Purple Carrot-Cabbage Slaw with Cilantro

This light, fresh slaw adds great flavor and texture to this week’s fish tacos.

Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

Cherry Tomato Pico de Gallo

This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.

Ingredients:
1 pint cherry tomatoes, washed and chopped in half
1 Walla Walla sweet onion, peeled and finely diced
1 Jalapeño pepper, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
Sea salt

Method:
1. Combine tomatoes, onion, and Jalapeño pepper in a medium bowl. Add the cilantro, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.

Heirloom Cherry Tomato Salsa with Fresh Herbs

A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.

Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt

Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.

Avocado-Radish Slaw

This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.

Ingredients:
½ bunch radishes, washed and trimmed of green tops, a thinly sliced into matchsticks
1 medium, ripe avocado, pitted
¼ cup water
1 lime, juiced
½ cup cilantro leaves
Sea salt and pepper

Method:
1. In a blender, mix the avocado, water, lime juice, cilantro and a healthy pinch of salt. Blend until completely smooth, adding more water as needed to achieve the consistency of a pourable dressing.

2. Add the radishes to a bowl, and toss with dressing. Season with salt and pepper, and an extra squeeze of lime, as needed. Set aside until ready to use.

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