Garden Slaw
Mix and match seasonal produce with your favorite dressings and additional toppings
Ingredients
Slaw Mixture
- 2 cups Cabbage thinly sliced red or green
- 1 cup Carrots, shredded or julienned
- ½ cup sweet onion, thinly sliced
- 1 cup combined seasonal toppings
See Seasonal Notes for dressing options
- 1 cup dressing of choice
- as needed salt and pepper
Instructions
- Combine Slaw ingredients and dressing in a large mixing bowl. Reserve crunchy topping like nuts or toasted seeds until ready to serve.
- Toss evenly and season well with salt and pepper. Let marinate for at least one hour before service, no more than 2 days.
- Top with crunchy toppings in a favoirte serving bowl and enjoy the flavors of the season.
Notes
Seasonal Topping OptionsSpring: Chopped Snap Peas, Diced Roasted Beets, Blanched Cut Asparagus, Sliced Toasted Sunflower Seeds (Pair with a Creamy Walnut Dressing)Summer: Roasted Corn Kernels, Diced Bell Peppers, Halved Cherry Tomatoes (Pair with a Green Goddess Dressing)Fall: Dried Cranberries, Diced Tart Apples, Broccoli and Cauliflower, Toasted Pumpkin Seeds (Pair with a Herb Dressing)Winter: Orange segments, Pomegranates, Sliced almonds, Radish slices, Pickled Red Onions (Pair with a Mustard Vinaigrette)
Beet Lemon Hummus
Try this fun colored bright and sweet version of a traditional dip.
Equipment
- food processor
- blender
- zester
Ingredients
- ½ lb fresh beetroot scrub, destem, remove taproot
- 2 cups garbanzo beans aka chickpeas cooked and drained or see instructions for dried
- 2 each lemons zested and juiced
- ½ cup olive oil avocado, sunflower, or infused oil option
- 1 Tbsp garlic crushed
- to taste salt and black pepper to taste
- ¼ cup Tahini sesame paste also try sunflower seed butter or paste of pumpkin seeds
Instructions
Dried Beans Option
- Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.
Cooked Beans Option
- Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
- Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
- Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
- Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
- Serve with your favorite crudite vegetables, chips, or as a sandwich spread.
Notes
Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!
Beet Deviled Eggs
Use leftover soft beets and eggs that have been on the shelf longer than others to create a red-pink bright addition to your spring festivities.
Equipment
- stovetop burner or sous vide(immersion circulator
- whisk and bowl
- piping bag or spoon for assembly
Ingredients
- 12 each eggs
Beet Brine
- 2 cups beet juice
- 1 cups apple cider vinegar
- 1 cup white vinegar
- 2 cups purified water
- ½ cup honey
- 4 tsp. kosher salt
- 3 whole cloves
- ½ cinnamon stick
Deviled Filling:
- Cooked yolks from eggs.
- 3 Tbsp mayonnaise
- 2 Tbsp yellow mustard
- Smoked Paprika or other garnish
Instructions
- Stovetop method: 1. Place eggs in a saucepot with room temperature water just to cover. Bring up to a boil for 2 minutes, remove from the heat, cover, and let sit in the water for 10 minutes.
- Sous Vide Method: 1. Set waterbath temperature to 194F. Place room temperature eggs carefully into water only once the temperature is reached. Cook for 20 minutes and remove to an ice bath to cool completely.
- Beet Brine: Combine beet juice, vinegars, water, honey, salt, cloves, and cinnamon in a small saucepan bring up to a boil to dissolve everything together. Remove from heat and pour into a container to cool completely.
- Carefully drain and peel eggs under cold water. Place in cooled beet mixture and let set, can store for up to a month, color and pickling seeps through in 1 full week.
- Cut eggs in half lengthwise, seperate the whites and yolks, place the whites back into the beet liquid until ready to serve, place the yolks in a small bowl to mix.
- With a whisk mix yolks with mayo and mustard until smooth. If texture is too thick add a splash of beet mixture.
- Spoon or pipe mixture into the egg whites when ready to serve and sprinkle with paprika, and add a bit of spice with a slice of fresh jalapeno or simple with chives.
Carrot Cake
Use some of your carrot kraut for something sweet! Try this spicy cake recipe while using preserved produce.
Ingredients
- 2 cups flour substitute oat or almond flour and add 1 Tbsp ground flax as well
- 2 tsp each baking powder and soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp. ground ginger
- ¼ tsp ground allspice
- 1 ½ cups sugar
- 4 each large eggs
- 1 ¼ cup ghee (clarified butter) or coconut oil
- 3 cups Carrot Kraut see seperate recipe
- ½ cup walnuts or pecans try sunflower or pumpkin seeds
- ½ cup dried cranberries or raisins or golden raisins or currants
Instructions
- Preheat oven to 350F.
- Butter and lightly flour two 10 ” rounds or one 9×13 rectangle.
- Sift the dry ingredients together into a medium bowl.
- In a seperate large bowl whisk together sugar, eggs, melted/cooled ghee or oil, and zest. Stir in carrot kraut.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, until combined.
- Finally, add the nuts and dried fruit. Pour the batter into the prepared pans.
- Bake until a toothpick inserted in the center or the cake comes out clean, usually 30-40 minutes.
- The center of the cake should look similar to the edges and just begin to crack, remove from the oven to preserve moistness.
Notes
Decorate with your favorite cream cheese icing recipe or with a simple glaze and candied orange peel.