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INGREDIENTS
1/2 lb. ground beef
1/2 lb. ground pork
1 mkate crumbs
1/4 c. finely chopped chives, plus zaidi for serving
1/4 c. freshly grated Parmesan
1 large egg
1/4 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 oz. whole maziwa mozzarella cheese, cut into twenty 1/2" cubes
2 tbsp. extra-virgin mizeituni, mzeituni oil
1/2 c. French's Sweet Buffalo Mustard
Blue cheese dressing, for serving
Celery sticks, for serving
Carrot sticks, for serving

DIRECTIONS
In a medium bowl, whisk French’s Sweet Buffalo Mustard with 3 tablespoons water. In another medium bowl, combine ground beef, ground pork,...
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posted by laura1233214
INGREDIENTS
2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking

DIRECTIONS
Grate zucchini on box grater then use a clean jikoni towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a spatula and cook until golden, about 2 to 3 dakika per side. Place on a paper towel plate and sprinkle with salt.
posted by laura1233214
INGREDIENTS
1 c. mayonnaise
1/4 c. apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. celery seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated

DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic wrap, upangaji pamoja and refrigerate until ready to serve.

Wait To Dress It

We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
posted by laura1233214
INGREDIENTS
1 lb. orecchiette
1/4 c. extra-virgin mizeituni, mzeituni oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. cherry tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish

DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together mizeituni, mzeituni oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
posted by laura1233214
INGREDIENTS
6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro

DIRECTIONS
Preheat grill au grill pan to high. Grill mahindi, nafaka until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in mahindi, nafaka kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
posted by laura1233214
INGREDIENTS

FOR THE PASTA
16 oz. fusili pasta, cooked according to package instructions
8 oz. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. cherry tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced

FOR THE DRESSING
1/3 c. mizeituni, mzeituni oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper

DIRECTIONS
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add mizeituni, mzeituni oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
Dress pasta, tambi with dressing and serve.
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Source: pinterest
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Source: pinterest
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