Super Slaw

What you need:

• A mandolin slicer is helpful for thinly slicing the cabbage and peppers
• 6 Tbsp rice vinegar
• 6 Tbsp vegetable oil
• 5 Tbsp creamy peanut butter
• 3 Tbsp soy sauce
• 3 Tbsp (packed) golden brown sugar
• 2 Tbsp minced peeled fresh ginger
• 1 1/2 Tbsp minced garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 large red or yellow bell peppers, cut into matchstick-size strips
• 2 medium carrots, peeled, cut into matchstick-size strips
• 8 large green onions, cut into matchstick-size strips
• 1/2 cup chopped fresh cilantro

What to do:

1. Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
2. Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

**This delicious recipe was discovered at Epicurious.com.

Savory Beef Stew

What You’ll Need:

• about 3.5 hours total
• Large Dutch Oven or Pot
• 6-8 Tbsp olive oil
• 3 lb beef chuck cut into 1 inch pieces
• 2 tsp salt
• 1 tsp freshly ground pepper
• 1/2 c flour
• 1 tsp rosemary, finely chopped
• 1 onion, coarsely chopped
• 2 stalks celery, chopped
• 2-3 carrots, peeled & cut into rounds
• 1/4 c tomato paste
• 3 cloves garlic, chopped
• 1 14.5 oz can Italian Style stewed tomatoes
• 6 cups beef broth
• 1 cup red wine
• 1 Tbsp Worcestershire sauce
• 2 sprigs thyme
• 2 bay leaves
• 8 oz crimini mushrooms, halved or quartered depending on size
• 3/4 lb baby potatoes, halved or quartered
• 1 c frozen peas
• Wondra for thickening, as needed
• 1/4 c fresh parsley, chopped
• Best accompanied by crusty French or Italian bread

What You’ll D0:

• Heat 2 Tbsp olive oil in Dutch Oven or pot over medium-high heat.
• Season beef pieces with salt and pepper; combine rosemary and flour in a large bowl; dredge beef pieces in flour and rosemary and place in approximately 1 lb. batches in heated oil, brown on all sides, transfer off heat to a covered bowl; add 2 Tbsp olive oil for each batch, and repeat until all beef is browned and transferred to covered bowl.
• Add 2 Tbsp olive oil to pot and lower heat to medium/medium-low; sauté onion, celery and carrots about 7 min.
• Push veggies off to one side of the pot; Place tomato paste and garlic on other side of pot, stir together and cook until garlic is fragrant and tomato paste has darkened, about 2 minutes.
• Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, bay leaves and mushrooms.
• Simmer ingredients for about 2.5 hours or until meat is very tender.
• Add potatoes and cook until potatoes are cooked through, about 15-20 min.
• Add peas for the last few minutes of cooking just to heat through.
• Remove thyme sprigs and bay leaves.
• Season with salt and pepper and thicken with Wondra as needed.
• Sprinkle with fresh, chopped parsley to garnish and serve with crusty French or Italian bread and your favorite green salad.

Classic Swiss Cheese Fondue

What You Need:

• 1 garlic clove, halved
• 1 pound Gruyère cheese, grated
• 1/2 pound Emmentaler cheese or other Swiss cheese, grated
• 1 cup dry white wine
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• Crusty bread of your choice, cut into bite-size cubes

What To Do:

1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
2. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy.
4. Serve at once.

** This recipe was sourced from www.foodandwine.com!

Green Bean Casserole from Scratch

What You’ll Need:

For the Topping:

• 4 slices white bread, each slices torn into quarters
• 2 tablespoons unsalted butter, softened
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (6-ounce) container canned fried onions

For the Beans and Sauce:

• 2 tablespoons salt
• 2 pounds green beans, ends trimmed, and halved
• 3 tablespoons unsalted butter
• 1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
• 3 cloves garlic, minced (about 1 tablespoon)
• Salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 1½ cups (360 ml) chicken broth
• 1½ cups (360 ml) heavy cream

What You’ll Do:

Chicken in Mushroom-Cream Sauce over Egg Noodles

What You’ll Need:

• 12 oz wide egg-noodles (time to finish cooking just before sauce is done)
• 2 large boneless, skinless chicken breast halves
• 2 Tbsp olive oil
• 3 Tbsp butter
• 1 lb Cremini mushrooms sliced or cut into little chunks
• 1/8 cup dry mushrooms (like Porcini or Oyster mushrooms)
• 6-7 cloves garlic, chopped (3 for chicken & 3 for sauce)
• 3 Tbsp all-purpose flour
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 c heavy cream
• 1 1/2 c chicken broth (I prefer to use 1 1/2 tsp “Better Then Bouillon” to 1 1/2 cups water)
• 1/4 cup dry Porcini mushrooms, soaked in chicken broth for 20 min
• 1/8 c fresh Italian parsley, chopped

What To Do:

• Star pot of salted water to cook the pasta in.  Cook pasta according to package so it’s finished just before the sauce is finished.
• Rub chicken breasts with 3 cloves of chopped garlic, salt and pepper.  Heat olive oil in large skillet at medium-high heat.  Add chicken and brown them about 6 min on each side.  Does not need to cook through at this point.  Remove from heat, set aside.
• In same large skillet, lower heat to medium and melt butter.  Remove Porcini or Oyster mushrooms from broth and place in skillet (reserve the broth); Add Cremini mushrooms, 3-4 cloves chopped garlic, 3/4 tsp salt & 1/4 tsp pepper and cook mixture until all mushrooms have softened.
• Add flour and stir for 1 minute.
• Add cream and broth and simmer on low heat for about 15 min stirring frequently.  Add a little more flour or Wondra for additional thickening of sauce, if needed.
• Cut up chicken into bitesize pieces, and add to the sauce until just cooked through (no longer pink inside). Season with salt & pepper to taste, if needed.  Note: a lot of pepper is GREAT!
• Serve sauce and chicken over egg noodles, and garnish with fresh Italian parsley.

Serves 6-8.

Greek-Style Stuffed Peppers

What You’ll Need:

• 1 pound lean ground beef (Ground lamb would be a great substitute if you like lamb!)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 medium zucchini, coarsely grated
• 1 small onion, minced
• 1/2 cup bulghur (or cooked rice)
• 1 egg, lightly beaten
• 1/2 tsp dried oregano
• 1/2-3/4 tsp salt
• Freshly ground black pepper
• 3 red bell peppers, halved lengthwise, cores and ribs removed
• 2 (14 1/2-ounce) cans stewed tomatoes, finely chopped
• 1/3 cup crumbled feta cheese (recommend “Pastures of Eden” from Trader Joe’s)

What To Do:

• Preheat the oven to 350 degrees F.
• In a large bowl combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
• Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese.
• Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer or until center reads 160 degrees F with meat thermometer for medium wellness.

This delicious recipe was provided by ELLIE KRIEGER and featured at FoodNetwork.com.

BBQ Salmon w/ Caramelized Onions + Cucumber Salad

What You’ll Need for the Salmon:

• olive oil
• butter (optional)
• 1 large sweet white onion, thinly sliced
• 1 lb wild caught salmon fillet (skin on one side)
• juice from 1/2 lemon
• 2-3 cloves garlic, chopped
• Jane’s Krazy Mixed-up Salt (found at most grocery stores)
• Pepper
• a little more salt to taste, if needed

What To Do:

• In a large skillet, heat olive oil over medium to medium-high heat; use half oil & half butter if desired.  Add onions evenly in the pan and sauté, turning occasionally until richly brown.  The trick is allowing the onions enough time to brown, and then turn them before they burn.  After first 10-15 min, turn down heat to medium-low and continue to cook another 15-20 min.
• While onions are cooking, rinse fish and pat dry with paper towel.  Rub skin side of salmon with 1 tsp olive oil.  Rub fillet side of salmon with 1 tsp olive oil and chopped garlic, and sprinkle with lemon juice, Jane’s Krazy Mixed Up Salt (at any regular grocery store) & pepper.
• Over medium-high flame on the BBQ, place salmon skin side down and sear for 1-2 min.
• Remove fish from BBQ and place on aluminum foil with fillet side up.  Distribute onion mixture evenly over the fish and cover tightly with foil.  Place foil-wrapped fish back on BBQ for 6-8 min or until the salmon just starts releasing its fat (opaque mayonnaise-like stuff).  Do not overcook… you want the fish to flake off in large chunks.

What You’ll Need for the Cucumber Salad:

• English cucumber, peeled and thinly sliced, preferably with a mandolin
• 1 large sweet white onion, thinly sliced, preferably with a mandolin
• generous sprinkling of sea salt
• 3 Tbsp apple cider vinegar
• 2 tsp granulated sugar
• drizzle of olive oil
• freshly ground pepper to taste
• 2 Tbsp fresh dill, chopped

What To Do:

• Place sliced cucumber and onion in large bowl and salt generously.
• Allow cucumber and onion to sit for about 10-15 min, then drain off about 1/2 of the liquid released.
• Add vinegar, sugar, pepper and dill and stir to combine thoroughly.  Taste it and add a touch vinegar if it’s too sweet, sugar it’s too sour, and salt if you didn’t salt it enough.
• Serve in small bowls if you would like to enjoy the juices.  Serve with slotted spoon or tongs if placed on the plate with the salmon.

**  Salmon and cucumber salad are served best with Middle Eastern Flatbread from Trader Joe’s (heated on the BBQ).  Other starch options: lemon rice or lemon red potatoes,

BBQ Greek Lamb Burgers

What You’ll Need:

• 1 lb ground lamb 
• 1/2 red onion, finely chopped
• 1 tbsp fresh oregano, chopped or 1/2 tsp dried oregano
• 1 oz pitted black olives or Kalamata olives, chopped
• 5 oz feta, crumbled (highly recommend “Pastures of Eden” brand from Trader Joe’s)
• olive oil, for brushing
• 4 crusty rolls, split open OR warm Naan Bread of Middle Eastern Flat Bread (from Trader Joe’s)
• 4 ready-roasted peppers from a jar, drained and roughly sliced
• handful of fresh arugula leaves
• Greek Tzatziki sauce

What to do:

1. Combine the ground lamb, red onion, fresh or dried oregano, olives and 3 oz. crumbled feta in a bowl and season generously with black pepper. Shape into 4 large burgers to cook immediately or cover and chill for up to 24 hours.
2. To cook over a barbecue, make sure the coals are white hot with no trace of flame remaining. Lightly brush the burgers with oil and put directly on the bars over the coals. Cook for about 2 minutes to sear the outside, then turn over and cook for a further 2 minutes. Repeat the cooking on each side to cook the burgers for about 8 minutes in total, or until cooked with slight pink meat showing.  If they are browning too quickly, move away from the direct heat.
3. Toast the cut sides of the rolls on the barbecue until golden brown.  If using Naan or Middle Eastern flat bread, place on barbecue flipping frequently until
4. Sit a quarter of the sliced roast peppers on the bottom of each sliced roll, Naan or flat bread.  Add a burger and top with the remaining crumbled feta, followed by some arugula leaves and the burger bun tops (or wrap Naan or flat bread around.
5. Optional: before adding feta, add a dollop of Tzatziki sauce

** Photo above and this delicious recipe was sourced from and inspired by RealFood.Tesco.com.

Lemon-Garlic Chicken Kabobs with Greek Tzatziki Sauce

Lemon-Garlic Chicken Kabobs:

• 3 boneless, skinless chicken breasts, cut into 1.5 inch pieces
• 2-3 cloves garlic, chopped
• juice of 1 lemon
• 2 Tbsp olive oil
• 1 tsp fresh thyme, chopped
• 2 Tbsp fresh basil, coarsely chopped
• Coarse salt to taste (generous, but not too much)
• Fresh ground pepper (generous, but not too much

Combine all ingredients in a large bowl and marinate for at least 1/2 hour (1-2 hours preferred).  Place on kabob sticks and BBQ until inside of meat is eve- so-slightly pink.  Remove from BBQ and tightly cover in aluminum foil for about 5 min to complete cooking via heat in the foil.  ****Use same ingredients with your favorite grilling veggies, kabob and cook the same.  (Ideas… red/yellow peppers, sweet onion, mushrooms, sliced zucchini, asparagus)

Greek Tzatziki Sauce:

• 3/4 English cucumber, grated and placed into a colander lined with thick paper towel
• 5 garlic cloves, finely chopped or pressed
• 3/4 tsp salt (divided into two 1/2 tsp & 1/4 tsp portions)
• 2 cups plain, Greek yogurt
• 1 tsp white vinegar
• 1 1/2 tsp lemon juice
• 1/4 tsp white pepper
• 1/4 tsp dry dill

– Drain liquid out of cucumber through paper towel set in a colander.  Replace with fresh paper towel after first liquid drainage, and repeat by squeezing grated cucumber while holding it in the new paper towel until most of the liquid is drained.  Repeat if necessary.

– In medium bowl, place grated and drained cucumber, garlic and 1/2 tsp salt and combine well.

– Add yogurt, vinegar, lemon juice, pepper, dill and 1/4 tsp salt to the bowl and combine well with a spoon.

– Refrigerate and serve with chicken kabobs and other vegetables.

The recipes above are recommended to serve with the following:

Middle Eastern Flatbread from Trader Joe’s

&

Greek Salad

What you’ll need:

• 8-12 oz. ripe tomatoes cut into bite-size pieces
• 1/2 – 3/4 English cucumber, cut into bite-size pieces (peel if desired)
• generous amount of salt
• 1/8 cup red onion, thinly sliced
• 10-12 kalamata olives, sliced in half
• crumbled feta cheese to taste (strongly recommend Pastures of Eden Feta from Trader Joe’s)
• Fresh ground pepper to taste
• 1 tsp fresh thyme, chopped
• 2 Tbsp fresh basil, coarsely chopped
• Drizzle with extra virgin olive oil

What to do: 

• Place cut ripe tomatoes, cucumber and salt in bowl and let sit to bring to about room temperate (about 20 min).  Use the lid of a pan just smaller than the diameter of the bowl to cover the veggies, turn the bowl on its side, and drain off the liquid from the bowl.
• Add remaining ingredients to bowl and let sit for at least 5 minutes to meld flavors together.  Serve with chicken kabobs & tzatziki sauce, and Middle Eastern Flat Bread from Trader Joe’s.

Yields about 4 servings.

Shredded Pork Burritos

What you’ll need:

• about 4 1/2 lb. pork shoulder
• olive oil
• lg. can diced tomatoes in juice
• 12 oz. beer
• 2 c. chicken broth (I use water with 2 tsp. Better Than Bouillon)
• medium onion, chopped
• 4-5 garlic cloves, chopped or pressed
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. Mexican oregano
• 1/4 tsp. garlic powder
• 1/4 cup green salsa (with roasted green tomatoes, if available)

Fixings for the burrito:

• fresh flour tortillas (I get mine at El Rosal Tortilla Factory in Reno, or Guerrero if at the store)
• black beans
• shredded cheddar cheese
• avocado
• sour cream
• shredded iceberg lettuce
• cilantro, chopped
• tapatio sauce, or whatever you like
• fresh tomatoes, diced
• Spanish rice of your choice

What to do:

• Trim fat from meat and cut into approx. 2 inch cubes.  Salt and pepper the meat.  Brown in oil over med-high heat in batches. Transfer all browned meat into large stock pot or crock pot.
• Add all remaining ingredients.  Bring to boil.  Lower heat and simmer for several hours or put it in a crock pot for several hours until meat is shreddable.
• Break up meat with potato masher.
• Serve in warm tortillas with all the fixings you want.