We were asked to two Fourth of July "dos" today
"Please bring a salad"
each hostess said
To the first
The recipe found, not in a cookbook but in an email
from a friend who we correspond with on email
Who we're going to cruise with come fall
I changed the name, however
for I call it
"Slaw with Attitude"
It's a spicy, sassy cabbage salad
Everyone at the lunch seemed to like it!
(or Slaw with Attitude)
1 cabbage, shredded
2 Poblano peppers, juliened
2 T. celery seeds
1 cup water
1 cup Apple Cider Vinegar
1/2 c. sugar
Mix cabbage and peppers in a bowl. Put water, vinegar and sugar in a saucepan. Heat until sugar is dissolved. Pour over cabbage/pepper mixture. Add celery seeds.
And to the second . .
A wonderful salad of pasta and vegetables in a garlic scented oil
Perfect for a summer picnic!
Plus it makes a ton!
Which is always good when you have to take a dish.
1 pound corkscrew pasta
1/2 t. tortellini with cheese
1/2 cup plus 1 T. olive oil
6 cloves garlic, minced
1 bunch broccoli, in small flowerettes
2 medium zucchini, sliced and quartered
1 1/2 c. snow peas (or 2 packages frozen)
2 sweet red peppers, chopped
1 green pepper, chopped
1 6 oz. can pitted black olives
1 cup cherry or grape tomatoes, halved
1 C. Parmesan cheese, grated
1/2 c. Romano cheese, grated
freshly ground pepper
Cook the pasta according to package instructions. Drain and put in a large bowl. Pour oil into saucepan, add garlic and cook slowly till garlic is light brown. Set aside to cool. Lightly blanch broccoli, zucchini and snow peas -- refresh in cold water and set aside.
Toss the pasta with the garlic oil -- add rest of ingredients and toss very gently. Serve. (Serves 15 or more!)
Both of these are wonderful
as a make and take salad
when you have to bring something to a dinner
Of the two, Husband Jim favored the slaw
but then he likes things that are spicy.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.