If you eat chicken, you’ve got at least a dozen chicken salad recipes. If you eat cabbage, you’ve got at least a dozen slaw recipes. But this is a nice change, combining some of my favorite flavors. Maybe you still have a green onion hiding in the vegetable bin?
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…
Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
This recipe was originally published in Saveur magazine.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
This recipe comes from The National in Manhattan. It is my favorite winter soup – a sweet and sour cabbage soup – a very traditional Jewish recipe. This is the vegan version, but you can add a piece of brisket or chuck roast and turn it into a meaty winter meal if you wish.
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles. Some of you may grow shiso. If not, I’ve found it at the Buford Highway Farmers Market. It’s definitely traditional, but you can leave it out.
This dish is a more complicated. It’s adapted from a recipe by Marcus Samuelsson, the Ethiopian-born chef who grew up in Sweden. This is definitely from the Ethiopian side of his heritage. This recipe ran about 2 years ago in the New York Times. Injera is available at the DeKalb Farmers Market. I’ve tried making my own – total failure! This is one time that store bought definitely trumps homemade.