Susan’s Autumn Coleslaw

Susan’s Autumn Coleslaw

Did you think coleslaw was just for a hot summer picnic?
Well I’ll tell ya, the best coleslaw happens in the fall, at least here in New England.
The secret is the sweetness in the quality of fresh local cabbage!
And the fresh apples too! Succulent red cabbage can be hard to find so if you don’t find the best, use less of it just for color and more of the sweet green cabbage. Also fresh celery at the farmer’s market has thin stalks and tons of nutrient rich leaves with great flavor and it looks oh so pretty. Enjoy the recipe that my husband and I came up with. Truth is he makes it for me all the time. So if your lucky enough to have a partner that likes to cook or cut veggies, then give the recipe to them and enjoy!

Slaw ingredients

1 medium green cabbage (cut off the bottom of the cabbage so that it sits flat)

½ red cabbage (cut off the bottom of the cabbage so that it sits flat)

1 firm, sweet red apple

juice of ½ lemon

celery ¼ cup diced

2 medium carrots, peeled and grated

organic golden raisins, ¼ cup

1 teaspoon sea salt

Dressing ingredients

½ cup Vegenaise or alternative mayo.

2 TBS extra virgin olive oil

1 tsp good white wine vinegar

1 TBS Dijon mustard

2 tsps maple syrup

freshly ground black pepper

Cut the green cabbage into quarters, core each section, slice crosswise in a julienne cut.

Cut the ½ red cabbage in half, core, and julienne crosswise.

Cut the apple into 4 sections, core, then cut into thin slices and coat generously in lemon juice.

Combine all the slaw ingredients (cabbages, apple, lemon, celery, carrots, golden raisins, and sea salt) in a large bowl and mix gently by hand.
Let stand as you make the dressing.

In a small bowl mix together the dressing ingredients.
Add the dressing to the slaw and mix until the slaw is evenly coated.
Let stand a bit, then adjust seasonings to taste.

Strawberry Chia pudding with Toasted Coconut

Just made this with our online group, so fun and delicious!
Picked the berries at Butternut Farm in Farmington NH.

Cooking utensils needed
iron skillet (or any fry pan)
saucepan
measuring spoon
grater
large mason jar & cover
lemon juicer
Chia pudding
Ingredients
½ cup chia seeds
2 cups of your favorite coconut milk or (1 can of coconut milk plus a bit of water
to = 2 cups)
1 Tblsp. maple syrup
1 tsp. vanilla
pinch of sea salt
pinch of cinnamon (optional)
If using a carton of coconut milk,
mix all of the above ingredients in a large mason or quart jar.
Stir well, cover & shake
Place in the refrigerator overnight.

If using a can of coconut milk, pour milk into a 2 cup measuring
cup and add water to fill to two cups. Blend milk and all
ingredients except chia seeds, in a blender (do not blend chia
seeds). Pour milk mixture into mason jar and add chia seeds,
stir well, cover & shake. Place in the refrigerator overnight.

Strawberry Sauce
Ingredients:
3 cups fresh strawberries (sliced or halved) (or thawed frozen strawberries)
3 + tablespoons tapioca, quick cooking granules
zest of one lemon
juice of one lemon
2 Tblsp. maple syrup
2 Tblsp. brown sugar (optional)
pinch of salt
3 Tblsp. water
Place all in a saucepan and bring to a boil.
Simmer for approximately 15 minutes, until thickened.

Toasted Coconut
1 cup unsweetened shredded coconut
Place in a warm iron skillet.
Toast until lightly brown.

To serve
Alternate layers beginning with chia pudding and ending with
strawberry sauce. Top with lightly toasted coconut, a fresh
berry sliced, and optional dollop of yogurt.

Enjoy!

Maine Summer Salad

Ingredients All Freshly picked

Salad

greens mix (washed)
sprouts
cucumbers
bluberries
crabmeat (mixed with lemon, sea salt & pepper)

Dressing (whisk together)
olive, oil
lemon
white vinegar
mustard
sea salt & pepper

Sit by the sea & Enjoy!

 

 

 

 

Summer Salad & Strawberry Vinaigrette

Celebrate the gift of summer greens & strawberries!
It’s a short season here in New England and the time is now.
Try planting some in your own back yard, porch or go to your local farmer’s market.

This salad has mixed lettuce greens, arugula, microgreens & edible flowers (pink rose, nasturtium, pansy & marigold.

 Strawberry Vinaigrette
1 cup thinly sliced strawberries
1 tblsp. raw honey
3 tblsp. olive oil
3 tblsp. flax oil
1 tblsp. balsamic vinegar
1 lemon squeezed
1 tblsp. julienned mint
salt & freshly ground pepper to taste.

Put everything except strawberries in a bowl and whisk.
Add the strawberries and let them macerate for half an hour.
Place all in a processor and blend.

Pour over your salad & Enjoy!