Category Archives: In Progress

Coleslaw ~ using bagged shredded mix

1 14 oz bag of shredded cabbage, carrot coleslaw

2 Tb white sugar

1 Tb kosher salt


  • 1/4 cup mayonnaise
  • 1 T apple cider vinegar
  • 1/2 tablespoons Dijon mustard
  • 1/8 tsp freshly ground black pepper
  • 1 1/2 TB sugar
  • 1/4 tsp celery seed

For the Slaw Mix: Large bowl, toss coleslaw mix with sugar and salt to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Use a salad spinner and spin dry. Set aside.

For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogeneous.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.


Sweet Potato Tacos~ Not a complete walk-through

2 cups cubed sweet potato

olive oil



garlic powder

or taco seasoning

Black Beans

1 tsp olive oil

1-2 Tb minced onion


1 can (15 oz) drained and rinsed black beans

1/4 cup vegetable broth

Avocado Sauce

1 medium avocado

1/2 c plain Greek yogurt or plain silk yogurt for vegan

minced garlic

~ 1 Tb fresh lime juice


Apple Pico de Gallo

diced apple not peeled

diced red onion

diced seedless cucumber

minced garlic

minced jalapeno

minced parsley or cilantro

~1 Tb fresh lime juice


Corn tortillas

charred in pan approx. 2 min per side or over flame


Pico de Gallo should be made first so flavors have time to meld.

Avocado sauce- mash avocado. Add yogurt, garlic, ~1 Tb lime juice salt and pepper to taste.

Toss sweet potato with oil, cumin, chili powder, and garlic powder. OR~ taco seasoning.

Bake at 400 degrees for 15 minutes, stir, then continue for an additional 15 minutes.

Black beans- Oil in pan over medium heat. Add onion cook 3 minutes add cumin, cook 1 minute. Add beans to pot with 1/4 cup vegetable broth. Heat through.



Tortilla, potato, avocado sauce, pico.