Blueberry Cole Slaw


1 head of cabbage (Hickory Hill Farm)

1/2 onion (Riverview Farm)

1 carrot, julienned (Woodland Garden)

1 pint blueberries (about 2 cups)

1 cup mayonnaise

2 tablespoons red wine vinegar

1 tablespoon honey (Moore Farms and Friends)

2 tablespoons chopped fresh cilantro or parsley (depending on the growing season)

1 tablespoon cumin seeds, toasted

Kosher salt


1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting or a cheese grater works. Combine the cabbage, onion, carrot and blueberries in a large bowl.

2. Add the mayonnaise, vinegar, honey, cilantro or parsley (depending on the season), cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours

Aioli, Soy Mash

Bruce Logue's aioli was an unassuming squirt bottle on its own, but wow was it great
on his bruchetta sandwich.

1 cup soy mash
3 egg yolks
1/2 cup lemon juice
1 tablespoon water
1 quart canola oil
2 cloves garlic

1. Chop the garlic and place in a stainless bowl. Add the egg yolks, water and half the lemon juice.
2. Slowly add the oil until a thick aioli is achieved add the soy mash and remaining lemon juice and whisk well. Thin to desired consistency with the water and final season with salt to taste.
3. Assemble the sandwich on your favorite crusty bread and finish with sea salt.