Tri-Color Coleslaw with Sesame and Cilantro

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This crunchy slaw features a blend of bright cabbages, bell pepper, bean sprouts. It’s finished with herby cilantro and nutty sesame seed oil. The addition of tamari adds a salty, umami punch.

This recipe yields 8-10 servings.

INGREDIENTS

  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce
  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce

Directions

  1. Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.

  2. Finely shred the turnip, radish, and carrot to thin julienne-style strips. 

  3. Finely chop the garlic and cilantro to use as season.

  4. Place all ingredients into a large bowl. Add the rice vinegar, roasted sesame seed oil, soy sauce, and lime juice. Mix everything well.

TIPS

**This makes for an excellent side dish or atop grilled fish, chicken, or pork.


 

Late Summer Peach and Tomato Salsa

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Joy to us comes in the form of peak-season peaches and tomatoes. And when you marry the two? Perfection. This salsa delivers a bright blend of herby sweetness and mild heat. Use it to elevate tacos or grilled meat, or vegetables. It truly complements almost anything and is also a star on its own.

This recipe yields 8 servings.

INGREDIENTS

  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions

  1. Combine all ingredients in a medium size mixing bowl and mix together.

 

Garlic Green Beans

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Want a healthy, quick side of greens that isn’t a salad? Look to these Garlic Green Beans, which are simple to make and add fresh flavor and lots of crunch to a plate. You can cook these longer, if you like a softer texture.

This recipe yields 6 servings

INGREDIENTS

  • 1 lb fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder
  • 454 grams fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder

Directions

  1. Wash and clean the beans by removing the tips. Bring a pot of water to a boil.

  2. Boil the beans for 2-3 minutes.. Cool in a bowl of ice water, then strain and dry.

  3. Heat olive oil in a sauté pan to glaze the onions and garlic. Add the green beans and season with salt, pepper, and a hint of cayenne.

 

Pork tenderloin with honey mustard glaze

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This is one of those dishes that takes minimal effort and time to whip up, yet it tastes like it took all day to prepare. The honey and mustard bring out the natural sweetness of the pork. Make this for a Sunday supper or when you’re having guests for dinner.

This recipe yields 4 servings

INGREDIENTS

  • 1 pork loin approximately 1.5 lbs
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 pork loin approximately 680 grams
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper

Directions

  1. Preheat the oven to 350 degrees.

  2. Clean the pork loin by taking off the silver skin. Place it on a sheet pan.

  3. Mix together the mustard, honey, olive oil, tarragon, ground pepper, lemon zest, salt, pepper, and cayenne to create a glaze. 

  4. Cover the pork loin with the glaze and place in the oven. Cook for approximately 20 minutes or until the center temperature is 145 degrees fahrenheit.

  5. Take the pork loin out of the oven and let it rest for about 5 minutes. Cut it into one inch slices and top with cherry chutney.

**Add an additional ½ teaspoon of tarragon for a deeper flavor.

 

Balsamic Cherry Chutney

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Cherries complement an array of vegetables and proteins because of their mildly sweet, versatile flavor. Case in point: this Balsamic Cherry Chutney. The acid of the vinegar marries with the herbs and fruit, resulting in a put-on-everything fresh condiment. Aim to use fresh cherries and high quality balsamic vinegar and olive oil, if you can.

This recipe yields 6 servings

INGREDIENTS

  • 1 cup pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • ½ cup balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey
  • 240 grams pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • 115 grams balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey

Directions

  1. Add the olive oil to a small pot over medium heat. Sauté the shallots and jalapeño until soft and fragrant.

  2. Add black pepper and balsamic vinegar. Turn the heat to low and simmer until everything starts to caramelize. The liquid will reduce to about half.

  3. Add the pitted cherries and let combine for about 1 minute.

  4. Turn off the heat and add the salt and honey.

  5. Once the chutney in the pot has cooled, add in the tarragon. 

  6. Serve over pork tenderloin, chicken, or any other favorite protein.

**This makes an excellent spread on toast or addition to coconut milk yogurt.

 

Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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