Vegetables & Sides — Vegetables

INGREDIENTS (8 servings): 2 tomatoes, coarsely chopped 1 1/2 cucumbers, coarsely chopped 1/2 teaspoon Garlic & Herb F.I.T. Brine 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 cup feta cheese, crumbled pepper DIRECTIONS:  In medium bowl combine tomatoes and cucumber. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Toss to coat. Season to taste with Garlic & Herb F.I.T. Brine and pepper. Sprinkle feta over salad and serve.

INGREDIENTS (4 servings): 3 large tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves fresh basil Extra-virgin olive oil Balsamic vinegar Coarse salt and pepper 1/2 teaspoon Garlic & Herb F.I.T. Brine DIRECTIONS:  Layer alternating tomatoes slices, mozzarella slices and basil leaves on a large platter. Drizzle the salad with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper, to taste.

INGREDIENTS (12 servings): 2 cups mayonnaise 1 cup buttermilk 3 tablespoons white sugar 1 teaspoon celery seed 1/2 teaspoon ground black pepper 2 (16 ounce) packages shredded coleslaw mix DIRECTIONS:  In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving.

INGREDIENTS (4 servings): 4 cups shredded red cabbage 1/2 cup shredded carrot 2 bok choy stalks with leaves 2 teaspoons extra virgin olive oil 1/4 cup rice vinegar 3/4 teaspoon sesame seed oil Garnish (optional): 2 teaspoons chopped fresh cilantro leaves, or as desired 1 tablespoon toasted sesame seeds (see directions below for link on how to do this) DIRECTIONS:  Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, and bok choy in a large bowl....