TEXARKANA MAGAZINE
To accompany the burger, I chose to make a cajun-inspired hot dog. I purchased andouille sausages from Capers and Conns Farm. My husband was raised in Louisiana, and he is picky about his Louisiana cuisine. He thought I purchased this sausage from the market in Louisiana on our last visit. That’s a thumbs up in my book. I topped the hotdogs with a cajun cole slaw.
I purchased fresh sugar snap peas at the market, but I wanted to make them special somehow, so I made a salad. You should eat at least one serving of raw fruits and vegetables a day, so I figured this was a good way to eat our veggies (and it tastes great, too!)
Sugar Snap Pea Salad fresh sugar snap peas
cucumbers red onions garlic vinaigrette
Cajun Cole Slaw 4 cups cole slaw mix (red cabbage, green cabbage and carrots) ½ bottle of sweet vidalia onion dressing
1. Cut peas in half to create a long slim look. Cut the cucumbers in a similar fashion and add both to a bowl. 2. Top with thin slices of red onions. 3. Drizzle with garlic vinaigrette. 4. Enjoy!
1 tbsp of cayenne Pepper 1 tbsp of creole seasoning
1. Place cole slaw mix in a bowl. 2. Mix the remaining ingredients in a bowl. 3. Pour sauce in a bowl with cole slaw mix and toss. Make sure all pieces are covered with sauce. 4. Enjoy!
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COMMUNITY & CULTURE
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