This slaw is refreshingly bright and crunchy. It’s the perfect accompaniment to burgers or Sloppy Joe’s. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.
- 6 cups shredded red cabbage
- 3 cups shredded carrots
- 1/4 cup finely chopped shallots, from 1 to 2 shallots
- 1 clove garlic, minced
- 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
- Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh lime juice, from 2 limes
- 1/3 cup vegetable oil
- 1-1/2 tablespoons sugar or honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Combine all of the ingredients in a large bowl and toss well.
- Cover and refrigerate for at least 1 hour or overnight.
- Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Ceviche! Everyone craves a delicious ceviche this time of year, a cool, light appetizer (or main course) for the summer heat. A wonderful way to satiate those cravings is with a yummy and easy-to-make shrimp ceviche.
- 1 Pound Uncooked Shrimp Cleaned and Deceined
- 12 Limes Juiced
- 1 Red Onion, thinly sliced
- 1 Small bunch Cilantro, finely chopped
- 2-3 Mandarin Oranges
- 1 Tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
- Plantain Chips as accompaniment
- Place the shrimp on a shallow glass container. Sprinkle the lime juice liberally over them and refrigerate for at least 30 minutes or until the shrimp turn pink and acquire an opaque appearance. (It may need extra time depending on the size of the shrimp).
- While shrimp are marinating, combine onion, cilantro, olive oil, salt and pepper. Reserve.
- Next, peel the mandarin oranges over a small bowl so you catch all juices and drips. Cut out sections of the orange, leaving the membrane intact, and squeeze all the juices out.
- Once shrimp are ready, season with salt and pepper and combine with the onion mixture, mandarin oranges and its juices. You may marinate for an additional 10 more minutes at room temperature. Serve with the plantain chips.
If you can’t find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
- 1 generous handful fresh thyme sprigs (about 3/4 ounces)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
- 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
- 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
- 6 zucchini blossoms, halved or quartered if large
- 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
- Pinch of red-pepper flakes
- 1/4 teaspoon coarse salt
- Coarsely ground pepper
- 3 ounces fresh ricotta (1/3 cup)
- Place thyme on a cutting board, and bruise with the dull edge of a knife.
- Place thyme and oil in a small saucepan.
- Cover, and heat over medium heat until small bubbles appear.
- Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil.
- Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
- Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt.
- Season with pepper, and toss.
- Divide half the salad between 2 plates, and dot with half the ricotta.
- Top with remaining salad and remaining ricotta.
- Drizzle with remaining dressing, and sprinkle with basil.