Mexican Bean Slaw Salad

Mexican Bean Slaw Salad
¼ cabbage shredded cone #4
1 cup black beans
1 cup kidney beans
1 cup white beans beans
1 red bell pepper, diced cone #3
1 green bell pepper, diced
cone #3 
8 oz. frozen corn, defrosted  or fresh corn
1 red onion, diced
1 serrano chili, seeded and minced
2 cloves garlic, minced cone #1
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar or apple
1 freshly squeezed lemon juice
1 freshly squeezed lime juice and zest
1/2 tsp.  sea salt (adjust to taste)
1/2 tsp. freshly ground black pepper (adjust to taste)
1 1/2 tsp. cumin
1/2 tsp. chili powder
1.  Shred cabbage with cone #4 Toss to combine cabbage, beans, peppers, corn, onions, chili, garlic, and cilantro in a large bowl. In a small bowl, whisk to combine olive oil, vinegar, lemon juice, lime juice, salt, pepper, cumin, and chili powder. Pour over the bean salad. Toss to coat. Adjust seasonings to taste. Refrigerate several hours before serving to allow the flavors to melt.

Creamy Grits + Garlicky Greens

Creamy Grits + Garlicky Greens
For the Creamy Grits:
½ cup raw cashews, soaked in water at least 3 hours and up to overnight
2 tablespoons oil, divided
⅓ cup finely chopped onion cone #2
1 teaspoon coarse sea salt, divided
4 cups vegetable broth +
¾ cup yellow grits
For the Garlicky Greens:
1 teaspoon sea salt, divided
1½ pounds collards kale or mustard greens, leaves torn into bite-size pieces and stems discarded
6 large garlic cloves, thinly sliced cone 4 or with a knife
2  T  oil
Make Creamy Grits:
Soak raw cashews in water at least 3 hours and up to overnight. Drain cashews and place in a blender with ¼ cup water. Blend until smooth and set aside. Pre Heat pan add oil Add onion and ½ teaspoon salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside. 

Meanwhile, bring 3 cups broth to a boil in a 3 qt sauce pot. Add grits in a slow, but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low. Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and ½ teaspoon salt and cook, whisking constantly, until thickened, another 10 minutes. Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.
Make Garlicky Greens:
Pre heat large skillet on medium high heat add a little oil , add garlic sauté  in skillet until garlic is golden and fragrant, 5 to 7 minutes . Add greens Place lid cook greens until tender- add a little water if needed. Serve greens with grits.

Breakfast Potatoes

 Breakfast Potatoes
6-8 cooked Red Potatoes, Cut Into Chunks
4 cloves Garlic, Minced
1 whole Onion, cone #2
1 tsp smoked paprika
1 jar roasted red bell peppers
1- 2 tomatoes chopped
1 zucchini cone #4
Fresh herbs- cilantro or parsley.
Kosher Salt And Freshly Ground Black Pepper
 In 11 inch skillet cook potato on a wet paper towel until done. 20 mins. Cut up cooked potatoes in dice size.

Pre heat skillet add oil onion garlic potato, zucchini sauté until crispy add in red bell pepper, paprika and herbs.