Foodie Friday - Traditional Slaw and Beets & Greens

A couple oh-so -cool summer dishes to feed the family at home, or make a quick and delish contribution with to shared cook-outs. By Denise and Yvonne of "Cooking for Real". Enjoy!


                                                                                                                                                                        Traditional Slaw

1 lb. cabbage, shredded

1 cup shredded carrots

½ cup chopped celery

½ cup minced red onion

Mix together well.


1 cup organic mayonnaise

2 T. red wine vinegar

2 T. organic sugar

1 t. celery salt

2 t. dill weed

1 t. garlic powder

Place ingredients in a jar and shake well. Add to cabbage mix according to taste and consistency.

Toss well. Enjoy!



Shredded Beets and Greens with Sliced Oranges (from Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens)

1 lb.  beet greens, 2-3 bunches depending on size

1 T.  olive oil

1 medium onion, sliced thinly in half moons

1 cup coarsely chopped beets

1 orange, peel and pith removed


¼ cup freshly squeezed orange juice ( 1 orange)

1 t. prepared mustard

1 T. Extra virgin olive oil

pinch of salt

Cut off beets from stems, then seperate the leaves from the stems at the base of the leaf. Discard the stems. Wast the leaves well and cut into strips about ½ inch wide. Set aside.

Sauté onions for 5-8 minutes, until translucent. Meanwhile, peel and coarsely grate beets with a hand grater (wear gloves or you will have pink hands!) or in a food processor. Add beets to onions and sauté for about 2 min.

Add greens and stir well. Cover and cook on med-low heat for 8-10 min. until greens are tender.

Mix together dressing recipe. Drizzle over cooked beets and greens just before serving. Top with orange slices.

Serve hot.

(Visit Denise & Yvonne at,  or at the Anselma Farmers Market in Chester Springs, PA.)