Red Cabbage Salad

Tags

apple, cabbage, cabbage salad, carrot, edamame, food, foodie, grilled shrimp, healthy eating, honey, postaday2011, recipe, red cabbage, rice vinegar, salad, seafood, sesame, shrimp, side dishes, slaw, summer, vegetarian

Hubster is working late this week, so that means I can indulge my palette… time for meatless dishes and seafood…

Red Cabbage Salad

Red Cabbage Salad Ingredients:
shredded red cabbage, edamame, green apples, shredded carrots, sesame seeds, lemon juice, rice wine vinegar, honey, sesame oil, fresh ground sea salt, fresh cracked pepper (I used a four-color peppercorn blend)

Red Cabbage Salad Directions:
Add edamame, water and salt to saucepan and bring to boil. Simmer over medium heat for a few minutes. Remove pan from heat, and allow to cool slightly. Remove beans from pods and set aside to cool. Chop, cut or shred green apples, immediately place into lemon juice. Whisk together sesame seeds, rice wine vinegar, sesame seed oil, honey, salt & pepper. Toss together carrots, cabbage and edamame. Pour vinaigrette over cabbage salad and mix. Let rest & chill. Toss in apples just before serving. Garnish with sesame seeds.

*Serve this red cabbage salad as a side dish at a BBQ or picnic.

Non-veggie suggestion: Place  layer of the red cabbage salad on plate. and add grilled ginger shrimp or chicken.

Grilled Ginger Shrimp & Red Cabbage Salad

What’s on your dinner plate???

Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

Tags

balsamic glaze, balsamic vinegar, chicken, dinner, figs, food, foodie, gorgonzola, gourmet, honey, postaday2011, recipe, stuffed chicken, supper

The other day I saw figs at the grocery store and blinked twice when I noticed they were actually on sale. I picked up a few and that night I had dreamed… Yes, I have dreams about food, discovering new food items, making food, eating food… I love food, my dreams are evidence. When I woke up, I knew what would be on the menu that night.

Fig & Gorgonzola Stuffed Chicken with Balsamic Glaze

Ingredients:
4 chicken breasts, extra virgin olive oil, 1 c. crumbled gorgonzola cheese, 8 figs, 1/2 c. balsamic vinegar, 1/2 c. honey

Directions:
Preheat over to 350°F. Add a light coat of cooking spray to frying pan, turn heat to medium. Split chicken breast down the middle to create pocket, quickly add chicken, pocket side down, to hot pan and brown. Remove chicken and stuff with 2 sliced figs and about 1/4 c. gorgonzola, use a toothpick to close and place in baking pan. Repeat with remaining chicken. Add vinegar to frying pan and deglaze, dissolve honey into sauce. Pour 1/2 sauce over chicken and reserve remaining sauce. Bake chicken for about 30 minutes, basting occasionally. Remove chicken from oven, discard toothpicks. Plate chicken and drizzle with remaining sauce.

What will be on your dinner plate tonight?