-1 lg. head of Savoy (or CSA) cabbage, sliced thin
-⅓ c. raisins
-1 c. red grapes, halved
-5 strawberries, sliced thin
-2 red shallots, sliced thin
-¼ c. slivered almonds
-½ c. flat leaf (or CSA) parsley, roughly chopped
Creamy Poppy Seed Dressing
-2 T. mayonnaise
-2 t. Dijon mustard
-1 T. extra-virgin olive oil
-2 T. raw apple cider vinegar
-1 t. honey
-1 sm. clove garlic
-Freshly ground pepper
-1 T. poppy seeds
Add all coleslaw ingredients to a large bowl. Toss to combine well.
In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way. Enjoy! Will keep in the fridge for up to 3 days.
-2 T. olive oil
-1 med. red onion, sliced into 1/4-inch-wide rings or half moons
-10 ripe strawberries, sliced
-2 T. balsamic vinegar, divided
-1 bu. dandelion greens (~ 4 oz.)
-1/2 t. Dijon mustard
-Salt and pepper, to taste
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.
Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar.
Wash the dandelion greens in several changes of water and dry thoroughly.
When the onions are nearly done, add the remaining 1 tablespoon plus 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.
In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper and toss.
Divide between two plates and serve. Enjoy!
Serves 4-6 pancakes
-1¾ c. flour
-3 T. brown sugar
-1 T. baking powder
-½ t. baking soda
-½ t. salt
-¼ c. vegetable oil
-1 t. vanilla extract
-1¼ c. of buttermilk
-½ c. chopped strawberries
-½ t. lavender
Strawberry Lavender Topping
-10 oz. strawberries
-½ c. sugar
-½ T. lemon juice
-1 t. vanilla
-¼ c. water
-½ t. lavender
Wash and dice strawberries. Preheat a sauce pot over medium heat. Add diced strawberries, water, and lemon juice. Let it cook for a couple of minutes and stir in sugar and vanilla. Cook over medium for about 10 minutes, stirring often. Add lavender and cook for a couple more minutes. Take off heat.
Pancakes Whisk together the wet pancake ingredients until combined. Whisk in the dry ingredients until smooth and stir in diced strawberries.Let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat.)
Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it’s firm the pancakes are done. Top with strawberries. Enjoy!
-2 T. minced shallots
-4 1/2 t. balsamic vinegar
-4 1/2 t. champagne vinegar
-1/4 t. kosher salt, plus more as needed
-1/8 t. freshly ground black pepper
-2 T. extra-virgin olive oil
-1 med. head fennel, halved, cored, & cut crosswise into
-5 oz. baby arugula, washed & dried
-1 pint strawberries, rinsed, hulled, & sliced 1/4 inch thick
-1/3 c. toasted pine nuts
-2 oz. Pecorino Romano cheese, shaved into thin strips
Place the shallots, both vinegars, the measured salt, and the pepper in a medium, nonreactive bowl. While whisking constantly, slowly add the oil in a thin stream until fully incorporated, about 1 minute.
Place the fennel in a large bowl, season with salt, and stir to coat. Add the arugula, strawberries, and pine nuts and gently toss to combine.
Add the vinaigrette and toss to coat. Season with additional salt and pepper as desired.
Add the Pecorino Romano, tossing lightly (so as not to break up the cheese) until just incorporated. Enjoy!