-1 med. black radish, julienned
-2 T. fresh lemon juice
-1 Granny Smith apple, cut in half & cut into very thin slices
-1 lg. carrot, julienned
-1/2 stalk of celery, very thinly sliced
-1 T. unsalted, roasted sunflower seeds
-drizzle of fruity olive oil
-2 T. roughly chopped fresh mint
-Sea salt, to taste
Combine radish and lemon juice in a small bowl and let sit for 30 minutes.
When softened a bit, add apple and carrot.
Drizzle with olive oil to moisten all ingredients.
Stir in sunflower seeds. Sprinkle with mint and salt to taste. Enjoy!
-2 T. butter
-1 large onion, chopped
-1 red apple, peeled, cored & thinly sliced
-1 green pepper, seeds removed & thinly sliced
-1 head red cabbage, cored & shredded
-2 red tomatoes, cut into ½-inch pieces
-4 c. vegetable broth
-1 T. soy sauce
-2 T. tomato paste
-1 t. salt
-1 t. ground black pepper
Melt the butter in large cooking pot. Add the onion, apple, green pepper and cook until all are soft.
Add the cabbage to the pot. Continue to cook the ingredients until they are caramelized. Add the tomatoes to the pot.
In a mixing bowl, combine the 4 cups of vegetable broth, soy sauce, tomato paste, salt and ground black pepper. Add contents of mixing bowl to the pot.
Cook the soup over high heat for 20 minutes. Once the cabbage is limp and cooked completely, remove the cooking pot from the stove.
Pour the soup into a food processor and puree it until it has a smooth texture. Season the soup with additional salt and pepper to taste.
Ladle soup into bowls and serve hot. May be garnished with thinly sliced apples, crème fraîche, herbs or pepitas to add additional texture. Enjoy!
Submitted by a Westside CSA shareholder and adapted from from e-how.com… Read the rest
-1 bu. Dino kale, washed, dried & de-ribbed
-1 clove garlic, very finely chopped
-3 T. extra-virgin olive oil
-1 T. lemon juice
-4 leaves radicchio
-1 Asian pear (or an apple)
-1 small bulb fennel
-Salt and pepper to taste
Cut the kale in ¼” thin strips and place in a large bowl with the garlic.
In a jar with a tight-fitting lid, combine the olive oil and lemon juice
and shake until emulsified. This is your dressing.
Pour the dressing on the kale and garlic mixture and use your hands to
“massage” the dressing into the kale, distributing it evenly. Set aside to
marinate while you chop the remaining ingredients.
Cut the radicchio into short strips about ¼” thick. Add to the kale
mixture without stirring.
Core, halve, then quarter the Asian pear and cut it into very thin slices
that are still crunchy, about 1/8” thick. Add it to the kale mixture
Remove the fronds from the fennel and slice the bulb in half. Cut a
triangle shape in each half to remove as much of the tougher core
as possible. Slice the fennel about 1/8” thick and add it to the bowl.
Toss everything together to combine. Season with salt and pepper
to taste. Enjoy!
-1 large Granny Smith (or other tart apple)
-1 lb. red cabbage, cored and very thinly shredded
(about 7 cups)
-1/4 c. roasted & unsalted sunflower seeds
-1/4 c. dried currants
-3 T. extra virgin olive oil
-1 ½ T. apple cider vinegar
-1 ½ t. flaky coarse sea salt, more to taste
-1/4 t. freshly ground black pepper, more to taste
Cut the apple from its core, discard core. Very thinly slice
the apple pieces lengthwise. Place apple slices in a large
Add the cabbage, sunflower seeds and currants to the
bowl with the apples. Toss well to combine.
Drizzle the olive oil and vinegar and crush 1 ½ teaspoons
salt over the salad. Add ¼ teaspoon black pepper, and then
toss to combine.
Adjust the seasonings if necessary. Enjoy!
Adapted from Salads: Beyond the Bowl, Mindy Fox… Read the rest