Since salads are a summertime favorite I thought I’d start off with some of my family’s favorite salad recipes. The first on the list (and the one we eat the most of) would be a variation of the classic coleslaw salad. Hope you find it as enjoyable as we do.
The most important ingredient to a great coleslaw (in my opinion) is that you start with a quality cabbage. I’ve tried all types of cabbages in my recipes and my all around favorite is the curly or Savoy type cabbage. If you don’t grow your own or can’t find it in the market you can substitute another variety of your choice. Be sure it is fresh and preferably organic, if possible.
Sue’s Country Coleslaw
1 Curly-Savoy Cabbage (with core removed, chopped into small pieces)
3 Fresh Carrots (peeled and shredded)
1 cup mayonnaise (low-fat variety if you prefer)
1/4 cup fresh Lemon Juice (or bottled if that’s all you have)
1 teaspoon Nature’s Seasoning
2 teaspoons Celery Seed
2 tablespoons Dijon Mustard
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1-2 tablespoons sugar (optional)
Blend the mayonnaise, lemon and seasonings in an extra large mixing bowl. Add your shredded carrot and chopped cabbage and mix thoroughly. Transfer to a one gallon sized container or bowl, cover and refrigerate for at least 2 hours until chilled. This is best if given some time to marinate in the fridge. Serve with your favorite summertime meal. (It goes with just about anything)
As the weather cools down there is nothing more enjoyable than a hot bowl of homemade soup!
Butternut Bisque with Herb Potato Dumplings & Garlic
1 whole head of garlic
2-3 pound butternut, peeled and seeded
4 cups chicken stock
1 small onion, diced
½ c. whipping cream
2 tbsp brown sugar
¼ tsp nutmeg
Salt & black pepper
Sour cream, for topping
3 large russet potatoes
2 egg yolks
¼ cup chopped herbs, such as flat-leaf parsley, chives, thyme, and oregano
1/2 cup all-purpose flour (more if needed)
1. Preheat the oven to 400 degrees.
2. Discard the loose, papery outer skin from the garlic head and wrap it in a piece of foil. Roast the garlic and potatoes in the oven until tender, about 30 minutes. (about 40 minutes for potatoes)
3. While the garlic and potatoes are baking, cut butternut into large chunks and put it in a large pot with the stock and onion. Bring to a boil and simmer until the squash is tender, 20-30 minutes.
4. Unwrap the garlic and let cool slightly, then peel the cloves. Lightly mash the garlic with a fork in a small bowl, set aside.
5. Working in batches, puree the squash mixture in a food processor or blender and return it to the pot. Stir in the cream, roasted garlic, brown sugar and nutmeg, with salt and pepper to taste. Keep warm over very low heat while making the dumplings.
6. Bring a large pot of lightly salted water to a boil.
7. Halve the baked potatoes and peel skin. Mash. Stir in the yolks& herbs, along with a pinch each of salt & pepper. Stir in the flour, a bit at a time, until a firm dough is formed. (add a bit more if needed)
8. Put the dough on a lightly floured surface and roll it into a cylinder about an inch in diameter. Cut into 1-inch slices to form dumplings. Cook the dumplings in batches in the boiling water until they float to the surface, about 2 to 4 minutes. Remove with a spoon and drain.
9. Ladle the hot butternut bisque into individual bowls and add the potato dumplings to the center of each bowl. Top with sour cream.
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