not creamy coleslaw

for the salad:

1/4 of a large green cabbage
6 large radishes
2 medium carrots

finely slice the cabbage into thin strips.
slice the ends off the radishes.
peel and slice the ends off the carrots.

use a mandolin or cheese grater or hand-held julienne peeler to slice them into small matchsticks.

place everything in a large bowl. leave the salad undressed and it will keep in the fridge for about a week.

for the dressing:

3tbsp olive oil
1tbsp apple cider vinegar
1tsp celery seed
1tbsp sugar

use a fork or whisk to combine dressing ingredients. mix dressing into salad about 30 minutes before serving.

pistachio fig granola

3 cups rolled oats

1/3 cup unsweet coconut flakes

1 tsp cinnamon
1tsp nutmeg
1/4 cup brown sugar
3 tbsp flax seeds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup grapeseed (or canola) oil
2 tbsp honey
1 tbsp maple syrup
2 tsp vanilla extract

1/3 cup shelled pistachios
1/4 cup shaved almonds

2 cups dried figs, chopped into small pieces *add after baking

combine all ingredients (except the nuts and figs) in large bowl and mix well. spread on a cookie sheet and bake at 350 for about 30 minutes. set your timer and stir granola every 7/8 minutes.

during the 2nd stirring, so after about 15 minutes, add the nuts. if you add them too early they toast too much and even start burning.

once granola is done, allow to cool then stir in fig pieces.

lentils and sausages

lentils
1.5 cups french green lentils
3 cups stock
2 cloves garlic - quartered
1tsp extra virgin olive oil
1tsp lemon juice
1tsp cumin
1tsp smoked paprika

roasted cauliflower
1 cauliflower
1tbsp grapeseed or vegetable oil
2 cloves garlic
2 tsp lemon juice

kale
grapeseed or vegetable oil + butter
1 onion - sliced
6 leaves lacinato kale - chopped

fennel salad
1 bulb fennel
1/4 cup parmesan cheese - grated
1tsp lemon juice
extra virgin olive oil

sausages
4 large sausages
grainy mustard

lentils
rinse the lentils then put them in a pot with the stock, garlic, oil and lemon juice.
bring to a boil then simmer until lentils are tender - about 20 minutes
strain and pick out the garlic pieces. stir in the cumin and paprika.

roasted cauliflower
break a large cauliflower into florets
toss with grapeseed oil, garlic and lemon
roast at 425 for about 30 minutes, stirring once or twice to move the pieces around.

kale
heat a pan on medium and when it's hot add a splash of oil and a little butter, then the onions
cook the onions, stirring occasionally. you're trying to get them crispy and brown on on a few sides but not blackened.
when they're nicely caramelized, add the kale and stir until it wilts.
then remove the pan from the heat.
combine gently with the cooked lentils

fennel salad
slice the fennel into thin pieces
combine with parmesan, oil and lemon juice.

sausages
grill on a bbq making sure to get nice blackened lines.
remove from bbq and slice on a diagonal.

serve
place the lentil and vegetable mix in the bowl
place a large spoonful of fennel salad on top of the veggies
arrange the sausage pieces and serve with a spoonful of grainy mustard and some Italian parsley