Slow Cooked Lamb Sliders with Pickled Cabbage Slaw

Market vendor, Bruce Roberts of Little River Ranch, prepared these tasty sliders for Cabbage Day.

Kimchi and Sauerkraut

Alice Loyd, senior gardener, food preserver and market educator extraordinaire, shared samples of Kimchi and Sauerkraut in honor of Cabbage Day. She uses Sally Fallon's recipe from Nourishing Traditions. Makes 2 quarts

Better Cauliflower Casserole

I found some amazing cauliflower from Red Bud Farms last Saturday and did not want to make the standard gratin dish or just steam it. This recipe was delicious and the fresh dill sets it off perfectly. Enjoy.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings. Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.

Thai Chicken Coconut Soup

Recipe provided by Lynne Berla of Olifant & Castelo

Chicken Tandoori Drumsticks

Recipe provided by Martin's Curry Rice