Let's Dish With Linda Lou

Where You Taste The Love

Apricot And Blueberry Crumble


Apricots are in season so I might have gone little overboard buying apricots if that’s even possible. For my Apricot And Blueberry Crumble click on the link below.

Apricot And Blueberry Crumble

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Apricot And Arugula Salad

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My Apricot And Arugula Salad is so simple and flavorful, it’s my favorite.  If you’re a fan of all things salad, you’ll love this one. The colors are vibrant and the textures are vast, and that’s what makes a great salad.


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Red Onion

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Cranberries And Pistachios


Apricot And Arugula Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 1 (8-ounce) jelly jar with a tight-fitting lid, 2-cup measuring cup, chef’s knife

5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pits removed, sliced into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Kosher salt and freshly ground pepper to taste
Lemon vinaigrette, (link for recipe is below)

Start by arranging the arugula leaves on the bottom of a large serving platter. Spread the thinly sliced red onions over the top. Next, arrange the sliced apricots over the salad along with the fresh raspberries. Add Kosher salt and fresh ground pepper to taste. Finally, sprinkle the pistachios on top.

Shake the dressing really well before spooning the Lemon Vinaigrette over the salad.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

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Coleslaw With Cumin Dressing


Whenever I’m craving coleslaw, I like to make sure it pairs well with whatever protein I’m making. In this case, it’s going to be my Spicy Cornmeal Breaded Catfish Sandwiches With Lemon-Dill Mayonnaise. My Coleslaw With Cumin Dressing is the perfect complement.



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Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: chef’s knife, large mixing bowl, medium-size mixing bowl, 1 (8-ounce) jelly jar with a tight-fitting lid, mandolin, box grater, whisk

1 head of green cabbage, sliced thin
1/4 head of red cabbage, sliced thin
2 large carrots (1/2 cup), peeled and grated
1 cup of golden raisins, optional
1 1/2 cups of good mayonnaise
1/4 cup of granulated sugar
1/4 cup whole milk
4 tablespoons of apple cider vinegar
2 tablespoons of caraway seeds
1 teaspoon of celery seed
2 tablespoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Start by removing the core of one head of green cabbage and the core of half of the red cabbage. Store the unused red cabbage in a tightly sealed plastic baggie and store in the refrigerator. Using a mandolin, grate both types of cabbage and transfer them to a large mixing bowl. Next, using a box grater, grate the carrots also transferring to the same large bowl. Add the golden raisins. Transfer the bowl to the refrigerator until you’re ready to dress and serve the coleslaw.

In a separate bowl add the mayonnaise, granulated sugar, whole milk, apple cider vinegar, caraway seeds, celery seed, ground cumin, Kosher salt, and freshly ground black pepper, whisk to combine. Transfer the coleslaw dressing to a container with a tight-fitting lid. Transfer the coleslaw dressing to the refrigerator.

It’s important not to dress the coleslaw until your ready to serve.

I do this because if you dress it too early, it doesn’t have that crunch factor, plus you can take the amount of coleslaw mix (raw cabbage mixture) you’re going to serve at that time, and just spoon on a few tablespoons of the dressing until you have the preferred consistency. Toss them together let sit for just a minute and you will have the perfect Coleslaw With Cumin Dressing every time.

Spicy Cornmeal Breaded Catfish Sandwiches With Lemon-Dill Mayonnaise

Lemon Pepper Asparagus 

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