I’m also adding a recipe from purelyplanted.com for Gut-Nourishing Salad with Creamy Peanut Dressing which I know we will need both pre-and post-Thanksgiving’s crazy meals. Use your cabbage, daikon and greens from this week’s box to make that salad.
~Conne
Down below is a recipe from Smitten Kitchen (one of those Northeastern writers) for Poolside Sesame Slaw. That’s the first thing I’ll do with part of our cabbage (and a cucumber, and a pepper or two). I have just been craving sesame this summer – so the toasted sesame oil and tahini in the dressing are very appealing to me right now.
From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.
And finally one more slaw recipe since we’ve all got lots of cabbage now, this one with a lemon-tahini dressing. But you will certainly find dozens of cabbage recipes at grassfedcow.com.
From the New York Times
assembled from a lot of different recipes, this is our favorite cole slaw recipe. The result isn’t overly sweet. The sugar, however, is optional.
For a couple of new recipes (assuming we get any cold weather!) how about the Cabbage and Farro Soup below (wish I remembered the provenance of that recipe). It’s only going to use part of that enormous cabbage but I like that it uses the core as well as the leaves.
Recipe from Mark Bittman’s “How to Cook Everything: Completely Revised Twentieth Anniversary Edition”
The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
That bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.