I’m dreaming of summer and who doesn’t love a good coleslaw?! They are especially great when you don’t want to cook on a hot night but so many of them have a lot of mayo and unhealthy ingredients. Time to fix that with some delicious peanut dressing!
I picked up some radishes at Barrie Hill Farms and decided they’d make a colorful, crunchy addition to this. If your kids are peanut butter lovers, imagine how excited they will be to hear they’re going to have peanut butter on their salads!
I love this salad because it has lots of crunch. Cabbage, apple, radish, green onion and peanuts. While it may make for a noisy dinner table, no worries because the oohhhsss and ahhhss will drown out the crunch. I even chose a crunchy peanut butter for the dressing but that’s up to you. Most importantly you want to find the most natural peanut butter without preservatives.
Women’s Day has a great post with a list of 12 peanut butters that they taste tested as well as examined the ingredients. Their criteria was that it had to be 90% peanut butter with no artificial flavorings, preservatives or flavorings. Check out their choices here.
What is your favorite coleslaw to make? Tag us on Instagram or Facebook so we can share with our readers! We love to see what goes on in your kitchen!
What does Farmer Morris do in the winter? Today I’m in downtown Toronto attending a Greenbelt sponsored seminar discussing how Ontario’s healthcare sector can purchase more local food.
Sounds crazy right? Why should this even need to be a discussion eh?
Well, for a myriad of reasons, our own governments feed our own citizens imported food, while many sectors of Ontario agriculture struggle to compete against foods from all over the world.
I was advised by a colleague in the local food distribution system not to attend this day. ”Probably a waste of time” was how it was put to me. I struggled with that for several days. Because I agree with that.
But I am trying to remain optimistic. So here I am. We’ll see how it goes. Please, nobody hold your breath!
1apple, diced. I used Gala apples. Leave skin on if organic.
1poundBrussels sprouts, washed, halved
small handful of sprigs of thyme
1/4cupapple cider (Zieglars Apple Cider is gluten free, as are many others)
2tablespoons extra virgin olive oil
freshly ground black pepper to taste
Preheat oven to 350 F
Place apples, sprouts and garlic in medium sized bowl.
Combine cider, olive oil and pepper in a small bowl, mixing well. Pour mixture over apple combo and stir gently until well coated.
Spread mixture on baking sheet. Roast for 20 minutes and toss. Remove any stray leaves that are getting crunchy. Return to oven for an additional 10 minutes or until sprouts are slightly browned. Remove.
Place in serving bowl and top with pomegranate arils if desired and serve.
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