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Winter Vegetable Slaw

10/7/2013

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This versatile slaw is a nice side dish for roasted chicken or grilled cheese sandwiches. The specific vegetables can be swapped based on what looks good at the market or in your root cellar, but it's good to shoot for a balance of sweet and spicy (and a mix of colors never hurts).

Shredded or julliened root vegetables:
2 cups sweet - carrot, parsnip, celeriac, beet, sweet potato
AND
2 cups spicy - turnip, radish, daikon, kohlrabi, rutabaga

Mix to taste with:
Good-quality mayonnaise
OR
Mayonnaise mixed with Dijon mustard, lemon juice, and salt
OR
Garlic aioli
OR
A vinaigrette made with 1 tsp each Dijon mustard & salt, 1/4 cup red wine vinegar, 2/3 cup olive oil, and a handful of fresh parsley (you may not need all of it)

Season with additional salt and pepper to taste. If you have time, let sit in the fridge for 20 minutes or so. Yum!
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Chickpea Radish Salad

6/2/2013

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This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.

This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.

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Moroccan Radish-Orange Salad

5/16/2013

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This recipe came to us from our friend Kestrel. It's an unusual combination of flavors, but so good!

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    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

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