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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Apricot And Blueberry Crumble

My Apricot And Blueberry Crumble

Apricots are in season so I might have gone a little overboard buying apricots lately if you can actually do that! For this recipe, 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.

Apricot And Arugula Salad

 

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 8-ounce jelly jar with a tight-fitting lid, 2-cup measuring cup

Ingredients:
5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pit removed cut into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Lemon vinaigrette (refer to the link, at the bottom, for my recipe)

Directions:
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. Finally, sprinkle the pistachios on top.

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

*E.V.O.O. is extra virgin olive oil.

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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Coleslaw With Cumin Dressing

Coleslaw With Cumin Dressing

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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. My Coleslaw With Cumin Dressing is the perfect complement.

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Mandolin

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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,  jelly jar with a tight-fitting lid, mandolin, box grater, whisk

Ingredients:
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
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

Directions:
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

Sautéed Asparagus With Lemon Pepper

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