Kimchi Inspired Red Cabbage Salad


Green garlic was in our family box today! Sage Mountain Farms green garlic is the best there is, I wish we could smell it through this picture!


Instead of using green onions, I had kurrat, (also called egyptian leeks) from our last box. They’re tastier and rare to find.


~ Red Cabbage

~ Kurrat or green onions

~ 1/3 cup Red Pepper Flakes

~ 1/4 cup Green Garlic

~ 1/4 cup fish sauce

~ 1/3 cup salt

~ 1/4 coconut palm sugar

Make a brine in a large pot, combine the salt and the sugar with 2 quarts of water, heat until the salt dissolves, and the water is warm, but not hot!

Pour the brine over chopped cabbage and kurrat and leave for 30 minutes.

Make a paste by mixing, garlic, red pepper flakes, and fish sauce in a food processor.

Drain the cabbage, and put it in a bowl, sprinkle a little more salt. Mix in the delicious, spicy paste!


Creamy Zucchini Noodles


~About 3 lbs of zucchini (cut with a mandoline slicer or zucchini spiralizer)

~4 tablespoons organic pastures raw butter or coconut oil

~5 cloves of garlic

~half a large onion

~2 cups homemade beef bone broth (grass fed from Novy’s Ranches) or vegetable broth

~1 cup organic pastures cream or coconut milk

~sun dried tomatoes

~kalamata olives from Nuvo (most olives in the store contain lye, Nuvo doesn’t)

~red pepper flakes or a fresh hot pepper, salt, pepper, and italian seasoning

In a large pan, melt the butter, and add garlic, onions and spices. Cook for a few minutes on medium heat.

Add the broth and cream. Bring to a boil, then let simmer until the sauce thickens.

Add zucchini noodles, sun dried tomatoes and olives.

Cook the zucchini until it’s cooked but not too soft.

You can add basil or other fresh herbs. You could also add cheese, and stir it in while simmering the sauce.

This recipe was taste tested by 3 surprise visitors who were very happy with it.

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