Our class at Jacob’s Cove was amazing! Thank you to all of the wonderful ladies who came. We are having another on December 11th and I’ll let you in on a little secret: For those of you who are out of town and can’t attend but really, really want to, my lovely programmer, Rebecca, Jen and I are working getting everything into place for you non-locals (and those of you who are local, but prefer to spend all of Saturday in your pajamas) to watch the class from the comfort of your own home from my website’s watch page. Yes folks, we will be live-streaming the class to registrants from all over the world! (Hi Mary in Ireland!).So, keep watching for details and we’ll hope to have you there.

For now, here’s a freebie. This is one of the recipes we taught in our Thanksgiving Class on Saturday. It was a hit among participants and I bet it’ll be a hit at your own Thanksgiving Dinner. Enjoy!

Winter Veggie Salad with Fennel and Ground Mustard

1 bulb fennel
3 radishes
1 beet (light colored if possible)
1 turnip
1 small celeriac (use 1 stalk of celery if you can’t find celeriac)
1 C red cabbage
1 C green cabbage
1/2 red onion
1 shallot
1 lemon
olive oil
a handful of fresh herbs like mint, dill, fennel tops, parsley, chervil, etc.)
1 C plain yogurt
2 T ground mustard
Real Salt or another whole salt
freshly ground black pepper

Using a combination of a knife, mandolin, and or a food processor, shred and thinly slice all your veggies. Make sure the onions are sliced very thinly. Put all your veggies into a mixing bowl and set aside. Add the juice of half a lemon, a nice drizzling of olive oil (1-2 T), all the yogurt and the mustard. Whisk and pour over veggies. Mix with hands, season with salt and pepper. Put on serving plates and drizzle with the extra lemon and herbs. This is a great side to a main dish like turkey.
This is adapted from (but changed quite a bit) Jamie Oliverr’s Jamie at Home Cookbook 2007 Hyperion Books. See jamieoliver.com for more info.

For a vegan/raw vegan version, blend the olive oil, mustard, and half a cup of cashews with half a cup of water and the juice of half a lemon for your dressing.

For a cashew and yogurt free version, double the olive oil and mustard and add a 1/4 C of water or nut milk, and the juice of half a lemon.

When I made this at the farm class, I made sure to pile up the veggies in a beautiful bowl and then salted, peppered, drizzled a little more lemon, added the chopped herbs before I served it.