Tuesday, June 8, 2010

Asian Cabbage Salad

1 recipe Peanut Butter Dressing, recipe below
6 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
Fresh cilantro (optional)

1. Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.

2. Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.

Peanut Butter Dressing: In large bowl combine 1/3 cup peanut butter, 1 tsp. curry powder, 1/2 tsp. each salt, garlic powder, and ground ginger; gradually whisk in 1/3 cup water, 2 Tbsp. lemon juice, and 2 Tbsp. olive oil until smooth.

From BHG Magazine June 2010

nutrition facts
Calories 176, Total Fat (g) 14, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 3, Sodium (mg) 277, Carbohydrate (g) 10, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 6, Vitamin C (DV%) 60, Calcium (DV%) 5, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Summer Vegetable Potato Salad

1 lb. small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
1/2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 cup crumbled feta cheese
Fresh basil leaves
1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.

2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.

*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

From: BHG magazine June 2010

nutrition facts
Calories 163, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 195, Carbohydrate (g) 18, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 31, Calcium (DV%) 6, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Barbecued Salmon with Corn Relish

1 jalapeño pepper
1 red sweet pepper, chopped
2 fresh ears of corn, husked (I used 3 ears of corn)
4 5-to 6-oz. skinless salmon fillets, 1/2 to 1 inch thick
1/2 cup bottled barbecue sauce
2 tsp. olive oil
Fresh marjoram or oregano (optional) --> I used fresh oregano from my herb garden, it was WONDERFUL!

1. Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside.

2. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly.

3. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper.

4. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.

nutrition facts
Calories 395, Total Fat (g) 22, Saturated Fat (g) 5, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 6, Cholesterol (mg) 78, Sodium (mg) 470, Carbohydrate (g) 18, Total Sugar (g) 8, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 80, Calcium (DV%) 2, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet