this recipe for cabbage beet coleslaw from the kitchn. I loved the complexity of flavors - sweetness from the beets and honey, crunch of the cabbage, acidity from the vinegar, citrus from orange zest, zing of the dijon, and the distinctive taste of the caraway - delightful. I enjoyed this salad even more for lunch the next day. The perfect way to use the cabbage and the beets.
The next day I made stuffed bell peppers ( stuffed with ground turkey, arborio rice, locatelli romano cheese, bread crumbs and eggs). I topped the peppers with homemade marinara and fresh mozzarella- delicious! I served the peppers with a side of cucumber salad. Another successful CSA week. Have a great weekend!