Tag Archives: salt and pepper

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish

Ingredients:

2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

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Cole Slaw

This cole slaw is a great side dish at a summer BBQ but also is perfect  in tacos, sandwiches…for you meat eaters in a pulled pork 😉

cole slaw

Ingredients:

Red cabbage

Green Cabbage

Carrots

Dill, fresh

1/2 cup Mayonnaise

1 Lemon, zest and juice

2 tsp Apple Cider Vinegar

1/2-1 tsp Celery Seeds

Salt and pepper

1. Add thinly sliced cabbage, julienne carrots, and chopped dill to a bowl.

2. Make dressing: In a separate bowl mix mayonnaise, lemon zest and juice, ACV, celery seeds, and salt and pepper.

3. Combine salad and dressing and mix together with hands. Serve same day or next day for best crunch of the cabbage.

* I added this slaw to a taco with spinach, tomato salsa, and black bean salad: YUM!

Artichoke Heart-Sundried Tomato-Lima Bean Herb Salad

This delicious salad is flavorful and versatile. Think of it as a wayyyy better tuna salad!

I’ve paired it with orzo/rice and arugula/spinach or in-between bread for a perfect sandwich!

artichoke lima tomato salad

Ingredients:

Sun dried tomato, soaked in warm water, sliced

Artichoke hearts, marinated, chopped in quarters

Lima beans, canned and rinsed

Italian Parsley, chopped

Lemon, zest and juice

Salt and Pepper

Dried Rosemary

Thyme

Oil

Sliced Almonds

For the Sandwich:

English/Persian Cucumber

Avocado

Sesame Roll

1. Chop ingredients (artichoke, tomato, parsley) and add to a bowl with the lima beans and herbs.

2. Mix together with olive oil and lemon dressing and then add sliced almonds.

Can sit for over a week as you use in a variety of ways: Works room temp and cold!

For Sandwich:

1. Slice open an Italian roll and toast it.

2. Spread avocado on one toasted side; fill with artichoke salad and top with sliced cucumbers.

3. Salivate and mmm!

For Main Course/Side:

1. Cook rice/orzo/quinoa etc.

2. Mix grain with artichoke salad.

3. Add more fresh parsley.

orzo w artichoke salad
Artichoke salad with orzo.

4. Season to taste and mmm!

For Salad:

1. Serve on top of greens (arugula, baby kale, spinach, parsley).

2. Season to taste (maybe more lemon/oil is necessary?) and mmm!