1 med. head cauliflower, broken into florets (about 7 ½ c.)
1 med. bunch broccoli, cut into florets (about 4 c.) 2 c. seedless red grapes
6 green onions with tops, sliced 2 c. (8oz.) shredded mozzarella cheese 2 c. mayonnaise (however much you like) ¼ c. grated Parmesan cheese
2 Tbsp. sugar 2 Tbsp. cider vinegar
½ -1 pound sliced bacon, cooked and crumbled Leaf lettuce
Additional red grapes, optional
In a large bowl, combine the cauliflower, broccoli, grapes, onions, and mozzarella cheese. Combine the mayo, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, stir in bacon. Transfer to a lettuce-lined bowl. Garnish with grapes if desired. Yield: 15-20 servings.
About 6 or 8 green onions, cut up tops and all
5 c. cut-up leaf lettuce
1 egg, beaten
4 or 5 slices cooked bacon, crumbled
1 tsp. salt
Mix onions, lettuce, egg, bacon, and salt. Roll out pastry into a round of about ¼-inch thickness. Place mixture on half of the round and fold over, crimping edges well to seal. Bake in a 350 degree oven for 1 hr. Taken from The Flavor of Wisconsin Harva Hachten and Terese Allen.
For these tacos, use a pepper that suits your spice tolerance. Poblanos are on the mild end of the “heat” spectrum, but use a bell pepper if you want no heat at all. If you want something even spicier, use a jalapeno or Serrano.
Lettuce leaves (not too frilly, a little “heavy-dutier”)
2 c. pineapple, diced
½ onion, diced
1 poblano chile pepper, diced
1 avocado, diced
¼ c. fresh cilantro, coarsely chopped
1 Tbsp. fresh lime juice Pinch salt
Arrange lettuce leaves on flat surface. Combine remaining ingredients. Spoon pineapple mixture onto center of each leaf. Wrap leaf around mixture to form taco. Mothering Magazine May-June 2010 issue, “Raw Food Supper Club”, Jennifer Babisak.