Kinda Traditional Cole Slaw

1 medium head green cabbage, shredded

2-3 large carrots, shredded or shredded

1 large onion, grated

3 tablespoons mayonnaise

3 tablespoons sour cream

¼ cup cider vinegar

1 tablespoon honey or agave

1 teaspoon salt

½ teaspoon pepper

  1. Combine the cabbage, carrots, and onion in a large bowl.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, honey salt and pepper.
  3. Pour the sugar mixture over the cabbage mixture. Season with salt and pepper. Chill for at least 30 minutes (or overnight, which is better), and season to taste with more vinegar, salt and pepper.

Makes 10-12 servings

Roasted Cauliflower, Portabella Mushrooms, and More!

1 cauliflower, cut into florets

2 portabella mushrooms, cleaned and sliced

2 red peppers, cored and sliced

1 yellow pepper, cored and sliced

1 onion, peeled and quartered

1/4 cup olive oil

1 teaspoon salt

1/ teaspoon pepper

Preheat the oven to 350ºF.

Place all of the vegetables on a half-sheet pan with sides (approx 12” x 18”).  Combine with the olive oil, and sprinkle on the salt and pepper.

Roast in the oven for approximately 30-40 minutes, or until the vegetables are cooked to your liking.

BIG NOTE: every 10 minutes, turn over the vegetables to keep them from burning.

 

Serves 4-6 as a side dish

Roasted Eggplant, Peppers, and Onions

1 eggplant, peeled, halved, and sliced

2 red peppers, cut into thick strips

1 yellow pepper, cut into thick strips

1 onions, sliced

1/4 cup (!!) olive oil

salt and pepper

Preheat oven to 350°.

Place and combine everything on a sheet pan. Bake 30+ minutes, or until everything is cooked through.  every 10 minutes, turn over the vegetables to keep them from burning.

Note:  if the eggplant isn’t very fresh, or recently picked, then place the peeled, halved, and sliced eggplant in a colander.  Sprinkle it with salt, and let it sit for up to an hour.  This will help keep the eggplant from having a bitter taste.

“Creamed” Corn

The secret to this recipe is to simmer the corn cobs in the evaporated milk.  This infuses the whole dish with a great, fresh corn flavor.  You’ll love it!

Olive oil

½ onion, peeled and minced

½ red pepper, minced

4-6 ears of corn (2+ cups?), cooked and kernels removed

4 corn cobs, with the cooked kernals removed

¼ cup evaporated skim milk

salt and pepper to taste

  1. In a large saucepan or skillet, over a medium heat, add a tablespoon of olive oil, and the onion and red pepper.  Sauté for 10 minutes, or until the vegetables are cooked through.
  2. Add the milk, and bring to a simmer.
  3. Add the corn cobs, with the kernals already romoved, to the milk mixture.  Add as many as will fit in the pan.  They may not all fit.  Cover, and simmer over a low heat for 20 minutes.
  4. Remove the cobs and discard.
  5. Add the corn kernals, and simmer until the corn is warmed through, approximately 2-3 minutes.
  6. Season to taste with salt and pepper

Makes 4 servings

 

Pesto

1-2 cloves garlic, peeled

1 cup basil leaves, washed and dried

1/3 cup pine nuts (or other nuts)

1 cup parmesan cheese

3/4 cup olive oil

salt and pepper

  1. In a food processor, process the garlic until it’s minced.
  2. Add the basil, pine nuts, and parmesan, and pulse chop until is roughtly chopped..
  3. Slowly add the olive oil until combined.  Season to taste with salt and pepper.

If the pesto is bitter, add (any or all):

  • sun dried tomatoes
  • parsley
  • cilantro
  • anchovies (or anchovy paste)
  • roasted peppers