Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing

This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives

Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey

Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)

2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.

Bavarian Classics Recipes

This week’s box stars the hearty and robust flavors of Bavaria with organic bratwurst sausages and zippy sauerkraut complemented by a locally-crafted smoked cheese and our housemade whole-grain dill pickle mustard, plus seasonal produce like Savoy cabbage, Huckleberry Gold potatoes, watermelon radish, leeks and baby golden beets to help craft our favorite German-style side dishes (see recipes for details!). Jewish Rye bread, farm-fresh eggs, a light white wine and our signature apple cake mix round out this truly-satisfying lineup. Prost!

Here are a few recipe ideas for the week:

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Smoky Scamorza Toast with Fried Eggs
Start your day off right by topping your avocado toast with some smoky fried Scamorza.

Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Roasted Carrots, Two Ways

One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Ingredients:
1 bunch carrots, trimmed and peeled

Savory version:
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley

Sweet version:
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt

Method:
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.

2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.

3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.

View Complete Recipe Index

Roasted Carrots & Parsnips with Shallots

This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
3 cups carrots, scrubbed and sliced into 1-inch pieces
3 cups parsnips, scrubbed and sliced into 1-inch pieces
2 shallots, peeled and cut into wedges
2 tablespoons olive oil
Freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the carrots, parsnips and shallots with the oil and a large pinch of sea salt in a bowl and then transfer to the baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Garnish with freshly-chopped herbs. Serve hot, warm or at room temperature.

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