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Eating with the seasons and buying local helps to support the environment because it reduces the number of miles your food has to travel before it reaches your plate. This in turn helps to reduces pollution.
This are some of the veggies, which are in season in February in western and northern Europe.
Super Food Entry
Lentils are rich in iron and folate and an excellent source of protein. Fermented red cabbage contains powerful compounds called anthocyanins. Tahini is rich in omega-3 fatty acids and has high amounts of magnesium and phosphorus.
But guess what? This is SUPER DELICIOUS! Enjoy!
(from Cooking Light)
Raw cabbage is no trip, but pickled cabbage is da bomb!
Add to salads or sandwiches, or just enjoy as a side.
I use purple cabbage because of the magnificent shade of fuschia pickling produces, but any cabbage can be used.
Add grated carrots to white cabbage for a classic coleslaw base.
This is the base ingredient for my Hot Pink Coleslaw, guaranteed to convert any salad skeptic! I've uploaded that recipe as well.
Cabbage and mashed potatoes has always been a staple dish my family serves on St. Patrick's Day and in the winter to bring out our Irish heritage. I would always mix the two together and thought that I was the only one. While doing research for my digital assignment at Columbus College of Art and Design, I soon found out that I was in fact not the only one and that it had a name: colcannon! This recipe may not look the prettiest but it's a wonderful comfort food dish for those cold winter nights!
Free Shakespeare in the Park is a New York summer tradition. Tickets are distributed in the afternoon, on a first come first served basis to those who waited in line between 2 and 8 hours. That’s a long time. Friends and I would pack a picnic lunch to eat while waiting. We brought something to drink, cheese, bread, coleslaw, fruit and cookies. The coleslaw represented the quintessential picnic food. It was always worth the wait to see the plays.
This is magic one because it made my hubby actually looking forward to eat tones of veggies (instead of thinking about this as a punishment ;). Whole concept is loosely based on Jam type of Thai salads which was I ate most often when we stay there(6 month all together) and I missed dearly so I just start making those at home. One day I run out of eye bird chili but I had can of chipotle in my fridge which gave it a bit of Mexican twist. For sure this is not your authentic Thai meal but just the way I cook at home. Sometimes I use glass noodles, sometimes rice tagliatelle and sometimes quinoa (or just veggies). If I don't have palm sugar I use anything sweet from date syrup to plain white sugar (come one! it's just a little spoon). It will work with nearly any veggies and fruits - just think a mixture of crunchy, soft, creamy, tangy, salty, spicy a bit sweet goodness. One thing important is to heat up the dressing and then mix all the ingredients in a same, still hot pot, to make salad not really cooked or anything but also not fridge-cold. We eat it crazy spicy but it will be ok mild. Have fun!