Vicki Shanta Retelny, Registered Dietitian Nutritionist & author of Total Body Diet For Dummies
Grilled Peaches and Goat Cheese Broccoli Slaw
1 peach, sliced and grilled
12 ounces (1 ½ cups) broccoli, cabbage and red cabbage slaw
¼ cup lightly salted Wonderful pistachios*, coarsely chopped
3 Tablespoons extra-virgin olive oil
1 Tablespoon balsamic vinegar
1 teaspoon Dijon mustard
a dash of black pepper
1 Tablespoon crumbled goat cheese
Put peach slices on a hot grill and cook each side for 2 – 3 minutes to allow the natural sugar to caramelize and light grill marks to appear.
Put the broccoli slaw in a large bowl. Add pistachios and toss.
Whisk together oil, vinegar, mustard and pepper in a small bowl. Drizzle into broccoli slaw mixture and toss. Add grilled peaches and sprinkle with goat cheese. Toss gently and serve.
Fennel and Red Cabbage Slaw with Pistachio Pesto
Serves 4 – 6
2 cups fresh basil leaves
½ cup raw Wonderful pistachios*
1 cup parmesan cheese, grated
2 garlic cloves
Dash of sea salt and black pepper
4 fennel bulbs, thinly sliced
½ head of red cabbage, cut into shreds
1/4 cup olive oil
In a food processor, place the basil and pulse for 10 seconds. Add the pistachios and pulse for a minute. Add the cheese, garlic, olive oil, salt and pepper. Pulse for 1 – 2 minutes until blended well.
Put the fennel and red cabbage into a bowl. Toss with pesto and garnish with a few whole pistachios. Toss gently and serve.
Sesame Ginger Tofu Asparagus & Pistachio Brussels Sprouts Slaw
10 ounces (1 ¼ cups) shaved Brussel sprouts, red cabbage and carrots
1 cup tofu, cubed
3 – 4 asparagus stalks, diced
¼ cup sesame oil
¼ cup soy sauce
2 Tablespoons rice wine vinegar
¼ cup lemon juice
1 Tablespoons honey
½ cup lightly salted Wonderful pistachios*, coarsely chopped
2 teaspoon sesame seeds
Preheat the oven to 400 degrees.
Put the Brussels sprouts in a large bowl. Set aside.
Put the tofu and asparagus in an oven safe bowl. In a small bowl whisk together the sesame oil, soy sauce, vinegar, lemon juice, and honey. Pour over the tofu and asparagus and mix to coat well. Put in the oven and bake for 45 minutes, check after 20 minutes and stir. Remove from oven when tofu and asparagus are browned. Set aside to cool for a minute.
Toss the tofu and asparagus with the marinade into the Brussels sprouts and veggie slaw. Toss until well coated. Sprinkle with sesame seeds and pistachios. Serve.
*Vicki Shanta Retelny worked with Wonderful Pistachios.