Killer Coleslaws and Great Grain Salads

Hey everybody!  Today we are sharing the recipes and little information from my last demo at Cook’s Corner in Green Bay.  I have a ton of fun at these events.   They are informal, I share recipes and techniques and people ask questions and tell some culinary stories.  A little wine is enjoyed.  The point of this was to present some easy, healthy recipes and I wanted to show how easy it can be to change a recipe.

Both of the recipes that follow are open to interpretation.  Change the grain, or nuts, or add flax seed.  Use a bottled dressing, if you so choose. Don’t be afraid to experiment, it’s just food.  Worst case, you have to order pizza!  Enjoy and share your results!

Keep your eyes open for the next round of classes at Cook’s Corner, too.  I have some great garden to plate, and quick and easy cooking demos coming up.

Broccoli Slaw with Yogurt Dressing

1 bag Mann’s Broccoli Slaw
6 assorted mini peppers, sliced
4 green onions, chopped
1/2 cup sunflower seeds
2 oranges, supremes
2 cup yogurt
2 t soy sauce
2 t sesame oil

1 T apple cider vinegar
salt and pepper to taste or spice blend of choice
Mix yogurt, soy, sesame oil, and vinegar.  Taste and adjust seasoning.
Toss remaining ingredients with dressing reserving some seeds and citrus for garnish
Quinoa Cardamom Salad
2 c quinoa
4.5 c stock
combine bring to a boil and simmer until quinoa is curly and tender, 15-20 minutes.  Fold in 1 T olive oil and transfer to shallow pan and cool.
1/4 c orange juice
1/2 c olive oil
2 T rice wine vinegar
2 t ground cardamom
1 t dijon mustard
honey and salt to taste
blend ingredients with immersion or standard blender until well combined
3 c quinoa
1 small head cabbage, finely shredded
3 apples, diced
1 cup dried fruit (cherries, apricots, cranberries)
chiffonade of basil and mint leaves
Toss with dressing until well coated

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