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

 

 

 

 

 

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Raspberry Baby Greens Salad

 

 

 

Nothing says spring like fresh raspberries.  Start with a baby greens mix from the store and add avocado slices, fresh raspberries, and a sprinkle of pecans. Top with a raspberry balsamic vinaigrette and your salad is ready to eat.

Raspberry Baby Greens Salad

Use organic when available. Serves 4

Ingredients Raspberry Vinaigrette

• 1/2 cup raspberries
• 1/4 cup golden balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1/3 cup pecan oil (if unavailable, use more olive oil)
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions Raspberry Vinaigrette

• Combine vinegar and raspberries in small bowl
• Using fork mash berries until thoroughly mix with vinegar
• Let bowl to sit for 30 minutes 
• Strain mix through fine sieve mashing with fork until all juices released
• Discard seeds & you should have about 1/3 cup of raspberry vinegar
• Place oils, mustard, salt, pepper and raspberry vinegar in a glass jar
• Seal lid tightly and shake the jar vigorously to combine

 

Raspberry Baby Greens Salad 

5 oz spring baby salad mix

1 Haas avocado sliced 

1 1/2 cup raspberries

1 cup pecans

 1/2 cup balsamic vinaigrette or vinaigrette of your choice

• Place spring mix in large bowl & toss with 1/2 cup raspberry vinaigrette
• Divide into 4 individual salad bowls
• Top with raspberries, pecans and avocadoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

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First Week in May

 

 

 As I reported last week, the weatherman's predictions for rain were true. Rain came Saturday and was sporadic until Sunday afternoon.  The amount of rain didn't affect the drought conditions much. Not enough rain to make up the inches we have not received in the last 6 months.

 

My red amaryllis has put on a great show in the last week. As the number of flowers increased, I just smiled more.  

 

 

 

 

 

 

 

 

 

 

 I hope you're enjoying May wherever you are.

 

 

 

 

 

 

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Best Low Fat Spinach Dip

 

 

 

One of the most popular dips for a party or get-together is spinach dip, which is usually high in fat. The classic recipe is a mix of sour cream and mayonnaise. To lower the fat content but still maintain flavor, I’m using fat-free versions of yogurt and cream cheese. You’ll have an easy dip without all the fat, but it still tastes great.

Low Fat Spinach Dip

Use organic when available. Serves 8

 

Ingredients

• 10 oz fresh baby spinach, steamed
• 1 cup plain fat-free yogurt, drained of excess whey
• 4 oz fat-free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped scallions
• 1 clove garlic minced
• 1 tbsp fresh squeezed lemon juice

Instructions

• Place steamed spinach in a towel and squeeze until dry
• Chop spinach finely
• Place in medium bowl
• In a small bowl, add yogurt & cream cheese, and stir until smooth
• Add cheese mix to the spinach
• Add scallions, garlic, Parmesan, and lemon juice
• Stir until blended well
• Refrigerate for at least an hour before serving
• Serve with fresh vegetables, pita chips, and/or bread sticks

 

 

 

 

 

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Bacon & Cheese Stuffed Cherry Tomatoes

 

Al Fresco Uncured Chicken Bacon has 70% less fat and 40% less sodium than pork bacon.  Now I’ve tried turkey bacon before and expected something similar. I stand corrected. Tasted like regular bacon with great flavor. It comes both uncooked and precooked and ready to use. If you’re interested in trying it, check out your zip code for stores in the USA that sell it. This is NOT a sponsored post.

 

 

Memorial Day is coming at the end of the month with the remembrance of those who gave their lives for our country. It also marks the beginning of summer for most of us in the USA. Today I’m sharing a simple cold appetizer which is perfect for cookouts, parties, and other get-togethers. It’s an easy recipe for stuffed cherry tomatoes with bacon crumbles, Parmesan cheese, mayonnaise, green onion, and parsley. Don’t use bacon bits or a can of grated Parmesan if you want great flavor. Crumble the cooked bacon and add the mayonnaise, green onion, fresh parsley, and fresh grated Parmesan.

 

Stuffed Bacon & Cheese Cherry Tomatoes

Use organic when available. Makes approximately 8 servings with 2 pints of cherry tomatoes.

 

Ingredients

• 2 pints cherry tomatoes (about 24)
• 1 lb bacon cooked, drained, and crumbled
• 1/2 cup mayonnaise or mayonnaise substitute
• 1/2 cup freshly grated Parmesan cheese
• 1/8 tsp garlic powder
• 1/4 cup green onions chopped
• 2 tbsp chopped fresh parsley

Instructions

• Cook bacon, drain, and crumble
• Cut a very small portion of the bottom of each tomato so that they stand upright
• Cut a small slice from the top of each cherry tomato
• Using a melon baller or a small spoon carefully scoop out the seeds and pulp of each tomato & discard
• Place each little tomato upside down on a paper towel to drain
• In a bowl, stir together mayonnaise, Parmesan, garlic, bacon, green onions, and parsley until well blended
• Stuff each cherry tomato with the bacon mixture using a very small spoon
• Garnish with fresh parsley, green onions, or other herbs as desired
• Cover tray of stuffed tomatoes and chill in the fridge for at least 2 hours to blend flavors
• Serve chilled

 

  

 

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End of April at the Condo

  

 

The weather here in central Florida has been hot and dry. We've had little rain for months. Over half of Florida is experiencing "extreme drought". Like Georgia, Florida is dealing with widespread wildfires around the state. Scientists warn the 2026 Atlantic hurricane season could be the most dangerous in history.

 

 

 

 There is a prediction of rain this weekend on today's weather report. I say "from your mouth to God's ear, please".  That's enough bad news. You know I'm an optimist, so let's look at my blue views and my potted red/white amaryllis blooms here at the condo. 

 

 Note:  Amaryllis thrive in Florida, blooming in spring (typically April) with minimal care. Plant bulbs in well-drained soil with the top third above ground in partial to full sun. They are, for the most part, easy to care for, notes South Florida Plant Guide. Protect them from frost, water sparingly to avoid rot, and fertilize in summer to ensure reblooming

 

 

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Easy Mango Salsa for Cinco de Mayo

 

 

Soon it will be time to celebrate the festive Mexican holiday of  Cinco de Mayo which is annually observed on May 5. It celebrates the defeat of the French army during the Battle of Puebla (Batalla de Puebla). It's a time for margaritas, beer, and savory food.

A tasty  salsa with a slight twist, mango salsa is easy to make.   You just need chopped  fresh mangoes, peppers, green onions, cucumber, cilantro, some lime juice, and seasonings. Salsa is a savory dish, but fresh fruit adds a nice sweet kick to it.

 

 

 

 Mango Salsa

Use organic when available. Serves 8 

 Mango salsa can be used as a dip for tortilla chips or served with tostadas & tacos,

or topping fresh fish or pork, black bean soup, or steak and pinto beans.

 

Ingredients

• 2 large ripe mangoes
• 1 small cucumber, seeded and choppedr
• 2 medium green onions chopped
• 1/2 cup diced sweet red pepper (stems, ribs, seeds removed)
• optional, 1 medium bell pepper (stems, ribs, seeds removed)
• optional, 1 plum tomato, seeded and chopped
• 1 medium jalapeño chile chopped (stems, ribs, seeds removed), less or more to taste
• 1/4 cup minced fresh cilantro
• juice of 2 limes
• salt and pepper to taste
• optional, pinch of cayenne pepper

 Instructions

• Peel and pit mangoes
• Finely chop  green onions
• Dice mangoes, cucumber, peppers, tomato
• Put lime juice in a medium sized bowl
• Add mangoes. cucumber, green onions, jalapeño, cilantro, salt and pepper to the bowl
• Mix well
• Cover and refrigerate at least one hour before serving.   Enjoy!    

  

  
          

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