"Bountiful Baskets" Slaw Salad

I've mentioned Bountiful Baskets before. One of the things I love most about the "mystery produce baskets" I get from the co-op is that they give me a culinary challenge every time. This week it was green cabbage. Two huge heads of it. The only other time I've purchased green cabbage in my lifetime was when I was trying to stop breastfeeding my daughter (Apparently placing cabbage leaves in your bra helps halt the production of breast milk. It's a real thing, look it up.) Trying to look past my last unpleasant encounter with cabbage, I've been racking my brain with uses for it that will make the duckling of an ingredient swan-like.

On Monday, I added some to a noodle stir-fry. It was yummy and adding the cabbage made it very reminiscent of Panda Express's chow mein, but I only used one-quarter of one head, and the cabbage was more of a background ingredient than the star. Tonight I decided to rally some other ingredients from Saturday's basket (carrot, green apple, and celery) and make a modern, non-mayonaisey cole slaw. It is sitting in the fridge gettin' happy right now, and I can't wait for dinner! I sneaked a bite,m and it is safe to say that the cabbage takes center stage in a good way. I think I'll grill up some chicken and make it a simple summer supper.

Honey Dijon Slaw Salad

Dressing:
2-3 Tbsp. lime juice (I used the kind in the bottle, but fresh limes would be much better. I'd use the juice of 1.5-2 limes)
2 Tbsp. honey
1 Tbsp. dijon mustard
1/4 cup olive oil
1 tsp. salt
1/2 tsp. fresh cracked black pepper

Slaw:
1 Granny Smith apple-sliced in match-sticks
2 celery stalks-sliced thin on a bias
1 carrot-shredded
3 cups green cabbage-shredded or sliced very thin

Directions:
1. In a medium bowl, whisk together dressing ingredients.
2. Add the veggies and toss. I chopped the apple and let it sit in the dressing while I chopped the other ingredients hoping the acid in the lime juice would keep the apple from turning brown. *fingers crossed*
3. Taste test and add more salt and/or pepper to your preference.
4. Let sit for a few hours or eat immediately.

Cruncy Asian Noodle Salad

I found this recipe on Food Network, but made it my own way (of course). This is good for a pot-luck or barbecue.

salad:
1/2 lb. penne pasta
8 oz. sugar snap peas
1/2 red bell pepper--julienned
1 medium carrot--julienned
2 green onion stalks-cut at a diagonal
1/2 cup fresh parsley--chopped
3 Tbsp. sesame seeds--toasted

dressing:
1/4 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/3 cup smooth peanut butter
1 clove garlic
1/2 tsp. ginger
3/4 cup canola oil

directions:
1. Boil pasta according to directions. With about 2 minutes of cooking time left, add sugar snap peas to blanch. drain and rinse with cold water
2. Meanwhile, add all dressing ingredients to blender except oil. Puree, then slowly drizzle in oil.
3. In a large bowl, mix cooked noodles and peas, dressing, and other ingredients. Let sit at least an hour.

Cheesy Macaroni and Homemade Caesar Salad

Another great "throw-together what you have in the fridge/pantry" meal.


3 Cheese Macaroni: (ps, if you can't tell from the ingredients, this is not low-fat)

4-6 oz penne pasta (or you could use actual macaroni)
2 Tbsp butter
1/2 cup heavy cream
1/2 cup swiss cheese
1/4 cup parmesan cheese-divided
1/2 cup cheddar--divided
fresh cracked black pepper

Cook pasta according to directions on package.

Preheat oven to broil.

Return pasta to pot and melt butter into pasta. Add cream and stir. Stir in the swiss, half of the parmesan and half of the cheddar. Stir in Pepper. Add to oven-safe pan and top with remaining cheeses. Cook under broiler about 5 minutes or until topping is slightly browned.

Homemade Caesar Salad: (not as difficult as you might think)

salad:
6 large leaves of romaine lettuce
parmesan cheese
garlic crutons
Caesar dressing

Homemade Caesar dressing:
2 Tbsp mayonnaise
2 Tbsp parmesan cheese
1 Tbsp olive oil
1 Tbsp lemon juice
1 large clove garlic
1 tsp Dijon mustard
splash Worcestershire sauce
salt and pepper to taste

Homemade Garlic Crutons:
2 slices of bread (store-bought, sliced bread works just fine)
2 Tbsp olive oil
1 large garlic clove
1 Tbsp Italian seasoning

Preheat oven to 350.

Cut bread into cubes-set aside.

Heat oil in small, oven-safe skillet over medium heat. Add garlic and herbs and cook for 1 minute. Add bread cubes and saturate in oil.

Bake for 10 minutes or until dried-up and crisp, tossing occasionally. Let cool.

Assemble salad and enjoy.

Fresh Summer Pasta Salad

Jordon and Annie wanted me to make a noodle salad to go with the buffalo roast that they cooked us for dinner (which was delicious, ps). I threw together what I had lying around. The lime juice, fresh mint, and veggies made it look and taste summery fresh.

salad:
penne pasta (or pasta of your choice)
yellow sweet bell pepper
cucumber
red onion
fresh mint
parmesan cheese (feta would be better if you have it)

dressing:
1/4 cup red wine vinegar
juice of 1 lime
1/4 cup honey
1/2 cup olive oil
1 large clove garlic, crushed
1 tsp dried basil (if you have fresh, use it and use more!!!)
1 Tbsp grill seasoning
1 Tbsp fresh mint
salt and pepper to taste

cook pasta according to directions on package. Drain and run under cool water.

chop vegetables and set aside.

whisk together all ingredients for dressing except olive oil. Slowly drizzle in oil while whisking the rest of the ingredients.

Mix cooled pasta, vegetables and dressing together. Add parmesan cheese. Refrigerate. The longer it sits the better it will be.