Rough chop red cabbage, including core. Chop one apple. Add both to a crock pot. Add 1/2 cup raisins and 1/2 cup to 3/4 cup apple cider vinegar. Sprinkle with 1/2-1 tsp sea salt. Cover crock pot and turn on low. Cook for 6-8 hours or overnight, stirring once or twice. Serve warm or at room temperature.
Thanks to Ann Reilly, one of our Schenectady customers for this delicious and easy recipe!!
1 small red onion, finely diced, about 1/2 cup
salt and pepper
2 garlic cloves, sliced
4 anchovy filets, rinsed and chopped
pinch of crushed red pepper
2 Tbsp red wine vinegar
4 Tbsp extra virgin olive oil, plus more to drizzle
1 tsp marjoram or summer savory
1 pint cherry tomatoes, halved or quartered
1 lb dry pasta
handful or torn basil leaves
Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool for up to 3 hours. Boil pasta in a large pot of salted water until al dente. Drain and transfer to a wide bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature garnished with basil.
1 bunch parsley, finely chopped
6 green onions, finely chopped
4 large tomatoes, finely chopped
juice of 3 lemons
5 Tbsp olive oil
1 cup bulgur
1 cup water
1/8 tsp black pepper
1/8 tsp salt
Add 1 cup of boiled water and 1 cup bulgur in a small bowl and mix. Place a tea towel over the bowl so steam cannot escape. Set aside until cool. Place chopped parsley, onions and tomatoes in a large salad bowl. Pour lemon juice over salad. Add olive oil, pepper and salt and mix. Place over the cooled bulgur and mix.