These two recipes can be paired together for a meal or eaten separately with a bigger main entree. Both recipes include fresh, seasonal vegetable that are anything but bland. Enjoy!
Collard and Cabbage Slaw
1 red onion
1 bunch collards
½ head cabbage
½ cup apple cider vinegar
⅔ cup olive oil
2 tbsp. whole grain mustard
Salt and pepper to taste
1-½ tablespoon honey/agave (optional)
Combine onion, vinegar, mustard, honey/agave, olive oil. Season with salt and pepper. Let sit 10-15 mins, tossing occasionally until onion is wilted. Add collards, cabbage, and carrots. Chill 15 mins.
Sizzlin’ Seasonal Vegetables
3 tbsp. olive oil
4 medium garlic cloves
2 cups chopped onion
1 bay leaf
2 medium sweet bell peppers
4-5 cups seasonal vegetables
2-3 fresh tomatoes (or 14-½ oz. can tomatoes)
2 tbsp. fresh basil (or 1-½ tsp dried)
2 tbsp. fresh oregano (or 1-½ tsp dried)
½ tbsp. rosemary and/or thyme (½ tsp dried)
1-½ tsp salt
½ tsp black pepper
Fresh minced parsley for garnish
Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes. Add seasonal vegetables and bell peppers, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally for 8-12 minutes. Add pepper and tomatoes. Cover and simmer for 5-10 more minutes are until vegetables are cooked to preferred doneness. Serve hot, warm, or room temperature and top with chopped parsley and options toppings.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.