Fast and simple to make, this dinner tastes great with a dry rosé—especially a Pinot Noir rosé, which stands up to the vinaigrette in the topping. Ingredients 4 (6-ounce) boneless, skinless salmon fillets Kosher salt, to taste Freshly ground pepper, to taste 2 large eggs 1 small shallot, minced 1 small garlic clove, minced 2
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Serves 4 Ingredients 2 pounds chicken wings and/or drumettes or 3 pounds whole chicken wings 1 teaspoon coarse sea salt ½  teaspoon freshly ground black pepper 2 tablespoons melted coconut oil or fat of choice 2 garlic cloves, minced 1 teaspoon grated fresh ginger ½ cup coconut aminos 3 tablepoons honey 1 tablespoon chili sauce or sriracha
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INGREDIENTS 1/3 cup mayonnaise 2 tablespoons cider vinegar 1 tablespoon sugar 1 teaspoon Dijon mustard 3 cups finely shredded cabbage 1 large carrot, shredded coarse 1 small red onion, sliced thin PREPARATION In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and
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Ingredients: Vinaigrette 1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses) 3 tablespoons red wine vinegar 1 teaspoon kosher salt 1⁄2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses) Cole Slaw 1 small red onion, very thinly sliced 1 cup red wine vinegar 2 jalapenos, seeded,
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This watermelon cooler is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. When it’s time to serve it, shake well and pour over ice! Makes 8 servings Ingredients: 3 pounds (1.4 kg) seedless watermelon cubes 1 cup coconut water Juice from 1
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