Healthy Veggie Slaw

This is my favorite slaw!  It is full of healthy ingredients, and the dressing is simple and the addition of garlic takes it to a new level of delicious.  If you only have green cabbage on hand, by all means go ahead a use it instead of the combination of the red & green cabbage and kale.  This salad is addictive and complements so many other dishes, especially fried foods, sandwiches, and stews.  I like to have this in my refrigerator at all times!

2 cups each, red and green cabbage

2 cups dinosaur Kale, cut into julienne strips

1 medium English cucumber, cut into thin half-moon slices

1/2 small red onion, cut into very thin half-round slices

1 medium red or green pepper cut into thin strips

1 large carrot, peeled and coarsely shredded

1 large clove of garlic, peeled and minced very fine

1 teaspoon kosher salt

1/2 teaspoon coarsely-ground black pepper

2 Tablespoons + 2 teaspoons honey

1/2 cup apple cider vinegar

3 Tablespoons vegetable or olive oil

1 Tablespoon chopped fresh dill

Combine first 7 ingredients in a large bowl (cabbages through carrot).

Place remaining ingredients in a small bowl and whisk together well (garlic through dill).  

Add the dressing to the vegetable in the bowl and stir well.  Cover and refrigerator for at least an hour, preferably 2-3 hours.  Serve.

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Beef Taco Filling

Beef Taco Filling is the star in this Beef Taco Salad

Beef Taco Filling is the star in this Beef Taco Salad

This recipe is great for tacos, taco salad, and all things Mexican that you could dream up!  I make the whole recipe, use what I need, then freeze the rest so a quick and easy meal is always just moments away!  Kids love this, too.

2 pounds ground beef, chuck or lean, your choice

3 cups finely chopped onion

6 cloves of garlic, minced

1 jalapeno pepper, seeded and membranes removed, leave intact for more heat

1 Tablespoon chili powder

1 Tablespoon ground cumin

1 Tablespoon ground coriander

1 teaspoon ground chipotle powder

1 can (28-ounces) crushed tomatoes

Kosher salt

Brown ground beef just until it is no longer pink.  Drain most of fat, leave some for cooking in onion and garlic.  Cook the onion, garlic and beef until the beef is very brown and the onions and garlic are translucent and beginning to brown.  Add the spices and cook for a minute or so, or until very fragrant.  Add the tomatoes and bring to a simmer.  Simmer liquid is reduced, 15-20 minutes.  Season with salt to taste.

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Beef Taco Salad

Beef Taco Salad

Beef Taco Salad

This salad was offered as a special at the cafe and rarely failed to sell out!  It is no wonder, as the crisp Romaine topped with so many flavorful ingredients and finished with a tasty, bright dressing is satisfying on so many levels. I have listed the ingredients below; compose this salad in whatever way makes you happy!

Crisp, clean Romaine lettuce, cut into bite-sized pieces

Beef Taco Filling

Ripe tomatoes, cherry or chopped large

Shredded cheese (Mexican blend, Cheddar and Jack works here)

Avocado, cut into bite-sized pieces and sprinkled with lime juice

Scallions, thinly-sliced

Salsa of your choice

Sour Cream

Fresh Cilantro

Tortilla chips, broken into bite-sized pieces or use large ones around the edge of the bowl

Honey-Lime Dressing

Lime wedges, on the side

Fill bowl with lettuce, add a layer of all of the other ingredients in the quantity of each that you prefer.  Serve the dressing on the side.  Enjoy!

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Corn, Tomato & Avocado Salad

This salad just tastes like summer!  It is bright and fresh, with the corn giving it crunch complemented by the creaminess of the avocado.  I love corn on the cob with a brush of sweet butter, but this has me even more excited about the season! Click on the picture above for the how-to video!  (Adapted from a recipe by Melissa Clark)

Kernels of corn cut from 3 freshly-pulled ears (use frozen extra-sweet corn when fresh isn't available, about 1 1/2-2 cups)

2 Tablespoons freshly-squeezed lime juice

2 cloves of garlic, finely chopped

1 teaspoon kosher salt (differs from the video, but it does need a whole teaspoon!)

1/8 teaspoon freshly ground black pepper

Big pinch of ground chipotle pepper (more if you like things spicier!)

1/2 cup extra-virgin olive oil

1 large tomato, seeded and diced

2 ripe avocados, diced

2 scallions, halved and thinly sliced

1/4 cup chopped fresh cilantro

Bring a medium saucepan of water to a boil and drop in the corn.  Cook about one minute, then drain.

In a large bowl, whisk together the lime juice, garlic, salt, black pepper, and chipotle pepper.  Whisk in the oil.

Add the corn, tomato, avocados, scallions, and cilantro and toss well to coat.  Serve.

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