Braised Savoy Cabbage

This versatile winter dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery stalk, peeled and diced
1 bay leaf
2 thyme sprigs
2 garlic cloves, chopped
½ cup white wine
½ cup chicken broth or water
Sea salt and fresh ground pepper

Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.

2. Heat olive oil in a heavy pan. Add carrots, onion and celery and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, thyme, garlic and a dash more salt. Cook for another minute and then stir in the cabbage and white wine.

3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Season to taste with salt and white wine vinegar as needed.

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Kohlrabi, Carrot & Cabbage Slaw

This easy slaw is incredibly crisp, light and fresh.

Ingredients:
1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt

Method:
1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.

2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

Healthy Start Recipes

Happy New Year! Get 2017 off to a fresh start with this week’s lineup, which features a comforting soup crafted from organic winter vegetables simmered in our own chicken stock, plus nutty whole-grain bread and fresh produce including Acorn squash, yellow Chantenay carrots and golden beets. Coupled with a Guatemalan chocolate bar, Grana-style cheese and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.

Here are a few recipes ideas for the week:

Kale-Potato Frittata
This easy frittata is baked in a skillet with seasonal veggies, fragrant garlic and Grana-style cheese.

Butter-Braised Savoy Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly-tender, richly-flavored side dish.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Parmesan-Roasted Cauliflower
This fragrant and flavorful cauliflower is also wonderful served over pasta.

Roasted Savoy Cabbage

Tender, golden roasted cabbage is finished with fresh lemon juice and cracked pepper in this easy recipe.

Ingredients:
1 head January King Savoy cabbage
Olive oil
Sea salt and fresh ground pepper
Lemon juice

Method:
1. Preheat oven to 400° and grease a rimmed baking sheet.

2. Cut the cabbage into quarters and carve out the core. Cut each quarter into two lengthwise, and slice crosswise thinly. Place cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.

3. Insert cabbage into oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.

4. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

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