1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 c. black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/2 package taco seasoning
2 Tbsp. lime juice
In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.
1 lb Brussels sprouts, washed and trimmed, halved or quartered
4 oz thick cut bacon, diced
½ c diced onion
2cloves garlic, minced
3 sprigs of fresh thyme or 1 tsp dry
1 oz Balsamic vinegar
½ – 1 c chicken stock
Salt and Pepper to taste
Bring a large saute pan to medium heat
Add bacon and render 2-3 minutes
Add onion and cook until translucent
Add garlic, thyme and Brussels. Cook 3-5 minutes until caramelized
Season with salt and pepper
Add vinegar and enough stock to moisten
- 1 cup Panko
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.