Daily Independent (Ashland, KY)


May 15, 2012

Jarring approach to slaw; barbecue ideas; healthier pancakes

ASHLAND — Food in a jar is great, especially when you’ve made it yourself.

I’m not up to canning — besides, I don’t have a garden or orchard. I’m not talking about “putting up” food. I’m talking about making individual servings of foods and packaging each serving separately.

Jars have an heirloom look to anything they store and this recipe from Nestle makes use of healthy, fresh food and great-looking jars.


8 (pint-size) mason jars


2 cups Apple Nestle® Juicy Juice® All-Natural 100 percent juice

1/4 cup apple cider vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Dijon mustard

1 tablespoon honey

1/4 cup canola oil


5 cups each thinly shredded purple and green cabbage, divided

2 cups shredded carrot and/or thinly sliced red bell pepper, divided

8 tablespoons sliced green onions, chives or shredded fresh basil, divided

Place Juicy Juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.

Whisk together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

Layer about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.


May is National Barbecue Month; to celebrate, here are some delicious and different ways to jazz up your outdoor cooking from the San-J company. Note that these recipes are also gluten-free.



4- to 6-ounce swordfish fillets

¼ cup plus 2 Tablespoons San-J Orange Sauce, divided

2 large oranges, peeled

1 large fennel

¼ cup olive oil

1 teaspoon kosher or fine sea salt

½ teaspoon black pepper

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