graduation party and napa cabbage slaw

This past weekend we celebrated the graduation of our youngest daughter from High School.

It is a very weird feeling to have both children done with school and moving on to the adult world. So that has nothing to do with food or the party.

Since we had tons and tons of fresh local veggies, that was the theme. I also had tons of local berries. The strawberries just finishing, the red raspberries going crazy in our yard and the blue berries starting a bit early. Desert was simple; ice cream, berries and browies (whipped cream of course).

It was too hot to grill, so I did some chicken the night before, along with some egg plant, yellow squash (from the local farm) and red peppers. The theme was "make your own wrap or salad".

I put out assorted cheeses, turkey, ham,grilled chicken, smoked salmon and a variety or spreads. Hummus, flavored mayonaise and mustard. My brother brought an olive spread to die for (I have begged for the recipe - it contains figs).

I made a few salads as well. Broccoli salad (recipe in earlier blog) - this included broccoli from my farm share. Tortelli salad with fresh pesto and sundried tomato (basil was in farm share basket - pesto recipe in earlier blog). A fresh green salad made with romaine, baby greens and iceberg lettuce (all from the farm share). Lastly I did the experimental salad, Napa Cabbage Slaw with Snow Peas. I found the recipe on all recipes and did a bit of finegelling(spelling?) as it sounded a bit bland. It came out ok, but I actually liked it better with mayonaise added later.

I have some cabbage left, so I'll play with it again. This cabbage was huge and blocked the light in my fridge.

Napa Cabbage Slaw with Snow Peas

1/2 pound snow peas, blanched and sliced thinly

1 1/2 pounds shredded napa cabbage

2 carrots shredded

1 red pepper, thinly sliced

3 green onions, chopped

2 tbsp lemon juice

4 tbsp rice wine vinegar

3 tbsp olive oil

1/3 cup slivered almonds.

Combine vegetables in a large bowl (this makes a lot) with slivered almonds.

Combine lemon juice, rice wine vinegar and olive oil. Toss with vegetables.

Add fresh ground pepper if desired.

If you try this and make any variations let me know.

Superbowl Sunday is over

Starting this blog has been a challenge. I won't go into details, but I'm finally ready. One of my biggest challenges has been to narrow my focus. I think that this begining recipe does this. I have a teenage who is trying to be a vegetarian. She started by stating that she was going to be vegan, but changed her mind when I pointed out that cheese twists contained dairy. Now she is actually including fish in her diet - this is good. Daily challege number two is a husband who needs a gluten free diet - no diagnosis of celiacs, but definite problems with gluten - GI upset (won't go into details) and respiratory congestion are the main symptoms. Preparing meals that are health, that every one can eat can be fun, frustrating as well as a learning experience. I am hoping that others can benifit from my food journey.

This is a salsa recipe that I have adapted from a recipe that I found on "Allrecipes" With all corn tortillas this can be a meal.

Spicey Bean Salsa:
1 (15 ounce ) can Black Beans - rinsed and drained
1 (15 ounce) can Black eyed peas- rinsed and drained
2 cups frozen kernel corn
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
2 chipoltle peppers in adobo sauce - minced
1 (14.5 ounce) can diced tomatoes, drained
3 ounces balsamic or red wine vinegar
3 ounces olive oil
1 tsp each- basil, oregano and parsley
black pepper to taste.

Simply mix all ingredients in a large serving bowl - allow flavors to blend for at least an hour before serving.

I served this a two parties with great success. At both parties were guests who needed a gluten free option as well as guests interested in a vegetarian option. This dish makes them both happy.