Wednesday, January 5, 2011

on hand

steak tips
ham
sweet italian sausage
chicken
quiche
grapes
chard
romaine
napa cabbage
celery
carrots
spinach
pesto
salsa

leftovers
chili
asian noodles
black-eyed pea stew (add greens before serving)

Monday, January 3, 2011

Cabbage, Pineapple, and Peanut Salad

  • 12 ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
  • 1/2 pineapple, chopped (about 2 cups)
  • 1/2 cup chopped dry-roasted peanuts
  • 1 jalapeno, minced
  • 3 tablespoons mild olive oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon grated ginger
  • 1 garlic clove, grated
  • 1 teaspoon coarse salt
  • 1/4 cup chopped cilantro

Combine the cabbage, pineapple, peanuts, and jalapeno in a large bowl.

In a small bowl, whisk the oil, vinegar, ginger, garlic, and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro if using. Serve at room temperature.

Makes 4 to 6 servings

From Fresh & Fast Vegetarian