Our guideline for a classic recipe that can be reinvented in thousands of ways!
This goes well with anything you want to have a savory, lemony flavor.
We discovered this recipe on New Year's Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
CSA member Suzie shared this with us and says it's great with almost any veggie from your box, even kale!
About Green onions are just young, tender onions. You can eat the entire thing, white bulb to green tip. Storage Store green onions in an unsealed bag in the refrigerator. Cooking Be sure to wash green onions well. Cut off and discard any root remaining on the bulb, and any parts of the top that … Continue reading Green Onion
We use this recipe for making personal pizzas or to make flatbreads to go with curry. After the initial two hour rising time you can use it straight out of the fridge to have pizzas or a side in 15 minutes or less.
Perfect for holiday potlucks!