Sunday, July 27, 2014

Peaches in Red Wine

(recipe from Marie Claire magazine)

2 cups red wine
3 Tbsp. sugar (I used honey)
1 cinnamon stick
1 2" piece of lemon peel
4 large ripe peaches or 5 nectarines, cut into eighths

In a small saucepan, heat 1/2 cup red wine with sugar, cinnamon stick, and lemon peel.  When sugar has dissolved, remove from heat and set pan in a bowl of iced water for a few minutes, until cool.  Add remaining wine.

Place peaches in a large bowl or jar and cover with wine mixture.  Chill.  Serve with your favorite cookies.

(Kind of like a sangria dessert!  I just ate the peaches by themselves with some of the wine spooned over.  After a few days in the fridge, the peaches really soak up the spiced wine and are tasty.  Odd, interesting.)

Black Bean Salad with Avocado-Lime Dressing

(recipe from Whole Foods Market)

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 Tbsp. lime juice
2 (15 oz.) cans black beans, rinsed and drained
4 cups shredded romaine lettuce (I used chopped red kale)
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro, and lime juice until blended.  Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

(This comes together quick and is quite tasty.  Perhaps it's because I used kale in place of the lettuce, but I was surprised that this kept well in the fridge for several days.  Good way to use up a very ripe avocado.)

Saturday, July 5, 2014

Red and White Cabbage Slaw

(recipe from Marie Claire magazine)

1/4 cup cider vinegar
5 Tbsp. sugar (I used 3 Tbsp. honey)
2 Tbsp. whole-grain Dijon mustard
1/2 tsp. celery seeds
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil (I used half this amount)
1/2 small red cabbage (about 10 oz.), cored and shredded
1/2 small white cabbage (about 10 oz.), cored and shredded
1 large carrot, peeled and grated
1/2 medium red onion, thinly sliced
1/4 cup chopped parsley

In a large bowl, mix together the vinegar, sugar, mustard and celery seeds; season with salt and pepper. Slowly whisk in the oil.

Add shredded cabbage, carrot, onion and parsley, and toss together until coated with dressing.  This keeps well and can be made one day ahead.

(A nice version of slaw.  Simple and flavorful.)

Shaved Fennel and Tuna Salad with Preserved Lemon

(recipe from

1 large fennel bulb, shaved on a mandoline or thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
1 Tbsp. preserved lemon, minced
1/4 cup olive oil-packed tuna
2 Tbsp. olive oil
A squeeze or two of lemon, to taste
Salt and pepper, to taste

Put all of the ingredients, except the salt and pepper, in a large mixing bowl.  Using your hands, mix everything up until the ingredients are evenly distributed and coated with dressing.  Taste for seasoning, and add more salt and pepper if you like.

(Couldn't be easier!  Delicious, simple, and unique.)