Cabbage Salad

I got two small heads of cabbage in my last share so my hair stylist shared this recipe her mom makes. So easy and crisp. It would make a great side at Easter.

Food processors are amazing!

One large or two small heads of cabbage

One small onion

Enough Mayo to coat cabbage and onion. I’d say I used 1/2 cup.

1/4 cup of milk – just enough to make it creamy. Add slowly. Too much can ruin it.

1 teaspoon of celery salt

Dash of garlic salt

Crushed black pepper

Top with paprika

Chop cabbages and onion pieces in a food and do it slowly hitting the button for only a few seconds. Do not over chop and don’t have it set to purée

Add rest of ingredients and stir then top with paprika

Serve Pittsburgh style on sandwiches, as a side or like me on my pulled pork stuffed sweet potato.
Pulled pork stuffed sweet potato can be found on the blog. Enjoy!

Swiss Chard Breakfast Casserole

I love incorporating vegetables into breakfast. I get chard a few times a year in my share and this is my favorite way to use it.

When I first got this recipe from a neighbor I boiled the potatoes. Now I’ve found that if you slice them thin enough you can cut out that step.

4 slices of bacon

1/2 a small onion-diced

2 bunch of chard with stems removed and chopped

6-8 small potatoes very thinly sliced with a mandolin

Handful of shredded cheddar

Cook bacon in a skillet and once done remove to a paper towel. Cool then crumble.

Add onion to bacon grease and cook for 2 minutes then add chard and cook until wilted. Place on the bottom of a baking dish.

Add potatoes to pan a cook 5 minutes. Place them on top of chard, add bacon and cheese cook at 375 for 20 minutes.

Serve with over medium eggs on top.

Enjoy!

Taco Salad

Looking for the perfect weeknight meal then look no further. This meal comes together in under 20 and cost around $15.

A taco kit

One extra seasoning pack

1.2 lbs of 90/10 ground beef

1/2 an onion – diced

1 and half bags of salad mix

1 tomato- diced

1/2 cup of Mayo

1/4 cup of plain yogurt or sour cream

1 cup shredded cheddar cheese

Add a little evoo to a skillet then add diced onions and sauté for 3 minutes. Add ground beef and cook until no longer pink constantly breaking it down. Add 1/2 cup water and 1 1/2 packets of seasoning and continue to cook and break apart.

Cook taco shells according to package then crush up six of them. Add 1 1/2 bags of lettuce to a large bowl. Add diced tomatoes, crushed shells and cheese.

Dressing- Mix Mayo, yogurt, 1/2 packet of seasoning and the pouch of taco sauce.

Add warm beef to lettuce bowl and mix. Serve with as much or little dressing as you want. We don’t use much.

Enjoy!

Eight Layer Salad

This recipe someone gave to my mom at aerobics class some 40 years ago. I make it at least once a summer. I love a layered dish as it just looks so pretty.

4-5 eggs

6 pieces of bacon

1 cup of sour cream

1/2 cup of Mayo

Teaspoon of sugar and red wine vinegar

S&P

1/2 bag of baby spinach

1/2 bag of baby butter lettuce

6 oz of frozen peas

1/2 red onion- diced

1 cup of shredded cheddar

2 tomatoes with seeds removed-diced

1st hard boil 4-5 eggs and precook 6 pieces of bacon and let cool.

Second- mix 1 cup of sour cream with 1/2 cup of Mayo a teaspoon of sugar, red wine vinegar , pinch of S&P.

1st layer- Spinach then butter Lettuce

2nd layer- peas

3rd- red onion

4th- bacon

5th- eggs

6th- dressing

7th- tomatoes

8th- cheese

Sara’s Potato Salad

If you haven’t read my bio on the blog then you don’t know that I learned to cook from a friend that’s 25 years older than me and the best cook I know. She has cooked with Martha Stewart and ran a very successful catering company in Massachusetts.

I was I could take credit for this amazing recipe as it’s one of the most requested items. I can’t believe it has taken me this long to post about it. I think I don’t make it often because I hate peeling potatoes.

Here is the finished product. This batch is extra yellow from the farm fresh local eggs I get delivered which have the most beautiful yolks.

12 small red, white or combo of both potatoes peeled and diced into bite size pieces- key is not too big or small

3 celery stalks-finely diced

1/4 of a red onion finely diced

4 pieces of cooked bacon- crumbled

2 hard boiled eggs- chopped

Dressing- mix 1/2 cup of Mayo, 2 tablespoons of Dijon mustard, 1 tablespoon of evoo, teaspoon of salt and large teaspoon of lemon pepper seasoning. Mix and set aside

Boil diced potatoes until fork tender. Check after 5-6 minutes of boiling. You do not want them to crumble. If a fork pricks into them smoothly drain and cool.

Once cooled add next four ingredients and the dressing. Mix well and put in the frig for 4-6 hours before serving.

The best picnic side! Enjoy!