Tuesday, July 17, 2012

Everything but the Kitchen Sink

I've been eating tons of veggies this summer, thanks to the CSA (Community Supported Agriculture) share I purchased at the beginning of the season. Every Wednesday I receive a bushel of produce and I'm left with the challenge of trying to figure out how to devour it all in one week. Lest I remind you that my beloved doesn't eat anything green. He just watches me gorge myself on vegetables while he casually sips his Coca-Cola. My fridge is literally overflowing with the bounties of summer—beets, cabbage, sweet peas, salad turnips, swiss chard, and on and on. Sautéed greens in olive oil and garlic has become a staple in my diet (I especially love it over pasta with a little homemade pesto).

My problem (besides the fact that I struggle to eat everything before the arrival of next week's delivery) is that it's too freakin' hot to cook anything. Out of desperation, I created a summer coleslaw that allows me to throw everything but the kitchen sink into one dish. It has been a lifesaver!

To make the coleslaw I simply chop up summer cabbage and whatever else I'm trying to eat before its shelf life expires. Kale, summer turnips, radishes ... the sky's the limit. I would say the only required ingredients are cabbage (or some kind of hearty green) and shallots, which round out the flavors. The dressing is non-fat Greek yogurt, lemon juice, and dill. I usually start with about a 1/2 cup of yogurt and 1/2 lemon, tasting and checking that there's enough dressing to coat all the veggies, adding more as necessary. I finely chop the dill (I like a lot of dill, but any amount will taste fantastic) and then add sea salt and pepper to taste.

It is seriously the simplest salad in the world and it tastes so insanely fresh. I love recipes where there's no right or wrong because it forces me to trust my instincts. Have fun experimenting with different combinations of vegetables and savor your efforts with a perfectly chilled glass of white wine. It's heaven on a hot day.