Memorial Day Recipes: Warm Cabbage, Corn & White Bean Slaw + Spicy Blueberry Caramel Granola Bars


img_1791Lucky for me that I get to spend the day cooking with my friends at West Elm Market in Brooklyn this Memorial Day Weekend. I love DUMBO and this eclectic store so I’m all in! They’ve invited me into their kitchen (with my new fav red frig) to share a few recipes featuring a few of the products they offer in the their store.

After a bit of taste testing myself, I decided to play with these three delicious offerings from Blackbird Food Co., Spoonable LLC Brooklyn’s Saucy Caramel, and Rick’s Picks.

I came up with two, super easy, crazy good Memorial Day picnic or barbecue with family and friends, recipes to share. Here you go and hope to see you at West Elm Market for a taste!

Warm Cabbage, Corn & White Bean Slaw

1 1/2 c green cabbage, thinly sliced

1 1/2 c red cabbage, thinly sliced

1 cup Great northern white beans, (dried or canned)

1 cup Rick’s Picks “Handy Corn” Vibrant Corn Relish

1/3 c fresh cilantro, chopped

1 tsp extra virgin olive oil

A few sliced radishes (optional)

Heat a large skillet and add olive and cabbage. Cook cabbage for 1 minute or less on a medium heat. You want the cabbage to keep its crunch (and nutrients!). Remove from skillet and place into bowl. Let cool for about 2 minutes, then mix in remaining ingredients. You can serve immediately, but this slaw gets even better when allowed to marinate.

Note: Yes, this is just as tasty with raw cabbage. So, for those of you who (like me) like to turn off the stove or oven for the summer, this dish is a perfect, quick, mix up.

Makes @ 8 servings

Spicy Blueberry & Caramel Granola Bars (No Bake or Baked)

1 1/2 c organic rolled oats

1 c Blackbird Food Co. Bitter Chocolate Granola

2 T Spoonable LLC Spicy Chili Caramel

1/2 c sunflower seeds

1/4 c ground flaxseed

3/4 c fresh blueberries

1/4 tsp cinnamon

No Bake – Mix all ingredients in a bowl. Line an 8″ X 8″ pan with parchment paper (makes it easier to remove later). Press mixture into pan firmly using hands or a wooden spoon. Cover with plastic wrap and refrigerate for 4 hours (or in freezer for 1 hour.). Slice and serve. To store: Because of the fresh blueberries, you may want to store in the frig in a moisture-free container for up to 2 weeks.

Baked – Heat oven to 300 degrees. Mix all ingredients in a bowl. Line an 8″ X 8″ pan with parchment paper. Press mixture into pan firmly using hands or a wooden spoon. Place into oven and cook for 10-15 minutes. Remove and let cool. Slice and serve. To store: Place in an airtight container for up to a week.

Makes @ 8 Servings

Missed me at West Elm Market? Check out the video…

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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