National Vegetarian Week

A small sampling

Balsamic and rice wine and cider oh my!

There are two things you have to learn to love when you marry a German; cabbage and vinegar.  In my pre-Frau life I thought cabbage was just something you put in coleslaw, and ate infrequently in small portions.  And vinegar… that was what you used to dye Easter eggs and clean your coffee pot.  I’m proud to say that six years later I have a much more discerning palate.

One of the things I love about living in Minnesota, and especially in Duluth, is summer produce.  Yes, we have long, brutal winters often followed by especially hot and humid summers.  But those extremes are what make us feel hearty; the select group tough enough to live here year round.  And one of the best rewards is those fresh fruits and vegetables grown here and sold in grocery stores, roadside stands, and the local co-op.  Our Whole Foods Co-Op in Duluth is very well known for having terrific fresh foods and a whole lot more.  And who can forget about the seasonal Farmers’ Market in the Central Hillside?  This group of local farmers and artisans has amazing stuff, from the freshest vegetables to Miel Honey, the best honey I’ve ever had, and it’s made by local bees.

So, in honor of National Vegetarian Week and Memorial Day (the unofficial start of summer “up north”), I am posting one of my favorite salad recipes.  It has the two key ingredients that make for a delicious, low-cal, German-leaning meal; cabbage and vinegar.  If going meatless isn’t really your deal, this salad works great with some chicken breast strips.  Or stay vegetarian and add a nice piece of fish.  It doesn’t get much better than a freshly caught walleye fillet!  Even my red-meat-loving-100% German husband likes this salad.  It must be the vinegar.

Spinach and Cashew Salad

In a large bowl combine:

3 T Teriyaki marinade (I use Lawry’s)

3 T vegetable oil

2 T sugar

2 T red wine vinegar

Fresh ground pepper to taste

½ tsp garlic powder

½ tsp onion powder

Whisk well.  When combined, add:

½ bag cabbage/carrot coleslaw mix (or about 5 oz fresh shredded cabbage with one shredded carrot)

½ bag spinach (or about 5 oz fresh)

1 small bunch fine chopped green onion

½ C cashew halves

Toss all to combine.  Can be sprinkled with shredded parmesan and/or asiago cheese.

**Stay tuned for next week’s Friday post.  We will have a guest post from my favorite photographers across the bridge in Superior, WI, 4 Winds Photography.  You can sneak a preview of their work at their website.  These folks are not just ‘picture-takers’!  They have an unbelievable, award-winning vision.  Enjoy!

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2 responses to this post.

  1. salutations from over the sea. informative article I shall return for more.

    Reply

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    Reply

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