By Juliet Glass, FRESHFARM Director of Communications 

If you think coleslaw is summer food, think again! Cold weather means carrots and cabbage are abundant at markets right now, making slaw a perfect winter salad. Try pairing a bright crunchy slaw with a slow-cooked stew, spicy chili, or as a condiment on taco night. Try swapping lime for lemon or cilantro for another tender herb. 

Serves six as a side dish 

INGREDIENTS
6 cups finely shredded cabbage (about half a small head)
1 cup grated carrot (about 2 carrots) 
juice from 2 limes, more to taste
1/4 cup extra virgin olive oil, more to taste
1/2 teaspoon salt, more to taste
freshly grated black pepper
1/2 cup chopped fresh cilantro

METHOD
Combine all the ingredients in a large salad bowl and toss. Taste and adjust lime, oil, salt, and pepper to suit your taste. You can serve it right away or you can make it ahead. It will keep, with the cabbage softening slightly, for several days in the refrigerator. Just give it a good toss before serving. 
 
 
By Lindsay Wallace, FRESHFARM Deputy Director of Programs 

This addictive puree is a perfect condiment for tacos (especially roasted cauliflower or breakfast tacos), but it also works well on a sandwich, as a dip, or swirled into rice. You could even blend it into guacamole. Bonus: it's vegan! 

INGREDIENTS
3 poblano peppers
1/3 cup walnuts, toasted and cooled
1 lime, juiced
3/4 cup cilantro leaves, packed
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste

METHOD
Preheat the broiler.  Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems, and seeds. Coarsely chop the peppers.

Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.