Grilled Crunchy Coleslaw
1 medium red cabbage, cut into 8 wedges (leave the core intact so each wedge holds together)
2 tablespoons canola or vegetable oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 teaspoons orange zest, plus 2 tablespoons orange juice
2 teaspoons Dijon mustard
1/3 cup olive oil
1/2 cup chopped fresh parsley
2 scallions, chopped
Preheat grill to medium high. Place the cabbage wedges on a baking sheet and drizzle with the canola oil on both sides. Sprinkle with the sugar ad season with salt and pepper; toss to coat. Grill the cabbage until the edges begin to wilt but the rest remains crunchy, 3 to 4 minutes per side. Remove from the grill and let cool slightly. Meanwhile, make the vinaigrette; Combine the orange zest and juice, mustard and olive oil in a bowl and whisk until emulsified. Add salt and pepper to taste. Chop the grilled cabbage discarding the core, and add to the bowl with the dressing. Add the parsley and scallions and toss to coat. Servers 6-8
Peach Cobbler
5 cups fresh peaches
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup butter
1/2 cup milk
1/8 teaspoon salt
Place peaches on bottom of a 9 x 13 inch glass pan. Cream sugar, butter and salt together until smooth. Add flour, baking powder and milk. Drop dough by spoonfuls over peaches. Mix together 1 cup sugar, 2 tablespoons cornstarch and pinch of salt. Pour evenly over batter. Pour 1 cup boiling water over all. Bake at 350º until light brown, about 40 minutes.
Chicken Pot Pie with Biscuits
2 cups fresh baby carrots, halved lengthwise
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups skim milk
1/4 cup all purpose flour
1 tablespoon chopped fresh sage
or l teaspoon dried sage
1 tablespoon butter
2 cups cubed cooked chicken breast
1 package frozen corn, thawed
Biscuits:
1 cup all purpose flour
1/4 teaspoon salt
2 tablespoons chopped green onions
1/2 cup milk
1 teaspoon baking powder
1 tablespoon butter, melted
In large saucepan, combine carrots and broth; bring to a boil. Reduce heat; cover and simmer 5 minutes or until carrots are crisp-tender.
Heat oven to 400º. Combine 1 1/2 cups milk and 1/4 cup flour; blend well. Stir milk mixture, sage, l tablespoon butter and 1/2 teaspoon salt into carrot mixture. Bring to a boil, stirring constantly. Boil l minute. Stir in chicken and corn. Spoon chicken mixture into greased casserole.
Mix biscuit ingredients together until soft dough forms. Drop dough by spoonfuls evenly on to chicken mixture.
Bake at 400º for 20 to 25 minutes or until biscuits are golden brown. 5 servings.
