
Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.
Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.
Presentation is beautiful on a platter as well. Whatever way you do it the taste is phenomenal.
This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.
It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.
Ingredients:
1 small seedless watermelon, cut into 1″cubes or melon balls.
1 shallot finely chopped
1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.
4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke
2 Tablespoons Olive Oil
Kosher Salt and Freshly Ground Black Pepper
3 persian cucumbers — I buy the small ones and cut into small cubes
1/4 red onion sliced thinly
1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad
Vinaigrette:
4 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
3 small cloves Garlic–finely chopped
1 shallot, finely chopped
1 Teaspoon dried oregano
Kosher Salt and Freshly Ground Black Pepper
In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.
Directions:
Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.
Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint.
I love Cole Slaw and it is such a simple thing to make to add to any bbq or meal. It is especially good in the summer when we all love cold salads. I like it all year round. It’s a great side dish to almost any meat and I really like it with roast chicken.
It’s super easy if you buy the bags of pre -shredded cole slaw. If you want to do it yourself you can just cut a whole cabbage in half and remove the core, wash , drain, dry and shred in the food processor or by hand. I just picked up 2 bags of Cole Slaw available everywhere in the produce section. You’ll need about 8 cups. I used 2 bags about 16 ounces.
This is what I did.
Ingredients:
For app. 8 cups of cabbage/cole slaw mix
1/2 cup mayo
2 Tablespoons Apple CiderVinegar
3 Teaspoons Dijon Mustard
1/2 tsp. Kosher Salt and more to taste
1/4 tsp. Freshly Ground Black Pepper and more to taste
Mix dressing in a bowl with a whisk is best.
Start slowly adding dressing to coleslaw mix in a large enough bowl to continue tossing. I added a little bit at a time and kept mixing till it was completely saturated with the dressing.
Then I refrigerated it till we were ready to eat and gave it a good toss and tasted for Salt and Pepper before serving!
My kitchen is under renovation so I am not cooking at this very moment but that doesn’t mean you all aren’t cooking. This is totally delicious and definitely easy and worth a try. And no cooking involved!!!
I had this broccoli salad at a friend’s house and completely fell in love with it. It was so delicious. Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable. No fuss and no muss here.
I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day . I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!
I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.
Great recipe for those of you who don’t want to turn on the oven!!!!
Ingredients:
1 Large Bunch of Broccoli, broken up into florets
1/2 cup Red Grapes, I sliced them in half
1 cup chopped celery
1 bunch of scallions greens and whites only , sliced thinly
1/2 cup pignolli nuts or sunflower seeds
Dressing:
1 cup mayonnaise ( you can use light but not fat-free please)
1/3 cup light brown sugar
1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.
Directions:
In a large bowl mix all the ingredients for the salad.
In a small bowl whisk together the mayo, sugar and lemon juice.
When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!
I love Cole Slaw and it is such a simple thing to make to add to any bbq or meal. It is especially good in the summer when we all love cold salads. I like it all year round. It’s a great side dish to almost any meat and I really like it with roast chicken.
Cooking with Candi 