Sunday, September 1, 2013

Side Dish Sunday!

With this being a long three day holiday weekend we thought we'd bring you a special addition of Make it Monday...Side dish Sunday! You may want to add these delicious sides to your Labor Day menu! 
Here are three that we thought you might like. They are some of my favorites!

Cabbage Slaw with Tangy Mustard Seed Dressing

Mustard seed, cilantro, and cumin give this coleslaw an Indian spin.
Yield: Serves 10 (serving size: about 1 cup)
  • Total: 

  • 8 cups presliced green cabbage (about 1 1/2 pounds)
  • 1 cup thinly vertically sliced red onion
  • 1/2 cup grated carrot
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons canola oil
  • 2 tablespoons brown mustard seeds
  • 1 tablespoon cumin seeds
  • large garlic clove, minced
  • 1/2 jalapeño pepper, finely chopped
  • 1/4 cup white wine vinegar
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

  • Hands On: 20 Minutes 
    Total: 35 Minutes 
    1. 1. Combine the first 4 ingredients in a large bowl.
    2. 2. Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add mustard and cumin seeds; cook 90 seconds or until mustard seeds begin to pop. Remove from heat. Stir in garlic and jalapeño; let stand 2 minutes. Add vinegar, sugar, salt, and pepper, stirring with a whisk. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand 15 minutes.
    Ivy Manning,  
    June 2012 

  • Grilled Corn on the Cob with Roasted  Jalapeño Butter

This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.
  • Yield: 6 servings (serving size: 1 ear corn)
  • Total: 

  • jalapeño pepper
  • Cooking spray
  • 7 teaspoons unsalted butter, softened
  • 1 teaspoon grated lime rind
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • ears shucked corn
Hands On: 25 Minutes 
Total: 25 Minutes 
  1. 1. Preheat grill to medium-high heat.
  2. 2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
  3. 3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
  4. 4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

David Bonom,  

Cucumber, Tomatoes and Feta Salad

1 cucumber 
2 tomatoes 
1/2 cup Feta Cheese 
1 Tablespoon garlic
1/2 cup light or fat free mayo

Cut up cucumber and tomatoes into cubes. Add cheese and garlic. Stir in mayo. Cover veggies completely. 
Chill for 30 minutes. Serve. 
Makes 6-8 servings

We hope you all have a fun and safe Labor Day weekend!! 

1 comment:

  1. Yum! Cucumber, tomato, and feta salad is a constant around here. I use olive oil and rice vinegar instead of the mayo, plus I add olives and banana peppers. So good!

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