Stir It Up: Feta Cheese and Strawberry Summer Salad, Coleslaw, - 21 News Now, More Local News for Youngstown, Ohio -

Feta Cheese and Strawberry Summer Salad 

1 cup slivered almonds

2 teaspoons minced garlic

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 cup balsamic vinegar

2 tablespoons brown sugar

3/4 cup extra virgin olive oil

1 head romaine lettuce, cut

1 pint fresh sliced strawberries

1/2 cup crumbled feta cheese 

Place almonds in a skillet over medium-high heat and cook until lightly toasted, stirring constantly. Allow to cool. Whish together garlic, honey, mustard, vinegar, brown sugar and olive oil. In a large bowl place the romaine lettuce, strawberries and feta cheese, toss. Right before serving, toss with the dressing you prepared. 

Coleslaw, Asian Style 

1 tablespoon creamy peanut butter

5 tablespoons extra virgin olive oil

1 teaspoon toasted sesame oil

4 tablespoons seasoned rice vinegar

4 cups thinly sliced Napa cabbage

1/2 cup grated carrots

1/4 cup toasted peanuts 

Whisk peanut butter with olive oil and sesame oil. Continue to whisk until dressing is smooth. Add seasoned rice vinegar. If you do not have seasoned vinegar add 2 teaspoons sugar to the dressing. Taste the dressing and add more sugar or salt to your own taste. Toast the peanut in a skillet over medium high heat stirring constantly until very lightly browned and fragrant. Cool peanuts. In a large bowl, toss the Napa cabbage, grated carrots and peanut together. Right before serving toss with the dressing and serve. 

Black Bean Brownies 

1 (15 ounce) can black bean, drained and rinsed

3 large eggs

3 tablespoons canola oil

3/4 cup unsweetened cocoa powder

1-teaspoon vanilla

1/2 teaspoon baking powder

Pinch of low sodium salt

1/2 cup mini semi-sweet chocolate chips, divided 

Preheat the oven to 350 degrees. Spray an 8 by 8 inch baking dish with cooking spray. Place the black beans in a food processor and process until smooth. Add eggs, oil, sugar, cocoa powder, vanilla, baking powder and salt and mix well. Add ¼ cup of the chips and mix well. Pour the batter into the prepared pan and sprinkle the remaining chips evenly over the top. Bake for 30 to 35 minutes or until done. Cool in the pan before cutting into 2-inch squares.