Produce Ordered for January 25th

Fuji Apples, Gala apples, Avocados, Bananas, Green Beans, Broccoli, Carrots, Cucumber, Mango, Mushrooms, Pears, Clementines, Roma Tomatoes

Produce ordered for January 18th

Gala apples, pink lady apples, banana, broccoli, cauliflower, kiwi, green leaf lettuce, mushrooms, yellow onions, pears, clementines, cherry tomatoes

Roasted cabbage with lemon

Roasted Cabbage with Lemon Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat. 1 medium-sized head of green cabbage 2 T olive oil 2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon) generous amount of sea salt and fresh ground black pepper lemon slices, for serving cabbage (optional) Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.) Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Three-Day Cabbage Salad

1 head cabbage
1 green pepper
1 carrot
1 medium onion
1/4 c. honey
3/4 c. safflower oil (or other mild flavor oil)
1 c. apple cider vinegar
1 1/2 tsp. salt
1 tsp. celery seed

Shred the cabbage and grate the carrot. Chop the pepper and onion. Toss all in a bowl.
In a small saucepan combine the honey, oil, vinegar, salt and celery seed. Bring to a boil, then immediately pour over vegetables. Allow the salad to cool slightly, tossing a few times. Place in covered container and refrigerate for at least 3 days before serving. Will last at least 1 week, maybe more!

*This is a great alternative to a traditional cole slaw and healthier. My family (who most of them are NOT cole slaw fans) loved this!

What to do with all that Parsley?

Here are a few recipes using parsley. Many recipes call for Italian or flat leaf parsley, the curly variety can be easily substituted in any recipe.

Argentinian Chimichurri Sauce

This sauce is typically used to marinate or accompany a variety of meats and fish, but tastes great with vegetables.

• cups fresh parsley and/or cilantro, firmly packed
• 1/4 cup fresh oregano leaves (optional) (substitute dried)
  
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar (optional)
• 1 tablespoon lime juice (optional)
• Kosher salt and red pepper flakes to taste

Preparation:

1. Pulse the garlic and onion in the food processor until finely chopped.
   
   
2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
   
   
3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
   
   
4. Season with salt and red pepper flakes to taste.
   
   
5. Store in the refrigerator until ready to serve

Tabbouleh

A Lebanese salad

Ingredients

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.