Apple Cabbage Salad

 Based on the recipe found here.

APPLE CABBAGE SALAD

1/2 small head of red cabbage, thinly sliced

1 large head romaine lettuce, chopped

2 medium gala apples

2 medium carrots, peeled into short ribbons

2 cups finely chopped cauliflower

1/2 c. thinly sliced green onions

3 Tbsp. olive oil

1-1/2 Tbsp. mayonnaise

1-1/2 tsp. brown sugar

1/2 tsp. Dijon mustard

3 Tbsp. apple cider vinegar

salt

pepper

1/2 c. pepitas, roasted

Combine vegetables in a large bowl. In separate bowl, combine dressing ingredients. Add dressing to vegetables and combine well. Add pepitas.

(I feel the dressing is lacking in thickness and quantity for the amount of veggies in the salad for those that are used to a thicker dressing)

Short Rib Chili

 Based on the recipe found here.

SHORT RIB CHILI

1 Tbsp. olive oil

1-1/2 lbs beef short ribs

1 onion, diced

1 red bell pepper, diced

5 cloves garlic, minced

1 jalapeño, seeds removed, minced

2 Tbsp. chili powder

1 Tbsp. cumin

2-3 chipotle peppers in adobo, seeds removed, minced

2 tsp. Worcestershire sauce

1 tsp. cocoa powder

1 tsp. sugar

2 (15-oz) cans kidney beans, drained and rinsed

1 (15-oz) can hot chili beans, with liquid

3 (15-oz) cans fire roasted diced tomatoes

salt

pepper

1 Tbsp. apple cider vinegar

Heat olive oil in Dutch oven on medium-heat heat. Season ribs with salt and pepper. Sear all sides of the ribs, in batches if necessary. Remove ribs and set aside. 

Reduce heat to medium and without wiping out the pot, sauté onion and red pepper for 5 minutes. Add garlic and jalapeño. Saute for another minute. Add chili powder, cumin, Worcestershire sauce, cocoa powder and sugar. Stir until fragrant.

Add beans and tomatoes. Sprinkle salt and pepper to taste. Mix well.

Nestle ribs into chili and bring to a simmer. Turn temperature down to maintain simmer for 4-5 hours until ribs are tender and falling off the bone. 

Remove ribs and separate meat from bones and fat. Some fat may have rendered in the pot but should be floating on the surface. Use paper towels to drain excess fat. Add meat back in and add apple cider vinegar. Taste and add salt and pepper as needed.

Serve with your favorite chili toppings.

Greek Salad

GREEK SALAD

1 serving

1 head romaine lettuce, chopped

1 medium cucumber, peeled, cut lengthwise, sliced

1 medium tomato, cut in wedges

5 kalamata olives, pitted, sliced

Combine lettuce, cucumber, tomato, and olives in large bowl; mix well. You can add 3 oz. Grilled chicken breast and 1 Tbsp toasted pine nuts for a meal. Toss with 1 serving of Greek Dressing.

Greek Dressing

GREEK DRESSING
8 servings; 2 Tbsp per serving

1/2 c. EVOO

1/4 c. red wine vinegar

1 Tbsp. balsamic vinegar

1/4 c. lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

1/2 tsp. Himalayan salt

2 Tbsp. parsley, chopped

Combine all ingredients in a pint jar and shake.