Contents of this week’s box, clockwise from top L: Romaine lettuce (or maybe you got a green leaf lettuce head), cauliflower, green pepper, apples, cabbage (some received Napa cabbage instead), sweet little peppers, delicata squash, sweet potatoes.
More fresh salads from this week’s box with that big head of what I think is romaine lettuce (??) and two tomatoes. A few sweet little peppers, too. Seems awfully late in the season for delicata, guess there was a good harvest and they’ve kept well.
Have you checked out the delicata squash recipes at grassfedcow.com? I confess that Sunday night found me just scrubbing the squash, coring it, and then roasting it with a little olive oil and salt. I drizzled some hot honey over it after it came out of the oven. Simple, satisfying and really …. no recipe. But with more squash this week, I’m going for the nut-stuffed delicata recipe we posted six years ago. It’s rich and totally satisfying.
So many ways to use cauliflower these days as it’s starring as a substitute for carbs like rice and potatoes, but I like this simple version we posted four years ago. Brown Butter Cauliflower with Apple.
I also took the simple way out with last week’s Napa cabbage and just treated it like any other sauteed cabbage. Some butter in the skillet, the cabbage cut into 1-inch slices, then the thicker ends cooked first, with the thinner top slices added later. Plain sauteed cabbage is real comfort food for me, so I was glad to have it.
With this new, larger Napa cabbage, I’m going to make slaw (with half – and we have a bunch of slaw and fresh cabbage recipes here) and with the other half I’m going to make a dish I ran into someplace recently – meatballs cooked in a tomato sauce and then with chopped cabbage added to the sauce. An unconstructed version of stuffed cabbage. I don’t know what happened to the actual recipe, but the general concept is in my head. I think it will turn out fine.
And for something sweet, we’ll have this apple Dutch Baby for a late Sunday lunch. The original recipe came from Southern Living.
Apple Cinnamon Dutch Baby
1 large apple or two small apples, peeled and sliced
1 tablespoon granulated sugar
3 tablespoons unsalted butter, divided
2 eggs
1/2 cup fat-free or low-fat milk
1/2 cup all-purpose flour, sifted
1/2 teaspoon round cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sour cream
1/2 cup firmly packed light brown sugar
1 to 4 tablespoons apple cider or orange juice
Garnish: powdered sugar
Preheat oven to 450 degrees.
Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and granulated sugar in a small bowl. Melt 1 tablespoon butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt and nutmeg. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Bake for about 20 minutes or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 tablespoon at a time, until desired consistency is reached. Serve with hot pancake.