January 1, 2014!! Wow, a new year has begun. Let's hope that is a happy and healthy year for everyone. I know that many people make a list of resolutions for the new year. And many have the same ones from year to year. The top resolution?? To lose weight/eat better, right. Well I hope that this little recipe will fit right along with this resolution. It is just a quick little slaw that is light and refreshing. My only problem is that I can't eat it. I have a pesky allergy to apples. But it doesn't stop me from making this. It smells wonderful and refreshing.Granny smith apples are so crisp and crunchy and add some crunchy celery and this little number will surely quench your church appetite.
The original recipe calls for sour cream, but I did not have any, a quick substitute of evaporated milk will surely be fine.
Apple Celery Slaw
1/4 c evaporated milk
3 TBSP olive oil
1 tsp dijon mustard
1 TBSP lemon juice
2 stalks celery, thinly sliced into matchsticks
1 granny smith apple, cut into matchsticks
Combine the first 4 ingredients into a medium sized bowl. Add the celery and apple sticks. Toss until everything is well coated. Store in an airtight container in the refrigerator.
This orzo salad makes me think of summer. It is a favorite of the family. It is great to bring to picnics and pool parties. It is light and refreshing but the cayenne gives it a little kick.
This recipe is intended for a party, so it makes a lot, but it is easily halved. I usually make a smaller amount in the winter because it is hard to find fresh corn. I like to buy corn in the summer and freeze it to use in the winter.
12-14 ears of corn
1/2 c. Olive oil
4 c. Cooked orzo (1 box)
1 pint cherry or grape tomatoes, halved
1 red onion, finely chopped
1 cup basil, thinly sliced
1/2 c. Apple cider vinegar ( red wine vinegar works too)
1 3/4 tsp salt
2 1/2 tsp black pepper
Cayenne pepper, to taste
Scrape kernels from the corn cob. In a large skillet, heat 1 TBSP olive oil over high heat and add the corn. Cook, stirring occasionally, until lightly charred. ( I like it charred more than lightly). Transfer to a large bowl. Stir in orzo, tomato,onion and basil.
In a small bowl, whisk together the remaining 7 TBSP olive oil and the vinegar, add the salt, pepper and cayenne. Pour over the corn salad and toss.
