A Grate Day

With our garden going gangbusters, we are trying to incorporate as many vegetables as possible into each meal.  Today cabbage, carrots, and zucchini were on the menu!

Who can resist fresh, crunchy coleslaw with a zesty oil and vinegar dressing?  By popular request, the recipe is as follows:

1) Finely chop or shed cabbage, carrots and celery.  We sometimes add sweet onion too.

2) Sprinkle 1/4 cup sugar over the cabbage mixture and let sit.

3) In a small sauce pan add 1/2 cup white vinegar, 1/4 cup + 2 tbs oil, 1 1/2 tsp mustard powder, and 1/2 tsp salt.  You could also add celery seed if desired.

4) Heat the vinegar and oil mixture to boiling and pour over the cabbage.

5) Toss and let sit until serving.

Since we were on a roll grating vegetables, the boys proposed making a batch of miniature zucchini muffins for dessert.

A successful transition from garden to table.  Delicious.