ASIAN SLAW

      I am not one to blindly follow recipes, although when I do I am often pleasantly surprised at all the wonderful new flavors that I discover are so easy to create. When I got another head of cabbage and a million dingy carrots from the latest winter share pick-up, I decided to make slaw. I didn't want to just make regular slaw, so I looked of all places in my Cuisinart cook book and there was a recipe for Asian Slaw with Peanut Dressing and I happened to have almost all of the ingredients on hand to make the dressing. Don't you just love that? No running out to the store.
     Anything that combines the flavors of raw garlic and ginger (especially during cold and flu season) is a keeper. It was super easy, and I basically created the peanutty sauce that goes on those Cold Sesame Noodles you get at the Chinese restaurant. Worlds opening up to me. Warning: this is a pungent sauce, so don't do what I did and only loosely cover it in your fridge. Or else whenever you open the door, you will be reminded of that peanut sauce you made. And don't stop at slaw with this sauce. The next day I slathered the sauce over Soba Noodles. It would be great on all types of meats, too, like chicken or shrimp satay. Its all about just finding a vehicle for this delicious peanut sauce.

RED BEAN AND CABBAGE SLAW

     I love cabbage and my first option is always to stew it like I stew everything else, with tomatoes, onion, garlic and peperoncino. This time, I decided to keep it fresh and made this really simple slaw with cabbage from the Woodside CSA, red beans from Cayuga Pure Organics, cilantro from the garden, chopped pecans, extra virgin olive oil and lemon juice. So easy and the flavors really complement each other well.

PEACH SLAW & KIELBASA HEART ATTACK ON A PLATE

This super mellow peach slaw is perfect for an easy summer day and great with grilled goodies like kielbasa or hot dogs.

 

PEACH SLAW

1 fresh peach

1 fresh tomato

2 inch of a fresh cucumber

1/4 red onion

2 TBSP chopped mint

1/4 C. sliced pecans

Salt

Pepper

1 tsp. dried thyme

DRESSING

1/2 C. olive oil

1/4 C. balsamic vinegar

2 TBSP. honey

Salt

Pepper

Julienne the all the veggies. Toss with dressing.

KIELBASA HEART ATTACK ON A PLATE

Whenever my parents make fried potatoes they call it heart attack on a plate. Bring on the heart attacks! This is a great way to use some leftover kielbasa or any sausage and some leftover potatoes. Just caramelize a quarter of an onion and a half of a pepper in olive oil in a cast iron if available with some hot chili flakes if available. Toss in some sliced grilled kielbasa and cooked potatoes. Season with salt and pepper. Enjoy with Peach Slaw.