3-Step Recipes for Memorial Day!

Although Memorial Day is famous for grilling and preparing classic summer foods, no one wants to spend their entire weekend grocery shopping, prepping food, and cooking all day long. It is useful to find a few handy, 3-step recipes to help speed up the cooking process and to spend more time with your friends and family!

The following is the menu that I prepared today in celebration of Memorial Day:

~Shredded rotisserie chicken sandwiches with pineapple slices and BBQ sauce

~Dijon potato salad

~Homemade coleslaw

~Rustic root vegetable roast

~Mustard braised cabbage

~Caesar salad

~Watermelon

Enjoy a couple of simple, healthy recipes that I prepared today:

Basic Coleslaw Recipe

This recipe is very simple to make, and has a very tangy dressing. It’s a great side dish for any summer meal, and can be served with barbeque sandwiches, chicken, burgers…even tempeh or tofu!

Serves: 6

Ingredients:

6 cups shredded green cabbage

2 carrots, shredded

2 tbsp. spanish onion, grated

2/3 cup light mayonnaise

2 tbsp. vinegar

2 tbsp. vegetable oil

2 tbsp. sugar

½ tsp. celery salt

¼ tsp. salt or pepper, to taste

Preparation:

1. Toss cabbage in a large bowl with the carrots and onion.

2. In a bowl, whisk together the remaining liquid ingredients.

Pour the mixture over the cabbage mixture and toss to coat thoroughly (here is a picture of my boyfriend Ryan helping me out with the meal prep!)

3. Refrigerate until serving time. Yum!

Rustic Root Vegetable Roast

This is a fast and easy way to roast the root vegetables that come in your CSA box! Roasting is a very health conscious way to cook vegetables, and can be flavored with pepper, herbs, and spices if desired.

Ingredients:

1 ½# baby potatoes, halved

2 small turnips, cut into ¾” cubes

1 cup baby carrots

3 small garlic cloves, minced

3 green onions, sliced

2 beets, sliced

1 tsp. parsley flakes (or 2 tbsp. fresh parsley)

¼ tsp. thyme (or ½ tsp. fresh thyme)

½ tsp. salt or pepper, to taste

Preparation:

1. Preheat oven to 375 degrees Fahrenheit.

2. Place all of chopped vegetables in a lightly greased baking pan with a lid. Roast for 45 minutes.

3. Remove lid and increase oven temperature to 425 degrees Fahrenheit. Cook uncovered vegetables for another 15-20 minutes, stirring once until vegetables are tender and lightly browned.

Mustard Braised Cabbage

This recipe is courtesy of Chef Jay Pierce of Lucky 32! It is a zesty, low calorie way to spice up your Napa cabbage

Ingredients:

1 tbsp canola/olive oil blend

¼ cup diced yellow onion

1 pound chopped greenor Napa cabbage

1 cup low sodium vegetable stock

1 ½ tbsp Gulden’s mustard

Preparation:

1. Heat oil in skillet to medium high. Saute onions until they are golden.

2. Add rough chopped cabbage and sauté until shiny and softened, but not wilted.

3. Add stock and mustard and simmer for 5 minutes.

 

*Special thanks to Ryan and my roomate Lemma for trying my new recipes!

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1 Comment »

  1. Ryan said

    Aww you’re welcome…Memorial Day dinner was so good! I will try your recipes anyday of the week! Keep up the good work

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