Easy Blueberry Buttermilk Pancakes

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My husband saw the wonderful photo of these pancakes on My Favourite Pastime and had to have them! :) I loved the easy recipe; I modified it to be half whole wheat and to include tons of blueberries. They were moist and tasty despite using very little oil… and, yes, it’s not the platter, they were blue from the frozen wild blueberries! We ate them with maple syrup- Yum!

  • 75 g white whole wheat flour (about 1/2 cup plus 2 T)
  • 75 g all-purpose flour (about 1/2 cup plus 2 T)
  • 2 T granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 T olive oil
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup frozen wild blueberries, or fresh blueberries
  1. Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a mixing bowl. Form a well in the center.
  2. Combine buttermilk, olive oil, egg and vanilla in a separate bowl or measuring cup. Whisk to combine.
  3. Pour the buttermilk mixture into the well and mix gently with a wooden spoon (do not over mix otherwise you’ll have tough pancakes-the mixture should look a little lumpy). If the batter looks too thick, add a little buttermilk, 1 teaspoon at a time.
  4. Fold in the blueberries.
  5. Heat a non-stick skillet or griddle on medium heat and grease with cooking oil spray or lightly brush with oil using a silicone brush. Pour batter into the skillet and cook until bubbles form and flip over. (I use a large serving spoon to pour the batter onto the skillet because I prefer to make tons of smaller pancakes.) Cook the other side until golden brown.
  6. Serve with maple syrup, honey, jam or whipped cream.

One Year Ago:

If you like this you may also like:

Brownie Ice Cream Sandwiches

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Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!

Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well.  I think we will try cookies and cream next time. :) SO GOOD!

Yield: Makes 12

  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp fine sea salt
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 2 pints ice cream, softened
  1. Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
  2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
  3. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
  4. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
  5. Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.

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One Year Ago:

Summer Vegetable Tortilla Casserole

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If you want to make a summer casserole, this is IT. This dish incorporates wonderful summer corn, zucchini, tomatoes, and Swiss chard. I threw in all of my beet greens too. :) This dish was originally named Layered Tortilla-Tomato Casserole with Greens and Melted Cheese in Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless (one of my absolute favorite chefs). I adapted the recipe by adding more tortillas and vegetables, and by steaming the corn tortillas rather than frying them in oil. FABULOUS!!!

Great to feed the crowd at Fiesta Friday #26 at The Novice Gardener!

Yield: Serves 8 as a main dish

For the 6 cups Essential Quick-Cooked Tomato-Chipotle Sauce:

  • 8-12 canned chipotle chiles in adobo sauce (or 3/4 oz -about 9 to 12- stemmed, dried chipotle chiles)
  • 12 large garlic cloves, unpeeled
  • 4 1/2 pounds (9 medium-large round or 28 to 34 plum) ripe tomatoes
  • 2 T vegetable oil
  • coarse salt, about 2 tsp

For the Casserole:

  • 6 to 8 cups loosely packed spinach or 1/2-inch long sliced chard leaves (12-oz bunch) (I also included 1 bunch of beet greens)
  • 2 medium (12 oz total) zucchini, cut into 1/4-inch dice
  • 2 medium ears corn, husked, kernels cup from the cob
  • 1 pound (about 4 cups) shredded Monterey Jack cheese or other melting cheese
  • 16-20 corn tortillas
  • about 1/3 cup chopped fresh cilantro, for garnish

To Make the Essential Quick-Cooked Tomato-Chipotle Sauce:

  1. For the canned chiles, simply remove from the adobo sauce. For dried chiles, toast them on an ungreased griddle or skillet over medium heat, turning regularly, and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
  2. While the chiles are soaking, roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 10 to 15 minutes; cool and peel.
  3. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then turn and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
  4. Working in batches, in a food processor or blender, process the tomatoes with their juices, rehydrated or canned chiles and garlic to a medium-fine puree.
  5. Heat the 2 T of oil in a medium-size (4-quart) heavy pot over medium heat. Add the tomato puree and stir nearly constantly for 8 to 10 minutes as it sears and thickens.
  6. Taste and season with salt, usually about 1 1/2 teaspoons.

To Prepare the Vegetables:

  1. In a vegetable steamer, steam the greens, covered, until tender, 2 to 3 minutes for spinach, chard, and/or beet greens. (I steamed the greens in the pasta pot using the large insert.) Immediately spread out on a baking sheet to cool, then roughly chop.
  2. Steam the diced zucchini until just tender, 2 to 3 minutes, then spread out to cool.
  3. Sprinkle the vegetables with 1/4 tsp of salt.
  4. Set out the corn, tomato sauce, and shredded cheese.

To Prepare the Tortillas:

  1. Place 5 tortillas at a time in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel, followed by the lid of the warmer or plastic wrap for the plate. Microwave on high for 1 minute to make warm and pliable. Cut in half. (I did this as I prepared each layer of the casserole.)

To Make the Casserole:

  1. Preheat the oven to 350 degrees. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. Spread a thin layer of sauce over the bottom, then lay out 8-10 tortilla halves in a single layer, arranging them to cover as much sauce as possible.
  3. Evenly spread on the greens, a scant 1 1/2 cups of sauce and 1 cup of shredded cheese.
  4. Top with another layer of 8-10 tortilla halves. Spread on the corn and the same amount of sauce and cheese.
  5. Top with a third layer of 8-10 tortilla halves, the zucchini, and another round of sauce and cheese.
  6. Top with remaining 8-11 tortilla halves, lightly brush or spray the tortillas with extra-virgin olive oil, and top with remaining sauce and cheese.
  7. Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned.
  8. Let stand for a few minutes before cutting into squares. Sprinkle with the chopped cilantro, then use a spatula (preferably a squared-off metal one) to transfer the pieces to warm serving plates.

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One Year Ago:

Grilled Radicchio

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I am not a huge fan of radicchio, but, one of the things I enjoy about my CSA box is that vegetables that I may not have selected are sitting in my fridge waiting to be served! :) This, so far, is the best radicchio I have ever prepared. The grilling process erased all of the bitterness… the balsamic vinegar may have helped too. This recipe was adapted from localfoods.about.com. The radicchio had such a lovely presentation and great color; it really stood out on the plate along with our grilled corn, and roasted zucchini, cippolini onions, broccoli, kohlrabi, fennel, and potatoes. A veggie-loaded meal! :)

Yield: 4 servings

  • 1 head radicchio, quartered with stem intact
  • 2 tsp olive oil
  • Sea salt
  • 2 tsp balsamic vinegar, or to taste
  1. Preheat the grill. Cut radicchio into quarters. Rub or brush entire radicchio quarters with oil.
  2. Set radicchio with one cut-side down on the grill over moderately-high heat. Cook until edges are well browned, about 4 minutes. Turn to other cut-side and cook until entire radicchio is nicely browned and wilted, about 4 more minutes.
  3. Remove radicchio from grill, sprinkle with sea salt and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

One Year Ago:

Pesto Pasta Salad with Spinach, Peas, & Pine Nuts

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Every summer we drive out to Montauk to spend the day with my friend and her family when they camp by the ocean for a week at Hither Hills State Park. She and her husband are such wonderful hosts. The amount of food they prepare is amazing!! This year I brought this flavorful pasta salad and oatmeal raisin cookies to contribute. Little did I know, her husband isn’t a pesto fan. :( I couldn’t believe it- so unfortunate. My friend was happy that I brought a pesto dish because she doesn’t serve it and she loves it- thank goodness! (her husband did enjoy the cookies…)

This recipe was adapted from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I reduced the amount of olive oil, mayonnaise, and Parmesan to lighten it a little. The spinach and lemon juice help to maintain the pesto’s green color. Tasty!

For the Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignolis ( pine nuts)
  • 3 tablespoons chopped garlic (I used 9 large cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 to 1 cup good olive oil
  • 1 cup freshly grated Parmesan

To Finish the Dish:

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta or rigatoni
  • 1 1/2 cups prepared pesto
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 1/2 to 2 cups frozen peas, defrosted
  • 1/3 cup pignolis (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  1. Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I found that I didn’t have to add additional oil; this recipe had enough olive oil that rose to the surface to coat it with a thin film.)
  2. Cook the pasta separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and cool to room temperature.
  3. Bring the frozen peas and spinach to room temperature. I place the defrosted spinach in a colander and squeeze out the excess water using a potato masher.
  4. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

One Year Ago:

Pizza with Escarole, Fontina, & Walnuts

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Oh, escarole…. Why does every recipe for escarole involve some sort of white bean soup? I’m sure it is all delicious, but I don’t want to eat that sort of dish in July!

I am usually stumped when I receive a GIGANTIC head of escarole in my farm share. I have sautéed it as a side dish and enjoyed it in Escarole, Feta, & Shrimp Pasta. This recipe was a new application and I really enjoyed it. The greens were wonderful with the fontina. I used my new favorite pizza dough recipe, 24-Hour Pizza Dough, as the base.

This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison. It was a fun change for Movie Night Pizza. (This week was Willy Wonka and the Chocolate Factory!)

If someone has a favorite escarole recipe to share- please let me know…

  • 24-hour pizza dough
  • 1-2 T chopped, roasted walnuts
  • 2 T olive oil
  • 1 small red onion, diced
  • 5 cloves garlic, finely chopped
  • 1 head escarole, washed and cut into 1-inch ribbons
  • coarse salt
  • freshly ground black pepper
  • 2 T red wine vinegar, or to taste
  • 1-2 pinches red pepper flakes
  • 5 oz Fontina cheese, grated
  1. Prepare the pizza dough. If using 24-Hour pizza dough, remove from refrigerator and bring to room temperature.
  2. Heat 1 1/2 T olive oil in a large skillet, and sauté the onion for 3 to 4 minutes, until it begins to soften.
  3. Stir in the garlic, add the escarole, salt lightly, and cover. Let the escarole cook down for 3 to 4 minutes. Adjust the salt and season to taste with freshly ground black pepper, vinegar, and chili flakes.
  4. Preheat the oven to 500 degrees. If using a pizza stone, warm it for 20-30 minutes.
  5. Shape the dough, place it on a cornmeal-dusted pizza peel, and brush it with olive oil.
  6. Distribute all but a couple of tablespoons of the Fontina cheese over the dough. Cover with the escarole, walnuts, and then the rest of the cheese.
  7. Slide the pizza onto the stone and bake for 8 to 12 minutes, or until the edges are nicely browned.

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One Year Ago:

Green Couscous with Arugula

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A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! :) (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!

Yield: Serves 4

  • 1 cup whole wheat couscous
  • 3/4 cup boiling water or vegetable stock
  • 1 small yellow onion, thinly sliced
  • 1 T olive oil
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cumin

For the Herb Paste:

  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 T chopped tarragon
  • 2 T chopped dill
  • 2 T chopped mint
  • 4 T olive oil

To complete the dish:

  • 1/2 cup roasted, salted pistachios, roughly chopped
  • 3 green onions, finely sliced
  • 1 jalapeño, finely sliced
  • 4-5 cups arugula leaves, roughly chopped
  • 3-4 oz feta cheese, crumbled
  1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  3. To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
  5. Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.

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One Year Ago:

Silky Zucchini Soup

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This creamless creamy summer soup is a quick, healthy, and wonderful dish to use summer’s bounty of zucchini. I doubled the recipe and used homemade turkey stock instead of vegetable stock and water. I love an occasion to julienne zucchini for a garnish! This recipe was adapted from Food and Wine, a “staff-favorite” recipe, contributed by Grant Achatz. We ate it hot for dinner and chilled the next day for lunch- both delicious.

Yield: Serves 4

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low-sodium chicken stock
  • Julienned raw zucchini, for garnish
  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  2. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  3. Add the stock and 1 1/2 cups of water (I substituted an additional 1 1/2 cups of stock for the water) and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  4. Working in 2 batches, puree the soup in a blender until it’s silky-smooth. (Alternatively, I used an immersion blender in the pot.)
  5. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make Ahead: The soup can be refrigerated overnight.

One Year Ago:

If you like this you may also like:

Blackberry-Raspberry Hand Pies

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There are pie crust lovers and pie filling lovers. This one is for the crust lovers- like my husband. :) They are cute and pop-tartesque but I prefer lots of filling. I did love their presentation! I changed my dinner-party dessert plans at the last minute and used store-bought crust, but included the crust recipe below. (for next time…) This recipe is from Martha Stewart Living. We ate the leftovers – warm- for breakfast. :)

Yield: Makes 8

For the Crust:

  • 1 tablespoon sour cream
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons ice water, plus more if necessary
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 tsp coarse salt
  • 1 teaspoon granulated sugar
  • 1 stick cold unsalted butter, cut into small pieces

For the Filling:

  • 1/3 cup granulated sugar
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1/4 tsp coarse salt
  • 1 large egg, lightly beaten
  • turbinado sugar, for sprinkling

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  1. To Make the Crust: Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
  2. Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
  3. Meanwhile, make the filling. Stir together berries, 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl.
  4. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
  5. Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly (I used a fork) to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
  6. Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 28 to 30 minutes on convection or up to 40 minutes in a standard oven. Transfer to a wire rack to cool. Serve warm or at room temperature.

One Year Ago:

Spicy, Garlicky Cashew Chicken

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This is one of my absolute favorite grilled chicken dishes. The chicken is so flavorful, moist, and has an amazing sauce to accompany it for serving. (We also spread the tasty sauce on our fresh corn!) We have served it to friends on multiple occasions- this time I doubled the recipe for 25 chicken thighs!! Everyone enjoyed it. :) This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark.

Yield: Serves 4

  • 1 cup roasted salted cashew nuts
  • 6 -8 T chopped fresh cilantro, with some stems
  • 1/4 cup safflower of olive oil
  • 4 garlic cloves, roughly chopped
  • 2 T soy sauce
  • 2 tsp light brown sugar
  • Juice of 1 lime, plus lime wedges or slices for garnish
  • 1 to 2 jalapeño peppers, seeded or not, to taste
  • coarse salt and freshly ground black pepper
  • 3 pounds boneless, skinless chicken thighs
  1. In a food processor, combine the nuts, 4 T chopped cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeño, and 2 T water. Blend until smooth, scraping down the sides as necessary. Taste and season with salt and pepper, if desired.
  2. Season the chicken all over with salt and pepper. Smear on enough cashew mixture to coat the pieces thoroughly, but don’t make it too thick or the sauce will fall off into your grill. Set aside any remaining mixture for serving.
  3. Let marinate at room temperature while you heat the grill- or refrigerate for up to 12 hours before cooking. (I try to marinate for 8 to 12 hours.)
  4. Preheat the grill. Grill the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside.
  5. Sprinkle the chicken with the remaining 2-4 T cilantro and serve with lime wedges and the remaining cashew mixture.

One Year Ago:

Watermelon Sangria

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This is a sweet and festive summer punch- fun for a crowd. I loved the presentation with the skewered watermelon too. This recipe was adapted from Food and Wine, contributed by Andrew Zimmerman of Del Toro Café in Chicago. Chef Zimmerman created a summer version of this traditional Spanish punch with vodka instead of brandy. Cheers to summer & Happy Fiesta Friday #24 at The Novice Gardener! :)

Yield: Makes 6 to 8 drinks

  • 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
  • 1 bottle dry white wine
  • 6 ounces citrus vodka
  • 4 ounces Cointreau or triple sec
  • 4 ounces Citrus Syrup, recipe below
  • Ice
  1. Make the Citrus Syrup: Combine 3/4 cup water, 3/4 cup granulated sugar, 2 1-inch strips lemon zest, and 2 1-inch strips orange zest in a small saucepan. Cook until sugar is dissolved. Set aside to cool.
  2. In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
  3. Add the white wine, vodka, Cointreau and cooled Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

One year ago:

Ina Garten’s Vegetable Coleslaw

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One of my good friends absolutely loves this recipe and I have had this coleslaw several times at her house. It is colorful, simple, and delicious. I served it with Slow-Cooker Barbecue Pulled Pork on the Fourth of July this year; it was wonderful in the sandwich or on the side. :) This recipe was adapted from The Barefoot Contessa Cookbook, via foodnetwork.com.

  • 1 pound green cabbage (about 1/2 head)
  • 3/4 pound red cabbage (about 1/2 head)
  • 5 large carrots
  • 2 cups good mayonnaise (I used Trader Joe’s Organic)
  • 1/4 cup Dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons celery seeds
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches.
  2. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Mix in a bowl with the sliced cabbages.
  3. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

One Year Ago:

If you like this you may also like:

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