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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Salads — Green Salads
Recipe
Winter Cole Slaw
by myrecessionkitchen on November 9, 2009 in Green Salads, Salads
Recipe Description
This can be a side salad, but I like to top it with diced baked tofu or grilled salmon and call it dinner.
Preparation Instructions
Mix the shredded cabbage, peas, onion greens, almonds and cranberries in a large bowl. Set aside.
Grate 2 teaspoons of zest from the orange and then juice it. In a small bowl, whisk together the juice, orange zest, mustard, mayo, agave and salt until it’s completely blended.
Pour the dressing over the salad and toss well.
Ingredients
- 4 cups Napa Cabbage, Shredded
- 1 cup Pea Pods, Chopped
- ¼ cups Onion Greens, Chopped
- ½ cups Almonds
- ½ cups Dried Cranberries
- 1 whole Orange (organic)
- 2 teaspoons Orange Zest
- 2 Tablespoons Mustard, Whole Grain Or Honey
- 1 Tablespoon Mayonnaise
- 2 teaspoons Agave Or Honey
- ¼ teaspoons Salt
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
bwheat on 12.26.2009
I took this dish to Christmas dinner. It was a great alternate to green salad!
mzmary on 1.15.2010
I fixed this for a casual dinner party and it was wonderful. Will be serving this again and again.
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