- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup (packed) chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 3 tablespoons drained capers
- 3 large garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried crushed red pepper
- 2 pounds small littleneck clams or Manila clams, scrubbed
- 2 pounds mussels, scrubbed, debearded
- 2 pounds sea scallops, connective side tissue trimmed
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- Collard Greens Slaw (click for recipe)
Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper.DO AHEAD Can be made 1 day ahead; chill. Bring to room temperature before using.
Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. DO AHEAD Can be prepared 4 hours ahead and refrigerated. Pour dressing over shellfish and toss to blend.
Arrange slaw on very large platter. Mound salad in center and serve.
Curry Chicken Salad Collard Green Wraps
Curry Chicken Salad Collard Green Wraps. Certainly a mouthful, in more ways than one. I'm a week into my fourth cycle of the Whole30 program and so far, so good. The first few days were pretty rough. But that's to be expected when your body withdraws from sugar, dairy and gluten among other things (like PMS. hello, great planning!) By the time the weekend hit, I was feeling slightly less stabby but still in need of a pick me up. I "rewarded" myself with these fun collard green wraps, not that there's anything to feel guilty about here! The prep work starts off with having some of the blanched collard green leaves ready to go, so if you haven't read my previous post you'll want to check out those instructions first. I like to prep a stack of leaves so I have enough to last me through several days of lunches. If you're on Whole30, you probably already know that the mayo needs to be homemade. I've got you covered on that too. (Seriously, it takes 5 minutes and most of that is gathering ingredients.) I had some prepared cabbage slaw on hand already which I thought to add to the wraps at the last minute. It added a nice textural crunch to the tender chicken salad and collard greens. Lettuce would make a fine alternative to the slaw if you didn't want to make anything else. But I will say this: Whole30 is all about the prep. Since it's pretty hard to eat out or buy prepared food at the grocery store, you are making a commitment to cook the majority of your meals. To combat that, make the most of your time whenever possible. You might spend an hour and some change all together preparing the collard green wraps, mayo, chicken salad and slaw if done on the same day. But all of that can stretch for a few meals, so try to think about your workload in terms of time saved. There's nothing better than returning to the fridge the next day and remembering you already have a decent meal prepared. My moments of frustration during Whole30 happen when I don't plan ahead of time. But these wraps?! These wraps were a win and more than saved my weekend.
There's plenty going on in the chicken salad to keep it interesting, so whether or not you're on Whole30 it's a keeper. Juicy chunks of chicken breast, celery, apples, scallions, pecans and golden raisins all came to the party. The dressing is a creamy mixture of homemade aioli, Jamaican curry powder, thyme, cilantro, ginger, citrus juice and scotch bonnet pepper sauce for heat. These are some of my favorite combinations in the world and I couldn't wait for the first bite. I usually would tell you to chill this and let the flavors meld, but who am I kidding? I ate it immediately, and got the chilled version the next day (which was, for the record, even better.) I had so much fun making these that I decided to go ahead and hit the record button to make a new video tutorial! So that's below, along with the ingredients and a quick note on how to make that slaw. Enjoy, and for those of you bracing life without sugar these days. happy Whole30!
Soulful Cabbage & Collard Greens
So you’ve read the title, and some of you maybe confused, but others are screaming ” IT’S ABOUT DARN TIME ROSIE. ”. This recipe has been requested for almost two years, and I apologize for not doing it sooner, but it’s better late than never.
So to get started for this recipe I used regular smoked bacon. I know, usually when I make greens, or cabbage I use ham hocks, smoked turkey, or even neck bones. However I wanted to show y’all that bacon can certainly be used, AND it cooks a lot faster!
Speaking of FASTER – to cut down on the prep time, I like to buy the greens in a bag. You know the kind that are already cleaned and cut? Yup, Those! However, I still give them a good rinse before cooking!
Now for all of my non pork eaters, Don’t worry! You can use turkey bacon. I suggest adding 2 tbsp of vegetable oil while frying the turkey bacon, so that
Anthony's Fish Grotto Cole Slaw Dressing
Dear SOS: Anthony’s Fish Grotto in San Diego serves a delicious cole slaw dressing. I’d love the recipe.
Dear Harlene: According to Anthony’s co-owner Beverly Mascari, this is the original version of the recipe created by her mother, Adel Weber. It was adapted to the large scale used at the restaurant. You request only the dressing, but if you add it to slaw, use about 1 head cabbage (shredded) and toss until cabbage is well coated.
Combine mayonnaise, ketchup, Worcestershire sauce, pineapple, milk, sugar and poppy seeds in a bowl. Mix well. Use to mix with shredded cabbage, fruit salad or other desired salads.
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How to grill shrimp for tacos?
Grilling shrimp is another great option for tacos. However, they can be a little tricky to grill since they are small and cook quickly. The best way to grill shrimp is either using a grill basket or skewers. This way you are sure they won't fall through the grill grates.
Once you are ready to grill, they will take about 2 minutes per side. Shrimp cook very quickly, so keep an eye on them to make sure they don't burn or overcook. It is also important to spray or the grill so the shrimp doesn't stick.
In a pinch, you can also grill shrimp on a piece of foil. Simply grab some heavy duty foil and make a small basket using the foil. Place the shrimp in a single layer and cook right in the foil basket. Cook for about 2 minutes and then shake and continue cooking until shrimp are ready. Do not seal the foil or the shrimp will steam.
Strawberry Kale Salad Recipe Video – scroll down for recipe
Here’s some old news. I’ve been trying to eat more salads. And like everyone else on Planet AMERICA, I haven’t been able to avoid the popculture current of kale salads. And I’m not completely sold on that ticket, I mean, the ticket of kale curing every ailment and making your skin glow with the light of a thousand Viking funerals, but variety is important and I do know there’s more to salads than iceberg or even Romaine. So, kale salad, come on down.
For a more fun way to eat kale, try making this Spicy Thai Kale Chips recipe!
The strawberries add some juiciness to the salad so you don’t need to use as much oil in the dressing. That’s a pretty good trick to remember. I, of course, then turned around and also added nuts and cheese so I’m not sure I’m really saving anything in the calorie department. But I feel like as long as I’m eating my vegetables, what’s the harm in drowning them in oil and/or cheese?
“Don’t be fooled by their size these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they’re topped with toasted coconut flakes and a touch of cayenne for spice.”
"This was really good! I topped it with diced tomato, shredded lettuce, avocado, salsa and sour cream.”
Celeriac Slaw with Pancetta & Pine Nuts
Ok, when I say ‘pimped-up’ salad, I mean that it’s a little fancy but by no means complicated or difficult to make. In fact, it’s as easy as making a regular coleslaw but instead of using cabbage (which some people find difficult to digest in its raw state), I am using crunchy, creamy celeriac. I pimped it up with a little crispy pancetta, sweet apple and toasted pine nuts, which take this humble slaw to the next level.
This is a fabulous salad to serve at a dinner party or on a Thanksgiving or Christmas table in summer, you can impress your friends at a BBQ get-together. If you can’t find celeriac or it’s not in season, shredded cabbage will work just as well.
If you’ve never cooked with celeriac, here is what you need to know. Essentially, it’s the root of the celery plant and it looks like a giant, knobbly root (see below). It’s usually round or slightly elongated, and although it might appear very ‘meh’ on the outside, it’s absolutely gorgeous on the inside. The flesh is creamy yet crunchy with a subtle flavour of celery and maybe parsley that is also a little nutty. It can be eaten raw, roasted or braised. Grate it in a salad such as this one, boil it for a creamy mash or roast it with herbs and spices. You can usually find it in stores and at the markets all year around however, it is in its prime in autumn and winter. Celeriac keeps for 2-3 weeks and it’s very affordable.
Making Vinegar Slaw
- 1 medium head of green cabbage
- 1 medium onion (yellow or red)
- 2 carrots cut julienne style
- 3/4 cups granulated sugar
- 1 cup each apple cider vinegar and salad oil or vegetable oil
- 1/2 to 1 teaspoon celery seed
- 1 and 1/2 teaspoon salt
- 1 teaspoon mustard
- Using a mandolin shred cabbage, onion and place in a large bowl.
- Julienne carrots using this using the above mandolin or this multi-functional slicer and add to cabbage.
- Add 3/4 cup sugar to cabbage and set aside.
- In a small pot combine celery seed, salt, mustard and vinegar. Bring to boil and stir in salad oil.
- Pour hot mixture over cabbage. Do not stir.
- Cover with plastic wrap and refrigerate for at least 24 hours.
- Stir before serving and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S SWEET AND TANGY VINEGAR SLAW RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!
OTHER RECIPES YOU MAY ENJOY!
Panda Express Super Greens (Copycat)
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Panda Express Super Greens Copycat is an easy mix of kale, broccoli and cabbage steamed together in a light ginger garlic broth for an easy, healthy side.
If you are looking for the best Panda Copycat Recipe to serve with Panda Express Orange Chicken, look no further! The newest side from Panda Express is a healthy balance to their sticky, sweet, addicting Orange Chicken.
PANDA EXPRESS SUPER GREENS
This new side from Panda Express may not have the years of popularity like Panda Express Chow Mein but it is quickly rising the ranks for tastiest option to go with that famous Orange Chicken. Panda Express isn’t a restaurant to really play around with new menu items, unless it’s a limited item, so the staying power of Super Greens must mean people love them. (And they do!)
It’s no wonder the Panda Express Super Greens seem to be here to stay on the menu. They are light, steamed just enough to get that garlicky ginger flavor yet stay crunchy, and they fit most diets. Word on the street is that they will soon have a completely vegan version, but until they do, you can make your own at home!
These Panda Express Super Greens are so easy to make like most of the Panda Express Recipes on this site. Researched to give you all the flavor but with simple ingredients to make it easier on a home cook, you won’t find a better Copycat Panda Recipe Index anywhere else.
While you can serve these Panda Express Super Greens with just about anything, why not try them with another new Panda Express menu item, their Honey Sesame Chicken Breast. The lightly seasoned healthy greens will balance out the sweet, fried chicken breast pieces in every crunchy bite.
Make a healthy meal prep bowl by preparing a batch of White Rice and topping with the Greens and then Ground Orange Chicken. These bowls will keep for up to 4 days, perfect for a work week of lunches! Plus the bowl is just over 500 calories! (Using 1 serving of each recipe)
Can you make Panda Express Super Greens ahead?
While you can make Panda Express Super Greens ahead, they are best enjoyed freshly made and they only take about 5 minutes to cook. To make the recipe faster for dinner time, prep the vegetables 1-2 days ahead and store in the refrigerator in an airtight plastic bag with a paper towel to absorb moisture.