Cajun Cobb Salad

I won't kid you, this Cajun Cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right, but when you add layers of flavor with Cajun blackened shrimp, caramelized vegetables with Herbes de Provence and a generous splash of peach-infused white balsamic vinegar it becomes something spectacular.

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Caraway Kraut

Fermented food just continues to become more popular every year. We were glad to find this local cookbook, Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Here's a sneak peek at one of their recipes...From the Author: "We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic."

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Ras el Hanout Kaleidoscope Salad

This colorful salad is a delicious fall favorite. First off, Ras El Hanout and butternut squash or pumpkin is a match made in heaven. Often containing up to 20 ingredients, the complexity of Ras el Hanout is part of what makes it so versatile. Ours has a mild, savory base with peaks of exotic pepper and swirls of floral ether. Pair that with the dark leafy kale tenderized with vinegar and wilted by the warm squash, top it off with the pop of fresh pomegranate and a little nutty crunch and you have a kaleidoscope of texture, color and flavor.This is a great dish to keep on hand through the season for a healthy lunch, and it will look beautiful on your holiday table.

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Kale Tabbouleh with Ras el Hanout Dressing

This festive salad is perfect holiday fare. At a time when greens can often be over-shadowed by sweets, this salad will have everyone second guessing. A bright citrus vinaigrette infused with the warming spices of Ras El Hanout helps to tenderize the kale, and the pomegranate seeds add a sunny pop of flavor. This salad is sure to bring some holiday cheer.

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Creole-Spiced Coleslaw

I'll admit it... I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I've long appreciated for its' simplicity, but boy, have I been missing out! The depth of flavor added from the Creole Spice and the bold, assertive heat of the chile flakes and Piri Piri makes the cooling quality of the mayonnaise and crisp cabbage in this slaw even more pronounced and refreshing. The classic juxtaposition of creamy, tangy, and crunchy that we love in coleslaw still sings here, but is undeniably enhanced by the savory blend of bell pepper, celery, and onion in the Cajun 'trinity' tradition.This slaw is interesting and delicious enough to be served as a side dish alongside any grilled entree, or top off a juicy pulled pork or fried fish sandwich with a generous scoop. Be warned- you may never be satisfied by the original version again!

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