1 c. mayonnaise
1/4 c. яблоко cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. сельдерей seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and сельдерей seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic заворачивать, обертывание and refrigerate until ready to serve.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
1 lb. orecchiette
1/4 c. extra-virgin оливковый, оливковое oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. вишня tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together оливковый, оливковое oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat grill или grill pan to high. Grill кукуруза until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in кукуруза kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
FOR THE PASTA
16 oz. fusili pasta, cooked according to package instructions
8 oz. моцарелла, сыр моцарелла balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. вишня tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
FOR THE DRESSING
1/3 c. оливковый, оливковое oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add оливковый, оливковое oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
Dress макаронные изделия, макароны with dressing and serve.
