Garden Flavors

Potato Salad

Recipe by Debby Vincent

2 lbs potatoes yukon gold, red

3 large carrots ~ 2 c cubed

1 bell pepper or zuchini chopped

1 bell pepper or zuchini chopped

1 T fresh chives

1 T fresh parsley

1 tsp fresh dill

1 tsp garlic powder or fresh minced garlic

1/4 c organic apple cider vinegar

Cube potatoes and carrots. Place in 2 L covered dish w ~ 2 T water. Cook 5". Stir. Cook another 5" Let set 5”. Cool w cold packs under/over dish, Optional. Chop herbs. Add to dish. Stir in remaining ingredients. Serve warm or chill in refrig.

Cole Slaw

Recipe by Debby Vincent

1 head cabbage

3 large carrots

2 apples

1/2 c chopped dates or raisins

3 T sunflowers seeds

1/2c organic apple cider

Shred cabbage and carrots with food processor grating blade or hand grater. Pour into large casserole dish. Chop apples with S blade. Add to casserole dish. Stir in remaining ingredients. Chill in refrigerator.