Peach Coleslaw

 

I’m doing my recipe early due to Memorial Day in a couple of weeks. Traditionally, summer starts with Memorial Day. I'm wishing you all a day of safe time with family, with a few moments remembering those who served our country. Now let’s talk about coleslaw.

 Peaches are one of my favorite fruits.  Peaches are available from April to October.  Since Florida is a hot state, you probably think we don’t grow peaches.  Peaches do grow here, in mostly the north part of the state.  Our peaches are available April and May. By June, our markets are selling Georgia peaches.  No matter the state where they are grown, I just love fresh ripe peaches. I love them as my snack or dessert and also like adding them to many dishes.

 

 

 

My Peach Coleslaw is to similar dishes in some restaurants, and even Trader Joe sells it.  My recipe is similar to Trader Joe's with a few modifications. 

 

Peach Coleslaw

Use organic when available. Serves 6

Ingredients

• 16 oz bag of coleslaw or mix of shredded cabbage and carrots
• 1 cup raisins
• 2 large ripe peaches diced
• 1/3 cup diced red onion
• 2 tbsp unfiltered apple cider vinegar
• 1 tsp sugar
• salt and pepper to taste

Instructions

• In small bowl mix vinegar and sugar
• Optional – Add diced red onion and let it quick pickle for about 5 to 15 minutes
• Optional – Drain onions and reserve vinegar for dressing
• In large bowl combine cabbage/carrots with onion and raisins
• In the bowl of vinegar solution, add mayonnaise, salt and pepper
• Mix dressing well
• Toss cabbage mix with dressing
• Cover and refrigerate until ready to serve
• Toss diced peaches into slaw right before serving cold

 

 

 

 

 

                                      This post was shared on these fabulous link parties!

 

 

Easy Black Bean Dip

 

 

Beans are great. They’re delicious, filling and packed with good-for-you nutrients like vitamins, fiber and protein. Black beans are among the most frequently consumed legumes around the world. They’re considered nutritional powerhouses that are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels. They’re perfect to use in stews, soups, dips, and salads. You can use canned drained beans to cut down on cooking time, but you’ll save money cooking your own using dried beans. Add flavor by simmering dried beans with an onion, garlic, herbs, or dried chiles. For this recipe, I would cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip. There are only a handful of ingredients needed to make the best bean dip right at home. You can easily control the heat by adding more or less jalapeño.

 

Easy Black Bean Dip

Use organic when available. Makes 3 cups

 

Ingredients

• 2 cans (15 1/2 oz) black beans drained, reserve 3 tbsp liquid reserve 
• 1 lime juiced
• 1 lime quartered
• 1/4 cup extra virgin olive oil
• 2 small yellow onions, chopped
• 3 cloves garlic, peeled and chopped into large chunks
• 2 jalapeño peppers, seeded and chopped
• 1 tsp ground cumin
• dash of salt and pepper
• 1/4 cup fresh chopped cilantro, plus more for garnish (optional)

Instructions

• Heat olive oil over medium heat in a small saucepan. Add onions, garlic & jalapeño peppers & cook
• Stir occasionally & cook until very soft, about ten minutes. Do not brown
• Place onion mix and all other ingredients in food processor
• Process until smooth and thick
• If too thick add a tbsp of reserved fluid from beans
• Adjust for salt
• Serve with celery sticks, cucumbers, tomatoes, carrots, crackers, baked tortilla chips, or fresh bread

 

 

 

 

 

 

 

 

                                     This post was shared on these fabulous link parties!

 

 

 

 

 

 

 

 

 

 

Spinach Mushroom Quiche For A Meatless Meal new

 

 

 

Lent will be observed from February 18th to April 2 in 2026. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.

 Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. Today I'm sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family's needs or what's in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.

 

 

 

 Don't like a soggy crust on the bottom? To be sure you have a crisp crust on the bottom, pre-bake the empty crust for a few minutes before filling it with egg mixture. If you are a good pastry baker, feel free to use your favorite recipe for the crust. If you are like me and don't enjoy making pastry, buy one at the grocery store. Place the crust in a 9 inch deep dish pie pan. If you are buying ready-made crusts, please note size. Many pre-made are 8 inches and not as deep as a standard pie pan. If you don’t want to use a pie crust due to gluten or calories, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn't take as long to bake.

 Spinach Mushroom Quiche

 Use organic when available. Serves 6

 

Ingredients

• 1 9" deep dish crust
• 1 (10 ounce) package frozen chopped spinach, thawed & drained or fresh baby spinach
• 1 (4.5 ounce) can mushrooms, drained or fresh mushrooms
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1/4 tsp  crushed red pepper
• 1 tbsp fresh thyme
• 1 pinch nutmeg
• 1 cup whole milk
• 4 eggs at room temperature
• 2 tbsp olive oil
• 6 oz crumbled feta cheese 
• 8 oz shredded cheddar cheese divided
• salt and pepper to taste

 

 

 

 

 

 

 Instructions

• Preheat the oven to 375 degrees F (190 degrees C)
• Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes
• Remove from the oven and gently prick the bottom and sides all over with a fork
• Return to the oven and bake for 8 more minutes
• Remove and set aside
• If making without crust, carefully oil pie pan
• Lower oven temperature to 325 degrees F (163 degrees C)
• Put olive oil  in a medium skillet over medium heat
• Add onion and sauté about 3 to 4 minutes
• Add garlic and sauté for another minute
• Stir in spinach, mushrooms, feta, and 1/4 cup Cheddar
• Salt and pepper to taste
• Spoon mixture into the pie shell and let cool slightly
• In a medium bowl, whisk together milk, eggs, salt, pepper, thyme, nutmeg, and crushed red pepper
• Pour the egg mixture over the spinach layer in pie shell
• Bake for 15 minutes
• Sprinkle last 1/4 cup of cheddar cheese over the top of quiche
• Bake another 35 to 45 minutes until center is set and crust is golden
• If crust browns too quickly, tent with aluminum foil
• Let cool 10 minutes before slicing and serving
• Serve with green salad or fruit salad

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

This post was featured at:

 

 

 

 

 

 

 

 

 

 

 

 

 

  This post was shared on these fabulous link parties