Grow Cook Learn
a project of the London Community Resource Centre
Meet the Team
Nutrition Made Easy
Sprouts Children’s Garden Program
Cook It Up!
Fabulous Fall in the Garden
University Heights Farmer’s Market, In-Class Education and School Garden
Train the Trainer Canning Workshop Series
Food and Health Information
Carrot, Cabbage and Roasted Cauliflower Salad with Raisins
All ingredients are divided between two quart jars.
Buttermilk Salad Dressing (or any creamy dressing)
Buttermilk Salad Dressing
whole carrots, peeled
roasted cauliflower, cooled
shredded napa cabbage
Shred carrots into ribbons using a vegetable peeler.
In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
Divide carrot ribbons between each jar on top of the dressing.
Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.
Cover ingredients with 2 cups shredded napa cabbage.
Top with a clean, dry lid and refrigerate for up to 5 days.
Braised Lentils Primavera
Grilled Veggies with Lemon, Garlic and Cilantro
Asian Noodle Salad