Week #9 - Everything Veggies

During the busy summer at the farm, more often my own recipes lack diversity as spending time at the farm is priority.  As I look in my fridge planning on just what would be quickest, a simple quickie salad seems best.  As much as our lettuce is spectacular, that kind of salad would need to be a bit heftier if is the main course.  A basic recipe that can be changed up depending on what is in my share that week is quick, easy and nutritious.  The recipe was originally in the Boston Globe many years ago.  I’ve tweaked and changed but want to give credit where credit is due.

Cooking, Serving  It! Any vegetable that can be grated works great in this recipe! Change it each time. Salt and pepper, to taste ½ small head any type cabbage, thinly sliced or shredded 1 large carrot, grated 1 Granny Smith apple, cored and cut into small cubes 6 radishes, thinly sliced ¼ cup chopped fresh herb – cilantro, parsley, basil etc. 1/8 cup dried fruit – cranberries, raisins, blueberries etc. ¼ cup seeds or nuts – walnuts, sunflower, pumpkin etc. Use whatever you have on hand. Beets, celeriac, bok choy, kohlrabi etc. DRESSING Juice of 1 lime Juice of 1 orange 2 tablespoon vinegar Pinch of sugar or a bit of honey Salt and pepper, to taste ½ cup olive oil In a small bowl, whisk together the lime and orange juice, vinegar, sugar, salt, and pepper. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like. Toss dressing into salad.  Top with seeds or nuts.