National Nutrition Month's Favorite Recipes
As part of National Nutrition Month, Mid-Ohio Foodbank has collected some favorite recipes for you.
Tastes just like coleslaw, some people around the Foodbank liked it more than regular old cabbage!
- 4 cups of rutabaga
- 2 medium carrots
- ¼ cup onion
- 1 stalk of celery or ¼ teaspoon of caraway seeds
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons oil
- ¼ teaspoon dry or prepared mustard
- 1/8 teaspoon black pepper
- ¼ teaspoon salt
Wash all vegetables thoroughly before preparing!
1. Peel and remove the ends of the carrots and rutabaga, thinly slice or julienne
2. Finely chop onions and celery
3. In a large bowl combine all vegetables.
4. For vinaigrette-vigorously whisk together or shake in a closed jar: oil, vinegar, sugar, mustard and spices
5. Pour the vinaigrette over the vegetables and toss lightly to coat
6. Cover and chill
Slow Cooker Rutabaga recipeIngredients:
- 1 large rutabaga
- 1 medium onion
- 3 large carrots
- 2 medium potatoes
- Salt and pepper to taste
1. Wash and chop all vegetables
2. Lightly spray or grease inside of crock
3. Toss in all ingredients
4. Let cook in slow cooker for 4 hrs on high
Veggie Frittata & More from Robin Davis
This week we get not one, but four tasty recipes courtesy of Robin Davis at The Columbus Dispatch.
Be sure to check out a favorite, the Veggie Frittata & the Pasta-Tuna Salad.
Unstuffed Cabbage Roll Casserole
- 6 cups cabbage, coarsely shredded (approximately 2 pounds of cabbage)
- 2 Tbsp. oil
- ½ lb. ground beef
- 2 onions, chopped
- 2 cups cooked rice
- 2 cans reduced sodium tomato soup
- 1 cup water 1/3 cup cheddar cheese
1. In a skillet, sauté cabbage in oil until softened; place in greased 2 ½ quart baking dish.
2. In same skillet, cook beef and onion until meat is no longer pink; drain. Stir in cooked rice and pepper. Spoon mixture over cabbage.
3. Combine soup and water; pour over beef mixture.
4. Cover and bake at 350F for 40 to 50 minutes. Uncover and sprinkle with cheese; bake 5-10 minutes more until cheese is melted.
Serves approximately 4.
Dhal (Curried Split Peas from Kenya)
- 1 lb. dry split peas, rinsed and drained
- 6 to 8 cups water
- 2 T. vegetable oil
- 2-3 onions, chopped
- 4-6 cloves garlic
- 5 T. curry powder
- 4 tsp. ground cumin
- 1.5 tsp. salt
- 0.5 cup fresh cilantro, chopped
- 4 c. hot cooked rice
1. Combine water and split peas in a large pot. Heat until boiling, then simmer for 1-2 hours, until mushy, adding water as needed.
2. In a separate pan, sauté onion and garlic in oil until brown. Add spices and sauté 1 minute more.
3. Add onion/spice mixture and cilantro to split peas. Simmer briefly to mix flavors. Serve with hot cooked rice.
Serves approximately 6. (and “it was delicious” – page administrator)