Summer Salad:
1 large organic cuke sliced in half moons
1 small red organic onion finely chopped
2-3 tomatoes chopped chunky (don’t forget to dump in the juice left on the cutting board!)
1-2 organic green peppers diced in about 1″ pieces
3-4 tbsp red wine vinegar, sherry vinegar, cider vinegar…whatever?
2-3 tbsp EVOO
1 tsp salt
2 tsp fresh black pepper
big pinch sugar
Marinate for about 1 hour in fridge to chill and marry flavors. Add cubes of your favorite feta or fresh mozzarella or tofu. Serve with a nice whole grain bread and unsalted sweet butter. Also good as a side dish to grilled fish, grilled tofu and marinated flank steak.
Summer Slaw
One head organic green cabbage shredded
One head organic red cabbage shredded
1 small can OR 1 cup fresh minced pineapple
1/2 -1 cup mayo (*preference thing)
1/4 cup cider vinegar, sherry or white wine
1 tbsp sugar
1 tsp salt
3 tbsp fresh pepper (to taste?)
Toss and EAT~!
serves about 4-8 people
Serving suggestion: Fresh turkey, rye bread, grainy mustard, cole slaw and devour. Add swiss and melt over top in oven/toaster oven. You can use a tofu product called Tempeh (?) and grill it for a non-meat ruben type sandwich. Also yummy! Good on a fried fishwich sandwich too! Or top with some kind of grilled protein like chicken or tofu. Add some toasted sunflower seeds or slivered almonds for some crunch.
