• This is a biweekly distribution for the farm, MAP and city home deliveries as well as a weekly distribution.
• Even biweekly distribution dates are: June 2nd, June 16th, June 30th, July 14th, July 28th, Aug. 11th,
Aug. 25th, Sept. 8th, Sept. 22nd, Oct. 6th, Oct. 20th, Nov. 3rd.
• Newsletters are archived on our website @ https://promisedlandcsa.com/news/news-archives/ especially helpful for referencing distribution times and sites and recipes.
Farm News from Jane
What a beautiful morning it was today! We began by harvesting the fennel before it got too warm in the high tunnel and then cleaned the green garlic and thinned beets and still had time and energy to begin weeding the first planting of summer carrots. Germination for carrots is always a bit tricky. They like a warm and moist soil and sometimes the soil is a bit cool and not as soft as later in the season. But we do love and have carrots! Our fall carrots have a reputation to be quite sweet as they are a biennial vegetable which means the first season, they produce a root and the next year grow a flower for seed. Because of this the carrot stores lots of energy (say sweet sugars) for the following spring. But we enjoy that sweetness all winter and a few remain to share with you this spring. And now that summer is right around the corner, we start all over again. Everyone seems to enjoy a carrot snack all year long… But they are a bit tedious to weed. At least we don’t have to thin them like the parsnips. The planter does a great job of dropping the seed at an even spacing, just far enough apart. There is always something to be grateful for! We continue to seed more vegetables in the greenhouse and transplant seedlings out into the fields. We are just about finished planting seed potatoes. We have two varieties of red skinned white potatoes called Chieftain and Nordanna. We grow Adirondack Red and Adirondack Blue (both are colored inside and out) and a buttery yellow fleshed Keuka Gold and which all were developed in NYS by Cornell. We also have a white potato called Eva. And I can’t forget a favorite, French fingerlings. So, lots of different varieties for the potato lover in you.
The weather seems to be stabilizing a bit more and although we have had some cooler days and nights, we have not had a frost warning to be concerned about. That is one of the harder decisions to make when waiting to put those seedlings out in the field. The weather is warm and so is the soil temperature but we have to wait until the frost-free date is near. A few times we have lost plantings to a late spring frost. Some are hardy like peas and carrots and lettuce and beets but others like tomatoes and peppers are more fragile and need warm temperatures to survive and thrive. The tomatoes are blossoming in the high tunnels and the rest of the tomatoes will be transplanted into the field soon. The peppers look great and the summer squash is getting close to transplanting. We hope that you will enjoy the asparagus while it lasts. So many veggies to enjoy…
And a tribute to our veterans as we raise our flags and hearts. Even through these difficult times we are living in we are very blessed with the freedom that so many have sacrificed their lives for. To all who were courageous and laid down their lives, we are thankful. We remember them and are so very proud.
Produce: Asparagus Salad greens Carrots Cabbage Green Garlic Fennel
– Garlic greens should be bagged before refrigerated. You can use the greens for soup stock or remove and discard before bagging.
– Green garlic is also called garlic greens and can be substituted for garlic cloves in recipes. They also grill nicely like green onions and can be substituted as such in recipes. Asparagus comes in all diameters. It should all be quite tender and sweet. Trim off as small portion of the bottom end, only more if you find a stalk that is a little tough. The “bend” method wastes too much of the precious stalk! Try not to overcook it. It should not change color. Remove before fully cooked as it will continue to soften after it is removed from the heat. Grilling or pan sautéing in a cast iron skillet makes it even yummier; especially with garlic or garlic powder.
– Fennel has the flavor of anise, but before you say “I don’t know if I like that flavor”, here are some tips so you can really enjoy it.
How to use fennel: Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery and a fresh licorice flavor. It caramelizes as it cooks, taking on a sweeter flavor and tender, melt-in-your mouth texture. One of the unique things about fennel is that its character changes depending on how you cut it. And with this vegetable, how you cut it and how you cook it go hand in hand. If desiring to use it raw, thinly shave the bulb on a mandoline, removing any tough core pieces. Then, marinate it in lemon juice, olive oil, and salt. This crisp, thinly sliced fennel is delicious on its own or in a larger salad. Dress it up with herbs, nuts, and shaved Parmesan cheese, toss it with greens and simple vinaigrette, or use it in a salad recipe. To roast it; slice it 1/2-inch wedges. First, clip off the stalks so that you are left with the white bulb. Cut it in half vertically and then cut each half into several wedges. Check out the recipe section for more ideas! Try substituting fennel fronds for dill or parsley in recipes.
Storage tips: Separate the fronds from the bulb and use them in a salad or on top of a roast.
Please utilize the archived newsletters for more recipes, especially biweekly members.
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness
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 C firmly packed grated Swiss cheese; 2 T butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 C half and-half; 1/2 tsp. dried basil, crushed; 1 T cornstarch; 1/2 tsp 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 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
ASPARAGUS CHICKEN SALAD
1T olive oil; 4 Chicken breasts; ½ t salt; ½ t pepper; 2c mushrooms; 2t minced garlic; ½ t thyme; 1lb asparagus (1″ pieces); ¾ c chicken broth; 1t cornstarch; 3T balsamic vinegar; 1T lemon juice; 1T honey
Heat 2 t oil med-hi, add pounded chicken breasts, cook with salt and pepper 3min per side. Heat remaining oil med-hi, add mushrooms, garlic, thyme, asparagus, cook 3 min. Combine broth and cornstarch, add to vinegar, juice and honey, then add to pan. Boil to thicken. Serve over chicken.
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 4-6
FRESH ASPARAGUS COUSCOUS SALAD
DRESSING: 2 green garlic, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad) or onion; 6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
TANGERINE AND FENNEL SALAD WITH MIXED GREENS
6-7 small tangerines; 2 tablespoons minced fresh fennel “leaves” (the feathery part of the plant); 1/4 cup olive oil; 1/4 cup dry sherry or flat champagne; salt and freshly ground black pepper to taste; 1/2 cup thinly sliced fennel bulb; 4-5 cups mixed salad greens
Cut 1 of the tangerines in half and squeeze the juice into a medium bowl. Mix in olive oil, sherry, both kinds of fennel, salt, and pepper. Peel remaining tangerines; divide into segments. Pierce each segment with a sharp fork a couple of times (to absorb dressing). Add tangerines to dressing; toss well. Chill thoroughly. Divide greens onto 4 salad plates. Arrange tangerine mixture over greens, drizzling some dressing directly onto greens. Sprinkle with additional salt and pepper. Makes 4 servings. Tangerines can be substituted for any citrus fruit for a different flavor. Recipe from MACSAC
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.
BUTTERMILK GARLIC DRESSING
1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups. Recipe from MACSAC
1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika
Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled.
Servings 8-12; Recipe from The Best 50 Garlic Recipes
GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com
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
ASIAN PEANUT NOODLE SLAW WITH SHREDDED CHICKEN
Cook 4 oz. spaghetti according to package directions about ten minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, ¼ cup water
3 T each seasoned rice vinegar and lime juice, 1 T packed brown sugar, 1T low sodium soy sauce and 1 tsp. (or to taste) siracha until smooth. Add spaghetti, 21/2 cups shredded rotisserie chicken, 6 cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/3 cup roughly chopped cilantro or parsley. Toss well. Scatter ¼ cup chopped roasted peanuts over the top. Recipe form FAMILYCIRCLE.COM
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds); 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds. Makes 4 servings. Recipe from Edith Thayer, Vermont Valley Farm member
FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm
FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups.
Recipe from MACSAC
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER
1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves
Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4
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
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
CABBAGE, SULTANA AND FENNEL SALAD
1# cabbage; thinly sliced, 1 small fennel bulb; diced (1cp.), 5T. chopped fresh fennel fronds or dill (if desired), 2/3 c golden raisins, 1/2 c yogurt, ½ c mayo. 3 T lime juice, 2 t honey
Toss together cabbage, fennel fronds, and raisins. Combine yogurt, mayo, lime juice, and honey in separate owl. Stir in cabbage mixture, and season with salt and pepper, if desired.
Recipe from Vegetarian Times. Serves 6.
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