- This is a weekly and biweekly share distribution. The next biweekly share will be June 9/11th.
- All share boxes should be returned with your next distribution.
- Please be mindful of your “neighbor” at distribution following the protocols that are in place for the current virus climate.
- For our biweekly members who receive a biweekly newsletter; weekly newsletters are posted on our website for news and recipes @ http://promisedlandcsa.com/news/
Farm News from Jane
Wow! What an adventurous beginning to the season. From snow and record low temperatures to seventies and even eighties. We are, as I mentioned walking in faith as we begin summer shares. The first few shares will contain some winter storage veggies which are still delicious. We had such a wonderful harvest last fall. The volume may be light in the first month until the vegetables we’ve planted over the last month catch up with the calendar. This nearly 900 weather should bring them up to speed more quickly! The rhubarb is growing nicely and should be ready for harvest next week. There will be green garlic and then green onions (scallions) and lots more salad greens in the coming weeks. Our CSA begins earlier and continue a bit longer than most so you will surely get your “share of the harvest” over the twenty-four weeks!
We continue to seed in the green house; more lettuces, and beets and this week we begin seeding winter squash; six different varieties. Seeded directly out in the fields are peas; shelling and sugar snap and three different varieties of “snap” or “string” beans. I prefer calling them snap beans because it makes them sound so fresh as string beans makes them sound chewy! We grow five different varieties; green, yellow, purple, Romano, and Dragon Tongue, (a type of speckled flat bean). We also planted six different varieties of potatoes and onions, leeks, celery, celeriac, sweet corn, bok choy Chinese (Napa), cabbage, beets and Swiss chard. Tomorrow afternoon we hope to transplant more seedlings from the green house. They all grew so tall over the weekend. I jokingly shared with Ben that the sweet corn looked like it was ready to tassel! The seedlings always look so huge in the green house, but when they are planted, they seem to shrink in comparison to their surroundings.
So a new season has begun. For those of you who have been with us you’ll understand that things are a bit different without Daniel at the helm; but change creates new opportunities and that combined with the extra time we had waiting for the weather to turn we took full advantage; concrete walkways were poured, reorganization of set up for efficiency, and lots of equipment getting a “make over”. We are excited to start summer shares and expect another stellar season of delicious and nutritious produce. We are very grateful for your support and are anxious to meet with you all over the summer at one of our farm events. Keep yourself up to date by reading the weekly/biweekly newsletters. Many blessings on us all for health and contentment. A friend recently gave me a plaque which reads: “What we have is enough when we are grateful for what we have”. Let that be an encouragement for us all! Blessings, Jane
Produce: Asparagus Salad Greens Spinach Onions Carrots Cabbage
– A few kitchen helps: a vegetable brush, a kitchen scale, a good olive oil for saute, and a desire to “create”, using recipes to guide you not control you. Substitute what ingredients you have on hand in recipes that call for something not stocked in your pantry.
– Asparagus; everyone has their preferences. We prefer the “fatter” stalks as they are a little more resilient to over cooking! It doesn’t matter if they are thin or thick it is the weather and rate of growth that makes them tough; not the diameter! This should all be tender with the volume of rain and heat we’ve had. We just use a sharp knife to trim off the cut end. If it feels a bit hard then just cut off a bit more. DO NOT use the “bend and snap” method. Bending the stalk until it breaks and discard the bottom end. and snap it off discarding whatever remains. That wastes way too much! And please don’t overcook it. It can actually be eaten raw and tastes more like fresh shelling peas… This was Daniels’ favorite way to eat it; pick and eat!!! It cooks easily if pan sautéed with just a splash of oil and water enough to slightly simmer.
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings. MACSAC
RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper.
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!
CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens
BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.
EASY THOUSAND ISLAND DRESSING
Makes about 1 cup (eight 2-tablespoon servings)
1/2 cup nonfat plain yogurt; 2 tablespoons minced onion; 1/2 teaspoon freshly ground black pepper; 1/3 cup reduced-fat mayonnaise; 1 tablespoon bottled sweet pickle relish; 1/4 cup bottled chili sauce; 1/4 teaspoon salt
Whisk al1 ingredients together in a mixing bowl. Use immediately or store in the refrigerator up to 4 days.
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATIONS
• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.
• Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.
• For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
• For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
• Increase the mustard to 1 tablespoon for a more assertive vinaigrette.
WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings
1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1-pound asparagus spears salt and pepper to taste
Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.
ASPARAGUS SPINACH SALAD
1-1/2 pounds asparagus, cut into 1-inch pieces; 2 T plus 1/2 cup olive oil; 1/4 tsp salt; 1-1/2 pounds penne or other medium tube pasta; 1/4 cup chopped green onions (leeks or scapes); 6 T white wine vinegar; 2 T soy sauce; 6 oz spinach; 1 cup coarsely chopped cashews; 1/2 cup shredded Parmesan cheese
Place asparagus in a 13-in x9-in baking dish. Drizzle with 2 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 14-16 serving.
1 10-inch unbaked pie crust, refrigerated 1 hour; Freshly ground pepper to taste or more; 1 teaspoon salt; 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked; 1 1/2 cups firmly packed grated Swiss cheese; 2 tablespoons butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 cups half and-half; 1/2 teaspoon dried basil, crushed; 1 tablespoon cornstarch; 1/2 teaspoon dried oregano, crushed; Freshly ground pepper to taste
Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Coo] for 10 minutes before cutting into serving wedges. Serves 8 to 10 as an appetizer
Trim and wash your leeks as directed under Leeks, and sauté with ½ cup of butter or substitute half with olive oil in a large kettle. Sauté leeks just until they start to brown. Add 2 cups of cups of stock or bouillon and bring to a boil. Add 2- 4 cups of washed, trimmed and sliced asparagus (1/2”) pieces and bring back to a simmer and then simmer just until tender. Add 1 qt. of milk and start to heat. Meanwhile slowly whisk 2 cups of milk into ¾ cup flour until completely blended. Stir into soup and stir until heated and thickened. You may add extra bouillon or 1 tsp salt and white pepper to flavor. 6 servings
SPRING VEGETABLE PASTA WITH LEMON AND PARMESAN
Cook 1 lb. rotini pasta in lightly salted water according to pkg directions, about 8 minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet, heat 1 tbsp olive oil over medium-high. Add 2 large thinly sliced shallots (1 cup) and sauté 3 minutes. Add 1 large clove chopped garlic and sauté 1 minute. Add 1 heaping cup fresh or frozen peas, 1 large bunch asparagus, cut into 1-inch pieces, and 3/4 tsp kosher salt. Sauté until asparagus is tender, 3 minutes. Reduce heat to low, add pasta, reserved pasta water, 1/2 cup chopped mint, 1/3 cup grated Parmesan, 1/4 cup lemon juice, 2 tbsp olive oil and 1/2 tsp salt. Stir well. Familycircle.com
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. SERVES 4 TO 6
HONEY GLAZED CARROTS WITH FRESH MINT
1 lb. carrots; 2 tablespoons butter; 11/2 tablespoons honey; salt and pepper; 1-2 tablespoons chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well, and serve. Makes 4 servings. Recipe from MACSAC
SPICY CARROT DIP
1 onion; 3 carrots, plus extra to garnish; grated zest and juice of 2 oranges; 1 tablespoon hot curry paste; 2/3 cup plain yogurt; handful of fresh basil leaves; 1-2 tablespoons fresh lemon juice, to taste; red Tabasco sauce, to taste; salt and freshly ground black pepper Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice and curry paste in a small saucepan.
Bring to a boil, cover and simmer gently for 10 minutes, until tender. Process the mixture in a blender or food processor until smooth. Let cool completely. Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4 Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot. Serves
CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
Mix: 1 egg; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center
FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal Lake Gardens
3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top. Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings.
Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.
SPINACH PESTO DIP
10 ounces frozen spinach, chopped; 1/4 cup walnuts; 1 teaspoon basil; 1/2 teaspoon oregano; Dash of salt; 1 clove garlic, crushed; 1 cup sour cream; 1 cup mayonnaise
Thaw spinach and drain. Blend all ingredients in blender. Cover; chill. Yields 2 cups.
Recipe from Especially Herbs.
3/4-pound spinach; 6 radishes, chopped; 4 scallions (including greens), chopped; 16 ounces cottage cheese
Remove spinach stems and wash leaves thoroughly. Mix chopped radishes, scallions, and spinach. Stir in cottage cheese. Serves 4. Recipe from The Fruit and Vegetable Stand.
JAPANESE CABBAGE PANCAKES
3 scallions, 4 C shredded green cabbage (from ½￼ small head), ¾ C all-purpose flour, ½ tsp. grated fresh ginger, 4 large eggs, lightly beaten, 2 T tamari, divided, 2T canola oil, ¼ C mayonnaise, 1 tsp. sriracha,
¼ C ketchup, 1 T Worcestershire sauce
Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion. Recipe from realsimple.com
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
RUSSIAN TORTELLINI SOUP
T olive oil, 1 medium onion, quartered and sliced, 5 C chicken broth, 4 C mixed, shredded cabbage and carrots, (or coleslaw mix), 10 oz. cheese or meat filled tortellini, ½ t salt, ¼ t pepper, 1/3 C chopped fresh dill (or 2-3 T dry dill)
Heat 2T oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add shredded cabbage and carrots, tortellini, ½ t salt and pepper; cook until the tortellini are hot, 4-6 minutes. Remove from heat and stir in dill. Recipe from Eating Well magazine; Serves 4