Grilled Red/Green Cabbage Slaw from farm member Maria Carla Foster
1/2 c. tarragon vinegar
1/2 c. sugar
1/2 c. olive oil
2 T dijon mustard
1 T fresh tarragon
1 red cabbage
1 green cabbage
1 bunch green onions (or any type of onion would be fine)
Spray grill. Prepare barbeque to medium-high heat. Whisk together vinegar, sugar, oil and tarragon in bowl. Season with dressing, salt and pepper. Brush cabbages and onions with oil. Sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3-4 minutes per side.
Grill onions, 2-3 minutes. Transfer veggies to cutting board. Chop onions and cabbage. Place in bowl. Discard cores. Add dressing and toss. Season with additional salt and pepper if needed.
Asian Cabbage Slaw from Karen Romanowski at Brookfield Farm--my old stomping grounds in MA!!
2.5 cups shredded cabbage (red or green--either is fine - or a combination of both)
1 cup grated carrots
2 T vegetable oil
2 T rice vinegar
1 T soy sauce
2 tsp brown sugar
1/2 tsp fresh ginger
dash chili oil
1 T toasted sesame seeds
Toast sesame seeds in skillet for just a minute. Set aside. Combine ingredients for dressing in a large bowl. Add cabbage, carrots, and sesame seeds and toss. Refrigerate for an hour before; then serve.
Traditional Coleslaw (from Cooking Light Magazine)
Cooking Light suggests topping a pork sandwich with this coleslaw which sounds delicious to me!! But for the vegetarians out there, this is a cool summer side dish.
1/4 cup chopped scallions (or green onions)
1T mustard (dijon or yellow, your preference)
1 T white vinegar
1 T mayonnaise
1 tsp sugar
salt to taste
2 cups cabbage, chopped
1 cup carrots, shredded
Combine mustard, vinegar, mayonnaise, sugar together and season with salt. Toss cabbage, carrots and scallions together. Then pour dressing over slaw and mix. Refrigerate for at least half hour before serving. Makes 6.
Portuguese Stone Soup (from Asparagus to Zucchini)
2 T olive oil, divided
3 spicy smoked sausages, sliced (about 10 oz)
1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
3 T minced garlic
8 cups chicken stock
1 bay leaf
1 tsp oregano
1/2 tsp thyme
4 cups (about 2/3 pound) very thinly sliced cabbage
2 cups diced potatoes
1 can (8 oz) diced tomatoes
1 can (14 oz) cannelini beans, rinsed and drained
salt and pepper
bottled hot pepper sauce (optional)
Heat 1 T of the oil in a soup pot over medium heat. Add the sliced sausage and brown it well. Remove sausages from pot and add the remaining 1 T oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. Stir in chicken stock, bay leaf, oregano, thyme and the sausage. Bring to a simmer and cook about 10 minutes. Add the cabbage and potatoes; simmer 10 minutes longer. Add tomatoes and beans and simmer another 10 minutes. Season with hot pepper sauce, if desired, salt and pepper. Makes 8 or more servings.
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