Spicy Southwest Red Cabbage Salad

Spicy Southwest Red Cabbage Salad
Author: 
Recipe type: Salad
Cuisine: Southwest
Serves: 4-6
 

Ingredients
  • 1 medium or ½ large head of red cabbage, cored & shredded
  • ½ red onion, very thinly julienned
  • 2 carrots, grated or very thinly julienned
  • 1 cup frozen sweet corn
  • 2 cloves garlic, minced
  • 1 jalapeno, fresh, frozen, or pickled, minced
  • ½ red sweet pepper (can be frozen), chopped
  • 1 Tbsp.Driftless sunflower oil
  • ½ tsp. each ground coriander & cumin
  • ¼ tsp. chipotle powder or hot paprika (or ⅛th tsp. cayenne)
  • 3 Tbsp. mayonnaise
  • Juice & zest from 1 lime
  • Salt & pepper to taste

Instructions
  1. Preheat broiler. Combine cabbage, red onion, & carrots in a large bowl.
  2. Toss sweet corn, garlic, jalapeno, & red pepper in oil. Season with salt & pepper & spread on a baking sheet.
  3. Place under broiler for a few minutes, watching carefully & stirring once, until starting to brown.
  4. Let cool. Combine spices, mayo, & lime juice/ zest with a whisk in a small bowl.
  5. Toss dressing & cooled roasted corn mix into cabbage & adjust seasoning as necessary. Excellent accompaniment to fish tacos!

 

Fish Tacos w/ Red Cabbage & Cilantro

Fish Tacos w/ Red Cabbage & Cilantro
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 1 cup red cabbage, very thinly sliced
  • ¼ c. scallions, chopped
  • ¼ c. cilantro, ripped into large pieces
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry fish. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & & quickly mix in an egg beaten with some light beer.
  4. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
  5. Warm each tortilla on a hot pan & serve topped with fish, cabbage, scallions, cilantro, sauce, & lime wedges.

 

Fennel Tuna Salad

Fennel Tuna Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 1 can tuna
  • ¼ cup fennel stems, chopped
  • 1 garlic scape, minced
  • 3 Tbsp. mayo
  • 2 Tbsp. grainy mustard
  • fennel leaves, chopped, to taste
  • 3 Tbsp. parsley, chopped
  • dash of hot sauce
  • salt & pepper to taste

Instructions
  1. Mix ingredients together in a bowl and refrigerate.
  2. Great in sandwiches, on crackers or just all by itself.

 

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 cups broccoli & cauliflower florets
  • ½ small red onion, diced
  • 1 cup blue cheese, crumbled
  • ½ cup sunflower seeds, roasted or raw toasted
  • Dressing:
  • 2 Tbsp. mayo
  • ⅓ cup creme fraiche, sour
  • cream, or plain yogurt
  • 2 Tbsp. sunflower or olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • salt & pepper to taste

Instructions
  1. Bring salted water to a boil in a medium pan.
  2. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain.
  3. Meanwhile, mix dressing ingredients in a serving bowl.
  4. Tossin cooled & drained vegetables, onion, cheese, & seeds.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

Instructions
  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.

 

Potato Salad, New York Style

Potato Salad, New York Style
Author: 
Recipe type: Salad
 

Ingredients
  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.