This week on Cooking, Bwog's chef has got her gaze on the Farmer's market that happens outside of Lerner on Thursdays and Sundays. Nothing like tasty winter produce on a cold day like today. Some of the recipes are from Farmers' market pamphlets from the NYS Dept. of Health; others are from Cooking's own repertoire. Enjoy!

*Starred Items can be found at the Farmers' market

Apple Cabbage Slaw

2 cups of sliced apples*
3 cups of shredded cabbage
1 cup celery
1/2 cup thin sliced onion*

Dressing:
1/3 cup plain yogurt
2 Tbsp. pineapple juice (this comes in cans)
1/4 tsp. mustard (just steal a packet from a deli or something)

Combine the vegetables and fruits in a bowl, then toss with the dressing and serve.

Roast Beet Dressing
serve with salad greens and walnuts

1 beet*
1/2 cup red wine vinegar
1/2 cup fennel, cut thin (you'll probably need one stalk)
2 tsp. dijon mustard
a sprinkle of parsley
salt to taste
1 cup of oil - olive oil and canola mixed in equal proportions

Put the beet in an oven-safe pan with about an inch of water. Cover with tin foil, poke holes, and steam in the oven for about 1 hour. When it's done, leave it in the fridge to cool and then take the skins off. They should come off easily with a little pressure. Then cut the beet into centimeter cubes and set aside. You might want to use gloves when handling the beet since they stain skin. Then get a bowl and add the vinegar, mustard and salt. Then, while stirring with a fork or wire whisk, slowly add the oil (very slowly) until all the oil is added. Add fennel, beet cubes and parsley. Store at room temperature.

French Onion Soup

1 1/2 pounds onions*
1/2 cup carrots*
2 Tbsp. vegetable oil
4 cups water
3 beef boullion cubes (if you've got the money, you can sub 4 cups of beef broth for bouillon cubes and water)
5 slices of bread
1/2 cup shredded mozzarella cheese (or whatever you like best)

Slice the onions very thin and grate the carrots. Heat the oil in a large pot. Add the onions and carrots. Cook until onions are golden brown. Add the water and bouillon cubes and simmer for 30 minutes. To serve, pour soup into individual oven proof soup bowls. Place a piece of bread in each and top with cheese. Brown for a few minutes under the broiler. Serve hot.

As always, if you have tips, questions, or recipes to share, please do so! bwog@columbia.edu