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Colorful Cranberry Coleslaw

1 cup dried cranberries
2 cups red cabbage, thinly sliced (about 1/4 of a cabbage)
2 cups green cabbage
1/4 cup red onion very thinly sliced
1/3 cup apple cider vinegar
1/3 cup canola oil
1/4 cup granulated sugar
1 tablespoon coarse salt (sea salt or kosher salt)
1 teaspoon celery seed

Serves 8

Procedure: In a food processor combine vinegar, oil, sugar, salt and celery seed. Reserve this mixture. Put the slicing blade onto the food processor and thinly slice red and green cabbage and red onion. Combine this with the dressing, stirring well. Add cranberries, mix and refrigerate several hours, stirring occasionally. Drain liquid from the coleslaw before serving. This is extremely simple to prepare and involves little preparation or clean-up. Can be made up to two days in advance and keeps well for a week. Enjoy!

Teriyaki Broccoli

1 pound broccoli
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon finely grated lemon zest and orange peel
pinch inch red pepper flakes
1 teaspoon rice vine vinegar
3 tablespoons butter
lemon or lime wedges

Serves 4

Procedure: Cut broccoli. Peel the stem and cut ont he diagonal in 1/4 inch slices. In a small saucepan combine the ginger, brown sugar, soy sauce, grated orange peel, red pepper flakes, rice vinegar and butter. Steam the broccoli over boiling water until just tender, about 5-7 minutes. Drain the broccoli shaking off excess moisture; place in a bowl. Pour the teriyaki mixture over the broccoli and stir to coat. Squeeze the lemon or lime over the broccoli and serve. Enjoy!

Pecan Shortbread Bars

1 cup pecan halves
1 cup all-purpose flour
3/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter cut into pieces
1/4 teaspoon salt

Serves 18

Procedure: Preheat oven to 350°. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on the sides. In a food processor, pulse pecans until finely chopped. Transfer to a bowl, set aside.

In a food processor, blend flour, sugar, butter and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate. Press dough evenly into the bottom of prepared pan (if dough is too sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until golden brown, 30-35 minutes. Cool 5 minutes in pan

Use foil overhang to lift shortbread from pan to cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving. Enjoy!

Oregon Blue Cheese Crumble

8 ounces crumbled blue cheese
2 cloves garlic, mashed
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup chopped red onion (or green onion)
1/2 cup minced parsley
freshly ground black pepper

Serves 8

Procedure: Sprinkle cheese into a shallow 6-8 inch dish. Mix together garlic and olive oil and drizzle over cheese. Combine remaining ingredients and pour over the cheese. Refrigerate for 1 hour. Sprinkle with pepper. Serve with crackers or as a topping for a steak, hamburgers or baked potato or as a topping on a salad. Enjoy!

Parsnip, Potato and Pear Soup

4 tablespoons butter
3 large leeks, white and pale green parts only, rinsed and finely chopped
2 pounds parsnips, peeled, cored and cut into 1 inch cubes
2 pounds Yukon Gold potatoes, peeled and coarsely chopped
3 cups low sodium chicken broth
2 cups water
1/4 cup apple juice
3 ripe d' anjou or bartlett pears, peeled, cored and chopped
1 teaspoon ground coriander
salt to taste
4 strips cooked bacon, crumbled for garnish

Serves 8

Procedure: Melt butter in a 5 1/2 quart Dutch oven medium heat. Add leeks, parsnips and potatoes. Cover and cook for 20 minutes. Add 3 cups chicken broth, 2 cups water, 1/4 cup apple juice, increase heat to high and bring to a boil. Turn heat to low and simmer uncovered until vegetables are tender, about 20 minutes.

Add pears and coriander and heat for 3 minutes. In a blender or a hand held blender, puree soup. If using a standing blender puree soup 2-3 cups at a time (about half filled each time). If the soup is too hot, let it cool down a bit first. Heat soup and serve in bowls with chopped chives and crispy bacon or just a little truffle oil.

Note: If the soup becomes too thick, add more water or chicken broth. If you want your soup to have more chunks of vegetables, only puree half of the soup. Enjoy!

Chef’s Tip: Buy bags of nuts when on sale. Then store in freezer until ready to use. Store package of nuts in their original package inside a freezer zip-lock bag.