It's no secret that we're pretty in to cabbage. For the last few weeks Paul has been showing off his 10lb cabbages. If we had a country fair to go to I think we'd definitely have a shot at first prize for these ones. It's been fantastic for making sauerkraut and a good talking piece at the market. Fall is really the time when cabbages shine and Denise gave me an early (very early) birthday gift yesterday. A cabbage cookbook, "My PEI Cabbage Cookbook," by Ann Thurlow. Look it up, it's pretty sweet. I'm sure I'll share more recipes as it goes but here's one to start you off.
Whisk salad dressing ingredients together, toss in salad ingredients and top with nuts and seeds.
Karin made this cold soup for us to enjoy this week and it was incredibly tasty and refreshing. I highly reccommend it this weekend as it's going to be another hot one. We served it alongside a feta and melon salad.
Chilled Zucchini Soup With Lemon and Basil
- Hetty Lui McKinnon NYT Cooking
The soup can be prepared ahead and chilled in the fridge for up to 24 hours or it can be served right away chilled with ice cubes.
2 lbs zucchini, trimmed and roughly chopped
2 c basil leaves (about 2 ounces), plus more to serve
1 c roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve
6 Tbsp lemon juice (from 2 lemons), plus more if needed
3 garlic cloves, roughly chopped
2 Tbsp white (shiro) miso
2 c vegetable stock
Kosher salt and black pepper
Ice cubes (optional)
Extra-virgin olive oil, to serve
Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed.
Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.
Bok Choy Quinoa Salad with Miso Dressing
2 c. cooked quinoa, cooled
8 c. bok choy finely chopped
2T. minced ginger root
4 T. rice vinegar
3 T white or yellow miso
2 T. toasted sesame oil
2 T. honey
Salt and pepper
Super simple but this crunchy, fresh bok choy is going to feel like a hit of summer. I've got another bok choy salad for you to try on Tuesday, stay tuned.
Can you believe it - we still have carrots from the end of last season that we are working through. Last year I made the mistake of selling too many at the end of the season; not keeping enough for ourselves so I was careful to reserve some this Fall. So before we get new carrots again (it'll be a while for us) I thought I'd share this great roasted veggie recipe.
Roasted Carrots and Red Onions with Fennel and Mint
From Bon Appetit. Nov. 2015
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