Asian Cole Slaw
Ingredients
For the Slaw:
7 cups cabbage, thinly sliced (my food processor ripped through it super fast)
2 bell peppers, diced
2 carrots, diced
4 green onions, thinly sliced
1 cup cilantro
1/4 cup toasted sesame seeds
For the Dressing:
6 TB rice vinegar
3 TB vegetable oil
3 TB sesame oil
5 TB creamy peanut butter
3 TB soy sauce
3 TB brown sugar
2 TB fresh ginger, grated
1 1/2 TB garlic, crushed
Directions
For the dressing, whisk to combine in a large bowl the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic. Set aside.
Combine all prepared vegetables and toss with peanut dressing about 30 minutes before serving. Sprinkle toasted sesame seeds.
Vegetables and dressing can be made up to 3 days ahead. Just make sure to wait until 30 minutes prior to serving to combine them.
Pasta with clam sauce is a favorite in our house. I always try to have a couple cans of clams in the pantry for a quick meal.
Ingredients:
12 oz. linguine pasta
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half)
Salt and pepper
Grated Parmesan, for serving
Directions:
Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.
Portion the pasta into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately.
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