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Dinner Salad with Sardines

7/8/2012

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If you don’t have experience with sardines, give them a try! Pacific sardines are sustainable, pretty inexpensive, and super good for you – high in Omega-3s and calcium. They don’t really taste much fishier than tuna, but they don’t have the risk of mercury and overfishing that tuna has (Atlantic or Mediterranean sardine fisheries are poorly regulated and in decline, so we recommend sticking to the abundant Pacific variety). They are one of our favorite foods – and one of the few things Sonora is almost guaranteed to eat! If a picky toddler gives it her stamp of approval, what’s holding you back?

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Salad Cukes

9/27/2011

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This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.


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Chickpea, Avocado and Pea Shoot Salad

5/26/2011

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This recipe was shared with us by our friends John and Brennan, and it's a great use of pea shoots.

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Best spring salad

4/30/2011

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Spinach
Pea Shoots

Put them in a bowl. Eat them with your fingers. Repeat.
(Bowl optional.)
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Beets with Lemon and Hebs

3/16/2011

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So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

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Easy Cabbage Salad

3/16/2011

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This is one of the staples of my lunchbox over the winter. Making it in the morning for lunch or dinner gives the cabbage a chance to soften up a little, but it's also great fresh and crunchy.

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Massaged Kale Salad

3/16/2011

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This salad is made with raw kale, and the "massaging" softens it up. It's especially delicious with fall and winter kale that has already been softened and sweetened by frost, but good even with tougher summer (or Californian) kale. You can make it in a big batch to have on hand, as it keeps (and improves) over several days.

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Toamato and Cucumber Salad

7/30/2010

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This is adapted from Cooks Illustrated magazine. The key here is to extract and reduce the tomato juices, then add them back in the dressing. It takes a little longer than your average tomato and cucumber salad, but it's really good. This method also makes a nice fresh pasta sauce with really great tomato flavor. Yum.

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    Other Good Places to Find Recipes

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    Storage Guidelines for Fruits & Vegetables (PDF)
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