KateEO's Reuben Sauce and Sweet + Sour Relish

This sauce was inspired by my Warm Winter Slaw and Veggie "Reuben" sandwich. Kind of by accident, I made a slaw sandwich one night. As I ate it, I couldnt stop feeling that it was like I was eating a reuben. After not having any meat in over 6 months, the purple cabbage actually felt a little bit like corned beef! I decided I wanted to try to make a dressing to ramp up the yummy sandwich. This sauce is my first attempt at a nutritionally potent Thousand Island dressing variation. Now I haven't actually had Thousand Island dressing in a long time so I can't really say that it's a close match but it is certainly tasty in it's own right! 

Just a little prep work: Soak 1/2 cup cashews in water for at least 45 minutes. (I soaked mine all day so they would blend up extra smooth.) You'll also need to soak 2 sun-dried tomatoes or use the ones packed in oil.

Blend these ingredients in a blender until smooth:
1/2 cup soaked cashews
2 Tb. apple cider vinegar 
1 shallot (or garlic if you prefer)
1 Tb. dijon mustard (opt.)
2 softened sun-dried tomatoes
1 fresh ripe tomato
1 roasted red pepper (or a chopped fresh red pepper)
1 Tb. agave nectar (or honey but then it's not vegan)
1/2 tsp. salt
1/2 cup water


You could stop here or add this Sweet + Sour Relish for a chunkier dressing.
Chop these condiments into a small dice and combine:
2 Piquillo peppers
1 jarred roasted red pepper
3 gherkins

Friday Night Alfresco

Friday is a day I have a little more time to prepare; and more importantly, to actually savor dinner before rushing off to work or practices. I'm always appreciative when I have a little time peruse my plethora of cookbooks and food magazines to find something new, healthy,  and delicious. I had come across a recipe for cucumber gazpacho that I wanted to try and  was looking for something special to go with the simple cold soup. I came across two meal plans (links below) and, as usual, pulled from a few places to come up with a meal that fit my family's tastes and needs. I ended up making:

• Gazpacho of Cucumber and Green Tomato (better known as Pickle Soup)
• Sweet and Spicy Pepper Relish
• Balsamic Glazed Roma Tomato and Goat Cheese Crostini

Click the links above for my recipes and keep in mind the photo of the crostini does not do it justice. This is one of the tastiest bites I've had in a long time. It is on a classic white french baguette but the ingredients would be just as good on a gluten-free cracker or rice bread toast if you are looking for healthier alternatives.

Inspiration for my Friday Night Alfresco Meal Plan

Natalia Rose's Cucumber Gazpacho in Detox 4 Women

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_554109_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_468966_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html#

As I'm typing this I'm watching Kelsey's Essentials on The Cooking Channel. She's making this pomegranate glaze for steak. It looks amazing! I'm going to have to try to come up with something to go with it.
Pomegranate Glaze
??? Pom juice
1 Tb Dijion Mustard
3 Tb. Balsamic
1 t. Cornstarch
1/4 brown sugar

I also came across this cocktail recipe to try:
http://www.marthastewart.com/318052/pineapple-and-mango-rum-cocktails

Spicy Sweet Pepper Relish

Green Gazpacho with Spicy Sweet Pepper Relish

In a large bowl, prepare the veggie marinade:

• 2 Tb. white balsamic vinegar (you could also use citrus juice, rice wine vinegar, apple cider vinegar)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Prepare veggies by chopping into a small dice and add to your marinade:

• 1 yellow bell pepper
• 1/2 english cucumber
• 1 small jalepeno pepper
• 1 shallot
• 1/2 cup cilantro
• 1/2 cup pickled banana peppers

No Chips Needed for this Salsa Verde Salad

Salsa Verde with Corn Cakes and Sweet Potato Chips

This Salsa Verde is my favorite thing to make in summer. I love to add it avocado for guacamole and use it as a healthy and yummy sauce on anything! Today I used it as my salad dressing and it was worth writing about.

Salsa Verde
In a mini food chopper or blender, combine:

• 4-6 husked, rinsed and quartered tomatillos (no need to cook them)
• 1 large or two small shallots
• 1 teaspoon salt
• 1-2 handfuls of cilantro leaves (depending on your taste)
• juice of one lime
• a little heat by way of some jalepeno or pepper sauce would be a nice addition if you like it spicy

That's all there is to it. You could add it to some mashed avocado for guacamole; or make the....

No Chips Needed Salsa Verde Salad

• Prepare the Salsa Verde Salad dressing
• In a large bowl, mash one avocado and add 1/4 cup Salsa Verde
• Stir to combine
• Prepare your veggies
• There is so much flavor and healthy goodness in this dressing that I keep the salad really simple. It's just:
• 1/2 head or romaine lettuce
• 1 diced cucumber
• Mix it up and enjoy

The salad recipe makes one large salad and you'll have some leftover salsa for snacking on later.