Peanut Coleslaw

Taken from: http://www.myrecipes.com/recipe/peanutty-coleslaw


This is an excellent alternative to cole slaw!


In a bowl mix:
1/2 cup cilantro, chopped
1/4 cup chopped green onion
3 TBSP white vinegar
1 TBSP sesame oil
1 tsp grated ginger (or, I use 2 tsp sliced ginger that you buy in a jar... not pickled)
1 tsp wasabi powder (or 2 tsp wasabi paste)
2 TBSP mayo (add more if you like a creamy coleslaw)
salt & pepper

Then mix in a bag of cole slaw mix... when you're ready to serve, throw some peanuts on top.

It is pictured here in the top portion-- it's the stuff that looks like cole slaw ;-)

Peach-Basil Salsa on Grilled Chicken

Here's a good end of summer dish. We're having this in our meal that we're taking to blossom tonight (pictured) in the container that's packed and ready to go!

This is really simple- and is delicious. I've put it on top of tuna salad, salmon, and chicken. It is also delicious topped with some blue cheese crumbles. Just sayin.



In a bowl mix:

• 2 large tomatoes, cut in chunks
• 2 peaches, cut in chunks
• 1/2 packet of splenda (or you can use the equivalent sugar)
• 2 tsp molasses 
• 1/3 cup white balsamic vinegar
• 3 tbsp olive oil
• 1/4 cup of fresh sliced basil 
• salt/ pepper

Store in the fridge. Delicious on meat, salads, or by itself!

Recipe adapted from: http://www.myrecipes.com/recipe/fresh-peach-basil-vinaigrette

Roasted Sweet Potato & Pepper salad

Roasted Sweet Potato and Pepper Salad

This has become a staple at our house-- for quick weekday sides, BBQs-- all sorts of things. Can be enjoyed warm or cold.

Preheat oven to 400F.

Ingredients:

• 6 sweet potatoes, cubed (bite-size)
• 2 bell peppers (I used green and red for color)
• 5 garlic cloves, sliced 
• Olive oil
• Salt/ pepper
• Dried rosemary

1. Cube the potatoes and toss in olive oil (about 2 TBSP) and sprinkle with seasoned salt (or regular is fine too!). Sprinkle 2 TBSP crushed rosemary. 

2. Spread taters into single layer on baking sheet- and bake until potatoes are browned on one side (about 25 minutes).

3. While the taters are baking, chop the bell pepper into bite size pieces. Put in a bowl with 2-3TBSP olive oil, salt/ pepper, garlic cloves. Add another 1 TBSP rosemary.

4. When taters are done-- add to the bell pepper mixture and toss together. Enjoy this dish warm if desired (maybe with some goat cheese sprinkled on top :-) )

5. Or... put it in the fridge for later, and enjoy it cold.