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THE SL KITCHEN
SOUTHERNLIVING.COM / JULY 20 19
105
Spicy Pepper Jelly Coleslaw
ACTIVE 20 MIN. - TOTAL 20 MIN.
SERVES 6|
Toss together 4 cups shredded napa
cabbage (from 1 head cabbage), 1 cup
thinly sliced red bell pepper (from 1 bell
pepper), 1 cup thinly sliced yellow bell
pepper (from 1 bell pepper), 1/2 cup
thinly sliced red onion (from 1 onion),
and 1/2 cup chopped fresh cilantro in a
bowl. Whisk together 1/4 cup red pepper
jelly, 3 Tbsp. olive oil, 2 Tbsp. fresh
lime juice, 1 1/2 tsp. kosher salt, and 1/4
tsp. each cayenne pepper and black
pepper in a bowl. Add to cabbage
mixture; toss until well coated.
BACKYARD PIZZA PARTY
Sausage-and-Shrimp Pizzas
with Spinach-Basil Pesto
ACTIVE 1 HOUR, 20 MIN. - TOTAL 1 HOUR,
20 MIN.
SERVES 8|
2 cups packed baby spinach
1 cup packed fresh basil leaves
1/2 cup chopped toasted pecans
2 oz. Parmesan cheese, grated on
smallest holes of box grater
(about 1/2 cup)
2 medium garlic cloves, crushed
1 tsp. lemon zest plus 1 Tbsp. fresh
juice (from 1 lemon)
1/2 tsp. black pepper
8 Tbsp. extra-virgin olive oil,
divided
1 1/2 tsp. kosher salt, divided
8 oz. hot Italian sausage, casings
removed
1 lb. medium-size peeled, deveined
raw shrimp
1/4 cup fine yellow cornmeal
2 (1-lb.) fresh prepared pizza
doughs, at room temperature
8 oz. fresh mozzarella cheese, torn
into small pieces, divided
- Process spinach, basil, pecans,
Parmesan, garlic, lemon zest and juice,
pepper, 7 tablespoons of the oil, and 1
teaspoon of the salt in a food proces-
sor until almost smooth, 30 seconds,
stopping to scrape down sides of bowl
as needed. Set pesto aside. - Preheat a gas grill to medium-high
(400°F to 450°F) on 1 side; preheat
other side to low (250°F to 300°F).
Place a large grill-safe skillet on unoiled
grates over medium-high heat. Add
remaining 1 tablespoon oil to skillet.
Add sausage; cook, breaking up into
small pieces, 5 minutes. Add shrimp
and remaining 1/2 teaspoon salt; cook,
stirring occasionally, 3 minutes. (Shrimp
will not be cooked through.) Remove
skillet from grill; set aside. - Sprinkle cornmeal evenly over a
large rimless baking sheet. Shape 1 of
the pizza doughs into a 14-inch circle;
place on prepared baking sheet. Spray
the grill grates over medium-high heat
with cooking spray; slide dough off
baking sheet and onto grates. Grill,
covered, until grill marks appear, 2 to
3 minutes. Remove from grill. Flip over,
and spread grilled side of crust with
half of the pesto, leaving a 3/4-inch
border. Sprinkle evenly with half of the
sausage-shrimp mixture and half of the
mozzarella cheese. Return pizza to grill
grates over low heat. Grill, covered, until
cheese melts, 10 to 12 minutes. Remove
from grill; cut into 8 slices. Repeat with
remaining pizza dough, pesto, sausage-
shrimp mixture, and mozzarella cheese.
Chopped Salad with
Buttermilk Dressing
ACTIVE 15 MIN. - TOTAL 15 MIN.
SERVES 8|
Toss together 8 cups chopped
assorted lettuces, 1 3/4 cups halved
cherry tomatoes, and 1 cup chopped
avocado (from 1 large avocado) in
a large bowl. Whisk together 3/4 cup
whole buttermilk, 1/2 cup mayonnaise,
2 Tbsp. chopped fresh chives, 1 Tbsp.
fresh lemon juice, 1 pressed medium