apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing. {grain-free & vegetarian}

14 September 2013

This beautiful salad is inspired by a side dish from our friends, Dustin & Natasha's, wedding. Their wedding was catered by a local (to them) BBQ called Spring Creek. The slaw was a simple BBQ style with crunchy sweet apples in it & I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds & matchsticks bigger, added hearty Tuscan kale, some scallions, & early autumn apples. I elevated the usual sweet slaw dressing to a creamy, bright lemon dressing that compliments the sometimes dull flavor of raw cabbage. This very simple salad really exemplifies the teetering of the seasons, & would be perfect next to a decadent cheese burger or even a cozy, chilly evening meatloaf.

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing.

serves 4 as a side dish

for the slaw:

6 cups of green cabbage, shredded
1 heaping cup of lacinato kale (or any variety of kale that you prefer), shredded
1 medium sized apple, cored & cut into match sticks (I used a Paula Red apple)
1 scallion (green & white parts), cut on a bias
1/2 cup parsley, finely chopped

1. Add all of the ingredients into a large bowl & mix the dressing in thoroughly with your hands. Just roll up your sleeves & get your hands dirty--It is the best way to really cover everything with the dressing!

for the dressing:

1/4 cup of your favorite mayonnaise (I always use Vegenaise just because I love it's clean taste)
2 TBL extra-virgin olive oil
1 clove of garlic, grated
zest & juice of half of a lemon
sea salt & cracked pepper to taste (but don't be too shy because the heartiness of the greens will need to be well seasoned)

1. Whisk all of the ingredients in a bowl, until combined.

happy eatings & cheers!

grilled & stuffed zucchini. {gluten-free & vegetarian}

3 August 2010

So my dad brought me this HUGE zucchini at the farm stand (Stutzman's in Dover-Foxcroft, ME) & I knew immediately that I needed to stuff this beauty & throw it on the grill. Because the zucchini was so large, the skin was a little tougher like a proper squash--the skin was not tender like the small zucchinis. This was preferable for with standing the stuffing & the grill. The inside of the zucchini was delicious, as was the stuffing. It was savory, herby & a little sweet with the finely chopped figs. 

Grilled & Stuffed Zucchini 

Rice Stuffing:

You can prepare this earlier in the day or even the night before--it takes barely any time at all.

• 1 cup of brown rice cooked in 2 1/2 cups of organic chicken broth (preferably homemade)- set aside

• 1 yellow onion, chopped
• 1 clove of garlic, minced
• 1 chili, seeded & chopped
• 1 TBL Butter
• Drizzle of olive oil

• 2 cups of kale (or preferred dark greens), chopped & woody stalks removed
• 1 large tomato, seeded & chopped
• 1/2 cup fresh herbs (basil, thyme, parsley), chopped
• 1/4 cup pine-nuts
• 2 dried figs, minced
• sea salt & cracked pepper to taste 

1. Over medium heat sauté onions in butter & oil for 8 minutes. Add garlic & Serrano pepper, cook for 2-3 minutes. Add the kale & tomato, turn heat up to medium-high & cook until the kale is wilted.
2. Add the rice, pine-nuts, figs, & herbs cooking only a minute or two. Season & set aside in a bowl.
3. Meanwhile, preheat grill. Half & core the zucchini; drizzle with olive oil & season to taste. Grill the zucchini inside down for 10-12 minutes. Take them off the grill and place them on tinfoil inside up. Stuff & place back on the grill & cook for 15 minutes or until tender, with the grill lid down.
4. When you take them off, feel free to grate a little aged cheese on them or sprinkle with more fresh herbs.

happy eatings & cheers!