I tried to come up with a snappy name for this post, but this salad has so many ingredients that it was difficult to decide which deserved to be front and centre. Since the dressing is made with peanut butter and ginger, these flavours are in every bite. And quinoa, well, I can’t hide the fact that we have been eating quite a bit of this grain, as you can see from previous posts.
This is another recipe from Thug Kitchen. I told you I was intrigued by the recipes that I found in this cookbook. Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa. I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.
With spring finally here I want to dive into salads. There is something about the warm weather that makes us want to eat cold, crisp foods. Last year I used fennel for the first time in a fennel, apple and chicken salad. Fennel wasn’t the star of that salad; it was more of a complimentary character. So, since a year has passed, I figured it was time I gave fennel a staring role in one of our meals. Since I enjoyed the combination of fennel and apple so much before, I searched out a recipe with those two ingredients. Here is the result of that search.
Jamie and I actually went searching for fennel recipes at different times, but we both thought this one would be the perfect starting point. It is nice to think that we are in sync 🙂
This recipe is from the Epicurious site. I have used recipes from this site before. I still rave about how great the coconut cream pie turned out, and I found the recipe on Epicurious. Now that I have jumped into the world of the Smartphone, their app was one of the first that I downloaded.
This recipe appealed to me, because it is coleslaw. I am a huge fan of coleslaw. My favourite (and don’t judge me on this) is Dixie coleslaw. You know the one, it is fluorescent green and you can buy it by the gallon at the deli counter. I don’t know why, but there is something about that coleslaw that I find mildly addicting. Hmmm, I wonder if I can make that at home? I have never tried, but now I think I have found a summer project.
Another reason I wanted to make this was because it was a great excuse to bust out the mandoline that we received as a wedding gift. I haven’t used it as much as I thought I would, but with the ingredient list calling for thinly sliced fennel, celery and julienned apples, it was the perfect opportunity.
The difficult part about making this dish is the waiting. Oh, and making sure that all the thinly sliced ingredients make it into the bowl! 😉 Is there anything more appetizing that thinly sliced fruits and vegetables that provide a satisfactory crunch? If you can wait 24 hours, this coleslaw is the perfect marriage of summer flavours. Jamie and I served it with some homemade sausage patties and devilled eggs. A little taste of summer in the middle of spring. Awesome!
Do you have a favourite coleslaw recipe? Or a summer-time guilty pleasure that compares to my Dixie coleslaw addiction?
Adapted from:
Epicurious – Celery, Apple and Fennel Slaw
Ingredients:
Directions:
This week while grocery shopping, I saw a new salad dressing; an avocado dressing with lime and jalapeño. As I reached to grab the bottle and put it in my cart I thought, wait, I can likely make this at home. So instead, I went to the produce section and grabbed a fresh avocado and jalapeño pepper.
I wanted to make a salad that would compliment this flavour combination, so I went to my spice cupboard and pulled out a selection of spices. I thought that a spiced chicken breast served on top of mixed greens and topped with an avocado dressing would be delicious.
A few weeks ago I was watching the Food Network (no real surprise there) when Jamie Oliver’s Fifteen Minute Meals came on. Now, I like these types of shows, however, I am quite skeptical that these meals can truly be prepared in fifteen minutes. By the time you get out all your pots, pans, knives, cutting boards and then prepare your food and measure out your spices, well, I just don’t think fifteen minutes is accurate, but the meals presented on this program are relatively quick and can be prepared for a delicious week-night dinner.
On Monday I shared with you the totally delicious and amazing pulled pork that I had made on the weekend. I had found the recipe on a site called Primal Bites, and was very impressed with the texture and taste of this dish. The original recipe was called Paleo Pulled Pork 3 Ways. Although I didn’t plan on it, I ended up making one of the recommended leftover meals – Asian Pork and Slaw.
When Cherie gave me her guest post for Gluten Free Black Bean Brownies, it dawned on me that I haven’t shared with you my world famous Black Bean & Corn Salsa Recipe. Now I say world famous, maybe that is a bit of an exaggeration. But, this salsa is quite popular among our friends and co-workers. It is a pot-luck staple that I have been making for over seven years. Everytime I bring this to a party, people want the recipe!
One more salad recipe! Since summer is still with us for a few more weeks before we fall into September, I thought that I should offer up another staple for your salad repertoire.
Potato salad is one of those things that everyone has their favourite recipe that has been handed down from generation to generation. There are so many variations: Chunky or Creamy; Skins On or Off; Eggs or No Eggs; Pickles or No Pickles.
See, I told you I was on a salad kick right now! 🙂
I was looking for a salad that was different. A salad that would provide an awesome flavour punch and would satisfy us as a meal, not just a side dish.
I am kind of on a salad kick right now. With summer here it just feels right to be making bright and lively salads. This one is one of my favourites, and the concept of this salad was given to me by my mom, when I was younger (a lot younger).
I have been making broccoli salad for years. As I mentioned, my mom first introduced me to this delicious salad, but over time I have made modifications to the original recipe that she shared with me. (No real surprise with this statement!)
Ruby Reduction 