Ingredients:
Red Cabbage & Cashew Slaw:
5 cloves garlic, minced
2-3 jalapeños, minced
1 grapefruit, juiced
1/2 t salt
2 t Chimichurri powder
1 t sugar (preferably raw sugar)
2/3 C olive oil
1/2 head red cabbage, sliced very thinly
2 red bell peppers, sliced thinly
4 Persian cucumbers (or 1 English cucumber), cut bite-sized
1/3 bu cilantro, sliced thinly (use the stems too)
2/3 C cashews
Stuffed Collard Greens:
1 T cooking oil
1/2 head red cabbage, sliced thinly
6 cloves garlic, peeled & sliced
salt & pepper TT
1/2 lemon, juiced (you use the other half below)
1 zucchini, julienned (cut into thin planks 2" long, and then cut along the planks into little batons)
1 bu collard greens, washed, cut in half & ribs removed
Red Quinoa w/ Caramelized Fennel:
1 T cooking oil
1 yellow onion, sliced thinly
1 bulb fennel, washed, outer layer peeled (vegetable peeler) and sliced thinly (remove the tough, cone-shaped core at the bottom of the bulb)
salt & pepper TT
1/2 lemon, juiced
1 1/2 C red quinoa
Instructions:
0. Preheat oven to 400 degrees.
Red Cabbage & Cashew Slaw:
1. Whisk together the first seven ingredients in a big bowl. Add the rest of the ingredients and mix around.
Stuffed Collard Greens:
1. Heat a large sauté pan over high heat and add the cooking oil. Add the cabbage and garlic, season with salt & pepper and cook about 6-7 minutes. Mix in the lemon juice and zucchini.
2. Allow the filling to cool and stuff the collard greens with it like little burritos. Line them up in a baking dish, sprinkle with salt and pepper, cover and bake for 20 minutes.
Red Quinoa w/ Caramelized Fennel:
1. Heat the same large sauté pan over high heat and add the cooking oil. Add the onion and fennel and brown for 3-4 minutes, then season with salt and pepper, and reduce heat to medium-low. Cook for 15 minutes or until all soft and deliciously caramelized. Add the lemon juice and set aside.
2. While the onion and fennel is cooking, cook the quinoa according to package directions. Combine everything together.
