Sometimes belonging to a CSA can be difficult because it forces me to cook things I’m not necessarily in the mood for. Or things that I don’t really know what to do with. Or things I don’t particularly like. For me, cabbage falls into all three categories. Cabbage is pretty decent braised, but with two heads in the refrigerator I thought I should try to branch out. This salad is really beautiful and I love the crunch of the spicy roasted pepitas. I used cojita cheese instead of feta – any salty cheese would work fine here. If you are hesitant about eating raw onions, just soak the slices in some cold water for about 15 minutes first – it’ll take the bite off of them.

• Ruby Salad with Crumbled Feta & Spicy Pepitas (Fine Cooking #70, March 2005, p. 34)