And then there’s this recipe adapted from one by Laurie Moore of Moore Farm and Friends. You might know Laurie, she’s in the booth just a few tables away from Riverview at Freedom Farmers Market. As she says, “If you’re already firing up the grill, this is a great way to get some great flavor on the veggies, too.”
Vegetable pancakes seem to be a thing these days, and I love this recipe from Mark Bittman that will use up any vegetable you have on hand. You can use some of that lettuce if you chop it and maybe saute a little before mixing into the batter. Spinach? Sure. Grated kohlrabi. Absolutely. Chopped cabbage, probably anything from this week’s box except maybe the tomatoes which might turn watery.We eat these either with a little soy sauce or a little hot honey. That’s my new addiction and I’m not even a fan of hot sauces. But hot and sweet like the hot honeys people are producing these days? Love it.
If you don’t want to mix that arugula with lettuce but want to enjoy its sharp flavor on its own, how about this arugula salad? Delicious with any grilled meat but an especially good complement to beef. The original idea came years ago from Prevention magazine.
Recently I’ve been playing around with her Okonomiyai (cabbage pancakes). I used the bok choy from a few weeks ago in that recipe. Traditionally it would be made with green cabbage, but you know, the bok choy worked perfectly. And I realized this recipe could be adapted to any green or vegetable like sweet potatoes or daikon or mustard greens or kale. You make an eggy, loose pancake batter, then you fill it with whatever vegetables you like. I enjoyed these for dinner but they were just as delicious for breakfast the next day. Here’s the basic recipe.
Her note: Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
This recipe from SeriousEats.com is good when it’s fresh, but it’s really nice when it’s wilted as well. A great do-ahead. If you’re going to make it ahead, combine the cabbage and onion and add just a little salt. Let the vegetables sit maybe two hours in a colander and then give them a good squeeze. Now you’ve removed a lot of the moisture and the dressing won’t get watered down as the salad rests.
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
I don’t remember where I first saw this recipe, and I can’t find the original, so I’m going to give you some general proportions to work with. I made this over the weekend for a potluck Halloween party and it was a big hit.
This recipe is adapted from one in Saveur magazine.
Another recipe from Laurie Moore of Moore Farms and Friends.
“Oh, my gosh, try our delicious method for a slaw everyone will rave about! If you’re already firing up the grill this is a great way to get some great flavor on the veggies, too.”