Since it’s been so warm lately, I wanted salad and a tangy vinaigrette. But, there are rules. This salad would have to be portable enough to take to lunch, not too fussy to assemble, and not get soggy. Kale is a good option since it’s hearty […]
Spring is here but these past couple of days feel more like summer with the 80 degree temperature we are having. When it’s warm out, sometimes all I want is a fresh and flavorful salad; crisp and cold, of course. The local farmer’s market down […]
This is no ordinary cabbage slaw. Looks can be deceiving and you’re probably thinking this looks pretty boring. I can’t blame you. It’ not all tarted up with garnishes and it doesn’t have a lot of texture going on. I get it. But! What you can’t tell from the photo is just how good this slaw is! You just have to taste it to believe it. Trust me. I can’t believe I’m trying to convince you to try this. Maybe it’s just me and I’m living off the memories associated with this particular slaw but I doubt it.
When we were kids, our family didn’t go out to eat very often. My mom was a great cook but even she needed a break once in a while. It was a rare occasion when we dined at North Woods Inn, like a birthday or something worth celebrating, that kind of rare. At first, I looked forward to going because of the bowls of peanuts they gave to customers and how we could be messy and it was OK to throw the shells on the floor! This would never in a bajillion years be ok to do at home. Never. So it was loads of fun. I also looked forward to sipping a Shirley Temple while the adults had real cocktails. What did I know back then. Obviously, I was missing out and maybe those Shirley Temples were my gateway drink into loving real grown up cocktails which I do appreciate on any occasion. Peanut shells and Shirley Temples aside, my hands down favorite was the salads and cheese bread. I didn’t care about an entree. My mom would order me the chicken plate, but honestly I couldn’t tell you how it was. I didn’t care. As long as I had the red cabbage slaw and blue cheese iceberg salads with sourdough cheese bread I was happy.
It’s now too many years later than I care to admit, and there is no North Woods Inn restaurant near me. One day K surprised me with a NWI tub of cheese spread from the local big chain market and I’ll never forget how happy I was! So began the quest to make a similar version of the red cabbage slaw. I tried off and on until I came upon this recipe and let me say, it’s almost as good as I remember.
This salad was a reproduction of what I had for lunch the other day. We’re pretty good at cobbling meals together by cleaning out the fridge of whatever needs to be used up. Tonight’s meal was no exception. This idea came to me when I […]
Happy Solstice everyone! I hope you all enjoyed a bit more sun in your day and more time to relax. We sure did. We celebrated with a BBQ and some tasty drinks.
These garlic bulbs was just pulled up from the garden minutes before I snapped photos of them. Don’t they look great? Being that I was anxious and all too eager to taste the garlic, I did pull some earlier in the season where I was able to shave the tender bulb into salads since the cloves were not yet formed. As you can see, I did have the patience to wait for some to blossom into full grow bulbs complete with individual cloves. They smelled so good too- greener and fresher, with more subtly scented aroma than the super market variety.
I made a chimichurri sauce to accompany this tri-tip BBQ. Sorry, no photos of the actual tri-tip because it was dark by the time everything was finished and we were just too hungry and tired by that time.
We also had some fresh corn that I needed to use up, so we shucked 2 ears and put them on the grill and smoked them. When they were cooled, the kernels were sliced off and tossed with a light vinegarette and some shishito peppers from the garden. This salad was a perfect accompaniment to the tri-tip. It was crisp, crunchy, smoky, and refreshing with a bright zing from the lemon juice. Definitely a California salad.
Smoked California Corn Salad:
2 ears fresh corn, shucked
1 clove garlic
juice from 1/2 lemon
1/4 cup avocado oil
3 shishito peppers, sliced
1 small tomato, cubed
Sea salt to taste
Smoke the corn on a grill, making sure to place it on the cool side. Only leave on the grill long enough to get the desired color.
Mince the garlic and add the lemon juice. Whisk in the avocado oil.
Slice the shishito peppers, cube the tomatoes, and add to the vinaigrette. Set aside.
When corn is smoked and cooled, using a large bowl, slice the kernels off of the cob. Combine with the pepper, tomato, and vinaigrette from above. Sprinkle with sea salt to taste.
Chimichurri Sauce recipe adapted from Fine Cooking Magazine:
4 cloves garlic
2 tsp kosher salt
1 bunch flat leaf parsley, stemmed and chopped
1 tsp dried oregano (or 2 tsp fresh)
1 small carrot
1/2 tsp ground black pepper
3/4 tsp dried red chili flakes
1/2 tsp grated lemon zest
5 T sherry wine vinegar
5 T cold water
1 cup olive oil
Mash the garlic and salt using a mortar & pestle.
Chop the parsley in a food processor (make sure leaves are more dry than wet).
Grate the carrot using a fine box grater.
Combine all ingredients in a bowl, and whisk together.
Let sit for at least 1 hour before serving.
This sauce will keep for a couple of days and makes a nice alternative to mayo on potato salad, also use as a dressing, or dipping sauce.