Best winter slaw to cut the Fat and Fight blues
You will love this light festive slaw made with many of your winter csa items.
Not only is this salad delicious but packed full of superfoods and will cut the fat!
This is my husband, James family recipe with a southern twist to accommodate seasonal Texas farm produce from us and our farmers.
1 head of green cabbage chopped and diced into small pieces
For color a few leafs of purple cabbage (Optional)
1 red pepper chopped finely
3/4 cup of ripe tomatoes
2-3 carrots grated
Dressing
3 cloves of spicy creole garlic
1 cup of mayo or 1/2 cup of olive oil (Best with mayo)
The juice from two fresh lemons (Meyers Lemons are best, but other all lemons are fine)
Salt and fresh ground black pepper to taste
Blend the mayo, lemon juice, and minced garlic–stir and blend together well.
Best Winter Slaw to cut the fat and chase away the winter blues!
Mix all the veggies in a large bowl.
Pour the dressing on the veggie mixture and stir till everything is coated with dressings, add salt and pepper to taste
Bay shrimp is option, or add to your fish tacos
Keeps well in fridge due to the lemon juice.
By Elizabeth Samudio
Curried Apple, Potato, and Carrot Soup
This recipe comes from CSA member Marshall Mosley who said, “This soup was killer.”
- 8 oz peeled and chopped carrots (4 medium)
- 2 large Granny Smith apples, peeled and chopped
- 3 stalks celery, peeled and chopped
- 1 lb potatoes, chopped
- 1 1/2 teaspoon Indian curry powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 (14 ounce) can lite coconut milk
- 2 cups chicken stock
- 1/3 cup half and half
- 2 tablespoons lime juice
- 1/4 cup plain yogurt
- chopped dill, optional
- 4 Biscuits or Bread Rolls (We like Pillsbury Grands! Frozen Biscuits)
Read more here, including photos and the directions for cooking.
The Ultimate Stuffed Cabbage
While many stuffed cabbage recipes claim to be superior, this cabbage recipe is a standout from the rest of the pack due to a secret, distinctly American twist on the original Eastern European recipe: ketchup. We know it sounds a little unrefined, but a bit of ketchup in the sauce, combined with both raisins and brown sugar, helps to cut the sometimes bitter flavor of the cabbage, and gives the dish the hint of sweetness it needs. Ground beef, onion, and rice are the main fillers on the savory side and add signature heartiness.
Getting everything to stay together in the preparation may look complicated, but don’t be intimidated. The recipe’s author, Joan Nathan, has a tip for stuffing the leaves: just roll them up “like a big cigar” (being careful not to overstuff) and you’re done. Serve the stuffed cabbage with sour cream for a touch of cool tang that complements the warm, sweet and sour flavors of the dish. When you’ve finished enjoying the fruits of your labor, as an added bonus for your hard work these freeze really well, so you can enjoy them throughout fall and winter, maybe even with pumpkin rugelach for dessert.
The Ultimate Stuffed Cabbage
Makes 24 rolls
For the cabbage:
1 head of fresh cabbage, frozen a day ahead, about 2 pounds (or 2 pounds Swiss Chard unfrozen) 2 pounds ground beef 1/2 teaspoon pepper 1 teaspoon salt 2 large eggs 1/3 cup ketchup 1/2 cup uncooked rice 1 small onion, finely chopped
For the sauce:
1 tablespoon oil One 35-ounce can chopped tomatoes 2 tablespoons tomato paste 2 large onions, sliced Salt and pepper 1/2 cup ketchup 2 lemons, juiced 1/3 cup brown sugar 1/3 cup raisins
1. Defrost the cabbage the night before cooking. When it is completely defrosted, separate the leaves.
2. To make the filling: In a large bowl, mix the ground beef, salt, pepper, eggs, rice, ketchup, and chopped onion; set aside.
3. Place 1 heaping tablespoon of the filling on each cabbage leaf. Tuck the ends in and roll up like a big cigar. Place them, open side down, in a 6-quart casserole.
4. To make the sauce: Cook onions with oil in a saucepan for a few minutes, then add the tomatoes, tomato paste, salt and pepper to taste, onions, ketchup, the juice of one lemon, brown sugar, and raisins. Bring to a boil and let simmer for 15 minutes, covered.
5. Pour the sauce over the cabbage. Cover with foil and bake at 350 degrees for one hour and a half, and then uncover for an additional half hour, adding water if too dry. Taste for sweet and sour and, if needed, squeeze the juice of the remaining lemon over all.
6. Turn the stuffed cabbage rolls onto a serving platter, spoon the sauce over, and serve. This is even more delicious the second day.
Simple Lentil Salad
This recipe comes from one of our CSA members who needed a yummy way to use up peppers and cucumbers.
Filling, cool and clean….perfect for summer time! — Suzy Laine, CSA member
Roasted Brussels Sprouts
Oh, Brussels sprouts! How I love thee…
When I was younger, I used to think they were baby cabbages that had been harvested really young. I was surprised to find out that they are not. Since they are in the same family, they can be used in many dishes that call for cabbage for a different look. I use them in stir frys all the time or in egg rolls.
My favorite way to eat them, however, is roasted in the oven. Here is the best and most basic recipe that I have found for them. I typically start here and add whatever else I have. I am quite fond of grating a hard cheese (like Parmigiano-Reggiano) over the top. Sometimes I add dried cranberries.
For the recipe I use from the Food Network kitchens, click here.
Butternut Squash Bake
Earlier this week, Sallie Rody made this recipe for me in a time bank exchange. It was the most scrumptious dinner (not just because I didn’t have to make it myself). This recipe reminded us both of Thanksgiving, and it will probably be my contribution to various holiday gatherings later this year. Also, it was so good my husband and I could hardly stop ourselves from eating the entire dish in one night. But the need for leftovers to eat for lunch the next day, fortunately, won out.
Check out the recipe on Allrecipes.com by clicking here.
For those who don’t know about time banking, it is an amazing concept and a form of alternative currency. Think of it as bartering time, except exchanges don’t have to be direct. One member might volunteer an hour or perform a service for an hour to earn a credit. Then, through the time bank, that member can redeem their credit for an hour of service from another member. Find out more about the North Texas Time Bank here.
Stuffed Poblano Peppers
This recipe comes from CSA member Judy Secrest, who also sent a picture of her delightfully yummy creation.
Stuffed Polbano Peppers
INGREDIENTS:
- 4 Poblano peppers
- 4 cups cooked grain
- 1 1/2 cups salsa
- 1 can black beans
- 1 1/2 cups corn kernels
- 3 green onions
- Cumin
- Chili powder
- Cayenne
- Salt
- Pepper
- Shredded cheese
- Cilantro
No-mayo Cabbage Slaw (best made in advance!)
Check out this delicious recipe courtesy of Marilyn Sirois!
No-mayo Cabbage Slaw (best if made 24 hours in advance)
1 head of cabbage, sliced fairly fine or chopped
1 medium sweet onion, sliced thinly or chopped
Boil together the following and pour over cabbage and onion:
½ – ¾ c sugar
1 C apple cider vinegar
1 Tbsp salt
1 tsp celery seed
1 tsp dry mustard
¼ tsp black pepper
1 C salad oil
Orzo-Stuffed Peppers
Check out this delicious recipe courtesy of Marilyn Sirois!
Orzo-Stuffed Peppers
8 oz orzo
1 C shredded cheese – mozzarella or cheddar plus extra
1 tomato, diced
1 small onion, chopped
¼ C total of chopped fresh herbs: parsley, basil, chives
½ C plain yogurt or low-sodium stock
2 Tbsp olive oil
4 medium-large bell peppers, washed and halved
Optional additions:
2 oz goat cheese or low fat cream cheese
5 oz canned tuna or salmon, drained
1 c cooked garbanzo beans
Heat the oven to 375° F. Cook the orzo according to package directions . Drain and toss with a bit of olive oil. ( I substitute ½ orzo and ½ rice, although I don’t cook the rice completely to keep it from becoming too soft inside the baked peppers). Combine with remaining ingredients except peppers, adding salt and pepper to taste plus any optional ingredients. Stuff each half of peppers and top with a little extra cheese or fresh herbs. Set peppers in an oiled oven-safe dish. Cover with foil and bake for 30 minutes. Remove foil and bake 5-10 minutes more, until the tops are slightly browned and peppers are tender. If you are in a hurry, microwave the stuffed peppers 3-4 minutes, then bake in the oven for 15-20 minutes. [Adapted from The Feed Zone, Biju Thomas and Allen Lim]
Congrats to our recipe contest winnner!
The winner of our Most Popular Recipe Contest is…
Marshall Mosley!
Thanks for your recipe submission, which can be viewed here. Keep ’em coming! Please see James to claim your prize (your choice of either a dozen farm fresh eggs or 2 pounds of any organic veggies).
Stay posted through the email newsletter for more contests to be announced throughout the spring and summer.
