Recipe and Photos by Isaac Winburne and Heydon Hatcher

These two recipes should be in every CSA member’s recipe arsenal during busy weeks. We were pretty downtrodden and low on energy reserves after a week of holiday festivities, on the precipice of another string of holiday engagements, and needed a quick, nourishing meal, but also to utilize the fridge full of veggies before travel. Isaac loves a good coleslaw and this one turned out beautifully with the toasted sesame oil. The hot and sweet dichotomy of the crispy roasted orange roots was my personal favorite, but you be the judge! Enjoy and happy holidays, friends.

Napa Cabbage Slaw:

Ingredients

• 1 whole head of napa cabbage, shredded
• 2 watermelon radishes, chopped into thin spears
• A dozen sprigs of cilantro, stem included, loosely chopped
• 1 small yellow onion, chopped into thin crescents
• 6 sprigs of dill, loosely chopped

Dressing Ingredients

• Four shots of olive oil
• Two shots of toasted sesame oil
• Half shot of fish sauce
• One lemon, juiced
• Zest of a lemon
• 20 grinds of salt
• 10 grinds of pepper

Combine slaw makings in large bowl, add dressing. Mix thoroughly. ___________________________________

Hot ‘n Sweet Roasted Orange Roots:

Ingredients

• Sweet potatoes, cut into thin disks
• Small bunched carrots, cut in half or into quarters (long-wise) depending on thickness
• Salt
• Pepper
• Chili powder
• Butter
• Sriracha
• Olive Oil

Preheat oven to 400. Coat the pan with olive oil throw the veggies in and mix them around. Cover in chili powder, liberally salt them (about a dozen to 16 grinds). Throw a bit of pepper (maybe a half dozen grinds). Cut thin, wafer-like slices of butter and place all over. Lightly drizzle honey and sriracha over the mixture. Bake for 40 min.

IMPORTANT!

After they come out re-drizzle with honey and sriracha. Enjoy.

Orange Roots and Spicy Slaw!