Sweet & Tangy Slaw 

A delicious Sweet & Tangy slaw with no Mayo. Perfect for a picnic. Makes 6-7 cups of slaw.

 Ingredients: 

1/3 cup sugar

1/2 teaspoon mustard seed 

3/4 teaspoon salt

1/2 cup white vinegar

3 tablespoon  olive oil

1 small carrot grated

 1 med. cabbage shredded (about 8 -9 cups)

1 small mild Jalapeno finely  diced with the seeds removed

1/2 medium yellow onion finely diced

Directions: 

In a small saucepan, mix sugar, mustard seed, salt and vinegar. Heat at med. heat and stir until dissolves. Remove from heat and add olive oil and set aside.

To shred the cabbage by hand, cut the cabbage head in half  and remove the core. Then place the cabbage cut side down  on a cutting board and slice it thinly with a knife.

In a large bowl add the cabbage, grated carrot, jalapeno, and  onion. Pour  the warm dressing over all and toss. The cabbage will  wilt  as it soaks  in the dressing. You can add  more salt, sugar and pepper if you like. You  can leave the slaw out at room temp. If serving the same day or if not you can refrigerate  over night.

Roasted Mexican Street Corn

Ingredients:
10 - Ears of  Corn roasted
3 -  tablespoons fresh Cilantro, chopped
1/2 - cup Mayo
2 -tablespoons Lime juice
Olive oil
1/4 - tsp. Paprika
Directions:
Clean the  ears of corn and coat with olive oil and place on a hot grill.  Once the corns starts to get a char, flip them over and do the other side.  Take off the grill and set aside until the corn is cooled and cut if of the cob.
Mix corn and chopped cilantro together, set aside.
Combine mayonnaise, paprika and lime juice. Mix and then add the mayonnaise mixture to corn mixture and stir.
Place in bowl, then sprinkle a pinch of Paprika over the top.
Refrigerate until ready to serve. This recipe  can eaten as a side side or as a  dip with chips.

Southern Roasted Zucchini Salad

Ingredients :
2 -  med. sized Zucchini`s cut  into 1/2 inch slices
3 - tablespoons Olive oil
1 - tsp. Ground Cumin
1 - tsp. minced Garlic
2 - tsp. Lemon juice
Salt and Pepper
2  - tablespoons of dried Parsley
1 - tsp. of dried Thyme
Feta Cheese Crumbles

1 - cup of Grape Tomatoes cut  in half lengthwise

1 - cup cooked and drained Lady Cream Peas.  *See notes below

Directions: 

Soak 1 cup of Lady Cream  Peas over night and cook until tender and drain  and set aside leave at room temp. 

Slice the Grape tomatoes and put in a bowl and set aside.

Slice the Zucchini`s and place in a large bowl, add the Cumin and the Olive  oil, mix till Zucchini is coated. 

Place a Grill skillet on the  stove  and heat till hot. 

Place the Zucchini on the hot grill,  and leave the remaining Olive  in the bowl. Cook Zucchini abt. 4 min.or until it gets a char and flip over for another 4 min. . Do not over cook the Zucchini it will get mushy.

Once the Zucchini is done, place it  back in the bowl with the remaining Olive oil, add the Lady Peas and the tomatoes and toss. 

Add Lemon, Parsley, Thyme, Salt and Pepper, Garlic in the bowl and toss gently till all  is mixed. 

Transfer to a serving bowl/Platter and Sprinkle Feta Crumbles and serve at room temperature.

Serves 4

* Notes

Lady Cream Peas is a southern item. I bought my dried  Lady Cream Peas from the Camellia Brand online. Depending where you live you might find them in  your local grocery. Here is the  link for Camellia...https://www.camelliabrand.com/shop-online/. If  you love Black eyed Peas you could use them as a substitute. I prefer the Lady Cream Peas because of the  mild flavor they have.

Christmas Wreath Salad with Lemon Poppyseed dressing

  You  can make this wreath anyway  you like.  You  just need a large round platter.  I used mixed  greens, red and green apples and strawberries and blueberries, feta cheese , grapes and  nuts if you like.
* noted, If you take this salad to a party make sure to  put a little lemon juice on the apples to keep them  from turning brown and cover with  plastic wrap.
Lemon Poppyseed Dressing ingredients:
1/2 cup lemon juice
1/2 cup honey
1 Tbsp diced fresh onion
1 tsp dijon mustard
1 Tbsp poppy seeds
2/3 cup olive oil
Wisk together and put in a small bowl and place in the center of your wreath and serve.

Avocado Macaroni Salad

Here is a fresh new twist on the  Mac and Cheese  favorite we a grew up with.



Ingredients:

1- lb. box of elbow macaroni    
2- tsp. minced garlic
2 - avocados peeled and pitted
1 - lime juiced
2  - tbsp dried Cilantro  
Salt and pepper to taste
2 - tbsp butter
2 - tbsp all purpose flour
1- cup milk
2 - cups shredded Pepper Jack cheese

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook about 8-10 minutes. Drain and set aside. 

2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice * see notes below, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside. 

3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy. 

4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. 

* notes 

Note-the lime juice keeps the avocado from browning 

Spring Walnut Salad

This is my healthy version of the favorite Appalachian wilted lettuce salad. I dont think you will even miss the bacon!


Ingredients…

1  med.bag -Spring Mix greens
1/ 2 cup chopped walnuts
1/3 cup walnut oil
1/3 cup olive oil
½ small  white onion sliced thinly
½  cup goat cheese crumbles
¼  cup lemon juice
Pepper to taste


Directions…

Place Spring mixed greens in a med bowl,  put in the sliced onions and set aside.

Using a small saute pan, add the  walnuts, walnut oil and half of the olive oil and toast the walnuts on med. to  med. high  heat  for  no more than 5 min.  Turn the heat down to low and remove the walnuts  from the oil  (leave the oil in the pan )and sprinkle  walnuts on the salad.  Add the remaining olive oil, lemon juice and pepper to the saute pan  with the walnut oil and gently whisk together, while warm pour over the salad and  sprinkle with goat cheese and serve.