Apple and Red Cabbage Coleslaw with Cider Vinaigrette

Thanks to a recent apple picking excursion we have about 8 pounds of fuji apples on hand, and I’ve been thinking about ways to use them. Sure, I could make apple cake or apple pie, but for those times when I’m not in the mood to bake, what then? I settled on an apple slaw — crisp, sweet, savory and tart all in one.

I like my coleslaw tangy, so I chose apple cider vinegar for the dressing. My six-year-old, however, proclaimed it “too sour” — so feel free to substitute a milder variety like white wine vinegar or rice vinegar.

Serves 6-8

Ingredients

1/4 cup apple cider vinegar
1 tsp coarse ground mustard
1 tsp salt
1/2 tsp pepper
2 tbsp honey
5 tbsp olive oil
1/2 small red cabbage, cored and shredded
2 large carrots, peeled and julienned
1 bunch green onions, sliced
1/2 cup parsley, chopped fine
2-3 fuji apples, cored and julienned

For the vinaigrette: Whisk together the cider vinegar, mustard, salt, pepper, honey and olive oil. Set aside.

In a large bowl, toss the cabbage, carrots, green onions and parsley. Add the apples (I like to save chopping the apples for last so that they have less time to go brown). Add the vinaigrette and toss until mixed well. Refrigerate for about a hour before serving.

Pictured: Pyrex Yellow 404 Round Mixing Bowl, Federal Batter Bowl

 

Roasted Tomato and Black Bean Salsa

There’s nothing like fresh homemade salsa — especially if you grow your own tomatoes. But if you’re like me and pretty lacking in the green thumb department, supermarket tomatoes can still make a tasty salsa, with a little help from the broiler.

I typically opt for cherry tomatoes, because they seem to have the most flavor of all the grocery store tomato options. Roasting them helps concentrate that flavor even more and gives them a mild smokiness — creating a great salsa base. Roasting the jalapeños mellows them out a bit so that they add just the right amount of spice. Corn brings a little sweetness, and black beans practically turn the salsa into a meal in itself!

This recipe makes about 4 cups of salsa — enough to bring to a party and save some for yourself.

Ingredients

2 lbs cherry tomatoes, sliced in half
6 jalapeño peppers, stemmed, sliced in half and mostly seeded
6 cloves of garlic, unpeeled
1 red onion, chopped fine
1 15-oz can black beans, drained and rinsed
1 cup frozen corn, rinsed to defrost
1-2 tsp salt
1/4 cup fresh squeezed lime juice
1/2 cup cilantro leaves and tender stems, chopped fine

Preheat oven on the broiler setting and set a rack about four inches from the heat source. Arrange tomatoes cut side up on a lightly oiled sheet pan, then broil until they start to char in spots, about 8-10 minutes. Set aside to cool.

On another lightly oiled sheet pan, arrange garlic and jalapeños (also cut side up). Broil 4-5 minutes, then flip everything and broil until jalapeño skins are well charred. Keep an eye on the garlic to make sure it doesn’t burn (you’ll probably need to take it out a few minutes early). When the jalapeños are done, transfer to a Ziploc bag, seal and let sit for about 10 minutes (this helps separate the skins from the flesh of the peppers).

Squeeze the garlic out of its skin and mince. Place in large bowl and add onion, black beans and corn. Peel the jalapeños, chop fine and add to the bowl. Mix well.

Squeeze the tomatoes out of their skins and into a small bowl. Puree with an immersion blender (or regular blender), then stir into the black bean mixture.

Add salt to taste, then stir in lime juice and cilantro. Chill for at least 1 hour before serving.

Pictured: Pyrex Verde 444 Cinderella Mixing Bowl, Pyrex Clear 323 Mixing Bowl, Glasbake French Casserole

Yeasted Lemon Zucchini Bread

We are lucky enough to have wonderful neighbors who share produce from their vegetable garden year-round. So when they brought over a monster zucchini recently, I decided to make some zucchini bread. But not just any zucchini bread!

While I love traditional zucchini bread — usually a quick bread leavened with baking powder — there is something really satisfying about baking yeast breads. The smooth feel of well kneaded dough, watching it rise, shaping it — not to mention the physical work and patience required. Plus, you can’t beat the soft, fluffy texture!

So I set out to make a yeasted zucchini bread, something with the flavors of the traditional recipe and just a touch of sweetness, like a breakfast bread. It’s delicious served warm with plenty of butter!

 

Ingredients

3 1/2 cups bread flour (stir your flour before measuring to loosen)
1/3 cup sugar
2 tsp salt
1 tsp cinnamon
2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups grated zucchini (about 2 medium)
2 tsp finely grated lemon zest
3/4 cup lukewarm water
2 tbsp honey
1 1/2 tbsp olive oil
cooking spray

In a large bowl, mix together the flour, sugar, salt, cinnamon and yeast. Add the zucchini and lemon zest and stir to incorporate. In a separate bowl, combine the water, honey and olive oil, then add to the flour mixture.

Knead until smooth. I like to do the bulk of the kneading with an electric stand mixer using the dough hook attachment (for about 4 minutes), and then finish it up by hand. The dough starts out a little wet, so add small amounts of flour as you go (not too much) to keep it from sticking to your hands. The end result should be smooth and slightly tacky, but not sticky. (King Arthur Flour has a nice kneading tutorial here.)

Oil your bowl with cooking spray and place the dough inside. Spray the top of the dough, then cover loosely with plastic wrap or a cotton towel. Let rise in a warm place until roughly doubled in size, about 1 hour.

Turn the dough out onto a floured surface and knead gently for about a minute. Shape into a sandwich loaf (see this King Arthur Flour tutorial) and place into an oiled standard loaf pan. Cover loosely with plastic wrap or a cotton towel and let rise until almost doubled in size, about 1 hour.

Preheat oven to 325 degrees.

Bake until golden brown and internal temperature registers at 190 degrees, about 45-60 minutes. Let cool for a few minutes, then turn out onto a wire rack. Let cool another hour before serving.

Pictured: Corning Ware Blue Cornflower P-315-B Loaf Dish, Pyrex Yellow 404 Round Mixing Bowl, Pyrex Spring Blossom 444 Cinderella Mixing Bowl

Balsamic Vinaigrette with Honey and Mustard

Homemade dressing: There couldn’t be a quicker or easier way to impress guests and make any salad special. And if you’re like me, you already have the ingredients in your pantry. (Or at the very least, they are readily available at your nearest grocery store.)

The slight sweetness of this dressing works especially well with a strong cheese. I recently used it with a simple salad of mixed greens, shaved carrots and Gorgonzola crumbles.

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp red wine vinegar
1 tbsp honey
2 tsp whole- or coarse-grain mustard
2 cloves garlic, minced
1 tsp salt
1 tsp pepper

Whisk all ingredients together until well combined. Refrigerate for at least 1 hour to let the flavors meld before using.

Pictured: Pyrex Salad Bowl 444 Cinderella Mixing Bowl, Federal Batter Bowl

Warm Potato Salad with Bacon and Spring Onions

I love most kinds of potato salad, but my least favorite ingredient in the typical dish is the mayonnaise. You won’t miss the mayo one bit with this version, which is dressed with a mustard vinaigrette instead. Bacon and spring onions top off the flavor punch. It’s best served warm or at room temperature, which makes it easy to bring to a potluck or picnic too!

Serves 6-8

Ingredients

2 lbs small red potatoes, quartered (unpeeled)
6 slices bacon, cut into 1/2-inch pieces
2 medium spring onions, chopped (bulbs and light green stalks)
2 tbsp whole grain or coarse grain mustard
3 tbsp apple cider vinegar
1 tsp honey
1/3 cup olive oil
1 tsp salt
3/4 cup chopped parsley

In a medium skillet over medium-high heat, fry the bacon pieces until crisp and golden brown. Use a slotted spoon to transfer the bacon to a bowl. Drain the excess grease from the pan, reserving about 1 tbsp. Next, saute the spring onions until softened and starting to brown. Add the spring onions to the bacon and set aside.

Put the potatoes in a large pot and add water until covered. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and set aside.

In a large bowl, whisk together the mustard, vinegar, honey, olive oil and salt. Stir in the bacon, spring onions and parsley. Add the potatoes and stir gently until well coated.

Let sit for at least half an hour to let the potatoes absorb the flavors, then serve warm or at room temperature.

Pictured: Pyrex Gooseberry 444 Cinderella Mixing Bowl, Le Creuset Flame Skillet

Easy Lemon Sriracha Aioli

Normally, I don’t keep mayonnaise around the house because nobody in my family likes it — but this flavor-packed lemon sriracha aioli might just change that. It couldn’t be easier to whip up, and it makes an amazing spread or dipping sauce for so many things: think salmon burgers, steamed veggies like artichoke or asparagus, sweet potato fries — anything that can do with a zing of lemon and a little spice.

Ingredients

1/2 cup mayonnaise
2 tbsp sriracha (or Cherry Bomb Pepper Sauce)
zest of 1 lemon, finely grated (about 1 tsp)
salt

Whisk together the mayonnaise, sriracha and lemon zest. Add salt to taste. Refrigerate for at least 1 hour before serving.

Pictured: Pyrex Spring Blossom 441 Cinderella Mixing Bowl, Glasbake French Casserole, Corning Ware Snack-It Plate

Quick Spicy Miso Ramen

Allow me to convince you that miso paste should be a staple in your refrigerator. It’s great for marinades (this Grilled Miso Shrimp recipe from Food & Wine is fantastic) salad dressing (try this Miso-Sesame Dressing from the Food Network) and best of all, you can make a totally delicious miso broth in seconds — just add water.

This quick miso soup (inspired by Minimalist Baker’s Classic Miso Soup with Greens and Tofu) is a great way to use veggies or leftovers you happen to have in the fridge — it’s a recipe that really begs for improvisation, and it can be scaled up for multiple servings. This time I went with kale as the main vegetable, but any leafy greens can be substituted — spinach, chard, bok choy, etc. Do you have leftover steamed green beans or brussels sprouts or asparagus? Throw them in. Are you stuck with frozen peas and corn? Use that instead. If you don’t have jalapeños, a sprinkling of red pepper flakes can also work. You can’t really go wrong.

Note: You can use Top Ramen-style instant noodles here, but if you are shopping for miso at your nearest Japanese market, pick up some more interesting noodles while you’re there.

Serves 1

 

Ingredients

1 egg
3 1/2 cups water
3 oz ramen noodles
3/4 cup lacinato kale, chopped
2 green onions, chopped
5 slices fresh jalapeño
2-3 tbsp white miso paste
1 tbsp sriracha

Take an egg from the refrigerator and leave it on the counter for half an hour to lose its chill. Bring a small pot of water to a boil, then reduce the heat to a low simmer. Gently lower the egg into the water with a slotted spoon. Cook for 7 minutes with the water just barely bubbling. Remove the egg from the pot and plunge it into a bowl of ice water for about 30 seconds, then set aside.

In a separate pot, bring 3 1/2 cups of water to a boil. Add the ramen noodles and cook according to package directions (usually about 3 minutes). Use tongs to remove the noodles and set aside.

Remove about 1/4 cup of the water and add it to the miso paste in a separate bowl. Whisk until smooth (this helps prevent clumping).

Add the kale to the pot and simmer until slightly tender, about 6 minutes. Add the green onions and jalapeño slices and simmer 1 minute more. Stir in the noodles, miso mixture and sriracha. Top with the egg, peeled and sliced in half (the yolk should be soft but not too runny — the consistency of jam). Simmer briefly to make sure everything is hot, then serve.

Pictured: Corning Ware Harvest P-1 3/4-B Saucepan, Corning Ware Grab-It Bowl, Pyrex Measuring Cup