Crispy, Creamy Coleslaw

Crispy and creamy, cool and refreshing: coleslaw is a versatile side dish that I tend to make more often in the summer months. Besides using coleslaw in its typical pairing with barbecued foods, I like to eat coleslaw in a variety of other ways: as a side dish for breakfast eggs and toast, on sandwiches, on toast with liver pate. This recipe for coleslaw makes an ample portion, so there is plenty to use in the following days. Have you ever tried coleslaw on a sandwich with lunch meat? It's fabulous!

Coleslaw

Makes ~6-7 cups of coleslaw

• half of a large head of green cabbage
• 2 carrots
• 1 stalk of celery
• 1 cup mayonnaise (we love Sir Kensington's mayo)
• 1/3 cup sour cream, preferably organic
• 1 Tb Dijon mustard (we use Natural Value Dijon)
• 1&1/2 tsp sugar, preferably organic
• 1 Tb raw apple cider vinegar
• 1/4 tsp finely ground Celtic sea salt
• 1/8 tsp freshly ground pepper

1. Remove and discard any bruised or dry outer leaves from the cabbage.
2. Chop the cabbage in half. Reserve one half for another use.
3. Remove the core and stem from the cabbage.
4. Chop the cabbage into small bits. Place in a large bowl.
5. Peel the carrots. Discard the ends. Grate the carrots and place in the bowl with the cabbage.
6. Remove and discard the ends from the celery stalk. Chop the celery rather finely and add it to the bowl with the other vegetables.
7. In a medium bowl, combine the mayonnaise, sour cream, Dijon, sugar, apple cider vinegar, salt and pepper. Stir until well-mixed.
8. Pour the dressing over the vegetables. Stir it all together.
9. Cover the bowl and refrigerate for several hours before serving. This coleslaw recipe is even better the next day. 
10. Serve and enjoy! Besides using this coleslaw as a side dish for meats, try putting it on a sandwich.

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Smashed Potato Pancakes (gluten-free : nutrient-dense)

When there are lots of leftover Butter Smash Potatoes, this recipe for Smashed Potato Pancakes is a great way to create something new and delicious. Smashed Potato Pancakes are beautifully browned on the outside, with a nice crispiness that gives way to a soft smashed potato interior. They make a versatile side dish that pairs well with meats, veggies, or applesauce, or they can just be topped with some gravy. Yum!

Smashed Potato Pancakes
Serves 5-7

• 5 cups leftover Butter Smash Potatoes
• 2 eggs, lightly beaten, preferably from pastured hens
• 1/3 cup white rice flour*
• 1/3 cup packed finely grated Parmesan cheese
• 1&1/2 Tb minced green onions, green parts only
• 2-3 Tb refined coconut oil
• 1-2 Tb butter, preferably from grassfed cows

1. In a large bowl, mix the rice flour and eggs into the potatoes. Then mix in the Parmesan and green onions. I like to use my Kitchen Aid stand mixer to mix this all together. 
2. Use a 3 Tb scoop (or just a large spoon) to make mounds of the potato mixture. I like to use a scoop with a spring release mechanism, as it easily makes the mounds all evenly sized and round.
3. The smashed potato pancakes will need to be cooked in batches. Heat 1 Tb coconut oil and 1/2 Tb butter in a heavy-bottomed skillet over medium heat. (Or, if you want to spend less time cooking the pancakes, use two skillets for this recipe. I like to use two 10-inch cast-iron skillets for this recipe.)
4. Smash each potato mound between your palms, until they are about 1/3-inch thick.
5. Once the oil and butter are shimmery and hot, add the smashed potato pancakes, making sure there is plenty of space around each pancake. A 10-inch cast iron skillet will hold about 5-6 of these pancakes at a time.
6. Cook the pancakes over medium heat for a few minutes, until the edges are looking nicely browned. 
7. Flip the pancakes over and cook a few more minutes.
8. Place the cooked pancakes on a paper-towel-lined plate to drain off any excess grease. 
9. Add more oil and butter to the skillet if necessary before cooking the next batch.
10. Once the pancakes are all done, serve and enjoy! These taste fabulous plain, dipped in applesauce, or drizzled in gravy. 

*If you want to know more about why I use white rice instead of brown, check out this article.

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