Crunchy Broccoli Slaw

Broccoli Slaw

Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw.  We loved it!  I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)

Using a jar, combine all dressing ingredients and shake vigorously to combine.  Set in fridge while you prep the salad.

Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small.  Separate the broccoli florets into bite size pieces, slicing the larger bits.

In a large bowl, combine broccoli, cranberries, and red onion.  Pour dressing over, and stir to mix well, sprinkle with toasted almonds.

Enjoy!  This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.

Gazpacho, Morelia style

The gazpacho we encountered in Morelia was unlike anything we had tried before.  Certainly not cold tomato soup.  We loved that each bite hit all the notes we were looking for; sweet, sour, spicy, salty and refreshing.  Versatility is key here, and in my opinion, so is hand chopping the fruit and vegetables.  Sure, a food processor would make short work of it all, but you might not get such great flavour in every spoonful.

mercado-frutas

We first tasted this in Morelia, Mexico – where everything is fresh and delicious!  Even at home though, we have loved the refreshing dish.  Try serving it in small dishes as a palate cleanser for a Mexican fiesta ….

Everything finely diced:

2 cups jicama

2 cups cucumber

1 cup watermelon

1 cup mango

1/2 – 2/3 cup red or white onion

I say 1/2 – 2/3 cup of onion because it will depend on how pungent your onion is, and how much you love onion flavour, play with it.

1 tsp chile flakes

1/2 tsp salt

juice of 1 lime

juice of 1 orange

Stir this all together, and taste!!!  Every little bit of fruit and vegetable should be in each bite and you should love the way it all comes together.  If not – adjust!

gazpacho-morelia-style

As you can tell, this is no small bite!  – Small version in the market in Morelia.

 

 

Jean’s Cole Slaw

This simple coleslaw is great as a side for a variety of summer meals, but as a topping on either pulled pork or pulled chicken it really shines.

Pulled Pork

 

2/3  cup mayonnaise

1/4 cup dijon mustard

1 tsp celery seed

1 tsp sugar

juice of 1/2 lemon

salt & pepper to taste

 

Blend well, and keep tasting – should have a nice balance of sweet and tangy.

Mexican Chopped Salad

Leafy green saladThis is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!

We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!

¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed

Blend all ingredients well and dress your salad only when ready to serve.

Chopped Salad.jpg

Wam Kale Salad

I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Wild Rice Salad with Kale, Pecans & Blueberries

This salad is so beautiful to look at, and packed with deliciousness in every bite.  The contrasting textures work so well together – a meal in a bowl but also an amazing side to pretty much any barbecue.  Take it to a potluck and watch it disappear!

We were delighted when Tory produced this deliciously colorful salad.

We were delighted when Tory produced this deliciously colorful salad.

1 1/2 cups wild rice
1 cup raw pecans
6 large kale leaves
3 T walnut, pecan or vegetable oil
1T brown rice vinegar
2t brown sugar
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 red or yellow bell pepper, cored, seeded and chopped
4 green onions, finely chopped
1 cup fresh blueberries

Bring a large pot of salted water to a boil. Add the wild rice and cook until tender to the bite, about 45 minutes. Drain, rinse with cold water and set aside to cool.

Meanwhile, preheat the over to 350F. Lay the pecans in the single layer on a rimmed baking sheet and bake until toasted, about 10 mins. Watch carefully or set your timer – they go from golden brown to burnt in the blink of an eye! Let the pecans cool, then roughly chop them, set aside.

Trim and discard the thick stems form the kale, then chop the leaves.  Use your hands to massage and squish handfuls of the leaves until they soften and turn a darker shade of green, set aside.

In a large mixing bowl, whisk together the oil, vinegar, brown sugar, salt and pepper.  Add the cooked rice and toss to coat.  Add the kale, bell pepper and green onions and toss again.

At this point the salad can be kept, covered and chilled for up to 2 days.

Add the blueberries, and pecans just before serving.

Jewelled Salad

The key to this salad is colour and texture. Make sure you use some fruit (pomegranate seeds are awesome), and lot of different textures. Try a variety of techniques in your vegetables also – some grated, some julienned, some sliced – you get the idea.

Beautiful, right??

Beautiful, right??

Add a cooked protein and you have a simple, whole meal.

We’ve been lucky enough to have Lorellei bring this to a few family dinners now, and it has definitely become one of our requested salads. If you can’t get sumac in your area, grate in a little extra lemon zest.

DRESSING

1/3 cup very good quality extra virgin olive oil
1 lemon (juice of)
3 tsp soy sauce
3 tsp honey
1/2 cup fresh mint leaves, finely chopped
1/2 tsp sumac
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Blend all ingredients well and taste – adjust seasoning if needed.

SALAD

Just suggestions really, come up with your own ideas ..

spinach
kale
red lettuce
colorful peppers
cucumbers
beets
carrots
radishes
red onion
toasted slivered almonds