Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!

Apple Cranberry and Almond Coleslaw

 

Apple Cranberry and Almond Coleslaw

Ingredients:

Dressing:

  • ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
  • ¼ cup organic mayonnaise
  • ¼ cup organic honey
  • 2 tablespoon organic apple cider vinegar
  • Sea salt
  • Freshly ground black pepper

Coleslaw:

  • 6 cups packed, shredded cabbage (approx. 10 ounce package)
  • 1½ cups matchstick carrots
  • 2 large organic Gala apples, cut into matchsticks (about 3 cups)
  • ½ cup sliced green onions
  • 1 cup slivered almonds
  • ¾ cup organic dried cranberries

Directions:

  1. Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
  2. Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!

 

Apple Cranberry and Almond Coleslaw

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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Last night for dinner, we had a deliciously healthy salad. It was a mixture of organic baby greens and roasted butternut squash that was dressed with a spicy mustard and chili vinaigrette. The salad had sweetness from dried cranberries and crunchiness from toasty pumpkin seeds. What made this so simple was I brought organic squash that was already peeled and cubed. My recipe was adapted from Health magazine, November 2015. This salad was a colorful and wonderful light meal for fall!

Organic Spicy Butternut Squash Soup

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Ingredients:

  • 2 pounds organic butternut squash, peeled and cut into ¾-inch cubes
  • ¼ cup + 1 teaspoon grapeseed oil
  • 2 tablespoons organic maple syrup
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ teaspoon + pinch of chili powder
  • ⅛ teaspoon + pinch of sea salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon + pinch of cayenne
  • ⅓ cup hulled pumpkin seeds
  • 4 cups (5 ounces) organic baby mixed greens
  • 2 tablespoons organic dried cranberries

Directions:

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil. Toss the squash with 1 tablespoon grapeseed oil and spread over pan in a single layer. Place in oven and roast for 30 minutes.
  2. While squash is roasting, whisk together in a small bowl the syrup, vinegar, mustard, ¼ teaspoon chili powder, ⅛ teaspoon salt, cumin and ⅛ teaspoon cayenne. Add 3 tablespoons grapeseed oil in a slow steady stream while whisking.
  3. After squash has been in the oven for 30 minutes, stir and brush with 2 tablespoons vinaigrette. Place back into oven and roast until golden brown for about 15 minutes.
  4. In a medium skillet over medium heat, stir the pumpkin seeds with 1 teaspoon oil. Add a pinch of salt, chili powder and cayenne. Stir well. Toast for about 8 minutes.
  5. Toss greens with vinaigrette. Serve greens on 4 individual plates. Sprinkle with cranberries and pumpkins seeds. Finally, add butternut squash. 4 servings.

Roasted Butternut Squash Salad

Roasted Brussels Sprouts with Pine Nuts

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The other day, I received a request from one of my readers for more Brussels, so here it is! I got my inspiration from Nicolas Jammet, Food and Wine, February 2011. I simplified the recipe without sacrificing the taste! The only ingredient that I needed to buy was the Brussels sprouts. According to the recipe, Brussels sprouts have very little pesticide residue, even when not using the organic produce. I hope you all enjoy these yummy sprouts!

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 Ingredients:

  • ⅓ cup pine nuts
  • 1 pound Brussels sprouts, quartered
  • 1 tablespoon grapeseed oil
  • Sea salt
  • Freshly ground pepper
  • 1½ tablespoons fresh lemon juice
  • 1½ tablespoons organic extra-virgin olive oil
  • 1 tablespoon organic honey
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper
  • ¼ teaspoon chile powder
  • ⅓ cup dried organic cranberries
  • 3 garlic cloves, finely chopped

Directions:

  1. Preheat oven to 425 degrees. Using a pie plate, spread pines and toast for about 2 minutes, until golden brown.
  2. In a large bowl, toss Brussels sprouts with 1 tablespoon grapeseed oil. Season with salt and pepper.  Spread sprouts on a large rimmed baking sheet and roast for about 12 minutes, until lightly brown and tender.
  3. Using a small bowl, whisk  together lemon juice, honey, mustard, cayenne and chili powder. Slowly whisk in olive oil. Season with salt and pepper to taste.
  4. In a large bowl, stir together the sprouts, pine nuts and cranberries.
  5. Using a small nonstick frying pan, add 1 tablespoon olive oil and lightly brown the garlic. Scrape the garlic and oil and add to the bowl with the Brussels sprouts. Toss with salad dressing and serve immediately. Serves 4.

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Brussels Sprouts with Cranberries

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Brussels sprouts possess a delicate nutty flavor and are a good source of vitamin A, vitamin C, folic acid and fiber. In this recipe that I adapted from Michel Nischan, Food and Wine, March 2007, I modified it by just soaking the cranberries in water rather than using an off-dry Riesling. The cranberries not only add color to this dish, but also adds a “sweet-tart” taste to the sprouts!

Ingredients:

  • ½ cup organic dried cranberries
  • ½ cup water
  • 1 tablespoon grapeseed oil
  • 1 large shallot, finely chopped
  • 1 pound Brussels sprouts
  • ¾ cup water
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon organic unsalted butter

Directions:

  1. Place dried cranberries and ½ cup water in a small bowl and heat in microwave for 1 minute. Remove from microwave and let it sit for 10 minutes. Drain and set aside.
  2. In a 10″ nonstick frying pan, heat oil over low heat. Add shallots and cook for about 2 minutes, until tender.
  3. Over medium heat, add Brussels sprouts and cook for about 2 minutes, until sprouts are bright green.
  4. Add cranberries and ¾ cup water. Season with salt and pepper to taste. Cover pan and continue to cook for 10 minutes over medium heat, until sprouts are tender.
  5. Uncover pan and continue to cook until water has evaporated. Add butter and serve immediately. Serves 4.

http://www.foodandwine.com/recipes/brussels-sprouts-with-cranberries