Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

  • 1 Tbs butter
  • 1 red cabbage, sliced 1/4″ thick
  • salt & pepper
  • 1/2 red onion, sliced
  • 2 sweet apples, quartered and sliced thin
  • 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
  • 1/3 cup red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses or cane syrup

Directions:

  1. Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
  2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
  3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
  4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
  5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Spring Quinoa Side

Ingredients:

  • 2 cups dry quinoa
  • 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
  • 1 medium red onion, diced
  • 1 zucchini, chopped
  • 5 ounces grape tomatoes, halved
  • 1 teaspoon olive oil
  • 2 teaspoons garlic powder
  • salt & pepper, to taste

Directions:

  1. Cook quinoa following package directions, set aside.
  2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
  3. Add zucchini &grape tomatoes and saute for 3 minutes.
  4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
  5. Can be served warm or cold.

~Recipe from Mikaila

Broccoli Salad

Ingredients:

  • Salad:
    • 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
    • 1/2 pound bacon, fried & crumbled
    • 2/3 cups raisins
    • 1 small red onion, chopped
  • Dressing:
    • 1 cup mayonnaise
    • 1/2 cup sugar
    • 1 1/2 Tablespoons white vinegar

Directions:

  1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
  2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
  3. Pour the dressing over the broccoli mixture. Stir well.
  4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.
~Recipe adapted from twotwentyone.net

Sesame Noodles

Ingredients:

  • 1 pound uncooked pasta (I used whole wheat spaghetti)
  • 1/4 cup soy sauce (I use low sodium)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 chili garlic sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 cup thinly-sliced green onions
  • optional toppings: toasted sesame seeds, extra green onions, extra black pepper

Directions:

  1. Cooking pasta al dente according to package instructions in a large stockpot of generously-salted water.
  2. Meanwhile, as the pasta is cooking, whick together the soy sauce, rice vinegar, sesame oil, groun ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
  3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
  4. Serve warm or cold, sprinkle with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

~Recipe courtesy of gimme some oven

Honey Thyme Carrots

Ingredients:

  • 16 ounce bag baby carrots
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Thyme
  • Salt & pepper, to taste

Directions:

  1. Melt butter in a medium saucepan on medium heat.
  2. Add brown sugar, thyme and salt and pepper.
  3. Stir to combine and dissolve brown sugar.
  4. Add carrots and cook until you can prick carrots with a fork.

~recipe from Mikaila