Slaw with Cucumber Dill Dressing

When I think summer time, I think fresh vegetables, grilling out and an American staple: Coleslaw. I had never tried my luck at slaw but this recipe made me want to get the grater out and go for it. Once again, this is a Wespie, Wes the neighbor has a bountiful of delicious recipes to share, which of course are all adored by me!

This is not just like any other slaw you’ve had, the dill dressing makes it very refreshing and it also goes with just about anything you’re serving with your summer meals. Another plus was how quickly this recipe was ready, the grating was probably the most work you’ll do, and well you can make that easy on yourself and just buy the stuff that’s in a bag and ready to mix.

Ingredients

1/2 head shredded cabbage

1/2 medium sized cucumber, peeled and grated

4 oz low fat cream cheese (softened)

3-4 oz buttermilk* (add until consistency of thick slaw dressing)

1 tablespoon dill weed

1/2 teaspoon salt

1 teaspoon fresh ground black pepper

* I made one small change, instead of buttermilk I used Greek yogurt

 Here is my hard work on the grating

Stir together: Cream cheese, 3 oz buttermilk*, dill weed, salt and pepper.  Add additional 1 oz or more buttermilk* until the desired consistency of your dressing.

Toss with shredded cabbage, chill, serve and enjoy!

PS: I made this the same day of the Zucchini Cakes and it went really well together.

Zucchini Cakes

I’m baaack!

I hope you have not been starving without my cooking goodness.

I'm here and ready to share some of my new recipes that I've been trying out. Which brought me to one of summer's popular vegetable...Some of you are probably wondering what to do with the zucchini your summer garden has given you, or you’re wondering what to do with that low priced zucchini at your local grocery. Well fret no more my friends I'm here to add one more very easy option to your recipe box.

Side note: This is an original “Wespie” (Wes’ recipe), Wes is my neighbor that makes amazing food, and introduced me to these delicious zucchini cakes last summer, so we’ll dedicate today’s blog to my wonderful neighbor that has great taste in food!

Ingredients 

2 1/2 cups shredded zucchini

1 cup seasoned bread crumbs

1 egg, lightly beaten

2 tablespoons chopped onion

2 cloves minced garlic

1 tablespoon butter, melted

1 teaspoon dry mustard

3/4 teaspoon seafood seasoning (Old Bay)

1/2 cup shredded Parmesan cheese

2 tablespoons peanut oil (for frying) not pictured

Mix everything together in a bowl

Heat oil and make small patties, lay on the hot skillet for 5 minutes on 

each side or until golden brown

Next time I may try to bake these instead, the frying part did not feel as overwhelming, probably because it was very little oil used.

These would be great for Chanukah too if you are not in the mood for just potato latkes.