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Posts Tagged ‘red cabbage’

by Caitlin Saniga

Two trends I've noticed with my summer cooking lately: It's super-colorful, and everything's topped with fresh corn kernels. I love the sweetness and pop of fresh corn, and have been adding it to all sorts of dishes — salads, salsas, chilled soups, rice bowls ...

Two trends I’ve noticed with my summer cooking lately: It’s super-colorful, and everything’s topped with fresh corn kernels. I love the sweetness and pop of fresh corn, and have been adding it to all sorts of dishes — salads, salsas, chilled soups, rice bowls …

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by Caitlin Saniga

Sesame red rice

I made this right before I left Roanoke on the day I went outside and measured 18 inches of snow on the front porch. I’d gone to the grocery store the day before and bought a scant few snacks. But when the storm hit, I realized I didn’t have much in the way of real food. So I dug into the pantry and pulled some of my favorite Asian sauce ingredients from the fridge. Sesame quickly became the flavor that tied this dish together, and it was perfect with the already-nutty red rice.

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by Caitlin Saniga

tarts

There are so many wonderful things about these tarts, and I’m really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year’s Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.

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by Sarah Steimer

So obviously the mulberries was a pretty random choice, and I don't expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They're a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.

So obviously the mulberries was a pretty random choice, and I don’t expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They’re a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.


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by Caitlin Saniga

I took the extra minutes to grate each ingredient separately so I could arrange each color on the plate. If you want to save time, just grate the ingredients one after the other and serve as a mixed batch.

Salad:

  • 2 raw medium beets, trimmed, scrubbed and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, peeled and trimmed
  • 1 pear, core removed and quartered
  • 1 apple, core removed and quartered
  • 1 cup walnut halves, roughly bashed
  • 2 handfuls fresh parsley, chopped

Dressing:

  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • salt and pepper

The best part about this salad is mixing all the little shreds of color together. Oh, and the dressing ties for the best part about this salad. Have I mentioned how much I love vinaigrettes?

To make the salad:

Put a coarse grater attachment into a food processor and push ingredients through, one at a time, transferring them to a serving dish after each turn: pear, apple, carrots, cabbage, beets.

To make the dressing:

Whisk together the mayonnaise, mustard, vinegar, oil, Worcestershire sauce and hot sauce. Season with salt and pepper.

Serve the salad with the dressing, walnuts and parsley. Toss each serving so it’s a mass of rainbow colors.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

This salad is best when served immediately, but if you plan to serve leftovers at some point, hold back on mixing in the bacon and almonds. They’ll get soft the longer they sit with the salad.

  • 5 slices bacon
  • 2 garlic cloves, finely minced
  • 1 small red onion, diced small
  • 3/4 cup red wine
  • 1 small red cabbage, cut into  slender strips
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 1/2 cup chopped almonds, toasted and coarsely chopped
  • 1/2 cup dried cherries
  • salt
  • pepper

Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.

Add the garlic and onion to the pan and saute over medium heat for about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the cabbage and cook until wilted but still crunchy, about another minute. Remove the pan from heat.

Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, almonds, cherries and crumbled bacon. Season to taste with salt and pepper. Serve warm.

Makes 8 side-dish servings.

Recipe adapted from: Just Best Recipes

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by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the salad

  • 2 cups packed shredded red cabbage
  • 2 cups broccoli florets
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup raisins, plumped in hot water
  • 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

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