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!

Gorgeous Beet and Apple Salad

Another favorite from Rolling Prarie Cookbook by Nancy O'Conner

4 to 5 medium sized beets, cooked, cut into cubes
1/4 cup slivered red onion
1 Tbsp oil
1 tsp balsamic vinegar or red wine vinegar
1/4 tsp salt
1 tsp dijon mustard
1 Tbsp minced shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together. Mix remaining ingredients to create dressing. Pour over vegetables. Pour over vegetables, mix well and serve chilled.

Grates Raw Beet Salad with Dill and Mustard Vinaigrette

From Farmer John's The Real Dirt on Vegetables Cookbook

4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill

1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.

Orzo with Summer Squash and Toasted Hazelnuts

1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest

Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.

from Gourmet, August 2003 via www.epicurious.com

Cherry Salad with Warm Goat Cheese

2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb

Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.

Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.

Wheat Berry Waldorf Salad

I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix

Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.