Sweet & Tangy Citrus Slaw

Sweet & Tangy Citrus Slaw
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


  1. Combine all of the ingredients in a large bowl and toss well.
  2. Cover and refrigerate for at least 1 hour or overnight.
  3. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Homemade Ranch Seasoning Mix


  • 1/3 cup dry buttermilk
  • 2 Tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoons ground black pepper
  • 1 teaspoons dried chives
  • 1 teaspoons salt


  1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  2. Store in an airtight container in the refrigerator for up to 3 months.

To Make Ranch Dressing

  1. Combine 1 Tablespoon seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
  2. Cover and store in refrigerator up to 1 week.


  • You can also substitute Greek yogurt for the mayo.

Cook’s Notes

  • You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.
  • 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

Old Bay Shrimp Salad

Old Bay Shrimp Salad

  • 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
  • 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
  • 1-1/2 teaspoons Old Bay seasoning
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced scallions, white and green parts


  1. Bring a large pot of water to a boil over high heat.
  2. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
  3. Shell the shrimp and devein if necessary.
  4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
  5. Stir in the cooked shrimp, celery and scallions.
  6. Taste and adjust seasoning if necessary.
  7. Chill in the refrigerator until ready to serve.

Cook’s Note

  • If using cooked PEELED shrimp, you’ll need just 1 pound.
  • The salad will keep for 2 days, covered, in the refrigerator.

Dill Pickle Lovers Pasta Salad

Dill Pickle Lovers Pasta Salad


  • 1/2 lb dry shell pasta (about 3 cups)
  • 3/4 cup sliced pickles
  • 2/3 cup cheddar cheese, diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice


  • 2/3 cup mayonnaise
  • ⅓ cup sour cream
  • 1/8 tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste

Dill Pickle Lovers Pasta SaladPreparation

  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
    Toss all ingredients in a large bowl. Refrigerate at least 1 hour before servin

Shrimp and Mandarin Orange Ceviche

Shrimp and Mandarin Orange Ceviche
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


  1. 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).
  2. While shrimp are marinating, combine onion, cilantro, olive oil, salt and pepper. Reserve.
  3. 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.
  4. 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.

The BEST Egg Salad


  • 9 Eggs
  • 5 Tablespoons Whipped cream cheese
  • 2 Tablespoons Mayo
  • 1 Tablespoon Mustard
  • 1 teaspoon Garlic powder
  • 1/8 teaspoon Pepper
  • 1/4 teaspoon Celery seed
  • 3 Tablespoons Green onions, diced


  1. Start by boiling your eggs.
  2. In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasoings and mix together well.
  3. Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
  4. Serve on bread, croissants, or on a salad.

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil
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)


  1. Place thyme on a cutting board, and bruise with the dull edge of a knife.
  2. Place thyme and oil in a small saucepan.
  3. Cover, and heat over medium heat until small bubbles appear.
  4. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil.
  5. 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).
  6. Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt.
  7. Season with pepper, and toss.
  8. Divide half the salad between 2 plates, and dot with half the ricotta.
  9. Top with remaining salad and remaining ricotta.
  10. Drizzle with remaining dressing, and sprinkle with basil.