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Love Local Food

2/14/2013

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We celebrated Valentine's Day a night early here.  We made a delicious meal with a beef tenderloin roast from Livengood Family Farm using this simple recipe and purple cabbage coleslaw (it made the plate look very festive!)   I make a lot of coleslaw.  It's simple, can be a side or a main dish if I add some meat, and cabbage stores well.  It's easy to make variations by changing the vegetables (try rutabaga or radishes in there too, or I have even used peeled broccoli stems), the vinegar and the nuts or seeds.

Ingredients:
Cabbage
Carrots
Olive Oil
Sugar, agave nectar or local honey
Rice Vinegar (try balsamic or apple cider to get a different flavor)
Salt
Toasted nuts or seeds (sunflower, pepitas, sesame, almond slivers).

Shred the cabbage and cut the carrots into slivers.  Add to a large bowl.  In a large measuring cup, add 2 to 1 vinegar to oil ratio, so 1/2 cup vinegar and 1/4 cup oil and then some sweetener to taste.  Whisk together and add a pinch of salt.  Pour over your cabbage and carrot mixture.
Before serving, toast seeds and nuts in the toaster oven.  Mix in to the coleslaw and serve.

Our dinner was so tasty, we are already wondering when we can make it again.  We love local food!  What did you make?
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    I am doing the Longview locavore challenge for the month of February.  By participating, get to participate in the Longview workshops for free!  Read all about the challenge here and follow their blog here.  I enjoy getting my vegetables from a CSA  and trying new things, I have a home garden and run a local Elementary School garden, and buy most of the meat my family eats from local farmers, I just buy it in bulk to save money!

    Eating seasonally and locally is great for my taste buds, helps us try different things, and I am keeping money in the community.

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