Joan Vogel is the author of 69 Quickies in the Kitchen, a self-published cookbook. She is making a green bean slaw with an orange salsa. Slice purple cabbage thinly using a box grater. Cut green beans in half and toss with a vinaigrette and a salsa made from orange slices, onion, herbs and dried fruit.
Fresh Orange Salsa
Mix together the following ingredients:
1 cup diced and fresh orange segments, save the juice
3 Tablespoons chopped red onion,
2 Tablespoons chopped fresh cilantro and/or basil
1 Tablespoon olive oil, mixed with orange juice
A good shake of cayenne pepper
(Optional) 3-4 fresh kumquats, chopped, pitted, cooked with orange juice and a bit of sugar until soft
Citrus Rainbow Slaw
2-3 cup quartered and shaved purple cabbage, using the largest slicer of your box grater.
15-20 fresh French green beans cooked till crisp tender, ends snipped with your kitchen scissors. Cut in half
A generous handful of glazed crushed walnuts
1/2 cup Olive, canola, walnut, or a mixture of oils.
1 Tablespoon each fresh lemon, or lime juice, mixed with 1 Tablespoon orange juice
1 Tablespoon stone ground mustard
Too sour? Add a bit of natural maple syrup
Toss the salsa with the slaw just when ready to serve to keep everything crunchy. Taste before serving to adjust proportions of ingredients, salsa and dressing. Add 3 Tablespoons of chopped dried fruit to add some texture to the slaw.
Neil works with Weiser Family Farms, which grown purple sprouting broccoli. This variety takes 11 months to grow and has a strong flavor. It has a purple color and sometimes you can find delicate yellow flowers attached. Cook it quickly in a steamer or with olive oil in a pan.