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Arugula Salad
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Sauteed Mustard Greens with Maple and Mustard
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RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
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Oven Roasted Parsnip Fries
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Russian Vinaigrette Recipe with Beets and Sauerkraut
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STRAWBERRY MUFFINS
Tuscan kale salad
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Fresh Strawberry Pie
Garlic Scape Pesto
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General ideas for cooking with greens
ZESTY COLESLAW
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Garlicky Summer Squash
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Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
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tomato and bread salad
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Arugula Pesto.
Caramelized Onions
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Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

ZESTY COLESLAW

There are many, many variations on coleslaw. Here is one we recently developed with tasting help from friends. The original inspiration was a week ago, when we were too tired to cook and got a Friday fish fry that came with one of those little cups of super-mayonnaisey coleslaw.  Hmm. . . we looked at it and decided to mix it half and half with some ginger carrot pickles we had in the fridge, and voila! Something tasty happened.

 

½ head cabbage, shredded

¾ cup pickled red cabbage and/or ginger carrots (from Real Pickles, available at the farm)

1 teaspoon – 1 tablespoon garlic scape pesto

¼ cup olive oil

1 tablespoon mayonnaise or yogurt

Optional: 1 teaspoon sugar

 

 

 

Combine the cabbage and pickle in a large bowl. Mix the pesto with the oil, mayonnaise or yogurt,  and sugar if you’re using it, then combine well with the vegetables.  Keep refrigerated – it tastes even better the next day, after the flavors have a chance to meld.

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