Memphis Style Coleslaw

1 cup Duke's mayonnaise
2 Tbsp stone ground mustard

2 Tbsp vinegar
2 Tbsp honey
3/4 tsp salt
1 Tbsp finely grated onion or 1 teaspoon onion powder
2 tsp celery seeds
16 oz of shredded cabbage or coleslaw mix

Mix all ingredients except cabbage in a large bowl until well combined. Add cabbage and toss to coat well. Cover and refrigerate at least 1 hour to over night. Toss again before serving to redistribute dressing.

Mediterranean Summer Squash

This is a perfect summer recipe to use with ingredients fresh from the garden.

Ingredients:
1/4 cup chopped onion
1 Tbsp olive oil
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 garlic clove, minced
1 plum tomato, seeded and chopped
1/2 tsp dried oregano or 1/2 Tbsp fresh oregano
1/4 cup crumbled feta cheese
1/4 tsp salt
1/4 tsp pepper

In a large skillet, saute onion in oil until tender. Add the squash, zucchini and garlic; saute 6-8 minutes longer or until tender. Stir in remaining ingredients; heat through.

Cheesy Penne with Broccoli

• This recipe is great for kids. My kids and I like this for a easy and light lunch, my husband needs something extra like a chicken breast.

  

  Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Ethiopian Cabbage and Potatoes

INGREDIENTS
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

DIRECTIONS
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Spinach Basil Pesto

Ingredients:

1 ½ c. baby spinach leaves
¾ c. fresh basil leaves
½ c. toasted pine nuts
½ c. grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ c. extra-virgin olive oil


Directions:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 table spoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

I shared some, kept some in the fridge for immediate use, and froze some in an ice cube tray for use later.

Greek Salad

Since the weather is finally getting warmer, I had a serious desire for a taste of summer and made this for dinner. I love this salad and since it has no lettuce it lasts forever in the fridge (though it doesn't need to because it is so good). I used grape tomatoes to cut down on the chopping and simply diced the cucumber and onions to make it easy. Next time I am going to double this so I can have more leftovers. I also love kalamata olives because they are fairly mild. If you want to use black olives instead, feel free but it won't be as authentic.

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes—cut into wedges

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—chopped

4 oz (120g) feta cheese—cut into small cubes

16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

Gnocchi with Shrimp, Asparagus, and Pesto

This is a wonderful spring recipe that is a snap to put together. Use store bought pesto to make it even quicker

Ingredients

• 2  quarts plus 1 tablespoon water, divided
• 1  (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4  cups  (1-inch) slices asparagus (about 1 pound)
• 1  pound  peeled and deveined large shrimp, coarsely chopped
• 1  cup  basil leaves
• 2  tablespoons  pine nuts, toasted
• 2  tablespoons  preshredded Parmesan cheese
• 2  teaspoons  fresh lemon juice
• 2  teaspoons  bottled minced garlic
• 4  teaspoons  extra-virgin olive oil

Preparation

1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately. Yield 4 servings.

Tabbouleh

This is a great summer recipe, but I just gave a presentation about the foods of the Middle East where I used this so I am posting it now instead. You can find bulgur in the natural foods section or the bulk foods section of most grocery stores. If you want to substitute cooked quinoa that works well too. You must use fresh parsley as it creates most of the green bulk for the salad. A 28 oz can of diced tomatoes drained and rinsed can be used in the winter. DO NOT skimp on the olive oil. It is heart healthy and adding less with give you a dry salad. This can be served as a side or eaten as a sandwich in a pita pocket. It also works well in a falafel. I doubled this recipe for my presentation and it made a ridiculous amount that I will half it when I make it again.

INGREDIENTS

• 2 cups vegetable stock (for vegetarian option), chicken stock or water
• 1 teaspoon salt
• 2 cups bulgur wheat
• 1/2 cup olive oil
• Zest and juice from 2 lemons
• 5-6 Roma or plum tomatoes, seeded and chopped
• 1 Red onion, chopped
• 1 Cucumber, peeled, seeded and chopped
• 2-3 cups parsley, chopped
• 1 cup fresh mint leaves, chopped

Directions

1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.

2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

Beef and Broccoli Stir Fry

I love stir fry because it is so quick and healthy. This recipe is one of my favorites. The key to a good beef and broccoli is to slice the beef as thin as you can.

INGREDIENTS:
1 lb lean steak, trimmed
2 garlic cloves, crushed
dash of chili oil (I don't keep this on hand so I substitute 1/4 tsp red chili paste)
1/2 inch piece fresh rood ginger, grated
1/2 tsp Chinese five spice powder
3 Tbsp soy sauce, divided
2 Tbsp vegetable oil
2 broccoli stalks, florets only
2/3 cup beef broth
2 tsp cornstarch
4 tsp water

DIRECTIONS:
1. Cut the steak into thin strips and place in a shallow glass dish. Mix together the garlic, chili oil, ginger, Chinese five spice powder and 2 Tbsp soy sauce in a small bowl and pour over beef, tossing to coat the strips. Leave to marinate in the refrigerator.

2. Heat 1 tbsp of vegetable oil in a wok. Add broccoli and stir-fry over medium heat for 4-5 minutes. Remove from the wok with a slotted spoon and set aside.

3. Heat the remaining oil in the wok. Add the steak together with the marinade, and stir-fry for 2-3 minutes, until the steak is browned and sealed.

4. Return the broccoli to the wok and stir in the remaining soy sauce and stock.

5. Blend the cornstarch with the water to form a smooth paste and stir it into the wok. Bring to a boil, stirring, until thickened and clear. Cook for 1 minute. Serve over rice. Yield: 4 servings.

Minestrone Soup

In this recipe, the mix of fresh and canned veggies makes for a quick, but fresh tasting soup.

2 stalks celery, thinly sliced

1 small zucchini, sliced

1 cup shredded cabbage

1 medium onion, chopped

1/2 cup uncooked elbow macaroni

1 1/4 cup water

2 tsp vegetable bouillon granules

1 tsp Italian Seasoning

1 clove garlic, crushed

1 can (28 oz) whole tomatoes, undrained

1 can (15 oz) great northern beans, undrained

1 can (8 oz) kidney beans, undrained

1 can (8 oz) whole kernel corn, undrained

Grated Parmesan cheese

Heat all ingredients except cheese to boiling in a large

pot, breaking up tomatoes; reduce heat. Cover and

simmer about 15 minutes, stirring occasionally, until

macaroni is tender. Serve with cheese. 6 servings

Super Summer Salad

This salad was my pot luck contribution at Alice & Claire's birthday party last Saturday. It seemed to be a hit, and I had a couple of people ask for the recipe. It's perfect this time of year with ingredients from the garden (or from the farmer's market)! I saw it in the American Profile magazine. I LOVE Caprese salad, and it sounded very similar, so I had to try it!

Ingredients

6 medium tomatoes (1 1/2 pounds), seeded and diced
1 English cucumber, seeded and diced (do not peel)

1 cup diced red onions

2 (7-ounce) fresh mozzarella balls, cut into ½ -inch cubes (I actually used the medallions, and cut them into fourths)

1 tablespoon minced garlic

½ cup chopped basil

½ cup chopped parsley

1 tablespoon dried Fines Herbes, or 2 teaspoons dried oregano leaves and ½ teaspoon dried tarragon leaves

1 cup Italian salad dressing

1/2 teaspoon salt

Coarsely ground black pepper

Instructions
1. Combine tomatoes, cucumber, onions, mozzarella, garlic, basil, parsley, Fines Herbes, and salad dressing in a large bowl; toss well.

2. Cover with plastic wrap and refrigerate 2 hours, or until well chilled. Add salt and pepper before serving.

Serves 12.

Tips From The Test Kitchen: It’s important to seed the tomatoes and cucumber so they won’t water down the flavors of the other ingredients. To seed tomatoes easily, cut in half crosswise and remove the seeds. Squeeze the tomatoes over a bowl to release seeds and juices. To seed a cucumber, cut in half lengthwise and run the tip of a teaspoon down the center.

(I didn't completely seed the tomatoes and cucumber due to time constraints. I had to drain the salad due to all of the liquid settling at the bottom.)

Corn Salsa

This is my go-to dish when I need to bring something for parties or potluck.

Ingredients:

2 cans shoe peg corn

1 can diced tomatoes, drained and rinsed

1 can chopped green chilies, drained and rinsed

1 can chopped olives

1 green pepper

1 red, orange, or yellow pepper

1 clove garlic, minced

1/2 cup Italian dressing

Salt and Pepper to taste

Combine all ingredients. Better the next day. Freezes well.

Spicy Roasted Potato Wedges

1 Tbsp olive oil

1 tsp dried oregano

3/4 tsp salt

1/2 tsp paprika

1/8 tsp crushed red pepper

2 baking potatoes scrubbed and cut into 8ths

2 Tbsp parmesan cheese

Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a singel layer on a baking sheet coated with cooking spray. Bake at 450 for 30 minutes or until done. Sprinkle potatoes wit parm cheese and bake an additional 2 minutes.

Tomatillo Salsa (Salsa Verde)

The best thing about this recipe is you make it in a blender and you can make it as mild or as hot as you like. For my first run I made it super mild. It is so fresh tasting. We have tried it on cornmeal crusted tilapia, grilled chicken, and breakfast burritos. It goes great with everything! Fresh cilantro is the key to this recipe. It gives it a fresher taste and more body than dried would. To make it mild, seed the Serrano chilies completely. For extra heat, add the seeds back in.

1/2 cup fresh cilantro leaves
1/2 cup chopped onion
1 tablespoon fresh lime juice
2 Serrano chiles, seeded and coarsely chopped
1 (11-ounce) can tomatillos, drained
1 garlic clove, minced

Place all ingredients in blender, process until smooth.

Sauteed Cherry Tomato Couscous

I LOVE couscous, and I'm always on the lookout for more recipes. I found this one a couple of weeks ago, and finally got to try it tonight. It was a big hit! Frances knows that I enjoy anything with tomatoes and basil (a la Caprese salad). This has a similar taste.

Ingredients:

3 c. low sodium vegetable stock (or chicken broth)

1 1/2 c. couscous

1 T. extra virgin olive oil

2 c. cherry tomatoes, cut in half

1/4 c. fresh spinach leaves, torn (I actually used about twice this amount, and it was great)

1/4 c. chopped walnuts, toasted (optional - I didn't put these in today, but may another time)

2 cloves garlic, minced

1 green onion, chopped (I actually used 2)

1 T. chopped fresh basil (it should come as no surprise that I also used about twice this amount)

Course salt (I used Sea Salt) to taste

Freshly ground pepper to taste

Directions:

1. Place stock in a large saucepan over high heat. Bring to a boil and remove immediately from heat. Season with salt and pepper. Add couscous, stir, and cover. Let stand 5 minutes or until liquid is absorbed.

2. Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach leaves, walnuts, garlic and green onion. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss well. Season with salt and pepper.

3. Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine. Serve at room temperature.

The best part:

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 6 to 8

Just an exciting side note: the picture was taken on one of my NEW plates on my NEW granite countertops.

Dressed Up Veggies

I found this tip thumbing through my Betty Crocker Recipe Book--which has a basic recipe for just about everything. I usually serve steamed veggies as a side for dinner, but I always have to force the kids to eat them. I knew we'd found something good when Jenna and Ethan asked for seconds, and we didn't have to make Sean sit there for an extra 15 minutes to finish.

2 C steamed veggies
1 slice whole wheat bread (about 1/2 C crumbs)
1/4 t italian seasoning
1/4 t garlic salt

I made up the crumbs in my coffee grinder and added the seasonings. Put in a small oven safe dish and bake at 375F for about 10 minutes, stirring occasionaly until crunchy. Sprinkle the crumbs over the steamed veggies just before serving.