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Camila Alves

Cucumber/Jalapeno Cole Slaw

Serves 6-8

Ingredients
1 10 oz package of shredded cabbage (some brands have carrot in it too, that’s what I used)
1 cucumber (seeded and finely chopped)
1 large jalapeno (seeded and finely chopped)
¼ cup of red onion (chopped)
1/3 cup cilantro (chopped)
1 and a half limes (zest and juiced)
¼ cup of mayonnaise
Salt and pepper to taste

In a large mixing bowl, combine the cabbage, cucumber, jalapeno, onion, cilantro and lime zest.
In a small bowl, combine the mayonnaise and all the lime juice. Stir to combine and make the dressing. Pour the dressing over the cabbage mixture and toss to coat well. Season to taste with salt and pepper.

*For optimal taste, make ahead of time to allow the flavors to meld. This can also be made a day in advance as the cabbage holds up well. If you’d like more spice, you can add another jalapeno.*

Mango Butter Lettuce Salad

Serves 4-6

For the salad:
10 oz package of butter lettuce or 1 head
½ cup mangos sliced thin
1/3 cup thinly sliced onions
½ teaspoon basil
½ teaspoon mint

For the dressing:
½ clove of garlic (minced)
¼ cup of white wine vinegar
2 teaspoons of honey
1 Tablespoon on Dijon mustard
1 Tablespoon Olive Oil
½ teaspoon flake salt
½ teaspoon freshly ground black pepper

In a large serving bowl, combine the lettuce, mango, onions, basil and mint.
In a medium mixing bowl, combine all the ingredients for the dressing.
Pour the dressing on top of the salad ingredients.

**This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.**

Chicken Curry

Serves 4

INGREDIENTS
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 heaping teaspoons curry powder
1/2 cup plain yogurt
13.5 oz can of coconut milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
14.5-ounce can diced tomatoes, drained (optional)
Meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped (garnish)
¼ cup thinly slice jalapeno (garnish)

Side Dish Options
1 cup white rice (cooked according to package directions)
-or-
10 oz package of Tuscan Kale (sautéed with 1 Tablespoon of Olive Oil and 2 minced cloves of garlic)

DIRECTIONS
Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.
Sprinkle onions with the curry powder and cook, stirring, for 1 minute.
Add the yogurt and coconut milk, stir gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired) and sliced or shredded chicken. Cook over low heat for 10 -15 minutes.

Serve with rice or sautéed kale.
Garnish with chopped cilantro and/or jalapeno pepper

Pink Lentils and Pork Belly Soup

Serves 4

1 ½ Tablespoons Olive oil
2 tbsp onion chopped
One garlic clove chopped
2 1/3 cups of chopped pork belly. Excess fat removed.
2 1/4 teaspoon of cumin
2 ¼ teaspoon paprika
11 oz of Pink Lentils or half bag, most bags are 22oz
2 cups hot water

In a stock pot over medium heat, add olive oil, onions and garlic, stir to combine. Add pork belly and sauté until browned. Add salt, cumin and paprika. Add two cups of hot water and stir in lentils.

Cook into lentils are soft and have a consistency of thick soup… around 35 minutes on medium low heat.

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