Blue Cheese and Walnut Vegetable Slaw

Blue cheese and walnuts, what a wonderful combination!  We have been eating a lot of salads lately and try to keep from getting tired of the waste shrinking meals.  Cheeses, nuts, fruits, crunchy things keep the variety coming to the table.  I steered away salad greens last week and dove into slaws, which can go much further than the standard sweet cream Cole slaw.

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I took this dish from a long time favorite restaurant in Charleston, SC, Vickery’s lead and added in blue cheese to traditional Cole slaw, and then because I think nuts are supreme, but some of them in too.

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Dirty minds….

Ingredients

  • 2 tablespoon apple cider vinegar
  • 3 tablespoon reduce fat mayonnaise, or regular, or nonfat, which ever your preference
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon fresh ground black pepper
  • 12 ounces julienned vegetables, cabbage, broccoli, ect, pre bought or cut yourself
  • 4 tablespoon reduce fat blue cheese, or regular
  • 4 tablespoon toasted walnut pieces

In a mixing bowl add the first five ingredients and whisk well until combined.  Add in the vegetables and toss well until lightly coated.  Sprinkle the cheese and the walnuts and fold evenly.  Refrigerate until ready to serve.

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The longer the slaw sits, the more water leaches out of the vegetables.  If you make the day before, reserve the blue cheese until you are ready to serve and give the slaw another toss so the dressing gets mixed again.

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I know most people would say that I missed a very important ingredient…. Add the chopped bacon if you want, I know it is calling for a couple of tablespoons.  Or maybe on a pork belly slider…

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Peach and Tarragon Peach Mason Jar Pie

Happy Independence Day to all!  Sir Wes LOVES the 4th of July, I secretly think he has the goal to participate in Coney Island Hot Dog Eating Contest, which just thinking about makes me a little sick.  Most years we stick with a batch of Sangria, a cookout and a trip down to Celebration to see the fireworks instead.  Yesterday I made a dessert that would be perfect to pack on any picnic, park, beach, or backyard.

Peach and Tarragon Mason Jar Pies

I can’t resist the scent that comes from the piles of peaches at the market, the smell is so strong you can taste it.  I love this quote of a Farmer describing his peaches on NPR, “Drips off your elbows, drips off your chin, drips off your face, drips onto your shirt, onto your pants, onto your shoes … We just want the consumer to know out there, that this is an awesome fruit and it’s a great time of year.”

Easy Travel Peach Pie!

Fresh peaches and a leftover pie dough sheet in the fridge, perfect for this all American holiday!  I had a bit of fresh tarragon staring at me from the refrigerator shelf , so I added that into the filling.  I love adding herbs to fruit, they just add a different, refreshing twist.

  • 4 peaches, pitted and diced
  • 1/4 cup light brown sugar
  • 1 ½ tablespoon chopped tarragon (basil or cilantro will work here too)
  • 1 tablespoon water
  • 1 pie dough sheet, use your favorite recipe, or purchase one
  • 4 ½ pint mason jars

To prepare the filling:

Place all the peaches, sugar, tarragon and water in a heavy saucepan over medium heat.  Allow to gently simmer, pulling out the juices of the peach, with the sugars thickening the juice.  After 15 minutes remove from heat and cool in refrigerator.

To assemble Mason Jars:

Roll out dough to a standard pie thickness, cut out 8 circles of dough by using the top of the mason jar.  In each jar place a cutout on the bottom and scoop the peach filling into the jars.  Top with the remaining dough. 

Place mason jars on baking sheet and cook in oven for 30 minutes at 425°.

The smell of peachs makes my mouth water!

Happy Independence Day, may we all appreciate the freedom we have, thanks to the service men and women who have provided it so courageously!