As we near the end of the gardening season, it was time to pull my carrots. I grew a shorty variety this year and was delighted. These short carrots were perfect for Spicy Brown Sugar Bacon Wrapped Carrots.
In the past, I have never had much luck growing carrots. They were always clumped together, never uniform in size, and had these strange nubs growing willy-nilly. After reading an article about carrots, I realized the error in my ways.Continue reading “Spicy Brown Sugar Bacon Wrapped Carrots”
Easter will be upon us in just a few short weeks. Time to get ideas for Easter dinner. Maple Dijon Dill Roasted Carrots are a delicious, easy to prepare side dish that you will make again and again…..and not just for Easter.
Roasting any veggie brings out all of its natural flavors. Roasted carrots are no exception. Add two types of mustard…dijon for its smooth, sharp flavor and grainy for a touch of heat and depth of flavor. Maple syrup lends a natural sweetness to offset the mustard. Topped with fresh springtime dill makes a beautiful side to any meal.Continue reading “Maple Dijon Dill Roasted Carrots”
Turkey day is next week! Are you ready?? Looking for a make-ahead salad that can stand buffet time? Turkey Day Slaw is just the recipe you need for your Thanksgiving Day feast.
Simple to prepare, Turkey Day Slaw holds exceptionally well. Fresh good for you ingredients adds a light side dish to the traditionally more substantial fare of the day.
Freshly shredded cabbage and kale give this dish a dash of healthiness, but they hold well and will not wilt like regular lettuce type salads. Dried cranberries add a sweet tartness, and toasted almonds add extra crunch. Italian parsley adds an extra freshness.
A simple vinaigrette made from a neutral oil ( I like avocado oil for taste and health), apple cider vinegar, apple cider, two types of mustard, a touch of maple syrup, and shallots dress Turkey Day Slaw to a tee.
Make Turkey Day Slaw the night before, and it will still be fresh for family and friends on Turkey Day. You can also prepare all the ingredients the day before and toss right before serving.
This recipe makes enough for eight or more, so of course, we had leftovers. Even two days later the slaw was still good. I would not recommend making it that far in advance, but if anything the flavors had a chance to blend even more. Great for leftovers.
Quick, simple make-ahead Turkey Day Slaw is the perfect Thanksgiving day salad.
For the dressing: 1/3 cup avocado oil 1/8 cup apple cider vinegar 1/8 cup apple cider 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 teaspoon brown grainy mustard 1/2 teaspoon kosher salt 2 shallots, minced For the salad: 5 cups cabbage shredded 5 cups kale, shredded 1 cup sliced almonds, toasted 1 cup dried cranberries 1/2 cup Italian parsley, chopped
Kosher salt and pepper to taste
Make the dressing: Whisk the oil, and the next 6 ingredients together in a small bowl. Add the shallot stirring to combine. Alternately you can place all ingredients in a blender and blend until smooth Let sit while preparing the salad mixture. Make the salad: Place kale in a large bowl and add about 1/3 a cup of dressing. Massage the dressing into the kale. Add the shredded cabbage, almonds, cranberries, and parsley to the kale and toss to combine. Pour remaining dressing over the salad and stir to coat mixture with dressing. Adjust seasonings as needed.
Keywords: cabbage, kale, dried cranberries, almonds, mustard, apple cider, side dish, salad, easy, make ahead, holds well