summer slaw.

mmm... cabbage.
mmm... summer.
mmm... slaw.

summer screams cole slaw! it's so versatile.
in salads.
on sandwiches.
by itself.
with bbq.
possibilities are endless!

i love slaw. i especially (and really only) love home-made slaw. none of that pre-packaged crap that's swimming in mayo. that shit's for the birds...
i personally like to make my slaw with a teeny-tiny bit of mayo and more red wine vinegar. (something i'm clearly a HUGE fan of) i'll mix it with some dried minced onion, and the varieties are limitless! limitless!
typically, i'll slice my cabbage into medium-long strips and toss it. today, i ran it through the food processor. i (more like cuisinart) chopped it into tiny little bits, and i'm liking it.
i mixed my head of cabbage with the chopped up bits of 5 carrots. i added about two tablespoons of low-fat hellman's, and about 1/8c of red wine vinegar. i tossed it together, added some dried minced onion and black sesame seeds. (why not?!)
i'm letting my cole slaw sit, i love how it gets "cooked" in the vinegar and gets nice and dense.
i'm amped to throw my cole slaw over salad, and more specifically throw it on a toasted roll with some vegetarian ribs.

yum!
perfect.summer.dinner.

eggierolls.

yum!
egg roll wrappers and won ton wrappers are soooooo under appreciated.

i had some leftover egg roll wrappers and thought, what the heck could i fill these things with? naturally, i have nine million bags of frozen chopped spinach in my freezer. so i took out a bag to defrost, and some mushrooms and thought i'd fill them with spinach and mushrooms.
clearly, my horrible memory failed me as i started defrosting a broccoli / cauliflower / carrot mix. after the veggie (california, i believe?) mix was defrosted, i worked in shifts with the food processor to chop the mix up with some onions. after we reached a nice mix of super tiny, tiny, small, and medium sized pieces, i added sweet chili sauce and a little tso. i filled my eggierolls until they were ready to explode, and i baked them at 400* for about ten minutes on each side.

i'll pat myself on the back... they're awesome!
edna even liked them.

come over, i'll make you some.

fridge dump!

i haven't gone food shopping in quite a while, and the puzzle pieces of food left in my fridge don't coherently go together.
little did i know!
the produce drawer was fairly full of veggies ready to be roasted.
roast on!
two pounds of asparagus (i love spring!) red onions & carrots. i let them sit in some italian seasoning and then i popped 'em in the oven. 425* for a half an hour or so, constantly tossing them so they didn't stick to the pan.

i guess simple is all it takes sometimes.
super simple, super delicious!

lunch was always my favorite period...

This is unheard of!
sound the horns!
not only did my sister make something, but it was so delicious that it's worthy of being displayed to the internet!
*applause*
so here it is, alfalfa sprouts, shredded cabbage, shredded carrots and.... the sauce, the sauce! she processed cashews, chicken broth, garlic, and cayenne pepper. that sauce was so absolutely delicious, i've been begging her to bring me leftovers all week. eating a plateful of this a day, would be ideal.
taking matters into my own hands, i'd like to make a play on the sauce. right now, i have some jalapeno peanuts in my cabinet. how could that not be delicious? that's it! it's official! next week, there will be bowls of shredded cabbage & shredded carrots and that delicious sauce!

nom nom nom.

now, for something i have been enjoying at work the past couple days...return of the cucumber and red onion salad! yum!
this is where i get my serving of whole grains for the day. mini whole wheat pitas stuffed with avocado, cucumbers, & onions make this sandwich delicious and filling.

don't lie.
i know you're drooling.