by Christine Taylor Garner | Jul 29, 2018 | Recipes
Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy,...
by Christine Taylor Garner | Jul 22, 2018 | Recipes
This is my favorite fresh slaw. It pairs well with everything, from fish tacos to grilled pork tenderloin to hot dogs. You can use any type of cabbage. It’s fine to vary the herbs as well. Ingredients 4 cups shredded cabbage 1 1/2 cups thinly sliced radishes 1/2...
by Melanie Hardy | Jul 16, 2018 | From the Field
At this time of the year, particularly when there have been days and days of hot and drought-y conditions, we are patiently waiting for the nightshades to start rolling in (tomatoes, eggplant, peppers!!) while we watch the plentiful lush and tender greens of spring...
by Christine Taylor Garner | Jun 17, 2018 | Recipes
This salad offers a burst of healthful flavor, and can be adapted to use pretty much any greens, herbs or seeds you have on hand. I like to use kale, cabbage and carrots at a minimum, for crunch and bit of sweetness, and raw pumpkin seeds are my...
by sarayas | Oct 23, 2016 | Recipes
adapted from Eat Clean Live Well Ingredients 1 cup tricolor quinoa 2 cups water 1/4 teaspoon sea salt, plus more for cooking quinoa 4 cups thinly sliced green cabbage 1 carrot, sliced into thin rounds 5 radishes, thinly sliced 3 scallions, chopped 2 tablespoons...