Here are a few coleslaw dressing recipes to accompany this weeks' coleslaw mix.
Classic Coleslaw Dressing
A classic dressing for the coleslaw mix we included in the share this week.
2/3 c mayonnaise (sub sour cream if you like)
1/4 c onion, minced
3 Tbs dill pickled, minced
2 Tbs pickle brine
2 Tbs distilled white vinegar
1 Tbs horseradish
1 Tbs sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seeds
Whisk ingredients together until well blended.
Mexican-Lime Coleslaw Dressing
A fun way to spice up your coleslaw mix, serve with chicken or fish.
1/3 c lime juice
1/2 tsp ground cumin
1 clove garlic, minced
1/2 tsp hot pepper sauce (to taste)
1/2 c olive oil
Whisk lime juice, ground cumin, garlic and hot pepper sauce together and then slowly whisk in olive oil.
1 bag Pete’s slaw Mix
2 apples, small dice
2 tbsp. Dijon Mustard
1 clove garlic, minced
½ cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste
Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.
1 celeriac, cut into matchsticks
1/2 red onion, diced
1 bag coleslaw mix
2 tbsps olive oil
2 tbsps mayonnaise
Juice of 1 lemon
1 tbsp white or apple vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
Fresh black pepper to taste
Mix vegetables in a large bowl. Mix all dressing ingredients well, then toss with vegetables.
This recipe came from our former wash-house manager, Annie. This was her stand-by recipe for a bowl of greens in her kitchen.
Shoots salad mix
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon
Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.
Spicy Celeriac and Carrot Soup
1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted Anaheim peppers
1 celeriac, peeled and diced
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper
Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.
Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.
Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.
Simple Vegetarian BiBimBap
Many bibimbap recipes online feature meats but I liked the looks of this vegetarian one. This is a very basic recipe just begging for your personal touch - use whatever veggies you have on hand and make it your own.
2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup celeriac matchsticks
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
1/8 teaspoon salt to taste
2 cups cooked and cooled rice
1/3 cup sliced green onions
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 tablespoon butter
3 teaspoons sweet red chili sauce, or to taste
Heat sesame oil in a large skillet over medium heat; cook and stir carrot in the hot oil until they begin to soften, about 5 minutes. Stir in bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture, a handful of shoots, and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Carrot Salad with Honey-Lemon Dressing
I live on basic salads like this all winter when carrots are a-plenty.Sometimes, when I'm short on time, I'll just shred some carrots and apples into a bowl, add some toasted walnuts, and there's my salad.
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don't have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes, scrubbed and chopped
2 carrots, peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
Roasted Fingerling Potatoes
This recipe, from Martha Sewart, is a classic. Feel free to add chopped carrots or other root veggies to bulk up the dish.
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
Rogers Farmstead Oatmeal
Here's their basic oatmeal recipe as provided on their retail bags. This makes a creamy, filling bowl of oaty goodness to fill your belly on cold mornings! Feel free to add in any fruits, nuts, and/or flavorings as desired!
1 cup oats
2-3 cups of water
Bring water to a boil and stir in oats. Reduce heat to a simmer and cook oats 20 to 30 minutes to desired tenderness. Add in more water or milk to cook longer.