Category: Salads

Maltese Caponata

Cooking and baking my way around the world. Let’s create some Maltese Caponata!

For nearly three years, I have been involved in a special collaboration on Instagram hosted by my friend Claire. Each month, she spins a random country generator for us to explore and cook their cuisine. There are no other rules. We can create any dish we want, sweet or savory; cooking or baking; For a small town midwestern girl, this has been an eye opening and taste bud awakening. 

However, I haven’t shared this journey on Jess in the Kitchen. For the longest time, I thought that since it wasn’t a recipe created by me, I shouldn’t share it. After this last month, I asked myself, “Why not? Don’t you want to inspire others to experience cuisines from around the world as well?” So here we are! I am excited to share the dish I cooked for Malta: Caponata!

Caponata is a perfect fresh garden or farmer’s market dish. It’s an appetizer with a perfect blend of sweet and sour flavors. It can be served hot or cold; on its own or on top of a toasted baguette. I used the recipe from Yesenia at Apron and Whisk (please check it out!) and it couldn’t be easier! 

This was my take on Caponata. 

Your Ingredients 

  • 1 small eggplant, about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers (I did two green), diced 
  • 1 medium onion, diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes, cored and diced
  • 3 tablespoons tomato paste 
  • 2 tablespoons red wine vinegar
  • ½ apple, peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives (half black, half green; both halved)
  • 1 tablespoon fresh mint, chiffonade 
  • 1 tablespoon fresh basil, chiffonade
  • Salt and pepper

I did try to follow the recipe as Yesenia wrote it. It truly was a simple and delightful side dish!

Steps to Maltese Caponata

Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well. 

Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil. 

Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes. 

One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary. 

Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread (I have also enjoyed it over leftover rice. It’s so good!). Enjoy your own Maltese Caponata!

A gathering of ingredients.
Cooked down eggplant. Tasty!
Finished dish! Serve it up!

Maltese Caponata

This Maltese Caponata makes a great summer salad from all those beautiful garden vegetables with notes of sweet, salty, and savory flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Maltese
Servings 6 servings

Equipment

Ingredients
  

  • 1 small eggplant about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers I did two green, diced
  • 1 medium onion diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes cored and diced
  • 3 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • ½ apple peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives half black, half green; both halved
  • 1 tablespoon fresh mint chiffonade
  • 1 tablespoon fresh basil chiffonade
  • Salt and pepper

Instructions
 

  • Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well.
  • Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil.
  • Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes.
  • One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary.
  • Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread.
Keyword Caponata, cold vegetable salad, easy sides, Eggplant, green peppers, Kapunata, Malta, Maltese, side dish, summer salad, summer side dish, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other Salad Inspiration?

Check out a few of my favorite summer salads below! Or feel free to head to my cooking page to pick your own!

Summer Garden Orzo Salad

JessLeave a comment

Greek Inspired Orzo Salad

There are a few ingredients that have made their way into our fridge that we ALWAYS have to have on hand, crumbled feta and Kalamata olives being two of them. To quote my nephews, “Everything’s betta with feta!” and “Every day is a good day for a Kalamata olive!” The Mr and I have become a bit obsessed with any kind of Greek inspired salad, topping our lettuce with olives, tomatoes, feta, and a Greek dressing. But it’s BBQ season and everyone needs a good pasta salad to pass: I knew I needed to combine these loves to create a Greek Inspired Orzo Salad. 

Maybe you’ve been around awhile and you know my love of orzo. Maybe not. But it is definitely one of my top shapes when it comes to pasta. I don’t know if it’s the similarity to the shape of rice or something from my childhood, but I love it. 

After the orzo, you’ll need a few ingredients: olives, feta cheese, tomatoes, cucumbers, onions, some fresh herbs. You can totally adjust the amounts of each of the ingredients to suit your own tastes. These, with the pasta, make a fresh salad that has a bit of a bite to it that is sure to make your taste buds sing!

If you dig a really juicy salad, feel free to double the dressing. I would start with the original amount and then add more as needed after the salad has had time to sit and marinate. 

Now that’s been enough talk. Are we ready to start prepping this great summertime (I mean, who am I kidding…ANY TIME!) salad? Let’s go! 

Your Ingredients 

  • 1 ¾ cups dry orzo
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup onion, diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives, halved
  • 1/3 cup kalamata olives, halved
  • fresh basil and oregano, minced about 2 tablespoons of each

Dressing

  • ¼  cup olive oil
  • ⅓  cup red wine vinegar
  • ¼  teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼  teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Your Steps to Greek Inspired Orzo Salad

Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside. 

While the orzo is cooking, prep the vegetables. Again, it’s totally okay to have a little more or a little less of anything. You can adjust to your flavors. Love Kalamata olives, but not black, switch it up and do all Kalamata. Or maybe you’re the other way around. I won’t judge! As for the fresh herbs, my favorite way to cut them up is to place them in a coffee mug and use scissors to cut into the mug!

Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well. 

In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients. If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills. Speaking of chilling…

This salad is best if you let it chill for a few hours before serving, but I always have a hard time 1. Planning ahead and 2. Waiting that long because I want to dig in. Best of luck to you on both regards. When you do serve it, I like to sprinkle a little more feta and perhaps a few more olives. They add a little zing I love!

I mean, it’s perfect!
Get that dressing on!
Mix it up!
Serve it up!

Greek Inspired Orzo Salad

This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American, Greek
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cups dry orzo
  • 1 cup cucumber diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup onion diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives halved
  • 1/3 cup Kalamata olives halved
  • fresh basil and oregano minced about 2 tablespoons of each
  • Dressing
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Instructions
 

  • Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
  • While the orzo is cooking, prep the vegetables and herbs
  • Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
  • In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
  • Cover and allow to chill for for an hour before serving.

Notes

Listen, I am terrible at chilling a salad. I want to dig in. It won’t be terrible if you do that (and I won’t judge), but know the flavor profile won’t be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Keyword cherry tomatoes, cucumbers, feta, feta salad, Greek, Greek salad, olives, onions, pasta salad, side dish, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other sides?

These are some of my absolute favorites! You can also head to my cooking page to see what else I have in store!

JessLeave a comment

Peruvian Chopped Salad

How often do you eat international cuisine? Do you actively seek it out? I’ll be honest, being a midwestern girl in northern Wisconsin, for years and years, I never looked for international food beyond a Chinese Mexican restaurant (and I am not sure that counts). I stuck to what was comfortable and that’s it. Now I experiment and learn. And this Peruvian Chopped Salad is one I just have to share! 

I don’t talk about it much on the blog, but for the last two years, I have been in an Instagram collab #aroundtheworldin80dishes started by my friend Claire from the UK. Each month, we randomly choose a country (from France to Peru to Tunisia), research, and share our cooks and bakes on a particular day. 

This month, we are traveling to Peru. I also subsequently needed to bring a dish to share for work. I stumbled upon Solterito, a Peruvian Chopped Salad that was RIGHT up my alley. Fresh vegetables, an olive oil and red wine vinegar dressing, and best yet, cilantro. I read multiple recipes online (including this one from Pamela Salzman) and then created my variation. 

The results: A delicious salad that some ate with chips; others ate on its own. Either way, a great chopped salad for a dish to pass or to eat over a few days over the summer. It is very reminiscent of a few other favorite salads: Corn and Tomato Basil Salad or Texas Caviar and will forever be on my list of dishes to make when I want to eat the rainbow!

Ready to start creating? Let’s go!

Your Ingredients 

  • 3-4 large ears of corn, shucked (12 ounces of frozen corn, steamed and then cooled works great too!) 
  • 10 ounces frozen lima beans, steamed and cooled 
  • 1 red onion, diced
  • 1 jalapeno, diced small 
  • 1 sweet bell pepper, diced 
  • 1 pint cherry tomatoes, halved 
  • 6 tablespoons olive oil 
  • 4 tablespoons red wine vinegar 
  • Salt and pepper to taste 
  • ⅓ cup black olives, sliced 
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro, to taste 

Your Steps to Peruvian Chopped Salad 

If you have not already, steam the frozen corn and lima beans. We LOVE these Zip ‘n Steam bags from Ziploc and use them multiple times a week.

In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well. In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well. Pour over the vegetables and stir once again. Add the olives, cilantro, and queso fresco. Stir once more. 

The flavor will improve overnight, but I challenge you not to want to eat it all as soon as you’ve finished!

Peruvian Chopped Salad

With its vibrant flavors and combination of fresh vegetables, this delightful Peruvian Chopped Salad is an ideal addition to any summer dining experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Rest Time 2 hours
Course Appetizer
Cuisine Peruvian
Servings 8 servings

Equipment

Ingredients
  

  • 3-4 large ears of corn shucked (12 ounces of frozen corn, steamed and then cooled works great too!)
  • 10 ounces frozen lima beans steamed and cooled
  • 1 red onion diced
  • 1 jalapeno diced small
  • 1 sweet bell pepper diced
  • 1 pint cherry tomatoes halved
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper to taste
  • ⅓ cup black olives sliced
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro to taste

Instructions
 

  • In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well.
  • In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well.
  • Pour over the vegetables and stir once again.
  • Add the olives, cilantro, and queso fresco. Stir once more. For best results, allow to rest 2 hours or over night. However, it can be served right away as well.
Keyword bbq dishes, beans, cherry tomatoes, cilantro, cold vegetable salad, corn, dump salads, peruvian, queso fresco, salads, solterito, vegetables
Tried this recipe?Let us know how it was!

Looking for other fun summer eats?

Check out my cooking page, or maybe let your eyes pick from one of my favorites below!

Summer Garden Orzo Salad

JessLeave a comment

Ramen and Cabbage Salad

Do you have those recipes that just feel a bit like home? Ones that you have to call your mom, your grandma, your uncle, (insert random relative here) to get the recipe because for some reason, you never really write the whole thing down? A recipe that maybe brings you such joy that it becomes a hyperfixation for a bit until you forget again? For me, that’s my mom’s ramen and cabbage salad. 

Let me tell you, this isn’t about to be a fancy recipe. It has very few ingredients and most of which you can almost always have on hand. It isn’t a recipe I have doctored up to have all the flavors. I am keeping this just as my mom made it for years and years, and my goodness, it’s good just the way it is. 

Why is this recipe coming out now? 

Well, my kiddos both decided they loved cabbage over the past year and subsequently, we grew a TON of it. We don’t really eat sauerkraut so we needed a way to use the cabbage that everyone would love. My babies are also busy kids (okay, they aren’t babies, but they will always be my babies, right?) so we need things we can do on the fly without much thought when life gets busy. 

That’s this recipe. It’s great since cabbage keeps so well in the fridge. And everything else is a pantry ingredient. When I have panicked with the, “WHAT’S GOING TO BE OUR VEGETABLE FOR DINNER?” this ramen and cabbage salad has been my go to solution. 

Ready to give it a try? Let’s go! 

Your Ingredients 

  • 1 head of shredded cabbage (any combination of color) or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles, seasoning package removed 
  • ¾ cup slivered almonds 
  • 1 cup olive oil 
  • ⅔ cup white sugar (up to 1 cup, depending on your sweetness preference) 
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce 

Your Steps to Ramen and Cabbage Salad 

If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand. 

In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed and then I pull out the seasoning package. Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown, but watch it as they go from toasted to burned quickly. Remove from heat and set aside. 

In a glass measuring cup or mason jar (my preferred method), combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well. 

Serve the cabbage with the toasted noodles and almonds on top (I call this combination crunchies). Top with the dressing. I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their crunchies, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy. 

What I especially love about this ramen and cabbage slaw salad is that it keeps so well. I keep a bowl of chopped cabbage in the fridge and a container of the crunchies in an airtight container on the counter. The dressing is in a mason jar and it’s such an easy and filling side dish. When one of the three components runs out, it’s so simple to make more, even if it is just making a half batch of dressing. 

Chop the cabbage
Brown the ramen and almonds
Mix up that dressing.
Get ready to serve.
Just so good and simple!

Ramen and Cabbage Salad

This ramen and cabbage salad is packed with textures, from the crunchy noodles and almonds to the fresh cabbage. And the quick and easy dressing ties it all together!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 1 head of shredded cabbage any combination of color or 1-2 bags of coleslaw mix
  • 2 tablespoons butter
  • 2 packages of dry ramen noodles seasoning package removed
  • ¾ cup slivered almonds
  • 1 cup olive oil
  • ⅔ cup white sugar up to 1 cup, depending on your sweetness preference
  • ½ cup red wine vinegar
  • 2 tablespoons soy sauce

Instructions
 

  • If you have not already, finely chop/shred your cabbage. A combination of red and green are definitely the prettiest, but any combination will do. I use what I have on hand.
  • In a large saucepan, begin to melt the butter over medium high heat. While the butter is melting, crunch the dry ramen noodles into pieces. I find it easiest to do this when the package is still sealed. Remove the seasoning package.
  • Once the butter is hot, add the broken noodles and almonds on the stove top. Toast them until golden brown.
  • In a glass measuring cup or mason jar, combine olive oil, sugar, red wine vinegar, and soy sauce. Whisk or seal tightly and shake well.
  • Serve the cabbage with the toasted noodles and almonds on top. Top with the dressing.

Notes

I much prefer to serve this salad as a single serve, allowing people to put in their cabbage, then their noodles, and finally their dressing. I love the texture of the crunchies and if you make it a make ahead salad, they will get soggy.
Keyword almonds, cabbage, cabbage salad, cabbage slaw, cold sides, easy sides, ramen noodles, ramen salad, salads, side dishes, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great salads and sides?

Check out my cooking page for more inspiration! Or maybe one these recipes below will fit the bill!

Summer Garden Orzo Salad

Jess2 Comments

Simple Greek Salad

Not too terribly long ago, we had friends gift us some ground lamb after we checked in on their lambs while they were away. I’ll be honest, my only experience with lamb was in a gyro, and I am a HUGE fan. (although I am starting to think it’s just for the tzatziki sauce…am I right?!) However, I had never had an experience with ground lamb and quickly asked the friend how to use it. Burgers, of course! Well, you need a side if you’re having lamb burgers and this beautiful and delicious Simple Greek Salad was created. 

It quickly became a go to salad for me, with little to no measurements. I simply needed to make sure that I had cucumbers, feta, and kalamata olives on hand (every other ingredient is a pantry item for our household. And truly, feta is getting added to the list because “everything is betta with feta!”). No kalamata olives? No problem. Swap them out for black olives. 

I did recently take the time to measure out all of the ingredients should I could share it out with my friends. If a Greek Salad ISN’T on your summer salad list, let’s get it on there! 

Your Ingredients 

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers (preferably English or snacking) 
  • ⅔ cup diced red onions 
  • ½ cup sliced kalamata olives (or black olives)
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar 
  • 2 tablespoons olive oil 
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard 
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 
  • Salt and pepper, to taste

Your Steps to Simple Greek Salad 

In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more. 

In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well. 

Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first. 

Enjoy!

Chop the vegetables.
Create the dressing.
Whisk it up!
Top the salad and stir!
So so good!
Serve it up!

Tools of the trade

I have a few tools I love and to when I am making any salad. First and foremost, I can’t live without my flexible cutting boards. I think they are a must in the kitchen. Closely behind that, I did my small whisk and glass measuring cups for making my dressing.

Simple Greek Salad

This simple Greek salad is full of tomatoes, red onions, and cucumbers combined with feta, oregano and a delicious dressing. A great side dish for any meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings

Equipment

Ingredients
  

  • 2 cups chopped Roma tomatoes
  • 2 cups chopped cucumbers preferably English or snacking
  • ⅔ cup diced red onions
  • ½ cup sliced kalamata olives or black olives
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon dijon mustard
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • Salt and pepper

Instructions
 

  • In a large bowl, combine tomatoes, cucumbers, and red onions. Add olives and feta cheese and stir once more.
  • In a glass mason jar with a lid or liquid measuring cup, combine vinegar, oil, garlic, mustard, oregano, salt, and pepper. If using a mason jar, cover and shake well. If using the measuring cup, whisk well.
  • Pour the dressing over the vegetables and allow to mellow over a few hours, if you are able. If you prefer a saucier salad, add 1 part red wine vinegar to 1 part olive oil, mixed together first.
  • Enjoy!
Keyword cucumbers, feta salad, Greek salad, Salad, summer salad, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page or see if any of the recipes below are a perfect fit for you!

Summer Garden Orzo Salad

JessLeave a comment

Homemade Coleslaw

I don’t know when I changed my mind, but it sure happened. Changed my mind about what, you ask? Homemade coleslaw on pulled pork! I have always enjoyed both pulled pork and coleslaw separately. I have fond memories of working at a drive in and snacking on the coleslaw we served with our dinner boxes. As for the pulled pork, I mean, who doesn’t like pulled pork? 

But eating the two together? No way. It just seemed odd for this midwest gal who never let her food mix or touch. I wouldn’t want the slaw liquid to touch my bun, let alone be on it. Then I became an adult and started eating out a little more than when I was a kid. Of course, pulled pork with coleslaw is a classic sandwich. At one point I thought, “I mean, it can’t be that bad, can it?” I gave it a try. 

And are you kidding me?!

I was missing out on this my whole dang life and I didn’t know how good it was?! Now, I can hardly eat pulled pork without that delicious tangy salad on top. It simply doesn’t seem complete. 

Although I have to be honest, 99% of the time, I am not eating true pulled pork. In our house, we do pulled venison. You can check that out here: pressure canned seasoned venison. What I love about this stuff is that it is already cooked and so dang tender. If you have busy after work nights like we do, it”s best with a little BBQ sauce, rolls, and you guessed it, this coleslaw. 

First, let me say that I think the key to a good coleslaw is the celery seed. I never knew this. It adds just the right amount of kick and spice you need. Also, you’ll need the cabbage and carrots. I am about to give you two options: the quick way and the cheaper way. You do you friends and there will be no judgment.  

Option, the first: Buy one to two of the bags of pre shredded cabbage and carrots. This is the easy route, but can be a little more spendy. 

Option, the second: Buy a small to medium head of cabbage. If you’re like my house, you always have big carrots on hand. Maybe not though. If you don’t, pick a few of those up too! I finely chop the cabbage with a sharp knife and shred the carrots with a box grater. Cheaper, to be sure, but also a little more time consuming. 

Regardless of the veg you choose, let’s start making your homemade coleslaw! 

Your Ingredients

  • 1 small to medium head of cabbage
  • 3 large carrots
  • ¾ cup mayonnaise 
  • 2 tablespoons Greek yogurt 
  • ¼ cup finely diced onion 
  • 2 tablespoons sugar 
  • 2 tablespoons white vinegar 
  • 2 teaspoons celery seed 
  • Dash of dry mustard 
  • Salt and pepper 

Your Steps to Homemade Coleslaw 

Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. 

In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and papper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste. 

Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight, but that requires planning ahead, which I almost never do 🙂 Kudos to you if you’ve got it in you! 

Carrots and cabbage. That base!
Mixing up some dressing.
Pour it on!
Mix it up!
Serve it up!

Homemade Coleslaw

Getting ready for a BBQ? You’ll never go back to store bought coleslaw when you give this homemade coleslaw a try!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

Instructions
 

  • Using a very sharp knife, finely chop the cabbage. Shred the carrots with a large grater. Combine in a large bowl and set aside. Alternatively, pour 2 bags of pre shredded cabbage and carrots in a large bowl. Set aside.
  • In a 2 cup liquid measuring cup, combine mayonnaise, yogurt, onion, sugar, vinegar, celery seed, dry mustard, salt and pepper. Whisk well to combine thoroughly. Taste, adding salt, pepper, mustard, and perhaps vinegar to taste.
  • Pour the dressing over the carrots and cabbage and mix. Flavors will develop more if you allow it to rest overnight
Keyword cabbage, cabbage coleslaw, cabbage slaw, cold sides, coleslaw, pulled pork sides, side dishes, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other great sides?

Check out my cooking page for some inspiration! Or maybe one of the recipes below may tickle your fancy?!

Summer Garden Orzo Salad

JessLeave a comment
Summer Garden Orzo Salad

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking. 

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste! 

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings. 

Ready to get cooking? Let’s go! 

Your Ingredients for Summer Garden Orzo Salad 

  • 1 small zucchini, diced (about 2 cups) 
  • 1 cup halved cherry tomatoes 
  • 1 cup fresh corn, cut off the cob
  • 1 cup dried orzo 
  • ¼ cup fresh basil, very lightly packed 
  • 3 tablespoons olive oil 
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon 
  • ½ teaspoon pepper
  • ½ teaspoon salt 

Your Steps 

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside. 

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together. 

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in! 

Get those veggies going!
Juice up the lemon.
Classic combination of flavors.
pouring the dressing
Get that dressing on there!
added basil
Almost there!
Completed summer garden orzo salad
Color and flavor abound!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small zucchini diced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh corn cut off the cob
  • 1 cup dried orzo
  • ¼ cup fresh basil very lightly packed
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
  • Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
  • Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
  • Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
  • Chiffon the basil into the bowl and stir once more.
  • For the best flavor, allow the salad to chill for 2-3 hours.
Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini
Tried this recipe?Let us know how it was!

Looking for other great recipes to pair with the Summer Garden Orzo Salad?

Give any of these a try! Or head to my baking or cooking page!

JessLeave a comment

Homemade Sourdough Croutons

If you haven’t learned it yet, I am a sourdough baker. You can read my story here! Now, I wouldn’t call myself a fancy sourdough baker by any imagination of the word. I stick with the recipe I have memorized for a basic milk and honey loaf and bake it week in and week out. Our family generally goes through two loaves a week, and it works out perfect when I bake every weekend. But sometimes we get to the end of the week and we still have a loaf (or part) sitting around. Goodness knows, once a fresh loaf is baked, that old loaf won’t get eaten. The solution? These homemade sourdough croutons!

But Jess, I don’t bake sourdough! I hear you, and first off, why don’t you? *Smiles* It’s easier than you think. Check out King Arthur Flour recipe for creating your own starter and getting started! Maybe you still aren’t convinced. That’s okay. You can do this recipe with ANY stale bread, but I would recommend something that has some density to it. (Think: day old artisan bread from the bakery or grocery store)

These homemade sourdough croutons are simple (the name of my game) and delicious. You’ll feel better about what you’re eating on your salad or French onion soup because you know the ingredients that are in them. 

Ready to get baking? Let’s go!

Your Ingredients

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil (flavored or plain)
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder 
  • ½ teaspoon nutritional yeast (optional, but adds a delightful cheese flavor!)

Your Steps to Homemade Sourdough Croutons

Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss. 

In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle the seasoning on the cubed bread, tossing again to get evenly coated. 

Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.

Dice it up!
Collect those spices.
Season it up!
Bake!
Perfection.

Homemade Sourdough Croutons

Stale bread? Don't throw it away! Create these delicious homemade croutons.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 3 cups

Ingredients
  

  • 3 ½ – 4 cups cubed stale bread
  • 2 tablespoons olive oil flavored or plain
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional yeast optional

Instructions
 

  • Preheat the oven to 400 degrees. Place cubed bread in a glass baking dish. Drizzle with olive oil and toss.
  • In a small, separate bowl, combine salt, pepper, garlic powder, and nutritional yeast. Sprinkle on cubed bread, tossing again to get evenly coated.
  • Bake for 18-25 minutes, checking after 15 minutes. 25 minutes was perfectly crunchy, but if you like softer croutons, go with 20 minutes.
Keyword croutons, Salad, sourdough, sourdough baking
Tried this recipe?Let us know how it was!

What can you pair with these croutons?

Well, I don’t know about you but a classic salad paired with ANY soup or Italian inspired dish is my jam. I will eat soup and salad any day of the week! Check out some inspiration below!

JessLeave a comment

Simple Spinach and Blueberry Salad

Salads are life. I live for a good salad and have been known on more than one occasion to choose a restaurant based on how good of a side salad they have (better yet if they have a salad bar). I use to feel guilty spending the extra money to upgrade to a salad over fries, but now I realize I am worth it darn it! And if that’s what I want, I can spend the extra $3 to upgrade, right? Funny thing, I realized I don’t share too many salads here. But this Simple Spinach and Blueberry Salad is so full of color and flavor, it has to be shared. 

I am known for “eating the rainbow” and strive to get alllllll the colors in my meals. My colleagues may make fun of me from time to time for my lunches that represent every food group: grapes, carrots, string cheese, a protein, and a starch that has an additional veggie or two added in. This salad is no different. We have the deep green of the spinach, the blue from the berries, crimson in the cranberries, some whites and browns in the feta and almonds, and finally a drizzle of poppyseed dressing. It’s perfection. 

Ready to mix up this beautiful salad? Let’s go!

Your Ingredients 

  • 1 package pre-washed spinach
  • ½ pint bluebarries 
  • ½ cup dried cranberries 
  • ¼ cup sliced almonds 
  • ½ cup feta, broken apart as needed 
  • Poppyseed dressing, to taste (I have a clean eating version of poppyseed dressing that can be found here)

Your directions to Simple Spinach and Blueberry Salad

In a large bowl, layer spinach, blueberries, cranberries, almonds, and feta. Drizzle with poppyseed dressing, go light initially (You can always add more, but an overdressed salad? You can’t do anything about that!) Feel free to toss after drizzling dressing to distribute the dressing or leave it perfectly layered. 

Also, note, the measurements are approximations. The great thing about this (and most) salads is that it’s totally customizable to your own liking. You can add more blueberries. Leave off the feta. Do what calls to you, but use this as some inspiration for your next salad!

Simple Spinach and Blueberry Salad

This simple spinach and blueberry salad is full of color and flavor and mixes up in minutes flat!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 1 package pre-washed spinach
  • ½ pint bluebarries
  • ½ cup dried cranberries
  • ¼ cup sliced almonds
  • ½ cup feta broken apart as needed
  • Poppyseed dressing to taste

Instructions
 

  • In a large bowl, layer spinach, blueberries, cranberries, almonds, and feta.
  • Drizzle with poppyseed dressing, go light initially.
  • Feel free to toss after drizzling dressing to distribute the dressing or leave it perfectly layered.

Notes

The measurements are approximations. The great thing about this (and most) salads is that it’s totally customizable to your own liking. You can add more blueberries. Leave off the feta. Do what calls to you, but use this as some inspriation for your next salad!
Keyword blueberries, feta salad, poppyseed dressing, Salad, side dishes, spinach salad
Tried this recipe?Let us know how it was!

Looking for some other recipes to pair this delightful salad with? Check out the links below!

Jess1 Comment