cabbage -

by Emily

Ultimate Summertime Cole Slaw

Let’s talk summer cookouts, specifically COLE SLAW. I love cole slaw in the summer. Like, looooove. I could eat a whole head of cabbage to myself if I put my mind/stomach to it. Maybe this is thanks to my Austrian/Hungarian heritage.

Or maybe it’s just because I make one of the best cole slaws ever. I want to be modest but oh well, the secret’s out, my cole slaw is the bomb! I get requests for this slaw all summer long. Make it for your friends and you will, too.

My cole slaw is so much better than anything you’d buy at a grocery store. It’s not creamy or heavy. It’s light and bright with a bit of an Asian flair. It’s healthy, it’s inexpensive (important when you’re making slaw for like 40 drunk & hungry people), and it comes together in seriously five minutes. And it’s full of avocado. That’s the real game changer right there.

Ultimate Summertime Cole Slaw

by Emily

Thai Peanut Chicken Salad

So as I recently mentioned, like every other overly indulgent American, I’m ramping up my resolutions and getting back on the healthy track after a gluttonous holiday season. This means lots of salads, but as we know, I LOVE salads so this isn’t really a punishment for me.

This salad features all the aspects of Thai food that we know and love – it incorporates sour, sweet, tangy, spicy. You have tons of vegetables, protein from the chicken and nuts, but also a nice addition of… papaya! Try to get green papaya if you can, I thought I bought a green one but when I peeled it, it was definitely ripe and orange inside. How can you tell when a papaya is green versus ripe? This is something I should look into.

Thai Peanut Chicken Salad

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by Emily

Creamy Cashew Quinoa Cole Slaw

This is a very ME recipe. Asian-inspired flavors? Check. Quinoa? Check. Some sort of shredded cabbage/slaw component? Check. Cashews? CHECK, of course! Oh, and avocado, but at this point that should go without saying.

There is nothing not to love about this salad. Slash slaw. Slash pilaf. Okay, I’m not really sure what exactly to call it. It’s easy to throw together on a busy night. It’s packed with nutritious vegetables, protein, and fiber. It can be your full meal or a side. If you want some meat/additional protein, you could easily top with shrimp or chicken. Make it your own!

Creamy Cashew Quinoa Cole Slaw

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by Emily

Tamari-Marinated Spring Power Bowls

I realize I talk a lot about my CSA box these days (side note: this is completely on my own volition, they do n-o-t sponsor my recipes or anything) but I will say that our most recent CSA delivery was especially good. We had… spring green beans! Big carrots! Beautiful red onions! Plus some of my favorite usual suspects: kale, cabbage, etc. After a long weekend of not-so-stellar eating, I was ready to devour these vegetables and get my life back on the right track… with a power bowl!

“Power bowl” is just my way of describing any giant bowl packed full of good-for-you components. Mostly vegetables, some protein, a small amount of good fats, and possibly a healthy grain (although not in this particular version), and some sort of flavorful homemade dressing/marinade. Basically as balanced and natural as you can get – meaning you can eat a huge amount of it and get tons of nutritional benefits without worrying about your portion size. I really like eating huge amounts of things, so this works out great for me.

Tamari-Roasted Spring Power Bowls

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by Emily

Cabbage Cashew Detox Salad

This is one of my favorite things to make when I’ve been indulging a little toooo much and need to give myself a nutritional jumpstart. It’s chock full of cruciferous vegetables (namely broccoli and cabbage), which are great because not only do they contain tons of vitamins, minerals, and fiber, but they’re also said to lower your risk of cancer and regulate inflammation. Basically you can eat a ton of this salad and feel awesome about yourself, especially if you’ve been slacking in the nutrition department!

You’re not depriving yourself, though; the added avocado and cashews, both rich with flavor and texture, make every bite an indulgent yet 100% good-for-you treat. That’s the beauty of heart-healthy fats, people!

Another fantastic thing about this recipe is how easy it is. You can seriously throw it together in about ten minutes, tops. If you’re especially pressed for time and don’t feel like chopping up a big pile of cabbage and broccoli, you can even take a shortcut by using a bagged broccoli slaw, which should be easy to find in the produce area of your average grocery store.

When I’m in a hurry and “cheating” with bagged veggies, I personally like using Mann’s Rainbow Salad, because not only is it a delightful blend of shredded broccoli, red cabbage, cauliflower, and carrots, but it also reminds me of the hilarious/amazing song “Text” by Mann feat. Jason Derulo. I am a ridiculous person.

Cabbage Cashew Detox Salad

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by ML

Moving Meals: The Stuffed Cabbage Bowl

If you follow me on twitter or are friends with me on Facebook, you know I just moved, as evidenced by the endless tweets complaining about packing and lifting boxes up the stairs. Before that happened, I insisted on eating everything left in the fridge, for two reasons: 1) I didn’t want to move a fridge full of food 2) I was poor from all of the moving expenses and couldn’t buy food. Thus, takeout was quickly eliminated, too.

A few days before the move I looked in the fridge and found cabbage. Just cabbage. I don’t even eat cabbage really, but it was leftover from a juice cleanse my roommate and I tried the week before. We’re not talking about that. I was trying to think of what else I eat cabbage in….and I thought about my grandmother’s stuffed cabbage rolls, or galumpkis as we call them. I don’t know how to make them…and I knew I didn’t have the proper ingredients. But could I lazily throw the random ingredients into a bowl? I could. After a few trips to google, the stuffed cabbage bowl was born. This is about as authentic as Mexican from Taco Bell, but you know what? Live outside the box, people. This is genius, and delicious.

Stuffed Cabbage Bowl

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by Miss K

Eating Down the Fridge: Condiment Club

I am about to make a confession that I am pretty sure makes me un-American: I don’t like really like condiments. Specifically, I am not a fan of ketchup or mayonnaise. Yep. Just exile me now. So, if you are reading this post looking for ways to use that four-year-old bottle of mustard lurking in the fridge door, I’m sorry. I have nothing for you today.

Here’s the thing, though. I think that mayo, ketchup, Miracle Whip, and especially green ketchup give condiments a bad name. After all, a quick search at Dictionary.com reveals that a condiment is “something used to give special flavor to food.” Okay, that I can get behind.

Here at my house, we are 90% vegetarian. Also, we are very ~~cheap~~ frugal. Often, particularly toward the end of the month, we eat a lot of beans and rice/tortillas/polenta/etc… That’s all nice and nutritious, but it can get a little…well, tedious. Enter my favorite condiment: homemade coleslaw. Contracy to popular belief, it can be made from all kinds of vegetables; not just cabbage. Throw some atop a big ol’ pile of rice and beans (or a baked bean sandwich, pictured above), and voila: instant dinner elevation. It’s the perfect EDtF recipe, because the permutations are endless.

“Recipe” for homemade coleslaw:

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