Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Corn Slaw

1 16-oz. bag shredded coleslaw cabbage

1 15-oz. bag frozen corn kernels

3 scallions, thinly sliced

1 medium green or red bell pepper, finely diced

1/2 c. vinaigrette salad dressing (or more to taste)

Salt and freshly ground pepper to taste

Salad topper such as Crispy Dillies

Cook corn kernels very lightly (like blanching) and rinse with cold water until cooled. Drain well.

Combine cabbage, corn, scallions, bell pepper, and dressing in a large serving bowl and mix thoroughly. Season with salt and pepper. Serve at once or cover and refrigerate until needed. Sprinkle on the salad topper just before serving, to maintain the crunch. 

Serves 10-12.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 34.

Baked Sweet Potatoes with Feta Butter & Cabbage-Kale Salad

4 6-oz. sweet potatoes

5 T. salted butter, softened

2 oz. (about 1/2 c.) feta cheese, crumbled, divided

2 T. fresh lemon juice (from 1 lemon)

2 T. olive oil

2 t. honey

1/4 t. kosher salt

1-1/4 t. smoked paprika, divided

3 c. thinly shredded red cabbage (from 1 head)

1 8-oz. bunch lacinato kale, stemmed and thinly sliced (about 4 c.)

1/2 c. roasted, salted pumpkin seeds (pepitas)

Preheat oven to 425 degrees. 

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet and bake until tender throughout, 45-50 minutes. (Alternatively, prick with a fork and microwave for 6-8 minutes.)

Meanwhile, stir softened butter and 6 T. feta in a small bowl until blended.

Whisk lemon juice, oil, honey, salt, and 1 t. smoked paprika in a large bowl. Add cabbage and kale; toss until coated.

Cut open each baked sweet potato and fluff flesh with a fork. Top each with feta butter. Sprinkle with remaining 1/4 t. smoked paprika and with pepitas. Serve sweet potatoes alongside salad topped with remaining 2 T. feta.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 124.

Summer Corn & Wheat Berry Salad

1-1/4 c. cooked wheat berries, farro, or bulgar
4 c. shredded kale, stems removed
4 c. shredded green and/or red cabbage
3 c. cooked sweet corn kernels, cooled
1/2 c. sliced green onions
4 medium oranges, supremed and 1/2 c. juice reserved
2 T. white balsamic vinegar
2 t. chopped fresh thyme
1 t. Dijon mustard
Sea salt and freshly ground pepper
2 T. chopped toasted pecans* or pepitas

In a large bowl, combine grain, kale, cabbage, corn, and green onions. Gently add the orange sections.

Whisk together orange juice, vinegar, thyme, mustard, and salt and pepper to taste. Add dressing to salad, tossing to coat. Let stand 30 minutes before serving, tossing occasionally. Sprinkle pecans or pepitas on top just before serving.

*To toast pecans, heat a dry skillet over medium heat, add nuts, and stir and shake the pan frequently until nuts are golden and fragrant.

Makes 11 cups.

Adapted from Forks Over Knives, Summer 2019, p. 42.   

Crunchy Chicken-Peanut Chopped Salad

6 large deli-fried chicken tenders (about 1 lb.), chopped
3 c. shredded coleslaw mix (from 1 10-oz. package)
2 c. shredded red cabbage (from 1 head cabbage)
4 scallions, thinly sliced
1/2 c. coarsely chopped fresh cilantro
3/4 c. dry-roasted peanuts, coarsely chopped (divided)
Juice of 3 limes (about 5 T.)
3 T. creamy peanut butter
3 T. toasted sesame oil
2 T. soy sauce
2 T. seasoned rice vinegar
2 T. light brown sugar
Crushed red pepper, to taste

Toss together chopped chicken, coleslaw mix, cabbage, scallions, cilantro, and 1/2 c. of the chopped peanuts in a large bowl.

Whisk together lime juice and peanut butter in a small bowl until smooth. Slowly whisk in oil, soy sauce, vinegar, light brown sugar, and crushed red pepper, whisking until creamy.

To serve, pour dressing over salad mixture; toss to coat evenly. Sprinkle with remaining 1/4 c. peanuts.

Serves 4.

Adapted from Southern Living magazine, Aug. 2018, p. 116. 

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Colcannon

3 lbs. Idaho or Yukon Gold potatoes, peeled and diced
4 T. unsalted butter
1/2 c. milk or heavy cream
3 c. medium-diced green cabbage, kale, or spinach
1 c. finely diced onion
2 c. water
1/4 c. chopped fresh chives
Salt and pepper

In a large pot of water over medium-high heat, boil the potatoes for 15-20 minutes or until easily pierced with a fork. Drain the potatoes. Mash the potatoes with butter and milk. Return to the pot.

In a large skillet oven medium-low heat, add the cabbage and onion. Cover with 2 c. water and bring to a simmer. Cook until the cabbage is tender, about 15 minutes.

Add the cooked cabbage and onion to the mashed potatoes along with the chives. Season with salt and pepper to taste. Serve immediately.

Can be stored in the refrigerator for up to 5 days. If storing, press plastic wrap firmly on the surface of the potato mixture to prevent a skin from forming.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 43.

Cabbage & White Bean Soup

2 t. vegetable oil
1 c. chopped onion
1 c. chopped carrots
1/2 c. chopped celery
2 c. (packed) thinly sliced cabbage
2 c. water or vegetable broth
1 1-lb. can salt-free tomatoes, chopped, undrained
1 1-lb. can cannellini or Great Northern beans, rinsed and drained, or 2 c. cooked white beans
2 T. lemon juice
2 T. firmly packed brown sugar
1 t. caraway seeds
1/4 t. dried thyme
Salt and pepper to taste
Additional lemon juice and/or brown sugar, to taste

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about 1 T. at a time, to prevent sticking.

Add remaining cabbage, water or broth, tomatoes, beans, lemon juice, brown sugar, caraway seeds and thyme, mixing well. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 minutes or until vegetables are tender.

Add salt and pepper to taste. Add additional brown sugar or lemon juice, if desired.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 301.

Kale, Cabbage & Wild Rice Salad

1/2 c. freshly squeezed lemon juice (2-3 lemons)
1/4 c. extra-virgin olive oil
2 t. Dijon mustard
Salt and ground black pepper to taste
2 c. uncooked wild rice
1 t. butter
4 c. finely sliced red cabbage (or use extra kale)
2 large red bell peppers, seeded, cored, and chopped
2 bulbs fennel, trimmed and chopped
2 bunches kale, leaves stripped from stems and torn into pieces
1/4 lemon, juiced, or to taste
Optional: crumbled blue cheese, toasted and chopped hazelnuts, sliced radishes

Whisk lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

Cook wild rice to package directions. Stir rice and let cool slightly.
 
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes.

Toss until salad is evenly mixed, adding more lemon juice to taste.

12 servings.

From Common Ground Farm cooking class, 1/23/16.

Country-Style Cole Slaw

1/2 c. mayonnaise
2 T. sugar
2 T. cider vinegar
3/4 t. salt
1/4 t. dry mustard
1/8 t. celery seeds
4 c. coarsely shredded cabbage
3/4 c. coarsely shredded carrots
1/2 c. diced green pepper
2 T. sliced green onions

In medium bowl stir together mayonnaise, sugar, vinegar, salt, mustard, and celery seeds. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.

Makes 4 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 42.

Garden Macaroni Slaw

1 c. mayonnaise
3 T. lemon juice
1-1/2 t. sugar
1-1/2 t. dry mustard
1 t. salt
Dash of garlic powder
2 c. (8 oz.) elbow macaroni, cooked and drained
3 c. finely shredded cabbage
1 c. coarsely shredded carrots
1/2 c. finely chopped green pepper
1/4 c. minced onion

In large bowl, stir together mayonnaise, lemon juice, sugar, dry mustard, salt, and garlic powder. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.

Makes 8 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 42.

Honey-Lemon Slaw

1/2 c. mayonnaise
2 T. honey
1/2 t. grated lemon rind
2 T. lemon juice
1/2 t. salt
1/4 t. ground ginger
2 c. shredded red cabbage
2 c. shredded green cabbage

In medium bowl stir together mayonnaise, honey, lemon rind, lemon juice, salt, and ginger. Add cabbage; toss to coat well. Cover and chill at least 2 hours.

Makes about 4 cups.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 41. 

Cabbage with Rice

2 T. extra-virgin olive oil
1 small green cabbage, cored and cut into 1-1/2" cubes
2 medium yellow or white onions, coarsely chopped
3 large carrots, peeled and grated coarsely
1 c. chopped dill fronds
2 c. vegetable broth
1 c. uncooked long-grain white rice, such as white basmati or arborio rice
1/2 t. salt
1/4 t. freshly ground black pepper
Lemon wedges, for garnish

Warm the oil in a large saucepan or Dutch oven over medium heat. Add the cabbage, onions, carrots, and dill; cook, stirring often, until the vegetables begin to soften, about 20 minutes.

Add the broth and rice; bring to a simmer. cover, reduce heat to low, and simmer slowly until the rice and vegetables are tender, about 20 minutes. If the rice is not done and the dish is dry, add a bit of water and continue cooking, covered, for 5 minutes.

Stir in the salt and pepper. Divide among 4 plates and serve with lemon wedges for squeezing over to brighten the flavor.

Serves 4.

Adapted from The Blue Zones Solution, p. 252.  

Mexican Lime Cumin Slaw

4 c. finely shredded green cabbage
1-1/2 c. peeled grated carrots
1 red bell pepper, seeded and diced
1/2 to 3/4 c. chopped scallions
1 jalapeno pepper, seeded and minced

Dressing:

2 T. vegetable oil
2 t. freshly grated lime peel
3 T. fresh lime juice
2 T. white balsamic or cider vinegar
1 T. sugar
1 t. ground cumin
1 t. salt
Pinch of cayenne

Place all of the slaw vegetables in a serving bowl. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing on the vegetables and toss thoroughly. Taste and add more salt and/or vinegar to taste.

Serve immediately, or refrigerate until serving.

Serves 6-8.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 161.