Weight Watchers 0 points
Orange vs lime: to complement the flavor in some ribs I was cooking to serve with this coleslaw, I substituted orange for the lime. But the orange doesn’t by itself add quite enough brightness, so I ended up using both. Perfect!

You might need to buy:
  • VEGETABLES
  • olive oil
  • red wine vinegar
  • DRESSING
Belongs to kylerhea Claremont Salad 
You might need to buy:
  • sugar
  • vinegar
  • vegetable oil
  • water
  • salt

http://kalynskitchen.blogspot.com/2011/01/recipe-for-asian-lettuce-wraps-or-cups.html#more

serves 4
You might need to buy:
  • Dressing:
  • garlic puree or finely minced fresh garlic
  • ginger puree or finely minced fresh ginger
  • Asian sesame oil
  • red pepper flakes
  • peanut or canola oil
serves 3
You might need to buy:
  • mustard oil or vegetable oil
  • Small pinch asafetida*
  • brown mustard seeds
  • nigella seeds*
  • chopped peanuts
  • curry leaves*
  • Kosher salt
  • *Can be found in specialty Asian markets
serves 4
You might need to buy:
  • # Coarse salt and ground pepper
  • # 8 ounces spaghetti
  • # 1 teaspoon olive oil
  • # 1 tablespoon white-wine vinegar
You might need to buy:
  • About 1/3 cup white wine or cider vinegar
  • tightly packed tablespoons of fresh spearmint leaves
  • large garlic cloves
You might need to buy:
  • good-tasting extra-virgin olive oil
  • Juice of 2 large limes
  • buttermilk
  • Salt and freshly ground black pepper to taste
  • Coleslaw:
  • Garnish:
  • fresh coriander or parsley leaves

This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.

serves 4
You might need to buy:
  • minced fresh dill
  • freshly squeezed lemon juice
  • sherry vinegar or white wine vinegar
  • finely chopped flat-leaf parsley
  • minced fresh chives
  • Dijon mustard
  • Salt and freshly ground pepper to taste

This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.

serves 8
You might need to buy:
  • sweet paprika
  • olive oil
  • sherry vinegar
  • 1/2-inch thick slices baguette
  • shredded cabbage
  • finely chopped flat leaf parsley leaves
  • saffron threads

“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.

serves 6
You might need to buy:
  • extra virgin olive oil
  • fresh thyme leaves
  • eggs
  • breadcrumbs