Salad... Ed's Eastern Carolina Cole Slaw.

Cole slaw - an excellent side or as a topping on pulled pork.
(borrowed image.)

Summer is coming and that means barbecue. Okay, maybe I'm jumping the gun a bit, because the snow isn't even all gone yet in my town. But that doesn't mean you can't enjoy summer flavors now. As you will see, I will be posting my recipe for Eastern Carolina pulled pork (indoor and smoker,) among other things. So enjoy the refreshing coolness of this dish alongside your favorite mains!

medium head of white cabbage (shredded)
1/2 small head red cabbage (shredded)
1 large or 2 medium carrots, peeled and grated
(or - bagged cole slaw mix, 2 bags 14 oz)
1/3 cup minced onion
1/3 cup apple cider vinegar
1/2 cup mayonnaise
8 cloves garlic, crushed
1 tbsp. pepper
2 tbsp. salt
1 1/2 tsp. celery seed

Mix all the ingredients in a bowl. Place in a fridge for at least three hours so the flavors meld. Stir and serve. 

Keeps in an airtight container for up to a week.

Salad... Antipasto.

Just some of the ingredients you can use.

One of the many foods that were common in almost any pizza place, sub shop, or Italian restaurant in New Jersey was antipasto. Every place made it a little different, and as with most any salad, you have flexibility in how it's made. The great thing is that it's easy to make, takes little to no cooking, and can be eaten as an appetizer or a meal. My recipe uses just the ingredients listed, but you can include almost anything, including pasta.

3 cups asparagus, blanched and cut into approx. 2"pieces
1lb. mushrooms, quartered
3/4 red bell pepper, diced
1 cup cubed ham
1 1/2 cups cubed mozzarella
1 cup sliced black olives
1 large can artichoke hearts, chopped
1/2 cup salami (Genoa or Calabrese) - sliced, diced

Marinade:
1/3 cup cider vinegar
1/4 cup chopped fresh parsley
2 tbsp. extra virgin olive oil
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
5 cloves crushed garlic

Mix all marinade ingredients. Combine all the other ingredients, add marinade, and if so desired, grate in some fresh Parmigiano Reggiano. Mix well, cover, and place in refrigerator for at least two hours. Hint: the longer it sits, the better the flavor melds. Mangia!