Winter Kale Slaw Endless Ways

The basic slaw unadorned

The basic slaw unadorned

Oh I love recipes that beg to be played with! When I was teaching a knitting class recently one of the students brought  a Brussels sprout and kale salad. I took home the idea and started experimenting. The basic recipe is

Kale any kind ribs removed

Brussels sprouts


1. Take these ingredients and chop, food process, cut with mandolin, in any way or shape and combine.

2. Make any kind of vinaigrette or salad dressing your little heart desires and combine with the salad.

3. Garnish and play!

Ways to play!

1. Top with poached eggs. Start with a simple combo and a mild vinaigrette.


Kale slaw topped with poached eggs

2. To the basic salad add chopped apple, blue cheese and dried cranberries.

3. To a basic salad add orange sections, goats cheese and shallots.

4. Garbanzo beams and grape tomatoes.

5. Grape tomatoes, mixed olives and pepperoncini.

Kale slaw Italian style

Kale slaw Italian style

6. Fresh figs and goats cheese.

7. Make a dressing of fresh ginger, garlic, soy sauce, rice vinegar, sesame oil and veggie oil. Stir in mango and green onions. Top with seared fresh tuna!


Kale slaw with mango and seared tuna Asian style

8. Make your favorite slaw or ranch dressing. Combine with basic salad. Great with fried fish or any chicken.

9. The ideas are endless …what can you come up with?




Fennel Apple Salad

Fennel Apple Salad

Fennel Apple Salad

So easy so yummy.

Fennel Apple Salad

1 large bulb of fennel

1 granny smith apple

1 teaspoon fresh thyme leaves

1 Tablespoon olive oil

1 Tablespoon apple cider vinegar

Parmesan cheese

salt and pepper

1. Slice the fennel and the apple very thin.

2. Whisk thyme, olive oil and vinegar together. Toss with fennel and apple.

3. Garnish with Parmesan cheese using a vegetable peeler. Salt and pepper to taste.

Apple and Blue Cheese Slaw

Apple and Blue Cheese Slaw

Apple and Blue Cheese Slaw

Quick, simple and tasty. This salad screams autumn. I make it early in the day or the night before to let the dressing soften the cabbage and meld all the flavors. The apples will not brown due to the acid in the vinaigrette plus they stay crunchy.

Apple Blue Cheese Slaw

1/2 head of cabbage, sliced very thin

1 apple sliced thin

2 stalks celery sliced thin

3 ounces blue cheese crumbled

1/2 cup apple cider vinegar

1/2 teaspoon grainy Dijon mustard

1/4 cup olive oil

1. Combine vegetables in a large bowl.

2. Whisk mustard into vinegar. Whisk in olive oil in a slow stream. Salt and pepper to taste.

3. Stir dressing and salad together. Refrigerate 6 hours to overnight stirring occasionally.

Cod with Dill Pesto

Cod with Dill Pesto

Cod with Dill Pesto

Dill and fish are a classic combination. I wanted halibut but by budget said cod. This pesto will work with any fish, salmon, tuna, mahi-mahi, you name it. I simply baked the cod an easy choice for any fish. 400 degrees for about 10 minutes for each inch of thickness. For the pesto I added a Serrano chili for a little kick and left out cheese as I am not usually fond of cheese and seafood.


Cod with Dill Pesto

  • Servings: 4
  • Difficulty: easy
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1 shallot

1 cup dill

3/4 cup parsley

1 Serrano, seeded

1/2 cup pecans

1/2 cup olive oil

1 Tablespoon butter ( optional)

4 6-8 ounce pieces of  cod (or fish of your choice)

Preheat oven to 400 degrees

1. With food processor running drop in shallot. Process until you no longer hear the bits rotating.

2. Add dill, parsley, Serrano and nuts. Process till fine.

3. With machine running drizzle in the oil. Add butter if using. Transfer to a small bowl.

4. Season fish with salt pepper and a shake of paprika.Bake fish for about 10 minutes per inch of thickness.

5. Spread some pesto on each plate and top with fish.

Cissie says,” My wine picks for the Cod with Dill Pesto are Chateau Lamothe Bordeaux Blanc , this is a delicious blend of primarily Sauvignon Blanc with a small amount of Semillon. I would also use a Pinot Grigio or a nice crisp  Orvieto Classico.”


Roasted Beet Salad

Beet Salad

Beet Salad

I love roasted beets! I got beautiful golden beets at the Farmers’ Market this morning. My favorite way to serve beets is as a simple salad.  Use red or golden beets but the golden are a little sweeter. I used feta cheese today but goat cheese is also very good here. I don’t add the cheese till I am ready to serve when I am using red beets, as the cheese turns a bright shade of pink.  Save the beet greens and cook as you would other greens…double the value. Things don’t get much easier than this recipe.

Roasted Beet Salad

1 bunch of beets

1/4 cup olive oil

1 Tablespoon white balsamic vinegar

2 ounces feta or goat cheese crumbled

Preheat oven to 400 degrees

1. Roast  beets 1 hour covered with foil. Allow to cool. Peel off the skins.

2. Slice the beets. Toss with vinegar and oil.

3. Top with cheese, salt and pepper.


Middle Eastern Kabobs

Seasoned and ready to grill

Seasoned and ready to grill

Kabobs are the perfect main dish. All you need to add is rice or a salad and you are good to go. Kabobs can be prepped ahead of time and cooked pretty quickly when it is time to eat. I make my kabobs one ingredient per skewer to ensure proper cooking. I grill the vegetables first then put them in a bowl so “Sue” can skip the mushrooms and “Greg” can have extra onions. The meat cooks fast because of the extra surface area, don’t mash the pieces together on the skewer, leave a smidgen of room between each piece. For this recipe I use a dry rub for the meat and then mix some of the dry rub with olive oil to baste the veggies. This spice mixture is a little sweet and a little spicy.

The veggies

The veggies

Middle Eastern Kabobs

  • Servings: 4
  • Difficulty: easy
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Dry Rub

2 teaspoons smoked sweet paprika

2 teaspoons ground cumin

1 teaspoon cracked black pepper

1 teaspoon oregano

1 teaspoon ground coriander

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

1. Mix all the spices together.

2. Mix 1 Tablespoon dry rub with 1/2 cup olive oil for basting the vegetables.


2 Pounds sirloin steak, cut into 12 equal pieces

Vegetables of your preference

Onions, summer squash, peppers, mushrooms, tomatoes etc.

Preheat the grill to high

1. Cover the meat with the dry rub.

2. Skewer the meat 3 pieces per kabob. Skewer the vegetables one type of veggie per kabob. Baste the vegetables with the olive oil mixture.

3. Grill the vegetables first, basting as you turn them. When the veggies are done grill the meat kabobs about 5 minutes each side. They will cook faster than a steak because of the additional surface area exposed to the heat.

Hank says,”I’m going to recommend a dry stout to pair with the kabobs.   Dry stouts have most of the roast characteristics that you would expect in a stout but not as much sweetness as an imperial or sweet stout.  The roasty/coffee-like flavors will blend perfectly with the smokey and spicey (as in a LOT of spices!) flavors in the kabobs!  You can find Guiness anywhere, which isn’t a bad choice, but try to seek out Old #38 from North Coast Brewing Co.  North Coast obviously knows their stouts, considering they make one of the best of all time: Old Rasputin.”

Cissie says,” I would pair a Spanish Rijoa or a Syrah with this meal.”

Bon Apppetit

Bon Apppetit



Fava Bean Salad

Fava Bean Salad

Fava Bean Salad

This is a quick and tasty salad that is a little different. Something new and tasty. The favas are shucked and peeled but that doesn’t take long. The peas may be raw fresh or thawed frozen.

Fava Bean Salad

  • Servings: 4
  • Difficulty: easy
  • Print

2 cups shucked fava beans

1 cup peas

1 1/2 cups green beans cut into one inch lengths

Zest and juice of one lemon

1/2 cup olive oil

1/2 cup crumbled feta cheese

A couple sprigs of mint

1. Drop favas into boiling water for 3 minutes. Drain and put in ice water till chilled. The peels will slide right off if you slit one end.

2. Boil the green beans 3 minutes and shock in ice water to chill.

3. Combine the favas, peas and beans in a bowl.

4. Whisk the lemon zest, juice and olive oil in a small bowl. Season with salt and pepper.

5. Pour the dressing over the beans and toss. Top with feta cheese and chopped mint.