Brusssels Slaw #FarmersMarketWeek

Fresh Brussels Sprouts are shredded and tossed with dried cherries and almond slices before being dressed in a sweet and sour vinaigrette.

We are celebrating all the fresh bounty available at your Farmer's Market this week......

Carrot Pineapple Slaw

With only 5 ingredients and 5 minutes, you have a wonderful side salad for whatever you are serving up. Shredded carrots, pineapple tidbits, raisins, mayo, and cinnamon combine for a savory, slightly sweet addition to your dinner.

Lucky Cabbage Salad for the 6th Day of Christmas #SundayFunday

And here it is.....New Year's Eve....the last day of 2023 and the 6th day of Christmas.  Time just flies.  Eating fortuitous foods to celebrate the New Year is a custom in many cultures to bring us luck throughout the year.  

This food need not be extravagant or difficult.  It can be as simple as this Easy Cabbage Salad.  

Caesar Cole Slaw #SundayFunday

 This fun spin on a Caesar Salad is a great side or starter for your holiday parties.  

It's Sunday Funday and we are celebrating That Holiday Feeling.............

Apple and Kohlrabi Slaw #HolidaySides

 This sweet and slightly spicy salad is a great addition to your Holiday Table.  The crunch of the sweet apples combined with the spicy bite of the kohlrabi wrapped up in a creamy dressing pairs wonderfully with roasted poultry.

Today is the final day of the Holiday Sides event........

Zoodle Slaw #CooktheBooks

This easy to make salad is a great way to use up some of those zucchini squash that are so abundant right now. 

I am sharing this recipe as a result of my Cook the Books Club selection...

Korean Pork Tenderloin with Cab Franc from Saumur #Winophiles

When Cam of Culinary Adventures with Camilla asked the members of the French Winophiles to visit Anjou/Saumer and sample their wines, food and culture I immediately started researching the options.

I spoke with an agent over at Wine.com and explained that I was looking for a wine from the region.  I told her that we prefer dry red wines and she recommended two of them.  I bought both but have only opened the Chateau du Hureau, a Saumer-Champigny Tuffe that I will be sharing with you today.

Brussels Sprouts Slaw #KitchenMatrixCookingProject

Fresh, delicious Brussels Sprouts, shredded and tossed with a light dressing and crunch peanuts makes the perfect Fall salad.

Join us as we check out all the different Brussels Sprouts recipes available in The Kitchen Matrix Cookbook by Mark Bittman......

Beet Slaw #KitchenMatrixCookingProject

Welcome to the 2nd edition of the Kitchen Matrix Cooking Project.  A few of us, under the direction of Cam from Culinary Adventures with Camilla, are cooking our way through Mark Bittman's Kitchen Matrix cookbook this year.

We kicked it off last week with appetizers, specifically Party Dips.  I shared my take on Bittman's Potted Shrimp that I shared during a Christmas Cocktail Party.

The dish I am sharing with you today, was also served at a Christmas party.  My last of the year, when we celebrated Little Christmas or Epiphany with our family that lives in Traverse City, about 5 hrs. north of us.

Our theme for today was Raw Beets.  Bittman shared a recipe for a Borscht Salad.  My niece, great niece, Frank and I are beet lovers so I knew it would be a welcome addition to the meal.  

This is more of a slaw type salad.  I loved the dill flavoring and the hard boiled egg but thought it needed a little more oomph.  So I added more sour cream and some chopped bacon to the leftovers and took it to Roz and Ron's when we went to celebrate Little Christmas at their house on Sunday.  The bacon added the oomph for which I was searching.

As Frank said when I asked him what he thought of the idea of adding bacon...."Everything is better with Bacon in it".  I am adding the crumbled bacon addition to the recipe below.  Feel free to add it, or not, as the mood strikes.  This entire cookbook is all about taking a basic recipe and making it your own.

You will find how the others used Raw Beets in the links below this recipe.  Enjoy. 

Beet Slaw

adapted from Kitchen Matrix

3 small beets, peeled 

2 c. shredded cabbage

1 egg, hard boiled

5 strips bacon, cooked crisp and cut into small dice

1/3 c. sour cream

2 T. fresh dill fronds, minced

Cut the beets into chunks and place into the bowl of a food processor. Pulse until finely grated. (You can use any method you like for grating but this is the easiest I had found and it keeps your fingers from turning red.)

Place the beets in a large bowl with the cabbage. Chop the egg and add to the bowl along with the bacon bits.  Toss all ingredients together.  Add the sour cream and the dill weed. Fold into the ingredients until well coated.  Print Recipe

Here is what the others created with Raw Beets

An InLinkz Link-up