Mtg cardsmith blurs image1/4/2024 Slice each onion into thin, half-moon slices. Slice each onion from the North to the South Pole. Prep the onions: Remove the outer layer of each onion.Slice each pepper quarter into short, thin ribbons. Remove the stem, seeds, and membranes using your fingers and discard. Prep the pepper: Quarter the pepper from the North to the South Pole.Slice each cabbage quarter into short, thin ribbons. Holding your knife at an angle, cut out the core and discard. Quarter the cabbage from the North to the South Pole. Prep the cabbage: Remove the outer leaves.While they’re toasting, work on the veggies, but don’t forget about the nuts! Once they’re done, let them cool while you finish up. Give the pan a shake once during cooking so that they brown more evenly. Smaller nuts/seeds will need less time, so keep an eye on them. Toast the nuts or seeds on a baking sheet for 5 to 10 minutes. We used part olive and part sunflower oil. Use a bell pepper if you’re really sensitive to heat. Roughly chopped if large we used cashews. Where we bought it (USM = Somerville’s Union Square Market) Like any slaw, it takes quite a bit of chopping, but just take your time to cut things roughly the same size. Double success! With just a few modifications to a mango slaw recipe from Smitten Kitchen to accomodate my weirdo diet and what we had on hand, lunch was served. So then I took a lunch break.Īfter lunch, I gave up on the melon and started looking for fun slaw recipes to tackle the two heads of cabbage we also got from the CSA. Gah! Of course, all those recipes looked delicious and made me hungry. There are a million (seriously, a million) recipes for the melon, cured meat, soft cheese, and viniagrette combo, but I’m on a very strict diet to help control my migraines and can’t have cured meat, cheese, or vinegar. I was determined not to do that again, so I hunted and hunted for a recipe to blow me away. Granted, we just got an awesome chest freezer, so I’m a little freezer-happy at the moment, but still. Both of us kind of like it, but not nearly as much as the other fruit that tempts us at the farmer’s market – peaches, blueberries, raspberries… Yum! When it showed up in our share last week, I ate two slices then cut up the rest and froze it. Cantaloupe is another CSA adventure for us.
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