Ginger Butter Carrots

Summer has been busy (as you can tell from the few posts I've done!). We had a friend over for dinner last night and being a bit tired of bbq, I decided to make an easy meal. But, I still wanted it to have a flair so this simple side dish was perfect.

• 3 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 teaspoon minced gingeroot (peeled)
• 2 cups julienne carrots

Melt butter, garlic, and ginger in a skillet over medium-high heat. Add carrots and saute for about 8 minutes until carrots are tender and slightly browned on the edges. Season with salt and serve hot.

Makes 2 to 4 servings

Photo Credit: Rochelle Billow

Memorial Day Food - Papaya, Jicama, and Red Onion Slaw in Blueberry Vinaigrette

• Bing! Bam! Boom! Coleslaw that will knock your socks off, and shoot bursts of color is a must on a patriotic party table whether you're celerbating Memorial Day, the Fourth of July, or another red, white, and blue holiday.

This recipe has the usual suspects in a cole slaw ingredient list, such as a few varieties of cabbage, but it takes a unique turn with the addition or jimcama, papaya, and blueberries. Jicama is a vegetable that looks like a large brown potato with an inner texture similar to an apple or water chestnut. Shreds of jicama along with the fruit give the summer slaw recipe a great crunch and fresh taste.

• 1 cup fresh blueberries, rinsed
• 1/4 cup white grape juice
• 2 tablespoons white wine vinegar
• 1 cup canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 large heads red cabbage, finely shredded
• 1 medium jicama, peeled, coarsely grated
• 2 papayas, peeled, seeded, cut into small cubes (about 5 cups)
• 1 medium red onion, cut into thin slivers

Place blueberries in a large bowl, and, crush with the back of a spoon. Add white grape juice, vinegar, oil, salt, and, sugar, and, whisk together until combined. Cover with plastic wrap and let stand at room temperature over night.

Combine cabbage, jicama, papaya, and, onion in a large bowl. Pour Blueberry Vinaigrette over ingredients and toss to combine. It may be necessary to divide mixture between 2 bowls.
Serve cool or at room temperature. Store covered in plastic wrap in the refrigerator for up to 2 days.

Makes 20 servings

Apple Mash

Odd, I know, but the combination of golden potatoes and apples in this old Irish side dish recipe is exquisite. I developed this recipe years ago based on research from my peeps! Supposedly, I'm related to the greatest king of Ireland, Brian Boru. There's even a wikipedia reference about him and a sketch of the guy looking like tarzan got cold and swapped out the loin cloth for a fur mini skirt and stole. You can use leftover Apple Mash to make potato pancakes the next morning. And for a fab St. Patrick's Day presentation, core a red apple, spoon the Apple Mash inside, and bake it for about 5 minutes -- let's call it Baked Apples ala Mash!

• 4 lbs. (about 8 medium) Yukon Gold Potatoes, peeled and cut into 1-inch cubes
• 1 1/2 lbs. (about 2 large) Red Delicious apples, peeled and diced
• 2 tablespoons water
• 2 tablespoons Sugar 5 tablespoons butter, softened
• Add potatoes to a stockpot and cover in water and 1 tablespoon salt.

Bring water to a boil over medium-high heat and cook until potatoes are tender, about 15 – 20 minutes. Drain potatoes in a colander.

Meanwhile, place apples, water and sugar in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender, about 10 minutes.

Transfer potatoes to a large bowl and mash until smooth. Add apples, and butter and beat until combined.

Spoon into large bowl and serve warm. Store in an airtight container in the refrigerator for up to 2 days.

Makes 8 servings