1/8 head green cabbage (local)
1/8 head red cabbage (local)
2 carrots (local)
1/4 cup raisins
1/2 cup vanilla yogurt
1 tablespoon of orange juice
1. Slice and cut cabbage into thin strips. Place pieces in large mixing bowl.
2. Peel and grate carrots. Add to mixing bowl.
3. Measure raisins and add to mixing bowl.
4. Mix all the ingredients together.
5. Combine yogurt and orange juice in a small bowl.
6. Add yogurt mixture to cabbage mixture, stirring to combine ingredients thoroughly.
Wednesday, August 12, 2009
Thursday, July 23, 2009
Session Four - Just Peachy Salsa
2 cups of chopped fresh peaches
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped green onions
2 to 4 tablespoons of grapefruit juice
4 teaspoons chopped fresh cilantro (optional)
dash of salt
1. Mix all ingredients in non-metal bowl.
2. Cover and refrigerate at least one hour.
3. Serve with corn chips or over grilled pork.
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped green onions
2 to 4 tablespoons of grapefruit juice
4 teaspoons chopped fresh cilantro (optional)
dash of salt
1. Mix all ingredients in non-metal bowl.
2. Cover and refrigerate at least one hour.
3. Serve with corn chips or over grilled pork.
Session Three - Veggie Pick Pockets
2 small pita rounds
2 to 4 tablespoons creamy salad dressing
8 thin cucumber slices
1 small carrot, thinly sliced
1 small summer squash, thinly sliced (optional)
Handful of cherry or grape tomatoes (optional)
1. Cut pitas in half.
2. Open pockets and generously spread inside of each half with salad dressing.
3. Arrange several slices of each veggie in each pita half. Top with tomatoes, if desired.
Note: for best flavor, be sure to buy locally grown veggies at your favorite market!
2 to 4 tablespoons creamy salad dressing
8 thin cucumber slices
1 small carrot, thinly sliced
1 small summer squash, thinly sliced (optional)
Handful of cherry or grape tomatoes (optional)
1. Cut pitas in half.
2. Open pockets and generously spread inside of each half with salad dressing.
3. Arrange several slices of each veggie in each pita half. Top with tomatoes, if desired.
Note: for best flavor, be sure to buy locally grown veggies at your favorite market!
Session Two - Corny Cornbread
Step One - Cut kernels off leftover (cooked) ears of corn (from your local farmstand).
Step Two - Add one cup of the kernels to your favorite cornbread recipe or mix. Bake as usual.
Step Three - Top with locally made apple butter or preserves.
Step Two - Add one cup of the kernels to your favorite cornbread recipe or mix. Bake as usual.
Step Three - Top with locally made apple butter or preserves.
Friday, July 17, 2009
Session One - Blueberry Honey Dip
8 oz. of fresh blueberries (or other local fresh berries)
4 oz. of cream cheese, softened
1/4 cup reduced fat sour cream
1 Tbsp. local honey, to taste
Gently mash the berries to a smooth consistency. Mix cream cheese, sour cream, and honey. Gently fold in the berries. Serve immediately or refrigerate.
We spread ours on graham crackers - YUM!
4 oz. of cream cheese, softened
1/4 cup reduced fat sour cream
1 Tbsp. local honey, to taste
Gently mash the berries to a smooth consistency. Mix cream cheese, sour cream, and honey. Gently fold in the berries. Serve immediately or refrigerate.
We spread ours on graham crackers - YUM!
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