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.
(2023) Lemon-Tahini Slaw
Recipes
(2023) Cucumber Salad, Sichuan-Style
If you’re ready for another idea of cucumbers (since we got so many both slicers and Kirby variety today), I have a Mark Bittman recipe for a spicy cucumber salad.
(2023) Pickled Cucumber Salad
I’ll probably substitute finely sliced basil for the dill called for in the recipe since I’ve got a pot of basil growing on my back deck, and dill, although my absolute favorite herb, is not something that has ever grown well for me.
(2023) Burnt Spring onion Dip
I found this recipe in a blog post from Table Root Farm. I grilled the spring onions. Delicious.
(2023) Green Sesame Soba Noodles
Here’s a recipe for Green Sesame Soba Noodles from the Washington Post Eat Voraciously newsletter and CSA subscriber Linda Jones. The receipe uses tahini to boost the protein content of the sauce. So delicious.
(2023) Pickled Turnip and Beet
From Yotam Ottolenghi’s cookbook Jerusalem, who says “this is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavor, perfect for serving with unctuous meats, a tangine, or hummus.”
(2023) Swiss Chard Dip with Garlic, Yogurt and Dill
A double gift to have both Swiss chard and beets in the same box. They are relatives, so cut those beet greens off and use them with the chard in the recipe for Swiss Chard Dip with Garlic, Yogurt and Dill down below, recipe courtesy of the New York Times. Love the easy way to wilt greens in that recipe.
(2023) Cauliflower Couscous Salad with Almonds, Herbs, and Cherries
This recipe for Cauliflower Couscous Salad is from Alexandracooks.com. I don’t know who first realized that cauliflower could be chopped up like rice or like couscous, but they were brilliant. Alexandra Stoddard took inspiration for this recipe from “Six Seasons” by Joshua McFadden. Love this salad and … no cooking (except toasting the almonds, which you could skip)!
(2023) Butter Lettuce, Grape, Fennel, Walnut + Buttermilk Salad
I do have a recipe for a salad, this one from “Pulp: A Practical Guide to Cooking with Fruit” by Abra Berens. I love that the only dressing is buttermilk. Could it be more simple? Helps that I love buttermilk! Berens includes fennel, but I’d substitute radishes and green onions if I wanted to stick with what’s in the box. The grapes are just a nice addition to a salad, but you’re right, we’ll never see those in a Georgia produce box.
(2023) Ginger Chicken With Crisp Cabbage Salad
From the New York Times