Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Cabbage & Cucumber Salad


1/2 head green or red cabbage, shredded or thinly sliced

2 cucumbers, sliced into half-moons

2 tbsp fresh dill, chopped

3-4 green onions, chopped

1 1/2 tsp salt, divided

2 tbsp  lemon juice

3 tbsp olive or avocado oil

Salt and pepper to taste


  1. Discard soft outer leaves of the cabbage. Cut through the cabbage in half and cut again in half, making quarters. Reserve one half of cabbage for another recipe.
  2. Cut diagonally the cabbage core and discard. Shred or thinly slice cabbage. Transfer shredded cabbage into a medium mixing bowl.
  3. Cut the cucumbers in half lengthwise and then across, making half moons. Chop finely fresh dill and green onions. Transfer to bowl.
  4. Add salt, pepper, lemon juice, and oil of choice directly to salad and mix to combine well. Taste and season with salt and pepper as desired. 

*Salad can be stored for 4-5 days in the refrigerator.