This is Katie’s favorite slaw, and for good reason. It comes from Farmer John’s Cookbook and they write that, in addition to Asian themed meals, “it goes perfectly with typical backyard barbecue fare, too. It works well with additional vegetables — some julienned cucumber is nice — and it makes a wonderful bed for grilled … Continue reading »
Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf. Continue reading »
There’s nothing wrong with a big plate full of a rainbow of winter veggies and bright flavors. This makes a veggie rich meal that will have your dinner table singing with color at a time of year when we’re used to more drab fare. This recipe is a little more involved than what we usually … Continue reading »
We make this slaw every time we make fish tacos, but it would be perfect for any type of taco or other Latin American styled meal. This slaw not only looks bright and colorful, but – because it doesn’t use mayo – it tastes bright and fresh, too. Continue reading »