Sweet Apple Carrot Coleslaw


2 (12 oz) packages shredded coleslaw mix

2 tbsp. apple cider vinegar

2 large apples

2 large carrots

3/4 cup mayonnaise

1/2 cup sour cream

1/4 cup sugar

Salt & pepper to taste


Rinse coleslaw mix and drain thoroughly. Using paper towels, pat out any excess water before using.

In a large bowl grate the carrots and apples. Add the vinegar and toss to keep the apples from turning brown.

In a separate bowl, mix mayonnaise, sour cream and sugar until sugar has dissolved. Pour over apples and carrots. Stir to coat evenly. Salt and pepper to taste.

Chill until ready to serve. Give it a few more stirs before serving to ensure any remaining sugar granules have been incorporated well.

Red potato salad

4 cups red potatoes, cubed

1 green bell pepper, diced

½ large red onion, diced

1 tbsp. olive oil

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

2 tbsp. mayonnaise

Salt & pepper to taste

3 scallions, diced (optional – as garnish)


In a pot over medium-high heat, bring the potatoes to a boil. Continue to boil for 10 minutes or until tender. Drain and cool.

While potatoes are cooling, you can make the dressing.

In a large bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Add the bell pepper and onion. Stir and set aside.

Once potatoes are cool, fold them into the bowl to coat well.

Cover and refrigerate until ready to serve.

Garnish with scallions if desired.

Strawberry Spinach Salad


2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


Use a medium size bowl stir together the poppy seeds, sesame seeds, olive oil, vinegar, paprika ,sugar Worcestershire sauce and onion.

Cover, and refrigerate an hour.

Combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.

Australian Coleslaw

This coleslaw is a bit unusual from what we are used to in America but great for the hostess who thinks “outside the box”. And the flavor is wonderful!


1 cabbage, shredded, red or green or a combination of both

3 carrots, grated

2 hot peppers

3 onions

4 stalks of celery

1 cup of sugar

1 cup of red wine vinegar

3/4 cup of olive oil

1 teaspoon of salt

1 teaspoon of mustard

1 teaspoon of celery seed


Put the cabbage and carrots in a deep bowl. Dice all the remaining vegetables, but wear rubber gloves to de-seed and dice the capsicums. Mix these into the bowl with the cabbage and carrots. Sprinkle the sugar over the vegetables.

In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour over the vegetable mixture while hot and do not stir! Let cool and then cover and store in the refrigerator for 24 hours.

Pour off the excess liquid before serving.

Strawberry Fennel Salad with Homemade Vinaigrette

Need a quick and refreshing side dish to add a pop of color and fresh flavor to your dinner table? Look no further than this super quick and easy strawberry fennel salad. The fennel offers a satisfying crunch, while the sweet strawberries balance the natural saltiness of the Feta cheese. It comes together in just 15 minutes, so it’s perfect for those busy weeknight meals.

Prep time: 15 minutes
Cook time: n/a

Serves: 4

Tip: If preferred, toss the spinach and arugula with the salad dressing prior to arranging on the platter.

Dressing Ingredients:

¼ c. extra-virgin olive oil

2 T. rice wine vinegar
1 t. Dijon mustard
½ t. Italian seasoning

Sea salt and black pepper, to taste

Salad Ingredients:

2 c. baby spinach, rinsed and patted dry
2 c. baby arugula, rinsed and patted dry

1 medium fennel bulb, trimmed and thinly sliced
1 c. strawberries, sliced

4 oz. Feta cheese, crumbled
Optional: Sprigs of fresh basil, for garnish


  1. Prepare dressing by whisking together all ingredients in a glass or other non-reactive bowl. Taste and adjust seasonings, as desired. Transfer to a serving container and set aside.

  2. Arrange the spinach and arugula on a serving platter and top with sliced fennel, strawberries, and Feta cheese.

  3. Serve immediately with chilled salad plates and dressing on the side. Enjoy!
Grilled Corn & Cherry Tomato Salad

This healthy and colorful side dish pairs particularly well with grilled meats and poultry, but you can serve it with just about any main course you prefer.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.


*2 large ears fresh corn, husks and silk removed
1 T. unsalted butter, melted

1 medium red onion, halved and cut into thick slices

1 lb. cherry or grape tomatoes, halved
1 large avocado, chopped

¼ c. fresh parsley, roughly chopped

3 T. fresh lime juice

Sea salt and black pepper, to taste


  1. Brush corn with melted butter before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.

  2. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
  3. Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
Portobello and Sage-Stuffed Acorn Squash

This protein-packed stuffed acorn squash provides a healthy and tasty alternative to traditional holiday side dishes. Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring fabulous, yet diverse, flavor to every bite. As an added bonus, the lentils and walnuts make it more filling, so maybe you’ll be able to stop at just one piece of pumpkin pie this holiday season!

Prep time: 20 minutes
Cook time: 60-75 minutes
Serves: 6

Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.


3 acorn squash, cut in half and seeds removed
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste

Also need:
Non-stick cooking spray


  1. Position oven rack to center position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.

  2. Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.

  3. In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.

  4. Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

  5. Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.

  6. When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!

Top 10 Tips – Farmers’ Market Finds

What’s not to love about your local farmers’ market? The “buy local” and “farm-to-fork” movements are alive and well, and your readers are hungry for delicious recipes featuring fresh, locally grown produce and humanely raised and processed meat. Every recipe in this package is inspired by local “Farmers’ Market Finds” and each can be recreated with affordable, readily available ingredients.

  1. Garden-Fresh Salsa Verde: For best results, roast the tomatillos, jalapeno peppers, and garlic for 15-20 minutes in a 400°F before preparing this recipe. Roasting brings out a richer, sweeter flavor in each ingredient, which translates to better tasting results.

  2. Handling Jalapeno Peppers To avoid “jalapeno hands,” it’s best to wear gloves when handling them.If, however, you skip this step and find your hands burning – don’t despair! The capsaisin that makes peppers hot breaks down better in oil than it does in water. Therefore, coat your hands in olive or vegetable oil, or slather on a heavy hand cream to minimize the burn until it goes away.

  3. Buying Meat at Farmers’ Markets Meat from local farms and CSAs (Community-Supported Agriculture) can be quite a bit more expensive than what you find in larger grocery stores. To save money, look for more affordable “mini-farm sampler” type packs that feature a small amount of several different types of meat. (Most of the meat used in these recipes was sourced this way). It’s a great way to try new things and save a little money in the process. 

  4. Preserve Fresh Herbs Fresh herbs are a great way to add flavor to recipes without adding extra calories. Unfortunately, they can get pretty pricey and they don’t have a long shelf life. However, most fresh herbs can be preserved for later use. For example, fresh basil can be dried in the oven or frozen in ice cube trays covered by a layer of olive oil.

  • Measuring Fresh Ingredients When working with garden-fresh produce, such as ears of corn, it can be tricky to know how much to substitute when necessary. As a rule of thumb, an average medium-sized ear of corn will yield between ¾ – 1 cup of kernels. The recipes featuring sweet corn in this pack call for four ears, which translates to approximately 3 cups of fresh or frozen kernels. 

  • Round Meatballs: To help meatballs keep their nice, round shape, bake them for 15-20 minutes on a lined baking sheet before adding them to a baking dish with sauce.

  • Oven-Roasted Chicken Drumsticks: For best results, roast chicken drumsticks on a metal baking rack placed over a lined, rimmed baking sheet. (See photos) This allows all sides of the drumsticks to cook more evenly.
  • Mason Jar Salad: For best results, use wide-mouthed mason jars. You can use any jars you have on hand, but the narrower-mouthed jars make it a little tougher to get the salad out. Pint-sized jars are great for smaller lunch portions, while the quart-sized versions are perfect for a hearty dinner serving.

  • Mason Jar Salad: If you use an oil-based homemade dressing, like the one included in this package, the oil may solidify in the refrigerator. For best results, allow your salads to sit at room temperature for 15-20 minutes before serving.

  • Mason Jar Salad: The key to a successful Mason jar salad is the order of your ingredient layers. The recipe included in this pack explains the process, so be sure to share these tips as you promote this recipe.

Garden Veggie Mason Jar Salad with Homemade Dressing

The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.

The key to success with Mason jar salads is the order you add your ingredients. Always add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing. 

You can experiment and use any combination of ingredients you prefer. This vegetarian version is filled with fresh garden goodies, but don’t hesitate to add your own touch in the form of cooked chicken or beef, rice, quinoa, beans, and/or your favorite types of cheese. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!

Prep time: 30 minutes
Cook time: n/a
Serves: 6

Special Equipment:

6 quart-sized mason jars

Basic Balsamic Dressing:
2/3 c. extra virgin olive oil
1/3 c. good balsamic vinegar

2 T. Dijon mustard
2 t. fresh oregano leaves

3 T. fresh lime juice

1 T. honey

Sea salt and black pepper, to taste

Salad Ingredients:
2 medium English cucumbers, chopped
2 large bell peppers, seeded, chopped  115-oz. can chickpeas, rinsed, drained

1 c. cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ c. fresh parsley leaves, chopped
½ c. fresh basil leaves, chopped


  1. To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

  2. Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside. 

  3. Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

  4. Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!
Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.

Prep time: 15 minutes
Cook time: none
Serves: 4


¼ c. rice wine vinegar
1/3 c. fresh raspberries, washed

2 t. fresh lemon juice
½ c. extra virgin olive oil
½ t. sea salt
1 head Romaine lettuce, washed, stem removed, and chopped
1/3 c. fresh mint, chopped

1 c. fresh strawberries, washed, hulled, and sliced
1 c. fresh blackberries, washed
1/3 c. sliced almonds, toasted

Note: Chill salad plates prior to preparing this recipe.


Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.

Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.

Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer. 

Nutritional information (per serving)*

Calories: 123
Protein: 3g
Carbohydrates: 13g
Dietary Fiber: 7g
Fat: 7.6g (1g saturated)

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.