Technicolor Cropshare

Photo via Simply Recipes

Beets and carrots, carrots and beets!  Yahoo!  Many, such as Dr. Sanjay Gupta on CNN, say that you should eat five different colors every day to make sure you get a broad array of vitamins in your diet.  This week's box sure helps with that approach: orange carrots, purple beets, blue blueberries, red strawberries, green chard and cabbage... There you go!

Let's see how we can mix and match colors.

Photo via Healthy Happy Life

• If you're looking for a straight-up color explosion, try this side dish, which uses almost everything in the box.  If you like pickled veggies (oh, me me me!), then this mix is a great one to try.
• Beets and carrots make a great basis for a salad, or use the chard and/or cabbage for this salad.
• If you like the Moroccan spice palate, then try this sauté for the chard and beet leaves.  This salad uses grated carrots and beets, and is delicious!
• Last year we had a discussion on cole slaw, and my favorite pickled cole slaw is quite colorful.  So is this one with beets.
• Don't forget dessert!

Photo via Epicurious

Should Old Acquaintance Be Forgot...

It's amazing the traditions surrounding food on New Years.  It seems that cultures across the globe unpack all of their superstitions and place them right on the table.  Here are some interesting ones I've read about lately.

In China (lunar new year, but lumping it in for simplicity's sake), the word for "orange" and "gold" are phonetically similar, so tangerines and oranges are both eaten and prominently displayed.  Long noodles signify long life, and (I love this one) lots of desserts bring a sweet year.

Persians eat pomegranates to signify fertility and abundance.  They're a "superfood," so pick one up on Friday at the store.  There's a great trick to separating the kernels from the pulp:  Break the kernels apart with your hands submerged in a bowl of water.  The kernels sink, the pulp floats.

In many places, from Russia to Ireland, it's simply about quantity.  Want to signify abundance?  Big platters, big portions.  Love it.

Photo via MyRecipes

How about here in the South?  Like in Germany, eat leafy greens, which are the same color as money.  In Germany, it's cabbage, specifically sauerkraut.  In the US, the tradition is collards (which will be in this week's box).  Add some Hoppin' John and cornbread -- symbolizing gold -- and that's the traditional meal.  Just don't make chicken, since that symbolizes your fortune flying away.

Happy New Year to you all, and don't forget to make a sweet cake to bring a sweet 2015.

Photo via I'm At Home Baking

Caldo Verde & Broa

Photo via Garden Guy Hawaii

The greens that were in this week's box that you likely didn't recognize are Brassica oleracea var. costata, commonly known as Portuguese cabbage or kale.  You can use them like any other Brassica, such as collard greens or kale.  (Here are some ideas from a while ago.)

This is, however, a component of the national dish of Portugal.  You can also find it quite a bit around the Cape Cod area, which has a large Portuguese community.  It's a soup made from these leafy greens, onion, potato, and chicken stock.  (I'm sure we all still have some potatoes left over, right?)  Traditionally it's eaten with Broa, which is a yeast-based cornbread with wheat or rye flour added as well.  Here's my recipe for Caldo Verde:

Photo via Williams Sonoma

Caldo Verde
Ingredients:

• 8 ounces mild chorizo or Linguiça sausage
• 3/4 lb. Portuguese cabbage
• 1/4 cup olive oil
• 2 medium onions, chopped
• 1 lb. potatoes, peeled and sliced thin
• 1 tbsp. minced garlic
• 4 cups chicken stock, preferably unsalted
• 1 cup water
• salt & pepper
• ham hock (optional)

Directions

1. In a soup pot, warm the oil over medium heat and then sauté the onions until translucent, 10 minutes or so.  Add the potatoes and garlic, sauté 5 minutes more.  Add the water and stock, 2 tsp. salt, ham hock if using and the potatoes.  Simmer, covered, 30 minutes.
2. Slice the sausages into bite-sized pieces, and boil them in water for 5 minutes.  Discard the water.
3. Remove about half the potatoes and mash them.  Return to the pot, add the sausage, and continue to simmer until the sausages are cooked, 5 minutes more.
4. Rinse the cabbage and slice the sides away from the tough center stems.  Stack the leaves together and roll lengthwise into a tight bundle, and slice (chiffonade) into very thin strips.  The longer pieces can be cut in half.
5. Add the greens to the soup and simmer just until they are green and still a little crisp, 5 minutes.  Do not overcook the greens.
6. Adjust seasoning with salt and pepper to taste.  Serve, drizzling a little extra-virgin olive oil over the bowls of soup.

Adapted from this recipe from Williams Sonoma.

Who Else Made Cabbage Rolls?

One of the most glorious uses of cabbage, a staple in European cuisine for centuries, comes from Eastern Europe.  From eastern Germany and across Poland, cabbage rolls are a comforting meal as the days get colder.  See below for my family's formerly-secret recipe.

With the rest of your cabbage, try making your own sauerkraut (and no, the Juniper berries are not optional).

Photo via Designs by Pinky

Cabbage Rolls (or, in Polish, Galumpkis)
Ingredients

• 12 large cabbage leaves
• 1 beaten egg
• 1/4 cup water
• 1 cup cooked rice
• 1/4 cup chopped onion
• 1-1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme leaves
• 1-1/4 pounds ground beef
• 1 8-ounce can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Directions

1. Immerse cabbage leaves in boiling water for 3 minutes, or just until limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup of meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks (optional); place  in large skillet.
2. Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes; or, until sauce is of desired consistency. Serves 6.

These freeze very well; so, make extra for another time or two. The recipe doubles easily.

Creamy or vinegar-y?

Creamy

vs.

Vinegar-y

It's the eternal debate.  The two major schools of thought for coleslaw.  The dressing is usually either based on vinegar, or on a mayo or mayo-like sauce.  Growing up, my mom always made one based on a creamy Marzetti's dressing.  Sorry, mom.  When I make coleslaw, I base mine on some kind of vinegar now.

Besides the difference in dressing, both types of coleslaw are pretty similar.  It involves shredded cabbage, and often some other veggies.  Shredding cabbages is pretty simple to do with a good, sharp chef's knife.  Quarter the head, leaving the core in place.  Start from the top edge, diagonally away from the core.  Slice down through the quartered head, thinly, working your way toward the core.  The first couple of times, you won't get really thin shreds.  But, a little practice and you'll find that it gets better.

Or, joining the 21st century, run it though the shredding disc of your food processor.  Personally, I'm too lazy to haul it out of the cupboard and then do the extra dishes.  So I've gotten lots of practice with my knife.

Other veggies that work in coleslaw include sweet peppers.  Not just bell peppers, but try a cubanelle or sweet banana pepper and try that with a vinegar-y dressing.  Cabbage and peppers appear together in your CSA boxes in the fall.  The zip really makes it interesting.  Other options include carrots, cucumber, fennel, your Vidalia onions if you have any left, scallions, shallots, avocado (especially yummy in a creamy dressing)... Just remember to either grate or very thinly slice all of it.

You then create a dressing, toss your veggies in it, and (this is very important) let it sit in the fridge overnight.  Slaw is pretty much always better after the goodies marinate for a while.  Stirring in some other additional bits of a different texture really makes it interesting, too.  Try toasted pine nuts, raisins or dried cranberries, sesame seeds, or the like.

As for that dressing, there are some pre-made options, such as Marzetti or Green Goddess dressings.  A little Miracle Whip and some lemon juice works great too.  For those on the vinegar-y side, use some sort of vinegar (obviously) like white, cider, malt, white balsamic, or even a more creative acid like lime juice.  Add some salt and some sweetener (sugar or honey) and it's dressing.  Spices work well in either.  As in our previous discussion on spice palettes, pick a region and use complimentary ones.

And that's how you ad lib coleslaw.  If you'd rather work from a recipe or read some for inspiration, this is my go-to one (the pickled one), but the other ones at the same link are good too.  This one is more creamy, using avocados and tomatillos to make a slaw for salmon tacos -- which are really fantastic.  This one has a vinegar dressing with dijon mustard.  And, as soon as we get fennel in the store, this one is my next one to try.  (link requires a subscription to Cooks Illustrated)

Happy shredding!

Sesame Vegetable Noodle Bowls

Despite my recent plague, I still took myself to the grocery store and for reasons I'm still not quite clear on, I apparently developed an all-Asian menu for dinners this week.  Hey, I can't eat most of it out at restaurants (curse you gluten-hating immune system!), so why not make it at home.  Lots of naps and pitiful coughs apparently lead to good things in the kitchen, because these noodle bowls I made last night may be one of my most favorite concoctions as of late.  Loaded with good green veggies, it's like ramen but healthy and it leaves you feeling somehow full yet light.  I used rice noodles, but you could easily use udon or any other of your favorite Asian-style noodles.  This would also be fantastic with shrimp, chicken or tofu, if you're looking to add an extra hit of protein.  Or throw all of it together into a pot with 2 cups of vegetable or chicken stock and 2 cups of water, and have yourself a noodly soup of goodness.

Sesame Vegetable Noodle Bowls

Ingredients:
1 package rice noodles, soaked in hot water until soft
1 tsp chili oil
1 leek, quartered lengthwise and sliced
4 oz Shitake mushrooms (or any mushrooms of your choice), sliced
1/2 bundle of kale, leaves removed from stem and rough chopped
1 cup cabbage, chopped
1 carrot, peeled and grated thin
2 green onions, greens chopped
1 Tbsp soy sauce (I use Kikkoman's wheat/gluten free version)
2 Tbsp sesame seeds

For sauce:
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 Tbsp lime juice
4 tsp soy sauce
2 tsp Sriracha
1 knob ginger, peeled and grated

Prepare sauce first by whisking all ingredients together and set aside, and soak rice noodles in hot water or put in on the stove over medium heat (not enough to boil) until noodles are just soft.

In a large skillet, heat chili oil over high heat.  Add sliced leeks and cook for about 2 minutes.  Then add mushrooms and cook until they begin to brown.  Toss in kale, cabbage and carrot and cook for about 1-2 more minutes or until kale is wilted.  Add in green onions and soy sauce, and cook for an additional minute.  Remove from heat and toss with sesame seeds.

Drain noodles and toss with veggies in skillet.  Pour over sauce and toss until fully combined.  Serve each portion with additional Sriracha and sesame seeds, if desired...and in this house, we do desire!

Finnish-Style Beef & Brussels Sprout Casserole

As I mentioned in the previous post, my Lenten abstention from personal social media has caused me to fall in love with my cookbooks all over again.  And there's one in particular that I've been meaning to explore much more because it's an entirely new realm for me -- The Finnish Cookbook.

1967 Edition

The Mister's paternal grandmother is 100% Finn, making that the bulk of his genetic makeup -- despite the fact he looks as blatantly Celtic as I do.  When we started dating I knew pretty much nothing about Finland other than where to find it on the map, what their flag looked like, and that I thought their capital city always had a cool name.  But once I heard the tale of great-grandpa Kantola carrying his wife AND a cast iron cook stove through deep snow, during a blizzard,  I knew I needed to learn more about the Finns on the whole.  So naturally, when I want to learn about a culture, I want to know what they eat, because what they eat, how they eat and the traditions surrounding food reveal a great deal about a people.  So I snagged a copy of the above cookbook on Amazon and...it sat on my bookshelf for about a year.  I did try my hand at some dumplings and potato broth, that were both pretty decent, but then back to the bookshelf it went...until this week.  

I knew I wanted to make something with the Brussels sprouts, but after searching the index it was clear that they're not a part of traditional Finnish cuisine.  But cabbage is, and Bsprouts are like micro-cabbages, so I can make this work.  I stumbled across a recipe for a meat & cabbage casserole called, Lihakaalilaatikko, and after making my brain hurt trying to figure out how to pronounce entirely too many vowels and double letters, I decided this would be the one to try (if you want to practice a tongue twister, click the speaker on this Google translation of the word).  Looking over the ingredients, I was pretty skeptical as to how it would turn out.  The only seasonings were salt and marjoram, that's it, and you don't even season the beef.  Plus, it was 2 tsp of salt onto the Bsprouts, so I'm picturing a pile of bland meat layered between indelibly salty veg.  Goodie.  But I was already modifying it with the Brussels sprouts, and I had to do all our allergen swaps to make it dairy, egg & gluten free, so I felt I would stray way too far from the original if I started adding onion or even pepper.  As I went to layer the casserole I quickly realized I had way too few Bsprouts to make even two proper layers, which meant it was a smattering of veg with a loaf of meat in between.  It looked weird, but into my oven it went and then something magical happened...my kitchen began to smell amazing!  After about 50 minutes, I pulled it and dove in and oh holy night, it was DELISH!  A titch on the salty side for my tastes, but if I double the Bsprouts, it wont' be as concentrated, and perhaps I'll back the salt down by 1/2 tsp next time.  Otherwise, I would change nothing!

So if you still have Bsprouts left from last week's Crop Share, definitely give this a try!

Finnish-Style Beef & Brussels Sprout Casserole

Ingredients:

1 bundle of Brussels sprouts, shredded    (if there's more Bsprouts at Nalls, grab another bundle as doubling this would make it perfect, or use 1 small head of cabbage in place of Bsprouts)

2 Tbsp butter    (used Earth Balance margarine for dairy-free)

2 Tbsp lite corn syrup

1 tsp salt    (use 2 or 1 1/2 tsp if doubling the Bsprouts or using cabbage, otherwise too salty)

1/4 tsp ground marjoram

1 lb ground lean beef

2 cups plain bread crumbs    (pulsed up 2 leftover gluten-free hot dog buns)

1/2 cup milk    (used plain rice milk for dairy free)

2 eggs, beaten    (used 2 egg equivalent of Ener-G egg replacer)

Preheat your oven to 350 degrees F, and butter a 2-quart casserole dish.

In the original recipe, it calls for boiling the cabbage/Brussels sprouts for 5 minutes and then tossing with other ingredients, but in thinking that this would come out horribly bland, I sauteed the shredded Brussels sprouts in the butter, corn syrup, salt and marjoram, cooking it over medium high heat for about 3-5 minutes.  Then set aside while you prep the meat mixture.  Also, the original recipe calls for dark corn syrup, so you can absolutely use that, I just had to play it gluten-safe when I saw "caramel-coloring" on the ingredients list of the dark stuff.  I'm sure you could also use agave or even local honey to get a very similar result, and if you cook it until the Bsprouts are golden and krispy, on it's own it would make a great topping for soup, steaks or even eaten as it like Brussels sprouts popcorn!  Yum!

In a medium sized bowl, mix together your beef, bread crumbs, milk and eggs until well combined.

Then starting with your Brussels sprouts layer the veg and the beef in alternating layers, starting and ending with the Brussels sprouts.  Now with just our usual Crop Share bundle of Bsprouts, you'll only have enough for a scant bottom and top layer, so either layer all on the top, or double or even triple the amount of Bsprouts so you can do proper layers.  Either way, it's going to be delicious, so don't worry so much about making perfect layers or presentation, the taste is all that matters here.

Bake casserole in oven at 350 for about 50 minutes to 1 hour, or until internal temperature of meat in the center of the dish is 160 degrees.

Serve with a side of fresh cranberry relish or even homemade applesauce as a way to balance the heavy meat with something bright and fresh.

Sauteed Cabbage & Potatoes via Tash's Noshes

As promised in the previous post, here's some more from Crop Share member Natasha's healthy food blog, Tash's Noshes.  She did a figure friendly take on cabbage & potatoes with the contents of our St. Patrick's day boxes.  So if you're still staring down that cabbage or have leftover potatoes (on top of the even MORE potatoes we all got this week, hooray!!) give this recipe a nosh!  For all of you runners out there (Lord knows I am NOT one of them, the only thing in my life that runs is my stockings), especially those of you who have done or are planning on running in the Marine Corps Marathon this year, this lovely lady is "fundracing" on behalf of Back On My Feet DC for this year's MCM.    So absolutely run over to BoMF's website to check out the amazing work they do with those in our community transitioning from homelessness, addiction and abuse (even consider getting involved!), and then if you are so led, consider throwing some coinage towards Tash's fundracing efforts on her official fundracing page!  

Sauteed Cabbage & Potatoes via Tash's Noshes

And as a bonus (and a slight teaser on the next recipe I'll be posting), check out how she used up the delicious pears in this protein packed salad, perfect for a Meatless Monday lunch...

Arugula & Pear Salad with Roasted Chickpeas

Lemony Shrimp & Broccoli Over Roasted Cabbage

One good thing about being gluten free is it really forces you to rethink bases for dishes.  You can't throw everything into a pita or onto just any ol' pasta. While I've found some incredible GF pasta's, and there's always the good ol' standbyes of rice or quinoa, I like to get creative with veggies to take the place of traditional starches.  Thanks to my friend Natasha (check her out over at Tash's Noshes - and we'll see more from her in a little bit), I'm OBSESSED with "zoodles."  Zucchini sliced thin into noodles and cooked up with just a titch of olive oil and then dressed as you would any pasta.  But the other veggie that has become my jam for a base is...cabbage.  I'm pretty well convinced that I could eat anything if it was put on top of roast cabbage ribbons.  So when I got to the end of the week and I still hadn't used up the cabbage from our St. Patrick's Day boxes (I know, I should be arrested by the Irish police for not making cabbage-something last weekend), I knew I needed to act fast.  I'd thawed out some shrimp and we had that lovely broccoli, so I vowed to somehow make all these things play nice together.  And play nice they did!

Lemony Shrimp & Broccoli Over Roasted Cabbage

Ingredients:
2 Tbsp olive oil
1 clove garlic, minced
1/2 broccoli crown, chopped
Handful cherry tomatoes, halved
2 lbs shrimp, fully cooked and thawed
Juice of 1 1/2 lemons
Zest of 1 lemon
Dash of red pepper flakes
Salt & pepper to taste
See Simple Roasted Cabbage for cabbage portion of recipe


Start preheating your oven and prep your cabbage, according to the above recipe, so that it can cook while you whip up the rest of the dish.

In a skillet over medium high heat, heat your olive oil and then add your garlic.  Cook for about 1 minute or until fragrant.  Add in your broccoli and cherry tomatoes and cook until tomatoes are soft and skin begins to peel, about 5 minutes.  Add in shrimp and toss to fully incorporate, then add your lemon zest and juice and stir to blend all the flavors.  Cook for an additional minute or two, just long enough to heat shrimp fully through.  Season with red pepper flakes, salt & pepper.

Serve over top of the roasted cabbage.

Wearin' O' The Green!

It's the most wonderful time of the year!  No, I didn't just flashback a few months to Christmas.  St. Patrick's Day is upon us and it gives myself and every other Irish American the chance to be completely obnoxious about how Irish we are.  And it's the one day of the year everyone wants to be us!  Take that kids who made fun of my red hair and held me down while you played connect the dots with my freckles!  So if you're lucky enough to be Irish, you're lucky enough.  But if you're not, then allow me to lovingly carry you through the mists and the fog of traditional, yet delicious Irish cuisine.  Yes, it's a lot of cabbage and potatoes, but the Irish have always done seasonal and local, the rest of us are just catching up to how delicious it can be.

So to whet your appetite, pour yourself a nice cuppa tea (or a whiskey) and enjoy these traditional oldies but goodies from the library of Nalls' Kitchen...

Colcannon

Leek & Potato Soup

Corned Beef & Cabbage

Vietnamese Beef Salad

There were just a few carrots in the Crop Share this week, and by a few I mean a ton.  And while I thought about a carrot soup, it was too cold and snowy yesterday after all of the beautiful Spring weather, so I had to just delude myself a little longer and make something bright and fresh that made me think of the warmer temps to come.  If you'll remember, a few weeks back when we got cabbage I did my own Vietnamese twist on TaKorean "takos".  So last night I just left out the arepas all together, tweaked a few of the ingredients, and made up some delicious Vietnamese Beef Salads.  If you're looking to make a dent in your carrot supply and ignore the continued snow, these salads are where it's at!

Vietnamese Beef Salad

For the pickled slaw:

1 cup water

½ cup apple cider vinegar

½ cup sugar

½ cabbage, cored & thin sliced

1 cup cilantro, minced

4 carrots, peeled and shredded

For the spicy garlic beef: 

1/2 cup soy sauce (I use Kikkoman's gluten-free soy sauce)

2 Tbsp Sriracha (use only 1 Tbsp for a lower heat version)

3 Tbsp local honey

1 Tbsp garlic, minced

1.5 lbs thin sliced ribeye (if you really want the perfect cut for this or for making bulgogi hit up a local H Mart, it's worth the extra trip -- alas, I did not have the time to make the extra trip)

2 Tbsp sesame oil

1" knob of ginger, minced

Make your slaw a day in advance if possible, if not, just allow yourself at least an hour for the flavors to meld and begin to pickle the veggies.  In a small saucepan, heat the water, vinegar and sugar until the sugar is fully dissolved.  Remove from heat and allow to cool.  Prep your cabbage, cilantro and carrots and then toss into a bowl.  Pour the liquid over and toss to fully combine.  Cover bowl and place in fridge for at least 1 hour up to 24 hrs (the longer it sits the better).

In a medium sized bowl, whisk together your soy sauce, Sriracha, honey and garlic, till fully combined.  Then add in your sliced ribeye and toss to coat.  Cover and place in fridge to marinate for at least 1 hour.

In a large skillet, heat your sesame oil over high heat, but take care to not allow it to burn.  Once you start to see little bubbles in the oil, toss in your minced ginger and cook for no longer than 1 minute.  Pour in your beef, marinade and all, and toss with tongs to cook.  Cook beef on high heat until you can no longer see pink on the meat, and no longer otherwise you're going to have chewy bits of beef.  Remove cooked beef from skillet and set aside on a plate.   Continue to simmer down remaining marinade in the skillet until it's turned into a thicker, sticky sauce.  Remove from heat and add beef and any drippings back to pan, tossing to fully coat the beef.

To assemble, place a mound of the slaw on each plate and top with some beef.  Drizzle any of the pan sauce over top if you'd like and serve.  You can also cook up a cup of rice if you feel like you need a starch with this too.

Vietnamese Style Tacos

So when we were going back and forth to Union Market during Christmas tree season, I had to watch in envious pain as everyone, including my own husband, devoured these incredible looking "takos" from TaKorean.  They have found a way to marry traditional Korean flavors and ingredients with one of our favorite Latin comfort and convenience foods...the taco.  But alas, just like most Korean BBQ, none of the offerings at TaKorean are gluten-free thanks to gluten's ability to hide itself in just about every blessed brown marinade.  Curse you gluten!!!  I love tacos and I worship Korean, Vietnamese and Thai cuisine, even if most of I can no longer have.  So after a few odd days of binge watching Korean TV (it should be noted, I don't speak a lick of Korean), I vowed to stop drooling and pouting, because I was going to do some research, follow my culinary gut, and head to the store to procure what I would need for some back to back weeknight delights.  I'm gearing up to make homemade Korean bulgogi with kimchi tonight, but last night, oh last night, I grabbed the cabbage and some of the leftover carrots from the share two weeks ago and set out to create a fusion style taco with all the bright Vietnamese flavors I've been craving (come back to me bahn mi!).  I'd made arepas for the first time earlier in the week, so the Mister begged to have those as the base rather than just a corn tortilla, so these are more open face tacos, or something.  I'm not quite sure what to truly call them other than utterly delicious!  Let's just say I had some again for breakfast this morning!

Vietnamese Style Tacos

For the pickled slaw:

1 cup water

½ cup apple cider vinegar

½ cup sugar

½ cabbage, cored & thin sliced

½ cup cilantro, minced

3 carrots, peeled and shredded

Kosher salt

For the spicy chili beef: 

½ cup sweet chili sauce (I use a brand called Mae Ploy, and can find it at the Giant in Kingstowne)

¼ cup wheat free soy sauce

1 Tbsp Sriracha

1 tsp garlic, minced

1.5 lbs thin sliced ribeye (if you really want the perfect cut for this or for making bulgogi hit up a local H Mart, it's worth the extra trip -- alas, I did not have the time to make the extra trip)

2 Tbsp sesame oil

For the arepas (or if you prefer, just use corn tortillas):

2 cups white corn masa (can be found in the Hispanic food section of most grocery stores)

1 tsp kosher salt

3 cups warm water

Butter for frying (I use Earth Balance margarine for dairy free, but beware it's melting point and it's burning point are much lower than regular butter)

Make your slaw a day in advance if possible, if not, just allow yourself at least 30 minutes to an hour for the flavors to meld and begin to pickle the veggies.  In a small saucepan, heat the water, vinegar and sugar until the sugar is fully dissolved.  Remove from heat and allow to cool.  Prep your cabbage, cilantro and carrots and then toss into a bowl.  Pour the liquid over, and sprinkle with a pinch of two of Kosher salt and toss to fully combine.  Cover bowl and place in fridge for at least 30 minutes up to 24 hrs (the longer it sits the better).

In a medium sized bowl, whisk together your sweet chili sauce, soy sauce, Sriracha and garlic, till fully combined.  Then add in your sliced ribeye and toss to coat.  Set aside and allow to marinate while you prep the arepas.

Next, prep your dough for the arepas.  If you're not familiar with these, they are fried white corn cakes, so think of a crispy, savory pancake.  In a bowl stir together your masa, salt and warm water until there are no more masa lumps.  Allow to rest for 5 minutes.  Melt a tablespoon or two of butter in a skillet over medium high heat.  Take a handfull of arepa dough and pat it out into palm sized rounds about 1/4 inch thick and place into sizzling butter.  Brown each side for about 4 minutes until both sides are golden, then transfer to a separate place to cool.  Once you're about half way through the dough, time things so that you can begin to cook up your beef while a batch of arepas cook.  Then do the fun juggling act of tending to both!

In a large skillet, heat your sesame oil over high heat, but take care to not allow it to burn.  Once you start to see little bubbles in the oil, that means it's ready so pour in your beef, marinade and all, and toss with tongs to cook.  Cook beef on high heat until you can no longer see pink on the meat, and no longer otherwise you're going to have chewy bits of beef.  Remove from heat and set aside to cool.

Finish cooking up all your arepas and then begin the assembly process.  For each serving, place 1 arepa on a plate and top with beef. Use a spoon to drizzle some of the pan sauce over the beef and arepa for extra favor.  Then top the beef with a generous dollop of the slaw, and if you're a heat freak like me, grab that bottle of Sriracha and drizzle some extra over top the slaw.  Devour immediately!

We ended up with more arepas and slaw than beef, so problem solved, they made a delicious meat free pairing sans the beef.  It was my lunch today.  Yes, I've had three meals out of this dish, and I'm debating whether to be a really good wife and let the Mister take leftovers for his lunch on the night shift, or just go for round 4 for my dinner.  I'm not feeling like so good of a wife right now when I know what's hiding in my fridge.  And yes, this reheats superb, just heat an arepa topped with beef for about 30 seconds to a minute and you're set to top with slaw, devour, and repeat!

Cabbage & Collard Greens Slaw via Crop Share Member Bethany Duffy

You know how we're always saying, "Hey, tag your Crop Share cooking Instagrams with #onlyatnalls so we can see what's cookin' in your kitchen"?  Well one member, Bethany Duffy, has not only heard the call, she is a cooking and tagging wild woman!  I'm not entirely convinced she ever sleeps, or does anything but cook and take the most drool-worthy photos of her food.  So when I saw she posted this Cabbage & Collard Greens Slaw the other day, I knew I had to get my hands on the recipe so we could all share the love.  Behold, the magic that emerges from the Duffy kitchen...

Cabbage and Collard Greens Slaw

serves 4

For the slaw:

!/2 head cabbage (about 8 ounces)

1/2 bunch collard greens, rinsed well (about 8 ounces)

2 carrots

1 small red bell pepper

For the dressing:

1/4 cup mayonnaise, or 2 tablespoons mayonnaise plus 2 tablespoons greek yogurt or sour cream

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon celery seed

zest and juice of one lemon

pinch of sugar

Whisk all of the dressing ingredients together in a small bowl and set aside.

Remove the core from the cabbage and the ribs from the collard greens.  Thinly slice both into ribbons and place in a large bowl.  (You can also shred the cabbage in a food processor, but I find that often makes it too watery.)

Shred or julienne the carrot and slice the pepper thinly and add to the greens. Pour the dressing over the slaw and mix well, until evenly coated.

Refrigerate 4-6 hours before serving, to soften the greens and blend the flavors.

Oh and Bethany is also a fellow Crop Share cocktail queen!  Check out what she did with the Shenandoah Smoke tea from Runningbyrd Tea Company (now available in store) after she got home on Friday!  Bourbon, lemon and some smokey sweet tea?  Bartender, hit me again!

Cheers!

A Case for Cabbage

Cabbage isn't just for cabbage rolls and sauerkraut .  It's pretty darn versatile and its natural sweetness makes it great for roasting or using raw in a slaw as a side or over some tacos.  And when the weather outside is frightful, some bright flavors are certainly in need.  So we're drooling over this Tangy Cabbage Slaw from The Chow, but we're thinking it would be extra delicious with some of the Bartlett pear from this week, cut super thin like matchsticks.  Mmmm!  It would make a great side dish or layer it over some homemade tacos instead of going for the cheese, lettuce and sour cream.  You could even toss in some grilled chicken and serve it like a salad, or give it an Irish treatment and bake up some baking potatoes for some stuffed jacket potatoes with slaw (seriously, slaw in baked potatoes is life changing). Can't wait to give this one a try (recipe linked below)!

Tangy Cabbage Slaw

Not a fan of the slaw, then enjoy some of our other past cabbage recipes...

Colcannon

Simple Roasted Cabbage

If you've still got broccoli from last week...Szechuan Noodles with Broccoli & Cabbage

Happy Halloween! Don't Forget The Sock of Colcannon!

I'm part Irish and I was a goth kid, so Halloween is kinda a big deal for me.  I will always dress up and go somewhere, no matter how old I get.  But another tradition is always whipping up a big batch of colcannon, because it's just the Irish thing to do...and it's an excuse to eat potato product.  Colcannon is mashed potatoes that become a vehicle for cabbage, leeks, chives, and lots and lots of butter.  There's really no magical reason why the Irish traditionally made colcannon for Halloween other than it's made with ingredients that are in season and plentiful right now.  However, legend says that, for all  you single ladies, if you stuff a sock with colcannon into a sock and hang it on your front door tonight, it will bring love your way.  It may also bring stray animals, but hey mashed potatoes in a sock might actually be less crazy than most of the attempts we make to try and attract love.

So enjoy this most spooky of nights, and fuel your inner ghoul with our oldie but a goodie recipe for colcannon!

Colcannon

Szechuan Noodles with Cabbage & Broccoli (Peanut & Gluten Free)

As promised, I tried my hand at a peanut & gluten free version of Barefoot's Szechuan Noodles, and my oh-so delicious results are below.  I absolutely forgot to pick up bell peppers to add in (geeze Tara, where do you work again?) and forgot to trim my beastly growing scallions to complete the recipe (again  I ask, what do I do for a living?), so this version is sans a few of the veggies from the original.  But I did add in some sauteed cabbage, which I think was a great addition and would play well with all the original veggies I forgot to include.

Szechuan Noodles with Cabbage & Broccoli

Ingredients:
2 Tbsp wok oil (or olive oil if using a saute pan)
2 broccoli crowns, rough chopped
1/2 head of green cabbage, sliced thin into strips
pinch salt
1/2 lemon, juiced
1 tsp sesame seeds
1 tsp dark chili oil
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup almond butter
1/2 cup gluten-free soy sauce
1/4 cup sherry vinegar
1/4 cup sherry or dark red wine (I had a tad bit of some Merlot leftover that had gotten quite full bodied, so I used that in place of sherry.  I know, leftover wine, I should be ashamed of myself.  My Mama raised me better.)
1/4 cup local honey
3/4 tsp red chili pepper flakes
2 Tbsp dark sesame oil
1/2 tsp ground black pepper
1 lb gluten-free pasta (I used rice-based tagliatelle noodles from Schar)

Cook pasta to package directions.

Meanwhile, in a saute pan or a wok, heat oil on medium high heat.  Add in broccoli and cabbage, and saute until they begin to brown.  Season with a pinch of coarse ground salt and lemon juice.  Stir in sesame oil and sesame seeds and cook for an additional 1-2 minutes, taking care not to burn the sesame oil as it does not have the same heat properties as normal cooking oils.  Remove from  heat and set aside.

In a food processor or blender, blend ginger, clover and vegetable oil until smoothe.  Add in tahini, almond butter, soy sauce, vinegar and sherry/wine, and blend to incorporate fully, scraping down the sides if need be.  Add in honey, chili flakes, sesame oil and black pepper.  Pulse until well blended.  Pour half over pasta and toss to fully coat the noodles.  Reserve the rest in an air-tight container for future use (I think it could make a pretty killer marinade for some flank steak).  Stir in veggies and serve immediately.

Szechuan Noodles with Broccoli via Barefoot Contessa

Wednesdays are typically my day off from Nalls Produce and that means I actually get to watch Barefoot Contessa.  Nothing relaxes me quicker than the soothing sound of Ina Garten's voice, even though I always feel like she's silently judging me.  Am I using good olive oil?  Would Ina approve of my faux cheeze?  And this week, as I slipped into a vicarious food coma, I watched as Ina whipped up Szechaun Noodles with Chicken & Broccoli.  Then I thought to myself, "Ooo, next time we get broccoli in the Crop Share, I'm making this!"  And then lo and behold...broccoli is coming home with all of us this week!  The version linked below is the bare bones version, but in the show she added shredded chicken from 4 roasted, bone-in chicken breasts and about a cup of blanched broccoli.  I'm going to use some of this week's cabbage and possibly some of the eggplant, as well, in this dish.  And since we're peanut free in this house, I'll see how it turns out with almond butter in place of the peanut butter called for in the sauce.  So be on the lookout for my follow up post after this weekend, but until then, I give you Barefoot's version...

Szechuan Noodles with Broccoli via Barefoot Contessa

Click through to view this recipe from Barefoot Contessa...

From The Cabbage Patch

Cabbage is one of those work horses of the vegetable world.  Whether it's serving as the base for a fresh summer coleslaw, or being pickled to use for your New Years Eve sauerkraut, it truly does take us through all the seasons.  So we wanted to bring back two of our favorite cabbage preparations for you to enjoy.  The first is a traditional Irish dish, Colcannon, that is essentially mashed potatoes with cabbage and enough butter to make even Paula Deen blush.  The second, and healthier, is a simple roasted cabbage that in our house never makes it far from the baking sheet before we can devour it.  Follow the links below to view each recipe.  Enjoy!

Colcannon

Simple Roasted Cabbage

The BEST EVER Corned Beef & Cabbage Recipe

So this weekend is St. Patty's Day. That means green beer, leprechauns, gold coins, and, of course, corned beef and cabbage. It is debatable whether people really even like corned beef and cabbage all that much. I do. *gasp* I even make it other times of the year. REALLY.

I also love Alton Brown. He appeals my nerdy side and tells me why, like scientifically why, I should cook something the way he recommends. If anyone has thought about brining a turkey, do it his way. So moist and juicy!

Now, I have never made my own corned beef, and to be perfectly honest I can't see myself doing it anytime soon. I just skip that part of the recipe. If you are a crop share member, make sure you pick up some carrots and onions to finish off the recipe. Enjoy!!

Ingredients

• 2 to 2 1/2 pound Corned-Beef Brisket, recipe here to make your own
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon ground allspice
• 2 bay leaves
• 2 teaspoons kosher salt
• 1/2 pound diced carrots, approximately 4 small
• 1/2 pound diced onions, approximately 2 small
• 1 pound potatoes
• 1/4 pound diced celery, approximately 2 stalks
• 1 small head cabbage, chopped, approximately 2 pounds

To view the rest of the recipe, please visit: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe/index.html

To finish off the meal make Alton's Creamed Corn Bread.