Caramelized Cabbage and Onion Saute

​Prep Time: 5 minutes
Cook Time: 15 minutes
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​3 tbsp olive oil
1 white onion diced
1/4 cup garlic whole or crushed cloves, skin off
1 cabbage (use half if very large cabbage) sliced into thin strips
1 tsp salt 

  

1. Heat oil in large pan on medium-high heat. Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning. Add garlic to pan, cook until fragrant and soft, about 3 minutes.
2. Add cabbage to pan and toss well to coat in oil. Season with salt.
3. Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
4. When cabbage has lost much of its volume and started to turn shiny, slightly translucent, and has browned bits, it is ready to serve.
5. Remove from heat and plate with your favorite meat, casserole, fish, or other main dish! ​

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Mixed Green Salad with Lemon Dijon Vinaigrette 

                                                                                               Prep Time: 5-7 minutes
                                                                                                                                   Assembly Time: 1-3 minutes


 Salad 
½ pound mixed greens
2 avocados
Grated cheese to finish
Dressing
 ½ teaspoons yellow or Dijon mustard
2 tbsp lemon juice
  4 tbsp olive oil
 Salt & pepper to taste

  

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Directions

1. Whisk together mustard, lemon juice, olive oil, salt & pepper to make a vinaigrette.
   
2. Pour about 3/4 of vinaigrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more.