Sweet Cornbread for Thanksgiving

This makes excellent cornbread to cube up for dressing. Just bake it tonight, or early tomorrow, let it cool and then cut into cubes. You can toast the cubes in the oven to dry them out a little so they’re maintain their integrity in your dressing. Or if you prefer the cornbread to break down and meld with the other ingredients, then just use it right out of the oven. It’s really, really sweet though. That works great if you’re making a sausage dressing with lots of savory ingredients, but feel free to cut down on the sugar if you like.

Of course, you could just serve it as cornbread. What an idea!

Pasta with Spicy Cabbage

I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.

Daikon Radish Fries

Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.

Here’s their recipe: