Thai-Style Peanut Cole Slaw

Each Friday evening, I try to stop by and visit with my friends at the Dixboro Farmers' Market. I schmooze, I shop ... it's a good way to end the week.

I bought some baked cinnamon honey almonds from Nana's Nuts, which donates some of the profits from sales to the C.S. Mott Children's Hospital at the University of Michigan to help provide some fun and diversion for sick kids. I bought a beautiful loaf of sourdough rye bread - complete with caraway, which makes it an authentic rye (to my mind, and to that of Jeremiah, the baker) - from The Mother Loaf, which specializes in "naturally leavened breads made with locally sourced, organic ingredients." And I bought some healthy fruit-based snack bars from Motor City Munchies, which are "organic, local, gluten free, raw, vegan" ... and delicious.

I'd been craving cole slaw, so I made sure to buy a cabbage from Ferris Farms, which always has such lovely vegetables (kale, potatoes, carrots, lettuces). But I wasn't in the mood for either a creamy cole slaw or a tart, vinegar-based one; I specifically wanted one with a peanutty Thai influence.

So, that's what I made. And it was so, so good! This was just an inspired concoction, and it turned out perfectly on the first try ... what serendipity ... :)


Thai-Style Peanut Cole Slaw

Salad:
1 small head cabbage, cored, quartered, sliced
1/2 small red onion, sliced thin
1/8 cup chopped fresh basil
1/3 cup chopped fresh cilantro
generous pinch of kosher salt
generous pinch of freshly ground black pepper
generous pinch of red pepper flakes
1/3 cup dry roasted peanuts, chopped

Dressing:
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon teriyaki sauce
3 tablespoons smooth peanut butter

Combine all of the salad ingredients in a large mixing bowl.

Combine the vinegar, oils, and teriyaki sauce in a small bowl; whisk in the peanut butter until the dressing is smooth, then pour over the vegetables. Stir to combine, then let cole slaw rest for 30 minutes before serving.

Serves 4.

Herbed Redskin Potato Salad

It's the 4th of July, and many people are celebrating at barbecues or picnics.  And what better dish to offer at these events than a simple salad that goes with any- and everything?

This potato salad doesn't have mayonnaise; so not only does it keep well, without need of refrigeration, but it's also perfect for vegans who often have difficulties finding food they can eat at get-togethers.  Eggless mayonnaise is an off-tasting, poor substitute for the luscious "real thing."  So why bother approximating traditional creamy potato salad when you can make a version that is light and still delicious?

The beautiful red-pink potatoes I used for my salad were purchased at the Dixboro Farmers' Market, freshly dug just that morning.  This new venue is growing each week, with vendors offering everything from greens to baked goods of all varieties (traditional Southern treats, scones, pretzels, cupcakes, and even vegan goodies), honey, eggs, meats, and more.  You can even now buy a barbecue dinner prepared by serious enthusiasts who serve from a chuck wagon; they also prepare fruit cobbler in cast iron skillets.

Michelle Hartmann, one of the market's managers, says that the goal is to achieve a sense of community - picnic dinners, kids playing baseball, support for area farmers, a gathering place.  And ideally, a trip to the Dixboro Market could substitute for one to the grocery store, as a weekend's worth of prepared items, ingredients, and treats can be purchased locally from friends and neighbors.

Michelle and her managing partner, Jason Gold, are also looking for musical acts to perform family-friendly sets on Friday evenings at the market, to add to the festive atmosphere.  If you've got a recommendation, please send an email: info@DixboroFarmersMarket.org or hartmannwebmail@gmail.com.

Enjoy your holiday, as well as this potato salad!


Herbed Redskin Potato Salad

1 pound small (1"-2") redskin potatoes, halved or quartered
1/4 cup extra-virgin olive oil
1/8 cup rice wine vinegar
juice of 1/4 lemon
1 teaspoon kosher salt
generous sprinkle of freshly ground black pepper
pinch of red pepper flakes
1/4 cup freshly minced mixed herbs - basil, parsley, tarragon, oregano

Fill a medium saucepan with salted water; bring to a boil, then add potatoes.  Boil for 10-12 minutes, until fork-tender; drain potatoes and place into a medium mixing bowl.

Combine oil, vinegar, lemon juice, salt, pepper, red pepper flakes, and herbs; pour over potatoes and stir to coat.  Serve warm, at room temperature, or chilled.

Serves 4-6 as a side dish.

Chicken 'n' Chard

Well, I've spent the past week or so cooking, baking, writing, researching, and getting together with family and friends - none of that is news.  But I've also been practicing with my new-to-me grill ... whee!  I've grilled vegetables, pork chops, the requisite hot dogs, and even sandwiches (which will make their debut in tomorrow's post).  And I also grilled some chicken.

But I didn't just slather the chicken in barbecue sauce ... nope.  The meal pictured above represents bounty from the Dixboro Farmers' Market, which I love going to after work on Fridays.  I can schmooze with friends and vendors, eat fabulous treats, and buy lots of goodies to then transform into wonderful dishes throughout the weekend.

I prepared the Swiss chard from Ferris Farm very simply, sauteing it along with a minced garlic scape from my friends Dick and Diana Dyer at Dick's Pretty Good Garlic.  I used a Lotus scape, which "retains some heat baked."

Then I grilled (from left to right) one last stalk of green garlic left over from the previous week's market purchases; some more scapes (Shantung Purple, "For those who like hot garlic," and Shandong, which "Maintains good garlic flavor baked"); and an enormous Spring onion (2.5' long from root to flower).  I cooked them just until they were tender and slightly charred.

I threw the grilled vegetables into the blender along with some extra-virgin olive oil and lemon juice, and prepared a fabulously fragrant marinade.  Then, after letting the chicken soak up the amazing garlic-onion mixture overnight, I grilled the chicken, too.  It was tender, moist, and tremendously flavorful; each bite was infused with the lovely marinade.

The chicken was perfect just served straight from the grill; it would be exceptional in a salad, in pasta, or in a sandwich, too.

It's such fun to be getting the hang of grilling again, after being without a grill for several years!

Grilled Garlic-Onion Marinated Chicken

2 garlic scapes
1 long stalk Spring onion, cut into 10" pieces, white part halved lengthwise
1 stalk green garlic, ends trimmed
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
6 skinless, boneless chicken breasts

Preheat grill to medium-low.

Place garlic scapes, onion, and garlic onto grill; cook, turning frequently, until vegetables are tender and  slightly charred.

Chop vegetables, then place into a blender; add oil, salt, pepper, and lemon juice; puree.

Place chicken into a gallon-sized freezer baggie, and pour marinade over it; seal well and refrigerate overnight.

When ready to prepare chicken, preheat grill to medium-low.  Remove chicken from marinade and place on grill; cook 12-15 minutes per side, until firm.

Serves 6-8.

Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

I had a fabulous time at the Dixboro Farmers' Market's opening day this past Friday!  Vendors offered honey, both duck and chicken eggs, baked goods that disappeared so quickly I only got a sample of a pretzel despite arriving within the first hour, fresh greens, spring onions and potatoes, beeswax candles, organic nut butters, green garlic, and other lovely items.  Blessed by perfect sunny weather, crowds gathered, dogs greeted each other, people chatted and shopped, and a good time was had by all.

I bought Swiss chard with gorgeous, deep green leaves from Ferris Farm; I also bought organic green garlic from my friends Dick and Diana Dyer at Dick's Pretty Good Garlic stand.  Green garlic resembles scallions - long green stems, with a white bulb and stringy roots - and is young garlic harvested before cloves form; its flavor is milder than that of the mature form.  The Dyers have always sold their prized supply to restaurants, so to find them with several bunches was a surprise and a treat!  This would be the only week the treasure would be available, so I pounced.

After schmoozing, shopping, and sunburning a bit, I took my prizes home.  Needless to say, I put the bounty to use in my dinner that evening.

I took some cold spaghetti out of the refrigerator.  This could have been baked into a casserole; it could also have been rejuvenated with boiling water, which would make it a bit too soft for my liking, and served with a standard boring ol' sauce.  Instead, I turned it into a lovely, sophisticated dish.

Pan-frying the spaghetti slightly caramelizes the starches, and gives the pasta a wonderful toasted flavor.  Combining it with red pepper flakes, Kalamata olives, the beautiful Swiss chard, a sweet tomato, and the cherished green garlic transformed this basic leftover into a delicious meal to celebrate the end of the week.  A lovely glass of white wine was the perfect accompaniment.

The new market was wonderful, and it's off to an amazingly successful start!  I met old friends and new ones, and am looking so forward to this week's adventure, and the goodies I'll bring home to cook with next weekend.

Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

2 tablespoons extra-virgin olive oil
1 tablespoon butter
pinch of red pepper flakes
2 stalks green garlic, chopped (or 2 large garlic cloves, minced)
3 cups pre-cooked whole wheat spaghetti, chilled, cut into 2" lengths
pinch of kosher salt
pinch of freshly ground black pepper
2 large leaves Swiss chard, cut into 3" strips
1/3 cup pitted Kalamata olives, chopped
1 medium tomato, chopped
Parmesan cheese, for serving

Melt the oil and butter together in a large skillet over medium-high heat.  When the mixture just starts to bubble, add red pepper flakes, garlic, spaghetti, salt and pepper; cook for 5 minutes, stirring occasionally.  Add the chard, olives and tomato; cook for 1 minute.

Divide among 2 serving plates and sprinkle with cheese.

Serves 2 generously.