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Butterhead and Radish Salad with Garlic Buttermilk Dressing
Butterhead and Radish Salad with Garlic Buttermilk Dressing
Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.
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Pickled Red Onions
Pickled Red Onions
Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander. While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes. Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute. Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.
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Sloppy Joes
Sloppy Joes
Start by browning the ground beef/turkey in a large pot over medium-high heat. Drain off the fat. Add in the peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes. To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half.
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