Friday, June 14, 2013

Mexican Skillet Cabbage

I love finding new vegetable based side dishes for Mexican food.  In the past, I have always gone for Spanish rice, which is delicious but not very healthy.  This Mexican Skillet Cabbage gives you the same flavors as Spanish rice, but with no carbs!  It is another super easy dish that has about 5 minutes of hands on time (including slicing and mincing!) and the rest of the time is spent in the skillet with very little attention needed.  It was a tad spicy for my 4 year old because of the diced green chiles, but it was absolutely fine for my hubby and me.  We loved it!


1 Tbsp olive oil
4-5 garlic cloves, minced
1/2 head of cabbage, thinly sliced
1 15oz can of fire roasted diced tomatoes with green chiles
salt and pepper


  1. Heat the olive oil in a large skillet over medium-high heat.  Add the garlic and cook, stirring constantly, for 1 minute.
  2. Add the cabbage and tomatoes and stir to combine.  Season with salt and pepper to taste.  Cook for about 20-30 minutes, until the cabbage is soft.

Adapted from

Wednesday, June 12, 2013

Strawberry Salad with Feta and Raspberry Balsamic Dressing

I enjoy fresh strawberries almost every single day they are available locally grown.  It's one of my favorite times of year.  :)  I usually just enjoy them plain for dessert, but every now and then I like to mix it up.  This salad has such an amazing combination of flavors and textures with the strawberries, feta, toasted almond slivers, and raspberry balsamic dressing.  This is a delicious salad to compliment any meal!  I highly recommend getting a brick of feta in brine and crumbling it yourself instead of using pre-crumbled feta.  I was amazed at how much better it tasted!  

Ingredients (makes enough for 2 large salads or 4 small side salads)

1/2 C slivered almonds
1/2 tsp honey
1/2 tsp Dijon mustard
4 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1/4 C olive oil
1/4 C canola oil
1 large head of lettuce, torn or chopped
1 C fresh strawberries, sliced
4 oz feta cheese, crumbled


  1. Toast the almonds in a small skillet over medium heat until golden.  Set aside.
  2. Make the dressing by whisking together the honey, Dijon mustard, raspberry and balsamic vinegar, brown sugar, olive oil, and canola oil in a medium bowl.
  3. Serve the salad by placing the lettuce in a large bowl.  Top with the strawberries, toasted almonds, and feta.  Pour dressing to your liking.  Toss and enjoy!

Adapted from MSChef

Monday, June 10, 2013

Weekly Menu

Happy Monday everyone!  I'm back after a much needed week off.  It was nice to slow down and recharge before the summer season.  Speaking of summer, the produce is slowly changing!  I just missed the first selection of corn and tomatoes, but they will be there next week and I can't wait!  I did pick up my first basil of the season (YAY!) along with romaine, cilantro, kale, garlic, celery, baby sweet Maui onions, cherries, blueberries, strawberries and plums.  There was also a head of cabbage and some summer squash that I totally forgot to put in the picture because I left the bag in the car, whoops!  With this wonderful selection, we will be enjoying the following this week:

  • Crispy Pesto Gnocchi and a Strawberry Salad with Feta and Raspberry Vinaigrette
    • using the garlic, basil, romaine, and some of the strawberries

  • Hearty Vegetable Spaghetti with a Summer Squash Saute
    • using the celery, summer squash, and garlic

  • We will be enjoying the plums, strawberries, and blueberries for dessert

  • We will be freezing the cherries for a wonderful summer snack.  There is nothing better than frozen cherries on a hot day!