If you’re planning a Memorial Day barbecue or attending a potluck, take a cue from celebrity chef Bobby Flay: Aim for simple and delicious.

“Real food does not have to be complicated,” says Flay, one of the Food Network’s Iron Chefs. “With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family.”

Prep time for our weekend recipe is 10 minutes, chill time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

You can quadruple the recipe if you’re expecting a crowd.

Bobby Flay’s Smoked Chile Cole Slaw

Makes 4 servings

1/2 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce (available in the Mexican food aisle)
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper.
2. Stir in remaining ingredients.
3. Cover and refrigerate at least 20 minutes before serving.

Recipe and photo courtesy of Hellmann’s/Best Foods

I’ll offer a fond farewell to Southern-style barbecue in next week’s blog posts. For now, our end-of-the-week recipe can be enjoyed at an outdoor cookout or indoor feast.

Southern-Style Cole Slaw

Makes 4 servings

• 1/4 cup apple cider vinegar
• 2 tablespoons dark brown sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• Pinch of ground allspice
• 3 oz. red onion, finely diced
• 6 oz. green cabbage, coarsely chopped
• 4 oz. cucumbers, peeled, seeded and coarsely chopped
• 3 oz. red pepper, coarsely chopped
• 2 oz. green pepper, coarsely chopped
• 3 tablespoons olive oil

1. In a medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to a simmer over a medium heat.
2. Stir in onion; remove from heat and allow to stand 5 minutes to cool.
3. Meanwhile, toss cabbage, cucumbers and peppers in a mixing bowl. In another bowl, whisk olive oil into the cooled vinaigrette mixture.
4. Pour mixture over vegetables, and toss to coat. Season with salt and pepper to taste.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives. 

Recipe courtesy of Jack Daniel’s Sauces

As I reported in our recent article Organic Supermarket Trends—Flavor Focus: Vanilla, vanilla is still America’s favorite flavor, and top chefs are incorporating it into innovative main dishes.

“I try to bring two ingredients together that you originally kept separate,” says Chef Robert Del Grande of Cafe Annie in Houston, Texas.

According to the flavor experts at spice maker McCormick & Company, combining sweet and savory ingredients in spicy foods creates a “more palatable offering, as the sweet chaser balances the hot notes for a smooth, robust flavor, pleasing even the most timid taste buds.”

Their Sweet & Sassy Vanilla Slaw is very different from your grandmother’s old-fashioned coleslaw recipe. Vanilla, ginger, red pepper and black pepper add heat to the crisp crunch of the cabbage. Serve it as a refreshing side dish at a moment’s notice, as it takes only 15 minutes to prepare.

Note: Because you follow an organic lifestyle, Organic Authority recommends using certified organic ingredients, when available, in all recipes to minimize your risk of exposure to pesticides, chemicals and preservatives.

Sweet & Sassy Vanilla Slaw

Makes 8 servings

1 medium head Napa or Chinese cabbage, shredded (about 5 cups)
1 16-oz. package broccoli slaw

Dressing
1/2 cup sugar
1/3 cup white wine vinegar
1/3 cup olive oil
2 teaspoons pure vanilla extract
1 teaspoon coarse-grind black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon salt

1. Mix cabbage and broccoli slaw mix in a large bowl. Set aside.
2. Combine sugar and remaining ingredients. Stir until well blended.
3. Just before serving, pour dressing over cabbage mixture. Toss gently.