Month: June 2017

Growing up in Romania, this used to be a popular winter slaw for the fact that most people would pickle cabbage amongst other vegetables to use in many cold weather recipes.  This one is made with fresh cabbage. Crunchy and slightly acidic, this slaw is great on tacos, grilled protein, or by itself.

Purple Cabbage Slaw 

• 1 medium purple cabbage shredded
• 1/4 cup sunflower oil (or whatever oil you prefer)
• juice from 2 lemons
• 1tsp ground pepper
• 1 tbsp salt
• 1/4 cup chopped fresh dill + 1tbsp

Place all ingredients in a large bowl and toss.  Let sit at least 30 mins before consuming to allow all flavors to infuse.  Re-toss and taste  before serving, adjust seasoning as needed. Sprinkle with remaining chopped fresh dill.

I was fortunate enough(can you feel the sarcasm here) to ” have” to make chocolate chip cookies per my daughters request for her drawing class end of year party.  The container came back empty so I’m assuming they were a success, or my daughter dropped them on the ground and told me everyone loved them so I wouldn’t feel sad….j/k, of course they loved them…I think.  These have just the right amount of sweetness and chocolate, wonderful with a glass of milk (unless you’re lactose intolerant.)

Preheat oven to 350F and line a baking sheet with parchment paper

Chocolate  Chunk Cookies (makes about 3 dozen, 2″ cookies)

• 2 1/4 cup flour
• 1/2 tsp baking soda
• 1 cup (2 sticks or 16 tbsp) butter at room temperature
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 tsp salt(optional)
• 2 eggs
• 1 tsp vanilla extract
• 2 cups chocolate chunks (or chips)

Whisk flour, baking soda and salt in a medium bowl.  In a large bowl beat the butter and sugar until fluffy, about 3 mins.  Add in eggs, one at a time, followed by the vanilla extract and beat well.  Add in the flour mixture and mix well.  Fold in the chocolate chips.

Use a cookie scoop, or teaspoon to drop the dough on the lined baking sheet about and inch apart.  Bake for 8-10 mins.  Dig in!