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Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
If you find yourself with extra carrot culls, try Great Grandma’s Sheep-Wagon Carrot Cake (found at Cooks.com). My recipe is more than 30 years old and was given me by my sister-in-law. I googled the name on an off chance and there it was, almost identical. I always used a bit less sugar, and maybe a touch more butter but it makes great muffins too (just shorten baking time). The cake doesn’t need a frosting, but if you like frosting you can add this one from Allrecipes.com. (more…)
Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com. (more…)
Found on thekitchn.com, this slaw is the perfect side dish for a summer picnic. It can be prepared very quickly, especially if you have a mandoline or food processor handy. The slaw is very lightly dressed, so feel free to increase the wet ingredients if you prefer a more heavily dressed slaw. Like any slaw, feel free to substitute different ingredients – try it with Napa or green cabbage if that’s what you have. Serves 4-6. (more…)
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)