What a gorgeous head of cabbage this week. We think about cabbage for all kinds of uses, but seldom do we grill it. I like this recipe from Cook’s Country magazine.
Grilled Cabbage
Recipes
Apple Pecan Blondies
This old-school recipe came from Family Circle magazine. Old school it may be, but really delicious.
Roasted Squash and Greens Salad
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
Carrot Soup
From Jarrett Stieber as demonstrated at Freedom Farmers Market, with all his notes. A nice first course for a bigger meal, or a delicious meal all of itself. And easy.
Carrot Candy
This recipe from Mark Bittman’s “VB6” (Vegan Before 6) book. Here’s what he says about it:
“Here, you concentrate the sweetness of carrots by slow-roasting them until they’re essentially dehydrated. The resulting “candy” is slightly chewy and slightly crisp—the perfect healthy snack to eat alone, or as a vehicle for dips.
You can use this technique on virtually any vegetable, alone or in combination. Thinly sliced fennel bulbs, beets, parsnips, celery root, and turnips all work great, as will cauliflower or broccoli florets. All will take somewhere between 2½ and 3 hours, depending on the cut and how dry the vegetables were to begin with. If you want something crunchy and salty, try the variation. If you have the pans and oven space, make at least a double batch, using an assortment of vegetables. Store in an airtight container in the fridge for up to a week.”
Napa Cabbage and Apple Slaw with Tahini-Lime Dressing
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.
Apple Upside Down Cake
From Cook’s Illustrated magazine.
Chicken and Butternut Squash with Dumplings
Or try this recipe from Asha Gomez’ book, “My Two Souths: Blending the Flavors of India into a Southern Kitchen.” She makes it with other winter squash like pumpkin or kuri, but butternut works beautifully. No rice flour? Skip the dumplings. Although it’s becoming more easily available in stores that carry ingredients for gluten-free cooking.
Sweet-and-Spicy Roasted Tofu and Squash
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
Vegetarian Chili
This is a recipe from Margaret Roach, a former Martha Stewart staffer and now author of “A Way to Garden.” She recommends this chili as a way to use up bits of beans you may have stocked in the freezer (she grows all kinds of beans in her New York State garden), but you can use canned beans and all the wonderful peppers from today’s box. She suggests you can also add some of your greens to the chili. Great idea!