Coleslaw

My husband loves coleslaw and we wanted a nutritious go-to version to use in fish tacos. This recipe is perfect because it uses only fresh ingredients and tastes much better than anything you can purchase. One of the ingredients is a citrus (lemon and orange) infused white vinegar that I found on the blog LittleOwlCrunchyMomma. Her exact recipe is called Orange Vinegar (follow the link). You could use plain white vinegar instead, but the infused vinegar makes it really special.

This is an awesome way to use leftover lemon and orange rinds. I use my citrus vinegar for cooking and cleaning. This recipe is one of my favorite finds of the year. I use up a lot of lemons drinking Warm Lemon Water in the mornings and also a lot of oranges drinking orange water in the evenings. I am so happy to have found such a versatile recipe for my leftover lemon and orange rinds.

Summer Squash Couscous

I have been searching the internet for squash recipes this month to try to find ways to use up all the squash I've gotten from my CSA box. Even after giving some away I find myself with an abundance and a need for new recipes. This light summer dish is really wonderful.

Roasted Beet Salad

I recently had the opportunity to spend some time in Raleigh-Durham and had a really great dinner with friends at a popular local restaurant with a highly acclaimed up-and-coming chef. One of the courses included a beet salad and, while I had not really been a big fan of beets in the past, the salad blew me away and changed my opinion completely. While everything they served was very good, the beets were really special. That meal, combined with the really wonderful health benefits of beets and the fact that they are in season now, inspired this dish.

 

  

Red Cabbage & Carrot Asian Salad

Ingredients:
2 cups julienned red cabbage
1 carrot, julienned
1/3 cup sliced red onion
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds

Dressing:
2 tsp. sesame oil
1 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. hoisin sauce, try this one

How To:
Mix the above together in a medium bowl. Serve at room temperature or chilled.

Comments:
Tastes better the next day! Serves about 4-6 as a side dish. Other than slicing the carrots so thinly, this was very quick to make.

Mango Pineapple Salsa

This goes great with Caribbean Turkey Burgers and Fish Tacos.

Quick Caprese Salad

I love tomatoes, and this is a favorite snack of mine.