Mojito Slaw on Fish Tacos

Mint, lime, sugar, and cucumbers nod to mojitos…minus the rum. Our mint grows with abandon and this was a fresh and beautiful way to use it over some crispy fish tacos!

Mojito Slaw
Ingredients:

1, 14 oz cabbage slaw mix
1/4 cup mayo
2 tablespoons sugar
1 tablespoon rice vinegar (or champagne vinegar or apple cider vinegar)
1/2 cucumber
~10 mint leaves
(optional: tortillas & fish as tacos)

Directions:
Dice the cucumber, chiffonade the mint, and zest the lime. Add to the cabbage.

Stir in the mayo, sugar, vinegar, and lime juice.

Refrigerate 20 minutes – an hour, but not overnight.
Taste and adjust as needed.

Optional – air fry breaded fish and serve on tortillas with slaw.

It’s fresh and bright with perfect creaminess. This goes well as a side with anything on the grill too. The mint gets wilty so it doesn’t keep as well!

Corn Relish Dog

This screams SUMMER! It’s perfect before the corn is even all that ready. It is sweet and just a bit tangy. We ate a bit on dogs and also just as a side.

Corn Relish Dog
Ingredients: (for ~4 dogs and some side servings)

2 ears of corn
1/4 cup pickles
1/4 cup tomatoes
2 tablespoons pickle juice
1 tablespoon olive oil

Directions:
Cut the corn off the cob, chop the pickles, chop the tomatoes all to the same size.

Add in the pickle juice, oil, salt, and pepper.
Stir and refrigerate until serving – at least 30 minutes or overnight.
Add on top of a hot dog or as a side. Enjoy!

This was crisp and sweet and crunchy and full of flavor. I liked the shake up of a hot dog but also think it would go quickly at a BBQ with so few ingredients.

Teriyaki Mushroom Rice Bowls

I love rice bowls for customization though, as the only mushroom fan in the house, this one was purely for me. Roasted broccoli, sweet potatoes, and mushrooms top rice and get a sesame peanut drizzle. Swap the broccoli for edamame or cucumbers or greens!

Teriyaki Mushroom Rice Bowls
Ingredients:

1 cup brown rice
1/2 sweet potato
1 cup broccoli
1 cup mushrooms
1 – 2 teaspoons teriyaki
1 tablespoon peanut butter
1 teaspoon sesame oil
1 teaspoon rice vinegar
chili crisp

Directions:
Prepare the rice, the potato, and the broccoli.
Pan fry the mushrooms and add a splash of teriyaki at the end.
Spread the rice into the bottom of the bowl and add the broccoli, the potato, and mushrooms.

Stir together the peanut butter, rice vinegar, and sesame oil. Add chili oil if desired.
Drizzle sauce over the top.
Enjoy!

This has sweet from the potatoes with salty from the teriyaki and crunch from the broccoli and the perfect nutty sauce.

Very Veggie Sandwich

This veggie sandwich is absolutely bursting with flavor.

The carrots, zucchini, and tomato are for nutrition. The pesto, the balsamic reduction, and the cheese are the flavor.

Very Veggie Sandwich
Ingredients: (serves 2)

1 zucchini
4 slices of bread or 2 rolls
1 carrot
1 teaspoon red wine vinegar
1 tomato
1 tablespoon pesto
1/4 cup cottage cheese, blended
2 teaspoons balsamic glaze


Directions:
Slice the zucchini into strips, drizzle with olive oil, and sprinkled with salt and pepper, then roast or grill.
Peel the carrot into ribbons and toss with red wine vinegar and a sprinkle of oregano.
Toast the bread.
Spread pesto on one side and cheese spread onto the other.
Slice the tomato and the zucchini.


Pile on the tomato, zucchini, and carrot ribbons. Drizzle balsamic glaze and assemble the two halves together.


Enjoy!

Cottage cheese is not my vibe BUT, blended it is fine. Swap it for ricotta or hummus or avocado! The carrot ribbons with vinegar is the punch this needs. It is drippy and requires 2 napkins. There’s texture and tons of flavor. I loved that this one has red, orange, and green.

You thought I was going to add arugula, am I right? Go for it, I would next time.

Winter Pasta Salad

This pasta can be cold (like a salad!), or room temperature, or heat it up! It is filled with butternut squash, arugula, feta, and a dressing of maple and dijon.

Winter Pasta Salad
Ingredients: (serves 2-3 meals, or 4-5 sides)

1/4 butternut squash
1/2 pound of pasta
1/4 cup feta
2 cups arugula
3 tablespoons maple syrup
2 tablespoons dijon mustard
2 tablespoons olive oil

Directions:
Peal, chop, roast/air fry the butternut squash until cooked through and crisp. Allow to cool.
Cook the pasta and cool.
Whisk together the dressing of maple syrup, dijon, olive oil, salt, and pepper.
Mix together the pasta, squash, feta, and dressing.
Chill until serving.

Add arugula before serving.

This was a really perfect lunch. I packed a few bowls to bring to work and was glad for big flavor and veggies. To pack it up, I dropped the arugula onto the top and mixed when eating which worked really well.