This is a super easy coleslaw. You can make ahead, the flavor only gets better. I use fat free sour cream and low fat mayo to make it healthier.
1/4 c cider vinegar
1/4 c mayonnaise
1/4 c sour cream
1 tsp Dijon mustard
1 tsp granulated sugar
1/2 tsp caraway seeds
1/4 tsp black pepper
2 10 oz package of pre-shredded cabbage
2 medium carrots, peeled and grated
Combine everything but carrots and cabbage in a food processor, pulse a few times and the toss with cabbage and carrots.
This is the perfect summer meal – no cooking required. I bought the Langostines at Trader Joes, shrimp would be a great substitute.
1 lb langostines1, cooked
1/2 c Mayonnaise
2 tsp tomato ketchup
1 tsp Worcestershire sauce
1 tbsp Cognac
few drops of tobasco or siracha
1 head of lettuce
1 tbsp finely chopped green onions
sea salt and freshly ground pepper
1 chopped avocado
Combine mayo, ketchup, worcestershire, and hot sauce in a bowl, whisk together.
Line a plate with lettuce leaves, top with avocado and Langostines, drizzle with sauce and sprinkle espelette over the top.
Serves 2 – 4.
I whipped these up Friday night for a quick and easy dinner.
1/4 c sour cream
4 TBSP lime juice
2 TBSP chopped chives
Salt and pepper
16 oz crab meat
2 jalapeños, minced
3/4 c mayo
1/2 tsp old bay seasoning
Combine avocado, sour cream, lime juice, chives in a food processor, pulse until smooth. Put in a container and place in fridge until ready to use.
Combine crab, peppers, old bay and mayo in a large bowl. Shape into 6 patties. Chill for at least 30 minutes.
Heat a non-stick skillet over medium heat. Cook crab cakes about 5 minutes on each side, until golden brown. Serve with sauce.
Makes 6 cakes.
This recipe is adapted from fine cooking and one of my go tos during the summer. The trick is to get little
Okra, less than 2 inches long do they are not slimmy. The dipping sauce is amazing!!
1 lb okra
1 TBSP canola oil
1 tsp salt
1/4 tsp pepper
1/2 c far free sour cream
1/4 c low fat mayo
1 medium shallot minced
1/2 TBSP lemon juice
Zest of 1 lemon
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes
Heat grill or grill pan on medium-high heat.
Cut each okra pod in half lengthwise leaving the stem end uncut.
In bowl, combine oil with oil, salt, and pepper toss with okra.
In small bowl mix together sour cream, mayo, shallot, lemon juice, paprika, and red pepper flakes. Add pinch of salt.
Grill okra over medium high heat until nicely charred, about 5 minutes.
Serve with dipping sauce.
The fishmonger at the farmers market had some beautiful Pacific Salmon this weekend that was screaming eat me! Eat me! So i did 😉
This recipe is from epicurious.com with a couple tweaks. Super easy, quick and best of all yummy! The fresh herbs really make it.
1/3 c mayonnaise
1/4 c spicy brown mustard (such as Guldens)
6 TBSP chopped fresh tarragon
6 TBSP chopped fresh chives
Juice of one lemon juice
Zest of one lemon
Salmon filet with skin on
Preheat oven to 450.
Line a rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down on baking sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper.
Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.