Recipe sharing!

[PopTodd]

I invented this recipe this past week to serve on the side of the salmon that I made for the family. And then I brought a big bowl with me to a party last night.
It was a big hit both places.

 

If you give it a shot, please let me know how it turned out and how you and yours liked it.

 

 

BROCCOLI SLAW

 

• 1 lb. bag of shredded broccoli and carrots
• 1 ripe, large-sized avocado
• 2 Tb. apple cider vinegar
• 1 Tb. dijon mustard
• 1 Tb. orange juice
• 1 tsp. sugar
• 1/4 cup crumbled gorgonzola
• 1/2 cup dried cherries
• Salt and pepper to taste

 

Mash avocado in a large bowl.

Add vinegar, mustard, sugar, and orange juice and whisk all ingredients together until smooth.

Add shredded veggies to mixture and toss until coated.

Add crumbled gorgonzola and dried cherries and toss until well combined.

When plating, garnish with a few dried cherries, if desired.

 

Total prep time: About 10 minutes.

(please note that all measures are approximate and may not be totally accurate. I feel my way through these things and you will probably have to, too.) 

 

[smells like flowers]

Sounds terrific! If there were leftovers, did the mashed avocado in the dressing turn a gross color? Or did the orange juice and vinegar keep it green?

 

I made a slaw this weekend, too. Savoy cabbage, Apple, tangerine juice, evoo, and chopped candied pecans. Went great as a side to the chili and cheese grits that was my main.

[PopTodd]

Sounds terrific! If there were leftovers, did the mashed avocado in the dressing turn a gross color? Or did the orange juice and vinegar keep it green?

 

Nope. Got gross-colored pretty quickly. 

Bummed me out.

I made a slaw this weekend, too. Savoy cabbage, Apple, tangerine juice, evoo, and chopped candied pecans. Went great as a side to the chili and cheese grits that was my main.

That sounds delicious, too!

[PopTodd]

Made this for dinner last night. It was delicious:

Spaghetti with mussels and prosciutto, with a white wine/garlic sauce

 

Sauce:

• 1/2 bottle of pinot grigio wine
• 2 t olive oil
• 2 T of crushed garlic
• 1 T of butter
• Salt and pepper

Heat olive oil in skillet, over medium-high heat.

Add garlic and saute, stirring with a wooden spoon, until just starting to turn color, but not yet browned.

Add wine and bring to boil.

Lower to a simmer and let simmer for about 20 minutes.

Add butter... stir in with wooden spoon and simmer for another 5 to 10 minutes.

Add salt and pepper to taste.

 

Mussels

• 4 lb. bag of mussels
• 1/2 bottle of pinot grigio
• crushed garlic
• bay leaf

Put all together in a large pot with tight-fitting lid.
Cook over high heat for about 5-10 minutes, or until mussels open.

Do all that stuff and put it together in a large bowl with cooked spaghetti.
Top/garnish with Acoutrements

• Chopped tomato
• Chopped Italian parsley
• Fresh grated parmiggiano
• diced, pan seared cubed of prosciutto.

Yum