Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

The best winter veg coleslaw

2 carrots, peeled
1 bulb of fennel, trimmed
at least two of the following: 3-4 radishes; 1 light-colored beet, peeled; 1 turnip; 1/2 small celeriac,
peeled
14 oz red/purple cabbage
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
extra virgin olive oil
a handful o fresh herbs (use mint, fennel, dill, parsley, and chervil)-leaves picked and chopped
1 cup plain yogurt
2 tbsp mustard
seat salt and freshly ground pepper

Shred the carrots, fennel and your choice of the radishes, beets, turnip or celeriac on a mandolin, or use the julienne slicer on your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

From: Jamie at home: Cook Your Way to the Good Life by Jamie Oliver

Our notes: This really is the best, we have tried this recipe with pretty much any combination of substitutes and it is still our favorite. Great with honey and yogurt- adding apples is great too!

Braised Lettuce

Cook, uncovered, in a large skillet wit a lid over low heat for 10 minutes:
1 thick slice bacon, finely diced or 2 tsp olive oil
3/4 cup diced onions
3/4 cup diced carrots

Meanwhile, drop into a large pot of boiling water and cook for 2 minutes:
2 pr 3 large heads lettuce, washed and outer leaves removed. Drain, then cut lengthwise in half. Set the lettuces cut side down over the vegetables and add enough water to come slightly less than halfway up the sides. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. remove the lettuce with a slotted spoon to a warmed platter. Keep warm. remove the lid and reduce the liquid over high heat to a syrupy sauce. serve immediately.

Pasta Slaw

from Lickety-Split Meals by Zonya



Put a medium-size pot of water on to boil.

place in a large serving bowl:

2 cups shredded cabbage

2 cups shredded carrots

1 cup kale , or other green, remove center rib and slice thin



Add to boiling water:

2 oz dry spaghetti pasta

Add to cabbage and carrots:

1 green pepper, chopped

1 red pepper, chopped

1/2 red onion or 4 green onions, thnly sliced and chopped



Mix together in a small bowl:

1 tbsp lemon juice

2 tbsp balsamic vinegar (or red wine)

1/2 tsp salt

1/2 tsp oregano (use more of that fresh oregano)

2 tbsp olive oil

1/2 tsp crushed garlic

dash of pepper to taste



Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled

Asian Cabbage Salad

From Bon Appetit via epicurious.com

1 hd green cabbage (about .75 pounds very thinly sliced or 10-12 cups)
1/2 cup seasoned rice vinegar
1/4 cup chopped fresh cilantro
1 tbsp sesame oil

Place cabbage in a very large bowl. Add vinegar, cilantro and and oil. Toss. Season with salt and pepper. Cover: chill for at least 1 hour and up to 3 hours, tossing often.

Terry's note: We added sliced spinach, black kale would be good too, red pepper, snap peas and grated carrots for a very colorful salad.

The Best Winter Veg Coleslaw

from Jamie at Home, or Cook Your Way to the Good Life, a great book with 'how to' garden tips as well a recipes.

2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste

Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.