Tri-Color Blue Cheese Coleslaw

Ingredients

1 small head of green cabbage
1 small head of purple cabbage
5 large carrots, peeled
¼ cup apple cider vinegar
½ cup sour cream
½ cup Greek non-flavored yogurt or mayonnaise
1 tsp. celery seed.
1 tsp. salt
1 ½ cup Blue cheese, Roquefort, or Gorgonzola cheese, crumbled
½ cup toasted walnuts, chopped

1. Cut the cabbage in half and remove the core. Cut into wedges that will fit in the feeding tube of the food processor. Fit the food processor with a slicing blade, turn the machine on and slice the cabbage. Remove from food processor and place into a bowl, mix together, then measure out 10 cups of the cabbage and place in a large bowl. Reserve any extra cabbage for another use.

2. Change the slicing blade to a grating blade and grate the carrots, then add to the bowl with cabbage.

3. In a small bowl, stir together the vinegar, sour cream, yogurt, celery seed, salt, and cheese.

4. Toss the cabbage mixture with dressing.

5. Top with toasted walnuts and serve immediately.

TIPS & TRICKS

• You can prepare vegetables & dressing ahead. Just assemble right before serving.

• Pull the dressing out of refrigerator 1 hour before serving to allow to warm up, then toss with slaw.

• To roast nuts: preheat oven 350º F. Place the nuts on a baking sheet and bake for 5-7 minutes. Watch carefully, they burn very quickly! Once cooled, the roasted nuts can be stored in an airtight container for several weeks.

Carrot Cake With Honey Cream Cheese Icing

Ingredients

Cake:
1 T Butter, soften
2 T flour
3 cups all purpose flour
1½ tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
1 cup chopped pecans, toasted*
1 ½ cups granulated sugar
3 eggs
¾ cups vegetable oil
1 cup can crush pineapple w/ juice
¾ cup Greek nonfat yogurt
2 tsp. vanilla

Frosting:
2 8 oz. packages cream cheese, softened
1 stick butter, softened
1 T orange zest
¾ honey
½ cup confectioners’ sugar
¼ cup chopped pecans

1. Pre-heat the oven to 350º F.

2. Butter and flour two 9-inch round cake pans. Line the bottom with parchment paper and set aside.

3. In a medium bowl, sift the flour, baking soda, cinnamon, and salt together, add the carrots and nuts and toss until well coated with the flour mixture. Set aside.

4. In a mixer set on medium speed, mix together the sugar and the eggs until well combined. Add the oil, pineapple, yogurt, and vanilla. Mix well, scrape down the side of the bowl.

5. With the mixer on low, add carrot nut ingredients. Mix just until combined.

6. Pour batter into the prepared pans and bake at 350º F for 35-40 minutes or until toothpick comes out clean.

7. Place cake pans onto a cooling rack and allow to cool for 10 minutes before unmolding. Allow to completely cool before frosting.

8. Frosting: In a medium bowl, cream together the cream cheese, butter, and honey until creamy and smooth, about 3 minutes. Add in the sugar and orange zest. Beat until smooth.

9. Place one layer of completely cooled cake on the platter. ( if you wish use a cake cutter to remove/cut off the cake edges) Spread ½ the frosting on top. Place the remaining cake on top and frost with remaining frosting.

10. Decorate with chopped nuts. Serve and enjoy.

*To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be stored in an airtight container for weeks.

Tips & Tricks

• The cake can be made the day ahead and placed in zip lock gallon bags or covered very well.

• You may frost the cake in advance, just place in fridge, and remove 1 hour before serving so the frosting can soften slightly.

• You may cook this cake in a 9x11 square pan or as cup cakes (check the cupcakes after baking 20 mins.)

Carrot, Orange & Turmeric Soup with Shrimp

Ingredients

2T olive oil
1 medium onion, peeled and medium dice
3 clove garlic, crushed
1T ground turmeric
2½ lbs. carrots, peeled, and cut into ½ inch dice
6 cups chicken or vegetable stock
1T orange zest
1 cup fresh orange juice (2 oranges)

2T butter
10 large shrimp peeled, deveined, and tails removed
½ tsp. ground turmeric
salt & pepper
½ cup unflavored Greek yogurt
3T chopped chives

1.    In a large soup pot with a lid over medium heat, add the olive oil, heat, and add the onions and sauté 3-4 minutes until slightly soft.  Add the garlic and turmeric and sauté 1-2 minutes more. 

2.    Add the carrots and cook for another 2 minutes. 

3.    Add the stock, cover with the lid, and cook until the vegetables are very soft, about 20-25 minutes.  

4.    Add the orange zest and juice. Season with salt and pepper. Remove from heat and cool somewhat.

5.    Puree the soup with an immersion blender or blender until it is smooth and creamy. Adjusted seasoning, as necessary.

6.    In a medium sauté pan over medium-high heat, melt the butter. With a paper towel pat the shrimp dry.

7.    Add the shrimp and cook until they start to turn pink, about 2-3 minutes. Sprinkle in the ½ teaspoon turmeric flip, toss the shrimp and cook an additional 2-3 minutes. Season with salt and pepper.

8.    Reheat the soup before serving and ladle into soup bowls. Top with a dollop of yogurt, the shrimp and a sprinkle of chives. Serve immediately. 

TIPS & TRICKS

•    Soup can be made 2 days in advances.
•    Feel free to top the soup with more shrimp if you wish. 
•    I added 2 tablespoon of whole milk to the yogurt and placed it in a plastic squeeze bottle. Then squeezed it on top of the soup to give a fancy presentation. ☺

Cardamom Carrots

Ingredients

2T unsalted butter
1-inch piece ginger root, peeled and cut into pieces
1T cardamom seeds
2 pounds carrots, peeled, trimmed, and cut into sticks about 2 inches long
salt & pepper
½ cup chicken stock

1.    In a large sauté pan with a lid, over medium- heat, heat the butter; add the ginger and cardamom seeds and sauté 1-2 minutes.

2.    Add the carrots; toss until well coated.

3.    Add the chicken stock.

4.    Place a piece of parchment paper directly on top of the carrots, then cover with lid and cook until almost all the liquid has evaporated and the carrots are tender, but still have a little crunch to them, about 8-10 minutes.

5.    Discard the ginger and cardamom seeds. Season with salt and pepper. Place in serving dish. Serve warm.