It’s hot in San Diego…which means…light, cool meals and sides! The next time you attend a BBQ or party and want to take a fabulous side dish that isn’t A) soy and corn syrup filled potato salad, or B) blood sugar spiking inflammatory grains macaroni salad, whip this together!
Cabbage Bacon Slaw
Walnuts (I used pieces)
Diced red onion
Fried bacon pieces
Himalayan pink salt
Cracked black pepper
Juice of 1/2 a lemon
Toss everything in a bowl, season to your liking with salt and pepper, squeeze the juice of 1/2 the lemon over the mix. Drizzle just a little olive oil, and 2-3 large spoonfuls of fresh bacon grease (from frying your bacon pieces) over top, and toss!
You could definitely add fresh apple, if you choose, the lemon would help the fruit last 🙂
I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.
Thyme Brussels Sprout Hash
Bacon, cut into pieces
1/2 small red onion, cut into pieces
1 bag shredded Brussels sprouts (I use TJ’s)
1 1/2 cups cherry tomatoes, halved
1 apple, diced into small pieces (sweeter, like gala or pink lady)
2 TBSP dried thyme
I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂
Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.