Classy Recipes

Spicy Southwestern Slaw

• 1 1/2 cups shredded cabbage
• 1/2 cup carrot, shredded
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup jalepeno pepper, seeded & diced
• 1 1/2 tsp chopped fresh cilanto
• 1/4 cup canola oil
• 1 tsp apple cider vinegar
• 1 1/2 tsp cayenne pepper
• salt and pepper to taste

In a large bowl, toss together cabbage, carrot, onion, red bell pepper, jalepeno, and cilantro; set aside.

In a small bowl, whisk together remaining ingredients. Pour over vegetable mixture and toss to combine. Cover and refrigerate at least one hour.

Cucumber Sandwiches

Ingredients: 1 8 ox package cream cheese, softened

1/2 cup mayonnaise

1 .7 oz package dry Italian salad dressing mix

1 pkg Cocktail Rye Bread

2 medium cucumbers, sliced

1 pinch dill weed

Directions: In a medium bowl, mix together the cream chees, mayonnaise and Italian dressing mix. Spread the cream cheese blend onto slices of Rye bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over.

Okra with French Remoulade Sauce

FOR REMOULADE SAUCE:

• Mayonnaise - 1/3 cup
• Creole mustard - 1 teaspoon
• Capers - 1 teaspoon, chopped
• Worcestershire sauce - 1/4 teaspoon
• Cayenne pepper - 1 pinch
• Fresh tarragon - 1 teaspoon, minced
• Fresh parsley - 1 teaspoon, minced
• Fresh basil - 1 teaspoon, minced

FOR OKRA:

• Fresh okra pods - 1 pound, washed, dried and left whole
• Olive oil - 2 tablespoons
• Creole seasoning - 1 tablespoon, or more to taste
• Kosher salt - if seasoning is salt-free

Directions

GETTING READY

1. Prepare a gas grill by turning all the burners to high. Preheat 15 minutes. For a charcoal grill, create a medium-hot fire.

2. Make the remoulade sauce by combining mayonnaise through fresh herbs in a bowl. Set aside in the refrigerator so the flavors can mix.

MAKING

1. Place okra in a large bowl and combine with olive oil and Creole seasoning. If your seasoning blend doesn't have salt, add about 1 teaspoon kosher salt. Don't wash the bowl after placing okra on the grill.

2. When grill is hot, clean and oil grates.

3. Add okra across the grates in a single layer and turn every couple minutes until they are browned all over.

4. Remove okra to the same bowl with all the seasonings and oil still in it.

5. Toss to coat.

6. Serve warm or at room temperature with remoulade sauce.

TIP: Don't want to grill? Roast at 450 degree F, on a foil-lined sheet pan for about 20-30 minutes, turning the okra once.

Pasta Fagioli

2 TBS olive oil

1 onion, diced

3 cloves garlic, chopped

1 14.5oz can diced tomatoes with basil, garlic, and oregano

2 14.5 oz cans chicken broth

8 oz small pasta shells (abt 2 cups, I would use a little less)

1 tsp Italian seasoning

1 bunch Kale, tough stems discarde, cut into 1 in. pieces

2 cans small white beans, drained and rinsed

1 TBS tomato paste

1/2 tsp salt

1/4 tsp pepper

Grated Parmesan, for serving

Directions:

1) Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.

2) Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

3) Stir in Kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

4) Ladle into bowls; garnish with Parmesan.