Healthy Mediterranean Cooking at Home

Category Archives: Sauces

Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.

Greek Tomato And Eggplant Tart

Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces

Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling

For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).

Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.

Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.

Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.

Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.

Fresh Tomato Sauce

Ingredients

4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed

Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.

1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley

Directions

Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.


Tomatoes with Herbed Ricotta

Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.

For two servings:

Ingredients

1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel

Directions

In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.

Summer Fresh Tomato Salad

2-3 servings

Ingredients

½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil

Directions

For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.

Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.


This dish is easy to prepare early in the day. It reheats beautifully.

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 large onion, diced
1/2 cup flour
2 pounds boneless round steak, sliced thin (I used a 2 lb round roast)
2 cups low sodium beef broth
Salt and pepper to taste

Directions

Cut round steak into serving-size portions. Pound the flour into the steak pieces.

Reserve the remaining flour. Sprinkle the meat lightly with salt and pepper.

In a large heavy skillet over medium heat, heat the olive oil and butter. Brown half the steak thoroughly, turning to brown the other side. Transfer to a platter. Repeat with the remaining steak. Add more oil if needed.


Saute the onions and sliced mushrooms in the skillet for about 5 minutes, until the onions are tender. Stir in the reserved flour.
Add the beef broth and stir until the flour is dissolved. Return the meat to the skillet, cover, and simmer on low heat for 2 hours or until the meat is very tender.

Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve steak with mashed potatoes and a green vegetable.
Serves 4 to 6.


Pork Fried Rice

Ingredients

2 tablespoons vegetable oil
1 egg, beaten
1 onion, chopped
2 cloves garlic, grated
2 cups diced raw or cooked vegetables (see suggestions, below)
2 cups diced cooked pork (I used leftover spare ribs)
3 cups cold leftover cooked rice
2 tablespoons soy sauce
1/4 cup oyster sauce
1 teaspoon sesame oil
4 green onions, sliced
Fried rice veggie ideas: celery, bell peppers, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas, snow peas, cabbage.

Directions
In a wok or a large skillet, heat 1 tablespoon of the oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove the scrambled egg to a plate.
Pour the remaining oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by any cooked vegetables (the first ones into the pan should be the veggies that take the longest to cook, like raw carrots). Already-cooked veggies should be added last. Now add cooked meat, stirring to mix well and heat through.

Add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients and heat thoroughly. Add soy sauce, oyster sauce, and sesame oil and cook, stirring and tossing, for 2 or 3 minutes. Stir in the scrambled egg and green onions and stir-fry for one more minute. Remove from heat and serve immediately.

Fish Baked In Teriyaki Sauce

Ingredients

2 tablespoons teriyaki sauce
1/2 teaspoon minced garlic
2 cod fillets, each 6 ounces
2 teaspoons sesame seeds

Directions

In a small bowl, whisk together the teriyaki sauce and garlic.
Lightly spray a small baking pan with cooking spray. Place the fillets in the pan. Pour the teriyaki marinade over both sides of the fillets. Cover and refrigerate for at least 15 minutes to marinate the fish.
Preheat the oven to 400 degrees F.. Sprinkle the fish with the sesame seeds.
Bake until the fish is opaque throughout when tested with a tip of a knife, about 15 to 20 minutes. Serve with the fried rice.

Asparagus in Ginger Garlic Sauce

Sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon grated garlic
1 pinch red pepper flakes

Stirfry
1 bunch medium-size asparagus spears, trimmed
1 tablespoon peanut oil

Directions

Combine sauce ingredients and set aside.
Cut the asparagus into two-inch pieces, on the diagonal.
Heat a large skillet over medium-high until hot, 3–5 minutes, and add oil and asparagus; season lightly with salt. Cook, tossing occasionally until asparagus is just beginning to brown around the edges, about 2 minutes. Add sauce and cook, tossing constantly, until asparagus is still crispy yet cooked through and coated in the sauce, about 30 seconds longer.

 


This is a great time of year to make this sauce since all the vegetables included in the recipe are in season.

Ingredients

Eggplant
1 ½-2 lbs small eggplant
4 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Peppers and Onions
1 ½ lbs Italian frying peppers
1 large sweet onion
2 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Tomatoes
2 ½ lbs large vine ripe tomatoes
1 ½ lbs ripe cherry tomatoes
4 garlic cloves
¼ cup olive oil
Salt and pepper to taste

Directions
Preheat the oven to 425 degrees F

For the roasted eggplant
Peel the eggplant and then into ½-inch cubes. Pour the olive oil into a 13×9-inch baking pan. Smash the garlic cloves and place them in the pan. Add the eggplant and season generously with salt and pepper. Stir the ingredients until the eggplant is coated in oil. Bake 30 minutes stirring the eggplant several through the roasting time to prevent the eggplant from sticking to the pan. Scrape the eggplant into a Dutch Oven with a spatula and set the pot aside, Do not clean out the baking dish.

For the peppers and onions
Remove the seeds from the cut peppers and cut them into ½-inch dice. Peel the onion and cut into ½-inch dice.
In the same baking dish used for the eggplant, pour in the oil, add the smashed garlic, peppers, and onions. Add salt and pepper and stir the ingredients. Bake for 30 minutes stirring the ingredients several through the roasting time. Pour the peppers and onions into the Dutch Oven with the eggplant and reserve the baking dish.

 

For the tomatoes
Cut the large tomatoes in half. Pour the olive oil into the baking dish. Add the smashed garlic, large tomatoes, and cherry tomatoes. Generously salt and pepper the tomatoes. Bake for 30 minutes stirring the ingredients several through the roasting time.

Mash the tomatoes with a potato masher and add the ingredients to the Dutch Oven.

To make the sauce
Add 1 teaspoon of dried Italian seasoning and a sprig of fresh basil to the pot. Bring the sauce to a boil, lower the heat to a simmer, partially cover the pot and cook until the sauce is reduced by half.

To use the sauce with pasta
Add 12 ounces of short pasta, such as Casarecce, Campanelle or Farfalle cooked al dente and 2 tablespoons of butter to the pan with the sauce and bring to a simmer, tossing until the butter melts and the pasta finishes cooking about 1 minute. Serve pasta with Parmesan cheese and hot pepper flakes
You can also serve the sauce over cooked spaghetti or as a sauce for lasagna.

To use the sauce for pizza
Cover the dough with sliced Fontina cheese and add about 2 cups of the Roasted Garden Vegetable sauce. Bake in a 450-degree F oven for 20 minutes.


Fra Diavolo is a spicy sauce for pasta and seafood. Most versions are tomato-based and use chili peppers for spice. Fra Diavolo is served over pasta with shellfish that roughly translates to “among the devil,” getting its name from the hot pepper that gives it its signature heat. It’s traditionally made with shrimp or lobster, and sometimes clams
Debate rages on whether this dish originated in Italy or in one of America’s Italian American communities. Regardless of its origins, it is popular in restaurants, but lobster Fra Diavolo is rarely found in cookbooks. I grew up with spicy shellfish pasta, especially for Christmas Eve, so here is my version. I use lobster tails because they are easier to cook with and eat with the pasta.

4 servings

Ingredients

250g (8 1/2 oz) long pasta
4 small lobster tails, about 4 oz each, split in half down the middle lengthwise
Salt and pepper
Olive oil
6 cloves of garlic, finely chopped
2 (28 oz) containers chopped Italian tomatoes
2 tablespoons tomato paste
2 teaspoons Calabrian chili paste or 1 teaspoon crushed red pepper flakes
1 sprig fresh basil
1 cup seafood broth or clam juice
¼ cup chopped Italian parsley leaves

Directions

In a sauté pan that will be large enough to hold the lobster and cooked pasta, sauté the garlic in 2 tablespoons of olive oil for 30 seconds. Add the seafood broth and simmer for a minute or two. Add the tomatoes, tomato paste, chili paste, basil sprig, and salt to taste, or about 1 teaspoon. Simmer until the sauce is reduced about 1 hour. Add the lobster tails cut side down, bring the sauce back to a low boil and cook the lobster for about 5 minutes or until the shells turn red and the meat turns white.

Boil a large pot filled with water. When it comes to a rolling boil, add a generous amount of salt and the pasta, and cook very al dente.

Place the lobster tails on a plate and set aside. Remove the basil sprig. Drain the pasta and add it to the tomato sauce, along with a ladleful of the pasta cooking water. Let the pasta simmer in the sauce, mixing it well, and making sure every strand is coated with the sauce. Pour the pasta on to a serving platter and top with the lobster tails. Garnish with chopped parsley and serve.


Roasted Beef Tenderloin

Ingredients

1 1/2-pound beef tenderloin roast, all visible fat and silverskin removed
3 medium garlic cloves, minced
1 finely chopped shallot
2 teaspoons dried Italian seasoning
1 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon sea salt

Directions

Preheat the oven to 400°F.
Tie the meat in three or four places with kitchen twine. Put the roast in a medium-sized heavy nonstick roasting pan and coat the roast with the olive oil. Rub the garlic all over the meat and sprinkle on the herbs and pepper. Scatter the shallots on top of the meat.

Cook, uncovered, for 25 minutes per pound for medium-rare, or to your desired doneness. Remove the pan from the oven and sprinkle with the salt. Cover with aluminum foil and let stand for 15 minutes. Slice the roast and place it on a serving platter. Drizzle the pan juices over the meat and serve.

Roasted Stuffed Zucchini

Ingredients

4 small to midsize zucchini
1/2 cup Panko breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
8 cherry tomatoes, chopped
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
1 teaspoon dried Italian seasoning
Salt & pepper to taste

Directions

Preheat the oven to 400 degrees F. Split the zucchini in half lengthwise. With a serrated spoon scrape out the seeds, digging a trough in the center of the zucchini. Sprinkle the zucchini shells with salt and turn them over on a paper towel to drain for 30 minutes. Pat dry with paper towels.

For the filling: Heat the olive oil in a medium skillet. Sauté the onions until tender. Add the garlic. Remove the skillet from the heat. Add tomato, breadcrumbs, herbs, and cheese. Lightly season with salt and pepper.

Place the filling down the center of each zucchini half. Place the zucchini in a greased baking dish and roast in the oven until the zucchini shells are tender and the topping is lightly brown (about 25 -30 minutes). Serve as a side dish in this meal.

Basil Pesto Pasta

Ingredients

Pesto
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Pasta
! cup grated parmesan cheese
One lb bucatini or other long pasta, cooked al dente
2 tablespoons room temperature butter, cut into small pieces

Directions

Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.

Place the sauce in a large pasta serving bowl. Add the hot drained pasta, parmesan cheese, and butter. Gently toss until the pasta is coated in sauce. Serve as a side dish in this meal.


Roasted Potatoes And Green Beans

Ingredients

1 1/2 pounds baby gold potatoes, halved
1/2 pound fresh green beans, trimmed and cut in half
2 tablespoons butter, cut into small pieces
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried Italian seasoning
2 whole bay leaves
1 lemon, juiced
Salt and freshly ground black pepper
Chopped parsley for garnish

Directions

Preheat oven to 400 degrees F.
Arrange the potatoes in the bottom of a baking dish. Drizzle with oil and lemon juice, then season with salt and pepper to taste. Sprinkle with the Italian seasoning and add the garlic cloves and bay leaves. Arrange the green beans on top.
Bake for 30-40 minutes until veggies are just tender. Stir the mixture halfway through the baking time. Sprinkle with chopped parsley and serve.

Italian Tomato and Sundried Tomato Bruschetta Sauce

This sauce is also excellent for an appetizer spread on toasted slices of Italian bread.

Bruschetta Sauce

ingredients

5 Roma tomatoes chopped
1/2 cup sun-dried tomatoes packed in oil, about 8, chopped
4 cloves minced garlic
1 tablespoon oil from sun-dried tomatoes
1 tablespoon balsamic vinegar
2 teaspoons dried basil
1 teaspoon salt
Combine the ingredients in a food processor or blender until smooth. Set aside at room temperature.

Baked Chicken Bruschetta

Ingredients

2 boneless skinless chicken breast halves
2 tablespoons oil
½ cup Italian Tomato and Sundried Tomato Bruschetta Sauce, recipe above
2- 4 large slices Mozzarella cheese

Directions

Place the chicken cutlets in an oiled baking dish and drizzle with the 2 tablespoons olive oil. Bake in the oven alongside the potato/green bean pan. After 25 minutes, remove the dish from the oven and spread the chicken evenly with the Bruschetta sauce and cover with slices of mozzarella cheese. Return to the oven for about 5 minutes more to melt the cheese. Serve with the potatoes and green beans.


Serve this pasta with a mixed greens salad and Italian vinaigrette.

Ingredients

4-5 cups cooked (leftover) pasta. I used linguine
3 links of Italian sausage
2 cups Marinara sauce
11/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/4 cup minced fresh parsley
Salt and pepper to taste
8 oz mozzarella cheese, sliced thin

Directions

Brown the sausage links in a skillet and add the marinara sauce. Simmer the sausage in the marinara sauce for 30 minutes. Remove the sausage and cut it into thin slices. Set aside.
Mix the marinara sauce with the pasta. Set aside.
Combine the ricotta, egg, parmesan, parsley salt, and pepper. Mix with the pasta. Coat a 12-inch x 8-inch baking dish with olive oil spray.

Spread the pasta out in an even layer in the baking dish. Top with the sliced sausage and cover the top with slices of mozzarella.


Coat the dull side of a sheet of foil with cooking spray. Place on the top of the baking dish. Bake in a 375-degree F oven for 45 minutes, uncover the dish and bake for 15 minutes or until hot and bubbly. Let rest 5 minutes before serving.


Trout Fillets

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 small clove garlic, cut into thin slices
1/4 teaspoon dried sage or 4 large fresh leaves, minced
1/4 teaspoon dried oregano or 1 teaspoon fresh leaves, minced
¼ teaspoon dried thyme or 1 teaspoon fresh leaves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 whole rainbow trout deboned and cut into 2 fillet halves, skin on
Chopped parsley

Directions

Light an outdoor grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, butter, garlic, sage, thyme, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove the pan from the heat and immediately stir in the lemon juice, salt, and pepper.
Brush the fish with some of the lemon sauce on both sides of the fish. Grill or broil the fish skin-side down for 4-5 minutes. Pour the remaining sauce over the cooked fish. Garnish with chopped parsley. Serve the fillets with the sweet potatoes.

Sweet Potatoes

Ingredients

2 tablespoons red wine vinegar
1 tablespoon brown sugar
2 medium sweet potatoes (about 1 1/4 pounds total), peeled and sliced ¼-inch thick
1 tablespoon olive oil
1 sprig fresh rosemary
Kosher salt and black pepper
1 tablespoon unsalted butter, cut into small pieces

Directions

Heat oven to 400° F. Whisk together the vinegar and sugar in a small bowl. Set aside.
Toss the potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch baking dish. Cover with foil and bake until just tender, 25-30 minutes. Add the butter and reserved vinegar mixture. Continue to roast, uncovered, basting occasionally with the pan juices, until the potatoes are golden brown, 15-20 minutes more.

Sauteed Swiss Chard or Spinach

Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard or spinach, ribs and stems removed, leaves torn into 2”
pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Directions

Wash the chard well in several changes of cold water. Drain in a colander. Heat oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and half of the Swiss chard, season with salt and pepper. Cook, tossing often until wilted. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted about 1 minute. Season with additional salt and pepper if needed.


Feeling like an old fashioned fried seafood dinner at your favorite seafood restaurant but they are closed now due to the virus restrictions, so make this desire come true at home.

Ingredients for 4

Homemade Tartar Sauce

3/4 cup mayonnaise
2 tablespoons chopped sweet pickle relish
2 teaspoons dried dill
1 tablespoon minced scallions (white and light green parts only)
2 teaspoons chopped capers
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste

Fish And Fries

Vegetable oil, for frying
3 russet potatoes, cut into 1/4-inch sticks
3/4 cup fine cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup milk
2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
Tartar sauce (recipe above)
Lemon wedges, for serving

Directions

For the tartar sauce:

In a medium bowl, mix together mayonnaise, relish, dill, scallions, capers, lemon juice, mustard, salt, and pepper. Set aside in the refrigerator until ready to use.

For the fish and fries:

Heat 1 inch deep of oil in a deep, wide skillet over medium-high heat. Preheat oven to 250°F.

Place a cooling rack onto a rimmed baking sheet and place in the oven. Place fries in the hot oil and cook until golden brown and tender, about 6 minutes. Remove to the prepared baking sheet in the oven and sprinkle with salt. Keep warm in the oven while the fish fries.

In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

Reheat the oil in the skillet. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

Homemade Coleslaw

Ingredients
¼ of a large cabbage, shredded or sliced thin
1 carrot, shredded
2 scallions, minced

Dressing
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice

Directions

In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage, carrot, and scallions and stir gently to mix.
Refrigerate for several hours before serving.



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