Sometimes the simplest things are painstaking, right? So we’ve been working at having a few prepped veggies at the Boston Public Market for some time and after several months we introduce:

Classic Slaw: The perfect blend of green cabbage, red cabbage and carrots

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Signature Slaw: Our delightful blend of red cabbage, green cabbage, carrot, and radish

Signature slaw

Both would be great for salad or sauté! We eat a lot of coleslaw in our house, but it’s not the sweet creamy style you might be used to. I find it to be a fantastic companion to so many meat dishes and I often find myself eating it for breakfast (I acknowledge I am not a traditional breakfast foods eater…though I do love me some cheesy grits with an egg).

Simple, simple, simple:
To 1/3 cup cider vinegar add 1/2 tsp kosher salt (sea salt would be good too), slowly whisk in 2/3 cup oil (something light, I use canola or safflower), and then add 1/2 tsp celery seed.

Yep, that’s it. I used this general recipe for any slaw, including the much coveted kohlrabi slaw. You can always add more salt to taste, and I often do. I have even substituted my Father’s favorite ‘No Salt’ when making this dressing with no ill effect. IF you like things tarter, add more vinegar… all my friends know I cook with the force, so the fact that I have written down a recipe with actual measurements is a huge achievement. And, yes, this is awesome with pulled pork or beef.

OR: grab a little protein and fry that until mostly cooked through, add the slaw, stir fry with garlic if you like, season with soy sauce, oyster sauce, hot sauce and load up in eggroll wrappers with some hoisin sauce. I typically use pork sausage because it is so simple. It takes about 10 minutes to do this if the veggies are prepped. The kids love making their own wraps! Moo Shi cheater style. Yes, I have wrapped rolls myself and fried, and they is awesome…but I am usually pressed for time and happy to have the partakers invest a little effort of their own 😉

And, finally, our Veggie Medley: cubed butternut, turnip, Chiogga beet, purple Daikon radish, and French carrots. This blend would be perfect for roasting or to toss into your soup. All the work is done!!!! We did not include regular Irish potatoes in this blend, so be sure to pick up two to dice yourself and add to the medley.

For roasting: toss veggies with 2 Tb olive oil, 1/2 tsp coarse salt, pepper or garlic if you like it. Bake at 375 degrees until fork tender, about 25 minutes. It’s magic.

veggie medley

Another thought is after your company has devoured the roast chicken you made for them, toss the carcass in the stockpot with an onion and the celery leaves growing in your crisper. Simmer for a few hours. Strain and then cook the Veggie Medley in the stock, seasoning as you like and adding any meat bits you rescued.

Yet another idea is to cook the Veggie Medley in enough broth (or water) of your choice, to cover (if you use water, add 1/2 tsp salt) until tender. Remove from heat and puree (I use my immersion blender) and season to taste. I typically thin with a little cream, but almond milk works nicely too. You have yourself a delightful winter soup! Adding a potato or two will thicken your soup.

I hope you check out our new offerings at Boston Public market…we’re trying to make your life a little easier and make eating healthy easier too!

 

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