May 20, 2024
A Different kind of Cole Slaw
by Linda Dansbury

It hasn't felt much like late spring recently, but the unofficial start of summer is next weekend! I love salads all year, and they vary by what we have in the fridge. There are A LOT of recipes on this site to help you enjoy your harvest. Simply click on For Members at the top of the page (you don't even have to log in). Recipes shows up in the pull down menu so click on that. Then, you can search on the ingredient in which you are needing inspiration. These recipes have been selected/developed with what is in season; at the same time so many of them include multiple veggies. There are also suggestions for alternative ingredients. Please try them out. Here are a couple things I made this past week:

Bok choy, radish, kale, green garlic, cilantro - you don't need cabbage to make a delicious cole slaw. My family loves the Asian Style Cole Slaw that is on this site.

Kale, green garlic, watermelon radish, komatsuna - made a delicious stir fry. I make these regularly with whatever I have on hand. The radish added wonderful crunch here. There are so many stir fry recipes on the internet - pick the seasoning blends you like. I normally go with some form of soy sauce and a bit of sesame oil.

Lettuce mix, arugula, radish - a simple lemony vinaigrette is so good on these spring greens. Rough recipe is: about 2 Tablespoons lemon juice plus a bit of the zest, 1 teaspoon Dijon mustard, 1-2 teaspoon honey, a bit of the green garlic and a bit of onion or shallot (to taste), a pinch or so of salt, a couple grinds of pepper, about a quarter cup of extra virgin olive oil. Place all in a container with a tight fitting lid and shake till it's blended. Dress salad right before enjoying - store leftovers in fridge.

Green garlic - made garlic bread - finely chop green garlic and place in some olive oil, allow to soak in there for a bit to meld the flavors. Spread on bread of your choice and bake in oven at about 425 until lightly browned. Enjoy.