White Cabbage ( 500 gms)
Recipe- White cabbage and Tofu
In a small bowl, mix together 1/4 cup sesame oil, 2 tablespoons fresh lime juice, 2 cloves minced fresh garlic, 1 tablespoon fresh chopped cilantro, and 1 teaspoon chopped jalapeno. Marinate thin slices of tofu in the sauce for at least 1 hour. Saute the tofu in a skillet over medium-high heat. Season with salt and pepper. While the tofu cooks, shred half a head of cabbage into a mixing bowl. Mix 1/4 cup of sesame oil with 2 tablespoons rice vinegar, 1/4 cup cilantro, and a pinch of salt and pepper. Mix the dressing with the cabbage. Serve on a bed of dressed cabbage.
Rainbow Koosa/Paarfection Produce Wisconsin/1 to 2 lbs
Get your beta-carotene fix! Dice your Koosa into medium size pieces, or slightly large than bite-size. In a mixing bowl, toss with 1 tablespoon sesame oil, 2 tablespoons honey, and the juice and zest of one orange. Arrange in a single layer on a baking sheet and roast in a 375 degree oven for about 15-20 minutes, depending on big your pieces are.
Slice your spinach lengthwise down the center and rinse the inside well. Dice and toss with olive oil and lemon juice. Arrange on a bed of greens and top with crumbled blue cheese and roughly chopped nuts.
Roasted Red Beets.
Don’t be intimidated by beets- these guys are nutrient superfoods and are delicious when prepared right! Peel and roast your beets for about an hour in a 350 degree oven. Once tender, take them out and let them cool. Place your salad mix in a large mixing bowl and mix with balsamic vinegar. Transfer to a serving bowl, top with roasted beet slices and crumbled goat cheese. Sprinkle with fresh, chopped oregano.
Pumpkin and Pepper Harmony.
Preheat your oven to 350 degrees. Bring 1 cup of cream, 3 sprigs of parsley, 2 basil leaves, and a pinch of pepper to a gentle boil. Once boiling, turn off the heat and let it sit for 10 minutes. Butter a small-medium baking dish. Slice 1 pumpkin and 1 pepper into equal size rounds. Remove your basil from the cream. Layer your Peppers on the bottom of the dish, sprinkle with grated cheese and pour about 1/3 of the cream mixture on top. Add a layer of pumpkins and sprinkle with cheese and pour another 1/3 of the cream mixture. Finish the last layer with whatever is left, top with cheese and the rest of the cream. cover with foil and pop into the oven for 30-35 minutes. Remove the foil and bake for another 15 minutes.
Separate Egg plants from the head and cut into cubes. Cook it lightly in oil. Place 1 cup of eggplants into a mixing bowl and add 1/4 cup of chopped corriander, 1/3 cup of diced tomatoes, and 1/2 cup parsley. In a small bowl, whisk together 1/4 cup of olive oil and the juice from 1 lemon . Toss the veggies in the dressing and top with a tablespoon of capers.