Prep Time:15 minutes Cook Time:N/A Serves:8   Tagged: apple cider vinegar, carrots, green cabbage, mayonnaise, molasses, red cabbage, whole grain mustard, Flavored with molasses and apple cider vinegar, this crispy slaw is wonderful with our Smoked Beef Brisket. Or serve alongside a platter of barbecued ribs. Recipe courtesy of Williams-Sonoma Kitchen.   Ingredients 1 head green cabbage, thinly sliced1/2 head red cabbage, thinly slicedKosher salt, to taste1 cup thinly sliced green onions, white and green portions1 cup grated carrots2 tablespoons molasses3 tablespoons whole-grain mustard1/4 cup mayonnaise1 tablespoon honey3 tablespoons apple cider vinegarFreshly ground pepper, to taste Preparation In a large colander, combine the green and red cabbages. Sprinkle with salt and toss to combine. Let stand in the colander for 30 minutes to 1 hour.Spin the cabbages in a salad spinner to remove excess moisture. Transfer the cabbage to a large bowl. Add the green onions and carrots and toss to combine.In a small bowl, whisk together the molasses, mustard, mayonnaise and honey. Slowly add the vinegar and whisk vigorously to emulsify. Season the dressing with salt and pepper.Pour the dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours. Toss the coleslaw again just before serving. More...

Prep Time:20 minutes Cook Time:N/A Serves:6   Tagged: blueberries, citrus, honey, limes, mangoes, mint, sea salt, watermelon,   Ingredients 2 mangoes, peeled and diced large1/4 seedless watermelon (depending on size) peeled and diced large1 pint blueberries, rinsed1/4 cup fresh mint, hand torn2 limes, juiced2 tablespoons honey1 small pinch sea saltfresh citrus for garnish, sliced Preparation In a medium-sized mixing bowl, add lime juice, honey and salt. Stir the lime juice mixture to get the flavors working.Add all of the rest of the ingredients, and gently stir ingredients to combine.Keep fruit salad refrigerated until use, this dish can be made a day ahead. Garnish fruit salad with fresh sliced citrus. More...

Prep Time:15 minutes Cook Time:N/A Serves:4   Tagged: balsamic vinegar, coarse country bread, heirloom tomatoes, oregano, shallots, sherry vinegar, sugar, Heirloom varieties are fruits and vegetables that were once cultivated but fell out of favor with large-scale growers because the produce neither shipped nor stored well. Many of them have superior flavor, however, and small-scale farmers have reintroduced the best varieties to farmers markets and greengrocers. Available in a wealth of sizes, flavors and colors, including yellow, orange and zebra striped, heirloom tomatoes are one of the glories of summer. Vendors at farmers markets will often offer you a taste of each type before you make a choice. Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).   Ingredients 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors14 to 12 teaspoon sugarSalt, to taste2 green onions, 14 red onion or 1 shallot, chopped2 garlic cloves, finely chopped (optional)2 teaspoons minced fresh oregano, or to tasteBalsamic vinegar, to tasteSherry vinegar or white wine vinegar, to taste3 to 5 tablespoons extra-virgin olive oilCoarse country bread for serving Preparation Slice the tomatoes, capturing their juices in a bowl. Layer the tomatoes on a platter, sprinkling them with sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them.Finish with a sprinkling each of balsamic vinegar and sherry vinegar, then drizzle with the olive oil. Let stand until ready to serve, or for up to 2 hours. Accompany with the bread for sopping up the juices. More...

Prep Time:15 minutes Cook Time:10 minutes Serves:8   Tagged: bell peppers, broccoli, carrots, mccormick perfect pinch basil & garlic seasoning, mozzarella cheese, penne pasta, snow peas, white balsamic, Give pasta salad new life with Basil & Garlic Seasoning. Nutritional information (amount per servings) Total Calories: 332 Sodium: 322mgFat: 20g Carbohydrates: 28g Cholesterol: 22mg Protein: 10g Fiber: 2g Recipe courtesy of McCormick®   Ingredients 1/2 cup olive oil1/4 cup white balsamic1/4 cup white wine vinegar4 teaspoons McCormick Perfect Pinch Basil & Garlic Seasoning1/2 teaspoon salt8 ounces penne pasta, cooked and drained8 ounces fresh mozzarella cheese, cut into bite-size chunks1 cup broccoli florets1 cup bell pepper, strips1 cup sliced carrots1 cup snow peas Preparation Mix oil, vinegar, Seasoning and salt in large bowl until well blended. Add vegetables, pasta and cheese; toss to coat well.Serve immediately or refrigerate until ready to serve. More...

Prep Time:15 minutes Cook Time:13 minutes Serves:2   Tagged: blueberry,   Ingredients 2 teaspoons vegetable oil1/4 cup onion, minced1 tablespoon fresh jalapeo pepper, seeded and minced1/4 cup ketchup1/4 cup rice wine vinegar3 tablespoons light brown sugar1 tablespoon Dijon mustard1 teaspoon cayenne pepper sauce (Tabasco)2 cups fresh blueberrieskosher salt to tastefreshly ground pepper to taste Preparation Heat oil in a non-reactive saucepan over medium heat. Add the onion and jalapeo, stirring until wilted, about 3 minutes.Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.Pure the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper. Serve at room temperature. More...

Prep Time:15 minutes Cook Time:2.5 hours Serves:8   Tagged: bacon, barbecue sauce, molasses, white beans, Smoke adds a distinctly campfire taste to this frontier classic. Throw in leftover smoked pork, ribs or brisket for a more substantial dish. Make sure the pot you choose will fit under the cover of your grill, or cook the beans in a fire pit or over a campfire, cowboy style. Alternatively, you can cook the beans on the stovetop. Serve as a side dish with plenty of grilled bread for mopping up the sauce. Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).   Ingredients 1/2 pound thick-cut smoked bacon1 small yellow onion, dicedSalt and freshly ground pepper, to taste1/2 pound dried Great Northern or small white beans, picked over, soaked overnight in water to cover and drained1 cup basic barbecue sauce (see recipe)1/2 cup tomato ketchup1/4 cup firmly packed light brown sugar1/4 cup molasses2 tablespoons red wine vinegar2 tablespoons Dijon mustard1 tablespoon dry mustard1 tablespoon granulated garlic1 tablespoon chili powder Preparation If cooking the beans on a grill, prepare a medium fire in the grill.In a large, heavy-lidded pot or Dutch oven over medium heat, cook the bacon until crisp and the fat begins to render, 8 to 10 minutes. Discard the fat, leaving a few tablespoons in the pot. Add the onion to the pot, season with salt and pepper and cook, stirring, until soft, 5 to 7 minutes. Using a wooden spoon, stir in the beans, barbecue sauce, ketchup, brown sugar, molasses, vinegar, Dijon mustard, dry mustard, garlic and chili powder. Add enough water to just cover the beans, up to 2 cups, and stir well.Place the pot on the grill rack over the hottest part of the fire. Or, keep the pot on the burner over medium heat. Partially cover the pot and simmer the beans, stirring occasionally, until deep dark brown in color and thick, 1 1/2 to 2 hours. Serve immediately. More...

Prep Time:10 minutes Cook Time:25 minutes   Tagged: chili powder, cumin, ketchup, molasses, prepared barbcue sauce, worcestershire sauce, Serve this sweet and savory barbecue sauce as a condiment for grilled meats and vegetables. This sauce is pureed until smooth but it can also be left a little chunky, if you prefer. Makes 2 cups Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).   Ingredients 2 tablespoons olive oil2 tablespoons unsalted butter1 small sweet onion, diced2 tablespoons waterSalt and freshly ground pepper, to taste2 tablespoons firmly packed light brown sugar1 teaspoon chili powder1 teaspoon ground cumin1 1/2 cups tomato ketchup1/2 cup prepared barbecue sauce2 tablespoons molasses1 tablespoon Worcestershire sauce Preparation In a heavy saucepan over medium heat, warm the olive oil and melt the butter. Add the onion and water and season with salt and pepper. Cover and cook, stirring occasionally, until the onion is very soft, 5 to 7 minutes. Stir in the brown sugar, chili powder and cumin until the onions are coated. Stir in the ketchup, barbecue sauce, molasses and Worcestershire sauce and simmer for 15 minutes. Pour the sauce into a blender and process until smooth. Taste and adjust the seasonings. More...

Prep Time:24 hours Cook Time:8 hours Serves:8   Tagged: barbeque sauce, brisket, red onion, sweet onion, Using a smoker box while grilling adds even more layers of barbecue flavor to this beef brisket. We call for hickory chips, but feel free to substitute another type of aromatic wood. Recipe courtesy of Williams-Sonoma Kitchen.   Ingredients 1 whole brisket, 4 to 5 pound, fat trimmed to 1/4-inchKosher salt and freshly ground pepper, to taste1 large red onion, cut into 6 wedges1 large sweet onion, such as Vidalia, cut into 6 wedges1 bunch green onions, white and green portions, cut into 4-inch pieces2 tablespoons olive oil1/2 cup root beer barbecue sauce, plus more for serving Preparation Place the brisket on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight. Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat.Place the brisket, top side down, in the pan and sear until well browned, 8 to 10 minutes, then turn the brisket over. Meanwhile, place a smoker box filled with hickory chips over direct heat. After searing the brisket, turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at about 325F. Cover the grill and cook the brisket for 3 hours.In a bowl, stir together the red, sweet and green onions with the olive oil, and season with salt and pepper. Brush the top of the brisket with the 1/2 cup barbecue sauce and place the onions along the sides of the pan. Fill the smoker box with more chips. Cover the grill and continue cooking until the brisket is fork-tender, 1 to 2 hours more.Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Slice the brisket across the grain and serve with the onions and extra barbecue sauce on the side. More...

Prep Time:10 minutes Cook Time:20 minutes   Tagged: cayenne pepper, father's day, mayonnaise, sour cream, worcestershire sauce, yellow onion, Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics. A touch of cayenne adds a spicy kick. Makes about 2 cups. Recipe courtesy of Williams-Sonoma Kitchen.   Ingredients 2 tablespoons unsalted butter1 large yellow onion, finely diced1 teaspoon kosher salt1 garlic clove, minced2 teaspoons Worcestershire sauce1 1/4 cups sour cream1/4 cup mayonnaise1/8 teaspoon cayenne pepper1/4 teaspoon freshly ground black pepper Preparation In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. More...

Prep Time:15 minutes Cook Time:22 minutes Serves:6   Tagged: cheddar cheese, eggs, goat cheese, italian seasoning, red onion, spinach, tomatoes, yellow squash, Rather than make one large frittata on top of the stove, bake individual ones in a muffin tin. These colorful mini vegetable frittatas have great flavor from the Cheddar and goat cheeses and the Italian Seasoning. Recipe courtesy McCormick® Total Calories: 246 Sodium: 448mg Fat: 18g Carbohydrates: 4g Cholesterol: 280mg Protein: 17g Fiber: 1g   Ingredients 8 eggs1/2 cup milk1 1/2 teaspoons McCormick Perfect Pinch Italian Seasoning1/4 teaspoon salt1/8 teaspoon McCormick Black Pepper, Ground1 cup shredded cheddar cheese1 log (4 ounces) goat cheese (chvre), crumbled3/4 cup chopped yellow squash1/4 cup frozen chopped spinach, thawed and squeezed dry2 tablespoons finely chopped red onion2 plum tomatoes, seeded and diced Preparation Preheat oven to 350F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion; mix well.Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving. More...