Recipe for Asian Salmon Patties over Sauteed Veggies

One of Mr. ELEB's favorite meals lately is my Sesame Salmon and Spinach which I usually serve over whole wheat pasta.  I wanted to do something similar but wasn't in the mood for pasta.  Hmmm.  I had book marked a recipe for salmon sliders a while back and used that as additional inspiration for this meal.

Recipe for Caraway Cabbage and Carrot Slaw

I saw a recipe recently for coleslaw that included caraway seeds.  I had a large bag of shredded cabbage and a fresh jar of caraway seeds and pulled this slaw together on a whim.  I like the added flavor from the caraway seeds.  I think toasting seeds and grains always ups the flavor so I toasted the caraway.  I also prefer cabbage very slightly wilted over raw.  Super easy, quick and tasty side dish.

Makes 4 servings, approximately 35 calories, 0.3 grams fat, 7.5 grams carbs, 2.2 grams fiber, 1.9 grams protein, 1 WW Points+

Recipe for Slaw with Cabbage, Carrot, Apple and Tarragon

This slaw is another recipe born of the need to use up what came in my weekly produce delivery from Kula Fields.   In addition to getting fresh from the farm produce, I love the challenge of figuring out what to do with what shows up each week in the box.

I really enjoyed this just as written.  Mr. ELEB thought it was a bit “tangy” so next time I’ll probably mix a bit of honey into the dressing.  Let me know what you think.

Makes 3 servings, each 132 calories, 9.5 grams fat, 12 grams carbs, 1 gram protein (without honey)

Ingredients:

2 cups shredded cabbage

½ cup finely chopped carrots

1 medium granny smith apple, grated

1 ½  TBSP chopped fresh tarragon

1/8 cup olive oil

1/8 cup white wine vinegar

1 TBSP Dijon mustard

½ tsp salt

Optional: 1 tsp honey

Method:

Combine cabbage, carrots, and apple in bowl.  Whisk together other ingredients and pour over cabbage mix.  Chill and serve.

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Printable Recipe

Somewhat Southern Stuffed Collard Greens

I mentioned last week about my weekly produce delivery from Kula Fields.  This past week featured some big leafy things-and despite growing up in the South, I had no idea what they were!  Fortunately, there is always a list to refer to!  Viola! Collard Greens.





Ooooooooookay, now what?  My friend Jennifer suggested using the greens like cabbage and stuffing them.  Sounds good to me, I know I wouldn't enjoy them cooked to death with ham hocks and vinegar, served with black eyed peas, as I'd known them as a kid (known of them, not eaten them!).  Next, what's in the freezer and pantry for stuffing? Ground turkey breast-that will work; brown rice-good South Beach grain; ingredients for basic tomato sauce-good; red bell peppers-mmmm, love them; onion-good.  Well, looks like stuffed collard greens are on the menu!