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 Sam Adkins, executive chef,  Sally's Middle Name

After feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread. 

Serves six as a side dish 

INGREDIENTS

For dressing:
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar 
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil

For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar 
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange

For salad:
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil 
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel 
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers

METHOD:
To make pickled fennel:
Put fennel in a  glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.

To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water. 

To make salad: 
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve. 
 
 
FRESHFARM Staff 

Romano or flat green beans require a little more cooking than regular green beans. Stewing them in tomatoes and garlic tenderizes them and infuses them with flavor. We like this Italian preparation as a side dish with roasted chicken or with poached eggs for a savory breakfast.  They are even good at room temperature topped with a little crumbled feta or ricotta salata. If you can’t find romanos,  you can use regular green beans instead. 



Serves 4 to six as a side dish

INGREDIENTS
1 1/2 pounds Romano beans, trimmed and cut into 1 inch pieces
1/3 cup extra virgin olive oil
3 garlic cloves, minced 
1/2 teaspoon chili flakes (optional)
3 cups peeled and diced tomatoes and their juices; preferably fresh Romas from market (see notes on how to peel tomatoes)
1 1/2 teaspoon salt, more to taste
freshly ground black pepper to taste
10 basil leaves

METHOD
Bring a medium pot of water and 1 teaspoon salt to a boil. Add cut beans and boil for five minutes. Drain and set aside. 

Over medium heat, heat oil in a large sauté pan, add garlic and once fragrant (about a minute; be sure not to brown) add optional chili flakes and the tomatoes.  Cook for about 10 minutes, until the tomatoes start to break down. Add the cooked beans, 1/2 teaspoon of salt, and stir to combine. Cook another 10 minutes or until the tomatoes are considerably reduced. Season with freshly grated black pepper and more salt, if need. Turn off heat. 

Cut the basil into a chiffonade (stack the leaves, roll them tightly,  and cut into very thin strips) and stir into tomato/bean stew. The leaves will darken pretty quickly, so if not serving immediately, and you want a pop of color, you can add another chiffonade of basil leaves right before serving. 


NOTE:
To peel tomatoes, bring a pot of salted water to a boil.  Cut an "X"  into the bottom of each tomato. Working in batches of  two or three tomatoes at time, drop them into boiling water for about a minute. Remove from water and when cool enough to handle, peel off the skin. With this dish you can use the same pot of salted water to peel tomatoes and boil cut beans; just do the tomatoes first.