Kicked up Coleslaw, healthy too ~

I love coleslaw in the Summer time and it doesn't need to be overflowing with mayonnaise or sour cream to be delicious.  It has lots of healthy ingredients and this one has a bit of a kick to it, rather than the high fat. 

It's an easy and delicious side dish to serve on these perfect, hot summer nights.  I make it ahead of time and then store it in an airtight container in the fridge, ready for me to serve with grilled meat or fish. 

It's sweetened with a bit of maple syrup, but the kick comes from a bit of siracha and jalepeno pepper.  If you are not a fan, just cut the amount in half.   


1/2 half head green or red cabbage, cored and shredded
2 carrots, shredded
1/2 large vidalia onion, shredded
1 medium jalepeno pepper, shredded


1/4 cup skim milk
1 teaspoon siracha sauce (or any good hot sauce)
1 Tablespoon grainy mustard
1 Tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 Tablespoons mayonnaise
2 Tablespoons of maple syrup


Either thinly slice cabbage, carrots, onion and jalepeno, or put them through the shredder on your food processor.  Place in a large bowl.

Whisk all of the dressing ingredients together and toss with the coleslaw.  Place in a tightly covered plastic bowl and let sit in the refrigerator for a couple of hours to marinate.  Taste and adjust seasonings.  Add a little extra salt if needed.


Fresh Corn and Basil Salad - Ina hits it out of the ballpark again ~

I have loved Ina Garten's recipes for years.  She uses only the best inredients and this simple dish knocked my socks off.  But, then again, most of her dishes do that for me.

Freshly shucked corn on the cob and fragrant basil from the garden.  It doesn't get easier than this.  A perfect dish to serve on a hot and humid summe night like this.

You might be tempted to use frozen corn with this dish, but don't.  Trust me, make this dish with fresh corn, basil and very good olive oil.  It's that good.


  1. Fill a large bowl with ice water.
  2. Set aside.
  3. Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
  4. Drain corn and prevent further cooking by plunging into the bowl of ice water.
  5. When corn has cooled, cut the kernels off the cob.
  6. Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
  7. Add the fresh basil just before serving.
  8. Serve cold or at room temperature.

Enjoy ~

Pasta Primavera ~

Pasta Primavera, is an Italian dish referring to a simple vegetable saute tossed with pasta.  In spring time, common vegetables are asparagus and peas.  In the summer time, zucchini and tomatoes.

Mine today was made from garden vegetables that a friend gave to me.  Fresh green beans, zucchini and tomatoes. 

I make mine with a simple saute of garlic, olive oil and butter.  Adding wine and some of the saved pasta water, with fresh parmesan grated over the top.  Just cook the pasta and toss, voila a very delicious dish for a warm, summer night.  And use whatever vegetables you want, or have on hand. 

1/2 cup zucchini, sliced vertically (and thinly)
1/2 cup fresh green beans, trimmed
1/2 cup roma tomatoes, seeded and diced
1/2 cup parmesan cheese, grated
1 teaspoon minced, fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablepsoons unsalted butter
2 tablespoons olive oil
8 oz. of spaghetti
1/2 cup of a good dry, white wine
1/2 cup of water saved from cooking pasta

Cook pasta as package directes.  Drain and set aside.

While pasta is cooking, place a large skillet on stove top and heat on medium high.  Add oil and butter.  When butter foams, add green beans, saute green beans for 2 minutes, stirring a couple of times.  Add zucchini and garlic, cook for about 3 minutes.  Add tomatoes, wine, salt and pepper, bring to a simmer, stir.  Next, add the pasta and toss.  Add pasta water, toss.  Shut off heat and add half of the grated cheese.  Toss again.  Let sit for 5 minutes and check seasonings.  Transfer to platter and add the rest of the grated cheese.  Garnish with fresh parsley (optional).



The Coast of Maine in July..........

Add the sun setting on the pier and it's just gorgeous.  I'm not cooking this week, but eating lots of lobster and fresh fish...... heavenly ~

Kohlrabi fries, healthy too ~

Guilt free french fries?  Yes, and so tasty too. 

If you are unfamiliar with kohlrabi, please give it a try.  It's a delicious, yet not too well known (at least with my friends and family), vegetable.  Too me, it reminds me of broccoli stems.  It's hard exterior needs to be peeled off to yield a very tender and lovely vegetable.

Here is what wiki says about kohlrabi:

Get smallish ones from your farmers market, as they are more tender and cook faster.

This recipe can't be more simple and yet, so, so delicious. 

2 small to medium kohlrabi, peeled and julienned
1/2 half medium onion, sliced thinly
2 Tbsp. unsalted butter
1 tsp. kosher salt
1/2 tsp. freshly ground, black pepper

Place a large skillet on stovetop, turn on medium high.  Melt butter, waiting until foaming stops.  Add sliced onions, toss and saute.  Cook about 5 minutes until onion is soft and begnning to brown.  Add julienned kohlrabi and turn to medium low.  Add salt and pepper. Continue cooking for about 15 minutes, stirring frequently.  Put burner on low if your pan is too hot, slow cooking allows this vegetable to cook through. Check for doneness, piercing with fork.   If fork goes through easily, then it's ready. If at this time, your fork doesn't go through the kohlrabi, turn to low and cover the skillet.  Let sit on the lowest stovetop setting for another five minutes until your vegetables are soft and golden brown.

Here's what I say about kohlrabi...... YUM!

Serves two. 


Oh Summer, how I love thee ~

This dish needs no introduction, no recipe, no secret tidbit!  It is, what it is.  Summer on a plate, delicious in every way.

All I would add is that you must use the best ingredients you can find, fresh basil (my first crop from the garden this year), mozzarella cheese and very ripe tomatoes. 

Salt, pepper, and last but not least, a big glug of very good olive oil and voila, Caprese Salad.

Amazingly easy, scrumptious to eat!  Enjoy ~


Southwestern Black Bean Rice Salad ~

This salad is a great combination of textures and flavors and is a favorite during the summer. It’s light, crunchy and full of flavor and the cumin/ lime vinaigrette gives it a nice zing. I love that it’s easy to make but tastes so delicious. It goes well with any Mexican food as well as chicken, beef or seafood.

I made it for a friend's cookout and everyone loved it.  Just chop everything in the morning, cook the rice and toss.  Just one thing, rice can get soggy, so just remember that it's best if you allow it to cool and add the dressing about 1/2 hour before you are going to serve it.  And less is better, when you are going to dress it, try it with half the salad dressing first.  I save the other half of the dressing to use on my garden salad.  Oh and dice everything small, it goes better with the rice.

2 cups of cooked, white rice.  (I use basmati.)
1 large cucumber, seeded and diced
1 red pepper, seeded and diced
2 small roma tomatoes, seeded and diced
3 celery stalks, small diced
1/2 cup blueberries, washed (optional)
1/2 jalapeno pepper, diced very small
2 ears of corn, shucked
1 can black beans, drained and rinsed
1/2 large or 1 medium red onion, diced

2 limes, juiced
1 teaspoon ground cumin
1 Tablespoon apple cider vinegar
1/2 cup olive oil
1 teasoon kosher salt
1/2 teaspoon ground, black pepper
Mix ingredients togther

Add all of the vegetables, beans and fruit into a large bowl, add rice and toss.  Cover with saran wrap and place in refrigerator, undressed.

Right before serving, add 1/2 of the dressing and toss. 

Enjoy ~