Simple Coleslaw (no mayo)
Bob Ash
One half a head of cabbage roughly shredded.
Dressing:
- 1/3 cup of apple cider vinegar
- 2/3 cup of canola oil
- granulated garlic
- granulated onion
- salt
- fresh ground pepper
- all seasonings to taste
Directions:
Add the ingredients together and whisk or shake in a sealed jar until emulsified. Pour dressing over cabbage and toss until coated. Flavor is best after sitting for 12-24 hours.
Tomato Mozzarella BasilKaren Scott
Slice tomatoes and mozzarella into slices of equal thickness.
Layer with leaves of basil.
Salt and pepper to taste.
Drizzle over extra virgin olive oil.
For a little bit of zing, drizzle over a small amount of balsamic vinegar.
Let sit for a bit if possible to allow the flavors to mix and serve at room temperature.
Simple Vinaigrette
By Paul Tseng
Ingredients:
- 1 cup vinegar (Balsamic, apple cider, rice, or any kind of vinegar)
- 2-3 cup extra virgin olive oil
- 1 tablespoon honey (from local farmer's market)
- 1 tablespoon Dijon mustard (optional)
- Salt & pepper to taste
- Put first 4 ingredients in a jar with a lid tightly fastened. Shake it until emulsified.
- Add salt and pepper to taste.
- You can keep it in cooler after each use. Shake it before you use.
Grilled Vegetable Salad
by Paul Tseng
Ingredients:
- 1 each of summer squash, zucchini and eggplant (cut into ΒΌ inch slices)
- 1 sweet bell pepper, seeded and flattened into one piece
- 1 Table spoon canola or olive oil
- Salt & pepper to taste
- Prepare your grill by cleaning grill and oil it well. Heat the grill hot to the degree that your hand can't stand more than 3 seconds 1 foot above the grill heat.
- Toss together all the ingredients.
- Place foods on the grill and let it cook for 1 minute on each side. Remove it from grill and put it into a mixing bowl.
- For bell pepper, cut it into a bite size after grilling and put into a mixing bowl.
- Toss simple vinaigrette over the grilled vegetable and serve immediately.