Cucumber & Avocado Spread

This appetizer was recently a hit at a pot luck. It's fantastic spread on bread or served with corn tortilla chips.

4 medium cucumbers, cubed
4 avocados, cubed
1/2 cup fresh cilantro
2 cloves garlic, minced
1/4 cup green onions
1/2 tsp salt
black pepper to taste
lemon juice to taste
lime juice to taste

Combine all ingredients, cover and refrigerate for at least 30 minutes.

sun golds getting ready to be sauce

cabbage and beet slaw

beet and cabbage slaw

1/2 head red cabbage, shredded
4-5 carrots, shredded
2-3 beets, shredded
1 sm. onion, shredded
handful of parsley, chopped
2 small sweet peppers, shredded

mix ingredients together, add vinaigrette and toss thoroughly. let rest in refrigerator overnight. garnish with more parsley

vinaigrette

1 clove garlic, pureed
1-2 pinches salt
1/2 tsp salt
black pepper
1/4 cup fresh lemon juice
3/4 cup olive oil

mash garlic with salt, then add additional salt, pepper, and lemon juice. while whisking, add olive oil.

even the compost is beautiful from our CSA!

Chickpea Curry (Gaeng Kari Tua)

1 garlic clove, minced
1 tbs coriander
1/2 tsp whole black peppercorns
2 tbs cooking oil
13.5 fl oz cocconut milk
1 tbs curry powder
3-4 potatoes, peeled and cut into 1" cubes
15.5 oz can chick peas
2 tomatoes, chopped
10 basil leaves torn into pieces
2 tbs soy sauce
1/2 tsp salt
1 tsp sugar


1. using a mortar and pestle, pound the garlic, coriander, and peppercorns to form a paste. Heat oil in a medium sized sauce pot and briefly fry the paste.

2. add coconut milk and stir well.

3. add remaining ingredients in order and bring to a boil. reduce heat, cover, and simmer until potatoes are tender.

4. serve with rice.