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.

Produce ordered for December 28th

Pears, Gala apples, Fuji apples, Bananas, Broccoli, Carrots, Cauliflower, Cucumbers, Kiwi, Red Leaf Lettuce, Green Bell Pepper, Pineapples, Zucchini, Tomatoes

Produce ordered for December 21st

Fuji apples, Gala apples, Golden Delicious apples, Bananas, Celery, Cucumbers, Grapefruit, Green Leaf Lettuce, Oranges, Pears D'Anjou, Green Pepper, Zucchini, Clementines, Grape Tomatoes

Produce ordered for Dec. 14th

Gala apples, Bananas, Carrots, White Corn, Cucumbers, Lemons, Romaine Lettuce, Limes, Mangos, Green Onions, Red Onions, Bartlett Pears, Pomegranates, Clementines.

Jicama Salad

1/2 Large Jicama, peeled
1/2 Cucumber, peeled or not
1/2 Red or Yellow Bell Pepper
1/4 to 1/2 Red Onion
1 Lime (juice of)
1 to 2 Tbsp. Olive Oil
pinches of salt & pepper to taste

Dice vegetables. Mix olive oil & lime juice into salad, add a few pinches of salt & pepper. Enjoy!

Produce ordered for November 16th

16 items, yay!

Bananas, Red Grapes, Pears, Cucumbers, Gala apples, Jonathan apples, Mushrooms, Romaine Lettuce, Kiwi, Red Bell Pepper, Celery, Garlic, Red Plum, Green Bell Pepper, Zucchini, Carrots