2/4/19

Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry

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Ingredients

  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper

Process

  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Barbecue Chicken Drumsticks

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Ingredients

  • 1lb chicken drumsticks

  • 1 tablespoon honey

  • ½ large yellow onion, sliced into thin strips

  • 1 cup BBQ sauce

  • Salt and pepper to taste

Process

  1. Preheat oven to 350 degrees

  2. Combine drumstick, honey, BBQ sauce, onion, and salt/pepper in a ziploc bag. Shake to combine ingredients. Marinate for at least 15 minutes or, ideally, overnight

  3. Place in oven-safe pan and cook for 40-50 minutes at 350, or until internal temperature reaches 165 degrees

  4. Tent with foil and let rest 15 minutes before eating

*Have leftovers? Shred the chicken and pile onto a baguette for a delicious pulled chicken sandwich