Beet, Carrot, and Cabbage Slaw

Slaw
3 medium red or yellow beets, shredded
3 medium carrots, shredded
1 head cabbage, shredded
1/2 red onion, shredded
Dressing
1/4 cup white wine vinegar
2 Tbsp. Dijon mustard
1 tsp. honey
1 small shallot, minced
1 tsp. fresh thyme, chopped
salt and fresh-ground black pepper
1/4 cup olive oil
Place the beets, carrots, cabbage, and onion in a large bowl. In a small bowl combine the vinegar, mustard, honey, shallot, thyme, and salt and pepper to taste. Whisk to combine. Slowly add the olive oil in a steam, whisking constantly to emulsify. Pour the dressing over the slaw. Toss to coat. Refrigerate 1 hour before serving.

Asian Cucumber Salad

3 medium cucumbers, peeled, seeded, sliced
1 Tbsp. kosher salt
3 Tbsp. rice wine vinegar
3 Tbsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. hot red pepper flakes
1 1/2 Tbsp. sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the salt and place in a colander in the sink to drain for 45 minutes to 1 hour. Whisk the vinegar, sesame oil, sugar, and hot pepper flakes until blended and the sugar is dissolved. Rinse the cucumbers and pat them dry with paper towels. Toss the cucumbers with the dressing. Top with the sesame seeds and serve immediately.

Blueberry Ginger Muffins

6 Tbsp. unsalted butter, melted
1 cup packed light brown sugar, plus extra for topping
1/2 cup milk
1 large egg
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
1 1/2 cups blueberries
Preheat the oven to 350* and prepare a muffin tin with paper liners or nonstick spray.
Mix the butter, brown sugar, milk, and egg until well blended. Add the baking powder, cinnamon, and salt; mix well. Gently fold in the flour until just combined. Very gently fold in the Ginger and blueberries. Divide the batter among the prepared muffin cups. Top each muffin with 1/4 teaspoon of brown sugar. Bake 25 minutes or until a knife or tester inserted comes out clean. This recipe makes 9 large or 12 smaller muffins.

Blueberry Ginger Muffins

Easy Applesauce Bundt Cake

1-1/4 cups whole wheat flour
1-1/4 cups unbleached all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon and ginger
1/2 cup butter
1 cup brown sugar
1 tbsp. unsulfured molasses
1 egg
1/2 cup apple juice
16 oz. applesauce
* Preheat the oven to 350*. Grease and flour a 12-cup bundt pan or substitute a 13x9 inch pan, baking time will vary. In a small bowl, combine the whole wheat flour, all purpose flour, baking powder, soda, salt, cinnamon, and ginger. Whisk to remove any lumps. In a large mixing bowl, combine the butter and brown sugar and beat until thoroughly combined. Add the molasses and egg and mix well. Pour in the dry ingredients, apple juice and applesauce. Beat until just combined. Bake 55 to 65 minutes or until a knife inserted comes out clean. Drizzle the Citrus Glaze over the cake while the cake is still warm.
Citrus Glaze
2 cups powdered sugar
1 orange zest and juice
In a small bowl, combine the powdered sugar and the orange juice and zest. Mix well.

Tuna Pasta Salad with Dill and Capers

1 Tbsp. Dijon mustard
3 Tbsp. olive oil
1 tsp. white wine vinegar
1 lemon, zest only
1 bunch dill fronds, chopped
1/4 tsp. celery salt
Pinch of sea salt and fresh ground black pepper
Salad
1 8-oz. can tuna, drained
1 cup small pasta shells, cooked
1/2 small red onion, diced
2 Tbsp. capers
In a medium bowl, whisk the Dijon mustard, olive oil, vinegar, lemon zest, dill, clery salt, salt, and pepper until well combined. Add the tuna, pasta, onion and capers. Stir lightly to combine. Refrigerate to chill, or serve immediately.