- 2 or 5 tomatoes (depending on size). Get some juicy ones and some firm ones.
- 1-3 cloves garlic (depending on tastebuds)
- 1 green bell pepper
- Some diced onion (one or two)
- Lime or lemon juice- just a splash!
- Optional- cumin, chilli powder, cilantro, 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
- Salt and pepper to taste
Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time.
Shred cabbage or cut it into wedges (eat the core separately if you like-it tastes like kohlrabi!) and drop it in boiling, salted water. Cook uncovered until the leaves are tender (5-10 minutes). Pour into colander, shake off water, and press with a towel to wick off excess moisture. Toss it in butter or oil, salt and pepper, and any of the following seasonings: Cheese (cheddar, Taleggio, Teleme, Parmesan), Mustard, horseradish, caraway, curry spices, juniper, Dill, marjoram, sage, Apples, apple cider vinegar, lemon juice, Potatoes, buckwheat, or Pasta! What I am going to do tonight is boil the cabbage, and while it is in the pot, survey the cupboards to see what shakes out.
I also bet quinoa, bulger, or pearl couscous would go great with it.
Fennel Fronds. What gives? We all eat the sweet licorice bulbs but what about those gorgeous green tops? EAT THEM!! Yay! I use them like celery in soups and simmers. They also make an awesome pesto. A kind soul at the Royal Oak market passed me this recipe and another kind soul passed me a sample. Both amazing. Since I misplaced the recipe handed to me at market, here is one retrieved from the infinite informational wealth of the the internet
Fennel Frond Pesto
Recipe NotesThis freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge.
Recipe from Whole Food Bellies
Napa cabbage. What is that frilly looking brassica afterall? A tender leaved cabbage oft used in kimchi, as you may know. But it can be used for so much more! It can be eaten raw or cooked, used as a main course or a side, leaves peeled for wraps or chopped. Here is a straightforward stir-fry that I think we would all enjoy trying. Note that I copied this recipe verbatim from Food and Wine. I encourage you to liberally substitute what you have for what you don't and add things you like.
Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
Make AheadThe sauce can be made 2 hours ahead and kept at room temperature.NotesKorean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Recipe from Food and Wine
From Serious Eats
From Serious Eats
I make this for stand-alone consumption, however, it mixes wonderfully with grains, beans, meat, or other vegetables.
Getting fancy: If I am eating them with beans I will toss in a can in when I am adding the liquid. If I am including a grain (like bulgar) I will toss that in with the appropriate amount of liquid and allow the grain to cook with the chard.
From My Recipes