Cajun Mustard Salmon

Yesterday I had lunch at Le Bilboquet, and my brilliant friend Carly special ordered the famous Cajun Chicken as Cajun Salmon – which got me thinking!!!! I knew I was making salmon for dinner, and while my husband isn’t a “sauce” person, I wanted to try my own version of this dish using similar flavors.

SHOPPING LIST: 2 lbs. salmon (no skin), dijon stone ground mustard, old style mustard, cajun remoulade, truffle oil, fresh lemon juice, salt, pepper

I sliced my salmon into about 1 1/2″ thick filets. On a sheet pan, I put 1 tB. of truffle oil and then I rolled each salmon filet in the truffle oil – I did this so A. the salmon wouldn’t stick to the pan and B. so their would be a hint of a truffle flavor, because, why not? Then I seasoned each filet with salt and pepper and set it aside.

Now while this dish was SUPER simple, the differentiation between the mustards can be a bit confusing – and you can just use a combination of regular dijon with stone ground dijon – just make sure that one of your mustards has mustard SEEDS for the textural additives. I am going to link the exact ingredients I used. So I started with 1 tB. of Maille Old Style Mustard, 1 tB. of Inglehoffer Stone Ground Dijon Mustard, 1 tB. of Whole Foods Cajun Remoulade and then the juice of 1/2 a lemon. I mixed the ingredients well and then I coated the tops of each filet of salmon. A GENEROUS, THICK, dripping off the sides of the salmon COAT!!!!! Then the salmon went under the broiler for 6 minutes and VOILA! Perfection 🙂

It was cooked perfectly, the mustard coating got blistered from the broiler, the mustard seeds popped in our mouths against the tender salmon flesh, and the hint of truffle flavor really brought it home. From beginning to end it probably took 20 minutes to get this salmon dish on the table and even less time to eat it all. I also should note that the aforementioned Whole Foods Cajun Remoulade is DELICIOUS. It’s discreetly spicy – almost like spicy mayo meets tartar sauce. It’s just a great condiment to keep in your home, to add to homemade tuna or chicken salad, or use as a crudite dip. If you want to exclude this step, you can just add 1 tsp. of cajun seasoning to your mustard mixture (but in my world, a little mayo goes a long way).

Green Curry Tofu

I feel like fashion bloggers always show their ZARA hauls and I should do the same thing for Whole Foods. I love food shopping, I love picking my own produce, I love talking to the people at the fish counter about their recommendations, and I love seeing the new products at my local Whole Foods. The following vegetarian dinner was inspired by a new Yai’s Thai Coconut Green Curry sauce. Why did this particular jar of curry stand out to me? A. It’s not green and B. I liked the ingredient list, specifically the inclusion of lime juice and jalapeños, and the exclusion of any sort of chemicals or food stabilizers – YUCK. Also, it’s vegan – so HELLO VEGAN RECIPE 🙂

SHOPPING LIST: 2 packs of extra firm tofu, 1 bunch asparagus, 2 heads cauliflower, Green Curry Sauce, garam masala, chopped garlic, olive oil, salt, pepper

You could make this dish with chicken, shrimp – whatever you are in the mood for – but I knew I already had tofu at home. For the the tofu, this first step is the MOST important so you don’t end up with squishy, falling apart, gross tofu. Preheat your oven to 400 degrees and cover a sheet pan in paper towels. Take each brick of tofu and slice it in half linearly, so you end up with two equal rectangles. Then slice each rectangle into small cubes (you should get about 20 cubes per slice). I like to place all the cubes on the paper towels, and then use another few paper towels to squeeze out any excess water. Remove the paper towels, make sure your sheet pan is completely dry, and then drizzle your tofu cubes with olive oil. Mix well and season with garam masala and salt. I chose to use garam masala even though I was using a Thai sauce because there is just SO much flavor in your typical garam masala blend and tofu can be a very difficult thing to flavor. Roast you tofu cubes for about 40 minutes, using a spatula to mix every 10 minutes so that each surface gets a turn to properly brown. You’ll know the tofu cubes are done when they are FIRM to the touch.

While your tofu is roasting, the same applies for your cauliflower. Cut off your florets, toss the cauliflower in olive oil, salt and pepper, and roast on a separate sheet pan in the 400 degrees for the same amount of time. For both the tofu and cauliflower, you really want to get a nice caramelization on your ingredients so they hold up nicely in the curry sauce. If your oven has a convection feature, I would highly encourage using it for roasting your vegetables. Once the vegetables and tofu cubes are sufficiently roasted, I reserved them in my serving bowl, covered with tin foil.

To finish this dish, heat 1 tB. of coconut oil in a sauce pan and saute 1 tB. of chopped garlic. Take your bunch of asparagus, slice off the ends, and then slice the entire bunch on a diagonal creating 1″ long spears. Once the garlic is browned, sautéed the asparagus over medium-high heat for 5 minutes. Season your asparagus with salt and pepper. Once the asparagus has a little char, add the entire jar of Yai’s Thai Coconut Green Curry Sauce and bring to a simmer. *** I feel like a serious broken record here but you can do this EXACT dish with any another brand of a green curry, or a red curry, or an Indian tikka masala or any other sauce you tastebuds might be craving! *** Once your asparagus are fork tender, pour the entire sauce pan over the asparagus and tofu and mix well. We served this with Brazilian garlic rice, which has been on repeat at our house as of late. Anytime you are serving a “saucier” main course it’s nice to have some sort of starch to soak up all the flavors!

As you can see, this recipe yielded quite a large serving, and three adults literally licked this entire blue plate clean. As for this new non-green green curry sauce, the flavors are actually very mild. Because I am a flavor junkie, if I were using it again, I would actually add the zest and juice of an extra lime to really accentuate those flavors, and perhaps incorporate a chopped jalapeño into the sautéed asparagus to up the heat factor as well. What can I say? Some like it hot.

A Dollop of Tzatziki

SHOPPING LIST: cabbage, red onion, garlic, salt, pepper, ginger powder, tzatziki

This was so good. And yet another example of cooking on the fly. I knew I was going to cook some cabbage, of course, but I wanted something heartier, richer. I was probably hungover and looking to make healthy decisions but needed a little extra oomph to feel satisfied. This happens.

I heated 1 tB. of coconut oil over medium-high heat and added 1 tB. of chopped garlic. As I’ve mentioned before, I keep a 32 oz. jar of Goya Chopped Garlic in my fridge since I use garlic all the time. These little shortcuts save ALOT of time.

Anyways, once the garlic had a bit of color, I added an entire sliced red onion. I seasoned the onion and garlic with salt, pepper and ginger powder and continued cooking over medium heat for about 10 minutes or until the red onion was translucent and a bit blistered. Next, I added the entire sliced cabbage and made sure to mix it well with the onions, garlic and coconut oil. After about 5 minutes, I again seasoned the cabbage with salt, pepper and ginger powder. Five more minutes and some occasional stirring and the sautéed cabbage and onions were done. On an average night this could be it. All done. But NO! I needed MORE!

I had made a simply grilled turbot for dinner – with blackened seafood seasoning and a squeeze of fresh lemon. I took the Cava Tzatziki out of my trusty refrigerator to serve with the turbot and had an “A HA” moment.” Why not use the tzatziki as a dressing for the vegetables!!!? I topped the sautéed vegetables with a pretty dollop of the tzatziki and I thought we might be onto something so I thankfully snapped a picture. The second after this photograph was taken, I mixed it up REAL well and TRUST ME when I tell you, the dollop of tzatziki proved to be MUCH more enjoyable mixed into the vegetables than it would have been served as a stand-alone accompaniment to the fish. This creamy, herbacious cabbage concoction was such a satisfying side dish that Ic caught it looking all pretty because this is certainly worth re-creating in your own kitchen.

Meatball Mondays

No offense to the “Meatless Monday craze,” but meatballs are quite common on Mondays at by house. They’re a great thing to make early in the week since I can send my husband to work with a meatball sandwich or repurpose the leftovers for my kids. Even better is this one-pot strategy to “poaching” your meatballs in your preferred tomato sauce since doesn’t take much time or clean-up at all.

SHOPPING LIST: 2 jars tomato sauce, 1 lb. ground turkey, 1 lb. hot italian turkey sausage, 2 eggs, chopped garlic, parmesan cheese, dijon mustard, milk, salt, pepper, onion powder

In a deep sauce pan, I bring 1 and 1/2 of the jarred tomato sauce (OF YOUR CHOICE!) to a simmer over medium heat on the stove. While the tomato sauce is coming to a simmer, I beat two eggs in a mixing bowl and continue to add 1 tB. dijon mustard, 2 tB. chopped garlic, 2 tB. milk, 1 tsp. salt, 1/2 tsp. pepper, 1 tsp. onion pepper and 3/4 cup of parmesan cheese. After this is well mixed, I add the ground turkey and turkey sausage and mix until incorporated – being careful not to OVER MIX once you add to the meat.

For the Italian turkey sausage, I go to Whole Foods and by the fresh un-cased sausage, but if you can only find turkey sausage links at your grocery store, it’s very simple to remove the casing on your own. I choose to use the turkey sausage because historically I have made this recipe with 1 lb. of turkey and and 1 lb. of pork and I while I love the flavor of the pork, I think the use of a highly seasoned turkey sausage creates an even better tasting meatball without using pork products. *** You will note there are no bread crumbs in this recipe, only a TON of parmesan cheese instead, which is how I roll 🙂

Once your sauce is at a simmer, I use a small spoon and form the meatballs into about 1″ thick rounds with my hands and drop them directly into the sauce. I used to broil my meatballs and then finish them in the sauce so the meatballs would get a crunchy exterior, but I have found that I enjoy the meatballs better when they are soft throughout. HOWEVER, sometimes, I like to use this exact same recipe and BROIL the meatballs entirely – about 8 minutes on each side – and then toss the crunchier meatballs in my favorite favorite Siete Spicy Cashew Queso and serve with roasted cabbage, fennel and/or cauliflower.

Whole Eggplant Parm

Many moons ago, my girlfriend Dana introduced me to the magical restaurant that is Via Carota. And on special that day was their eggplant parmesan. Crafted from an entire eggplant, almost like an eggplant gratin, and so soft and sumptuous you could eat it with a spoon. I set out on a mission to reverse engineer this dish, and in time, realized that because it’s so delicious, one eggplant just wouldn’t cut it. So I started making this eggplant parm in a giant casserole with 4 eggplants and I don’t think I’ve ever been asked to share a recipe more, so for the last time, here you go:

SHOPPING LIST: 4 large eggplants, 2 jars tomato sauce, 2 lbs. shredded mozzarella, olive oil, garlic salt, pepper, onion powder

Like most good things, this recipe takes TIME. It’s great to do on Saturday or Sunday when you’re hanging at home because you need about 4 hours to do this properly.

Preheat your oven to 400 degrees. Wash your eggplants, and then slice each eggplant horizontally into 1/2 inch thick slices BUT ONLY SLICING 90% of the way through each eggplant. That means your eggplants will still be in tack on the bottom but almost accordion-like on the top. Once this is completed, coat all 4 eggplants in olive oil, making sure to get in between the slices, and then generously sprinkle the eggplants, INSIDE THE SLICES AS WELL, with the garlic salt, pepper and onion powder. Salting your eggplant is a very important step because it will draw the moisture out of the eggplant so you don’t get a watery eggplant parm. Roast the oiled eggplants in the 400 degree oven for 50 minutes. As mentioned previously, when you remove the eggplants from the oven, there will be liquid in the bottom of the pan. STRAIN the liquid, I usually just use my oven its and tilt the casserole dish over my sink to get rid of the excess juices.

Next up is the tomato sauce, which I didn’t specify by brand, because, per usual, everyone has a favorite. I started making this recipe exclusively using Rao’s Arrabiata. Sometimes I go wild and do it with a vodka sauce! How outrageous! So whatever sauce you use, you want to completely cover the eggplants with the entire jar and then roast again for another 50 minutes. After the 50 minutes, a majority of your tomato sauce is going to be evaporated, so we repeat this step. I only end up using about 3/4 of the second jar of tomato sauce to coat the eggplants, and then they go back in the oven for 50 more minutes.

Now for the piece de resistance – HA! – also known as, THE CHEESE! I like to use your basic shredded mozzarella. You can get fancy and do a mix of mozzarella and parmesan or fontina. I like the top of this dish to be super cheesy, so whichever direction you choose, COAT YOUR EGGPLANTS LIBERALLY. Just go for it. Once you’ve got all your cheese on there, cover with another quick seasoning of garlic salt and pepper and finish in the oven for the final 30 minutes or until the cheese is brown and blistered and perfect!

If you want to give your eggplant parm a bit of a “pizza” finish – one awesome way to spice up this dish is by topping your cheese layer with garlic powder, oregano and PEPPERONI!!!!!!!!! This was my brother-in-laws idea this summer and it was simply brilliant. Pizza toppings or not, I love serving this eggplant parm with HOT HONEY (a la my favorite chicken parm served at Quality Italian). Since the texture of this eggplant parm, aside from the blistered bits of cheese, is relatively soft, I love serving this alongside SUPER crispy, buttery garlic bread. You can almost spoon the eggplant parm on top for the absolute perfect bite. If you didn’t have weekend plans yet, now you do!

Parsley Salad on Repeat

SHOPPING LIST: 2 bunches parsley, 1 bunch dill, pine nuts, dried cranberries, feta cheese, stone ground mustard, apple cider vinegar, olive oil

Have you ever tasted something and became instantly addicted? This is the story of me and this salad. And hopefully this will be your story too. The brightness of the herbs, the acidity of the dressing, the sweetness of the berries and the crunch of the nuts — this simple herb salad has IT ALL. I know the concept of THIS MANY herbs can sound overwhelming — but I also went out to lunch with a man in Baku, Azerbaijan who picked up an entire bunch of dill, folded it in half, and ate it like a cucumber — so relatively speaking, these herbs have a tangy dressing and plenty of accoutrements to make this a composed, well-rounded dish.

The most annoying part of this dish is pulling all of the parsley leaves off the stalks. If you have children, this is the perfect way to get them involved in the cooking process! The parsley and dill leaves get a quick chop and go into your serving bowl. The rest of the ingredients are equal in their amounts 1/3 cup of each. For the pine nuts, I prefer to give them a quick toast in a pan over medium heat, making sure they are only golden brown and not burnt (they will cook quickly). Let the pine nuts cool before adding them to the salad so they do not wilt your greens. Then 1/3 cup of your feta crumbles and 1/3 cup of your dried cranberries. Everything goes on top of the greens and then it’s dressing time.

MUSTARD VINAIGRETTE: 2 tB. stone ground mustard, 1 tB. apple cider vinegar, 1 tB. + 1 tsp. olive oil, pinch of salt + pepper. Quick mix with a fork and then thoroughly mix with your herbs and toppings.

While this dish has Mediterranean inspiration, almost like a tabouleh without the grains, it really pairs beautifully with so many different cuisines. Fish, chicken, meat — it’s really more of a side dish than a salad for me, something I enjoy eating WITH the main dish of the night. I also have to note that aside from the herb base, the rest of the ingredients are completely interchangeable. Last night I made this salad again using dried cherries, pistachios and goat cheese. Use what is in your pantry, or most importantly, WHAT YOU LIKE!!!

Lastly, this recipe feeds about 4 people. You will be surprised HOW QUICKLY this goes. If you are cooking for more people, I would highly recommend doubling it. This has quickly become a staple at all our table, and I hope you will enjoy it as much as we do.

Foolproof Ribs

Cooking ribs can be intimidating. It’s a huge hunk of meat. I get it. But this technique, quite similar to the Chicken Thighs 1 Million Ways recipe, is very simple; it just requires TIME. It’s also such an easy way to create an impressive and generous protein when catering for a dinner party or larger group.

SHOPPING LIST: 2 racks baby back or St. Louis ribs, pork rub, salt, 1 jar BBQ sauce

If you’ve been following along – one thing I am really trying to communicate with this blog or my cooking style is that everything doesn’t have to be exactly as I prepare it. For this particular recipe, you could just use salt + pepper on your ribs if you like a simpler flavor profile — I used Stubb’s Spice Pork Rub with a mixture of salt, sugar, paprika and other spices because the sugar helps the ribs get that caramelization. Once your ribs are THOROUGHLY rubbed with your seasoning of choice, I like to give the tops of each rack an extra sprinkle of salt and they go on a sheet pan and under the broiler for 10 minutes on each side, or until each side has beautiful, dark sear marks. *** Broilers can be temperamental, so just peak on your ribs 5 minutes into the cooking process to make sure they aren’t burning – there is a BIG difference between a slight char and being burnt!!! And in the warmer months, this step can be done on an outdoor grill!

Once the ribs are seared, slather the tops of each rack with your favorite BBQ sauce and lower your oven to 225 degrees. For Saturday night’s ribs I used the Dinosaur BBQ Roasted Garlic Honey BBQ Sauce. I have realized that I do not like my ribs too saucy so I don’t go overboard here, especially since you can always add extra sauce when the ribs are done. You can also do this WITHOUT sauce. If you go that route, just make sure to add a 1/3 a cup of liquid – either beef stock or beer or orange juice – to the bottom of your sheet pan so there is some moisture or else the ribs will stick to the pan. Once your ribs are sauced (or not), cover them with tin foil and in the oven they go for 5 HOURS!!!! Low and slow, baby.

OTHER FAVORITE RIB SAUCES:

  • Bone Suckin’ Sauce (the classic)
  • Lillie’s Q Carolina Gold Sauce (vinegar-based mustard sauce)
  • Stubb’s Spicy BBQ Sauce (bringing the heat!)
  • Soy Vey Very Teriyaki (for an Asian twist) ** when I go Asian with the ribs, I love using a basic Chinese 5-spice and salt mixture for the rub

Let the ribs cool while still covered for a good 30 minutes before slicing. I like to use the remnant juices from the base of the sheet pan as a glaze for the ribs. As for the rest of the meal, I prefer serving the ribs with BRIGHT and FRESH accoutrements – like the Dill-icious Cucumber Salad or a classic coleslaw. Obviously a classically stewed green like kale or collards is always a welcome addition as well. My husband loves when the ribs are served with potato pancakes – so thank you Streit’s for making that so simple. No shame in my Streit’s game.

Lastly, the best part of the ribs are the leftovers. We are always getting creative with the leftover “pulled pork.” I always starts with frying the pulled rib meat with oil and tons of garlic so the pork gets crispy like carnitas. In the past I have mixed the meat in with with macaroni and cheese which is totally over the top but mega delish, or you just mix the meat with a little extra sauce and pile it on a fresh potato roll for an amazing sandwich. Last Sunday the leftover ribs became the base of this epic BBQ meets Mexican huevos rancheros. Yellow corn arepas for the win!

Dill-icious Cucumber Salad

I am writing this recipe in honor of my 96-year-old Great Grandmother, “Nanny G,” who always stocks her fridge with old school cucumber salad upon my arrival in Florida. She likes to “zhuzh” up the deli-bought version, but, as always, I was convinced I could make it even better from scratch. That is all I’m going to say about the backstory today because I saw this meme yesterday that made me crack up:

SHOPPING LIST: 3 cucumbers, 1 onion, 1 lemon, apple cider vinegar, dill, salt, sugar, red pepper flakes

Not only is this dish super simple to make, but it gets better as it sits! To start, in a small pot, combine 2 cups of water with 2 tsp. of salt and 1 tsp. of sugar and bring the pot to a boil. Stir until the salt and sugar have dissolved and then turn off the heat. Add one cup of apple cider vinegar and reserve.

Trim the edges off your cucumbers, slice them in half lengthwise, then remove the seeds from each half so you have a cavernous U-shaped cucumber. Slice all your cucumbers in 1/2″ thick slices — the thickness of your sliced cucumbers is also a matter of preference; I prefer them thicker so they have a big crunch but you could also slice your cucumbers on a mandolin if you like them paper-thin. Peel your onion (red or white, up to you!), slice in half, and then thinly slice the onion along the grain.

Combine your sliced onions and cucumber in a mixing bowl and top with 1/2 tsp of black pepper, 1/2 tsp of red pepper flakes (more if you want it extra spicy) and 3 slices of lemon peel (use a vegetable peeler to remove the rind). On a cutting board, dice a handful of dill and add on top of the cucumbers as well. Cover the entire mixture with the reserved “pickling” liquid and mix well. Refrigerate 6-8 hours before serving. ***When I serve this, I use a slotted spoon so the cucumber salad is not served with it’s juices, but whatever is leftover or unused, I keep in the liquid until serving!

This dish is so bright and refreshing. On Saturday night I served it alongside ribs (recipe forthcoming). The briny, crunchy salad was the perfect accoutrement to the unctuous slow-cooked pork meat. I love making this dish when hosting a brunch alongside your typical egg/tuna/chicken salads, lox + bagel situation. Sable’s does a great version of this if you’re not interested in making it yourself, it’s a bit sweeter than my recipe, but so are most of their “salads.” You can also give this simple salad a second life by making it creamy with 2 tB. of tzatziki and a handful of feta crumbles – taking the dill-iciousness to the next level. Back to the story-telling 🙂

Just Wing it

I know what you’re thinking. It was super Super Bowl Sunday and WTF am I doing making chicken wings just a few days later? First off, our friend’s Super Bowl spread consisted of sushi and caviar (which I was super into but it didn’t scratch the itch) and secondly, I am a chicken wing fanatic. In my neighborhood, TriBeCa, I particularly like them from Mudville 9, Blue Smoke or Mighty Quinn’s. Out east, the smoked chicken wings at Maple Tree are incredible and you can select from a variety of sauces. I guess the trend here, for me, is that none of these chicken wings are BREADED. A chicken wing is a small vessel for the meat, overwhelming this vessel with a breading or tempura batter just ruins it for me (unless it’s a perfect Korean-fried wing like at Bon Chon which is bananas delish and I’ll make an exception for) . And like most “unhealthy” things I enjoy, I always try ways to make them in my own kitchen to control the preparation and ingredients.

My 4-year-old and 6-year-old now love chicken wings as well, so it’s not uncommon that I’ll make a few dozen for dinner on a given night. I used to only do this on the barbecue in the summertime, and believe it or not, I have yet to try an air fryer, so broiling these babies on a sheet tray with a rack has been my tried-and-true indoor cooking method for years. The key? The wings needs to be SUPER dry. Once they are dry, toss the wings in olive oil, then I either season all sides in either a pre-bought seasoning salt or make my own mixture of salt, pepper, granulated garlic, paprika, smoked paprika and tiny bit of cumin and cayenne pepper. The wings are then BROILED (broilers are an amazing tool) about 10 minutes on each side until the skin is blistered — like below 🙂

What is awesome about using the rack is that it allows the chicken skin to get crispy because the air can circulate 360-degrees around the wings and all of the fat that is rendered through the cooking process can drip down into the pan! Once the wings are out of the oven, I pour about 1/2 cup – 3/4 cup of sauce in the bottom of my serving bowl (depending how saucy I want them) and then toss the wings thoroughly before serving. This the part of the recipe that is entirely up to YOU! Although the aforementioned Blue Smoke wings now have a Carolina White Sauce which is insanely good, I love a traditional buffalo wing sauce. I guess that’s not completely accurate, traditional buffalo wing sauce to me would be Frank’s Red Hot mixed with equal parts melted butter, but thanks to some amazing manufacturers, here is a list of my preferred ready-to-go wing sauces:

  1. WANTED Jake’s Grillin Buffalo Wing Sauce (my absolute favorite, it’s very peppery)
  2. Noble Made Medium Buffalo (delicious and clean ingredients)
  3. Moore’s Blue Cheese Buffalo Wing Sauce (the best when you don’t want to dip)
  4. Wing Time Garlic Buffalo Wing Sauce (extra garlic just because)

I should also note here, that because these wings are generously seasoned before cooking, THEY DO NOT NEED SAUCE. For example, a jerk rub would be incredible if you’re going to go sauceless. So do you and just wing it!

An Ode to Cabbage

This really should have been my inaugural post considering that cabbage, without exaggerating, is one of my favorite foods; but the truth is – it normally doesn’t look this GORGEOUS!!! A close friend of mine got me into cabbage a long time ago as part of a vegetable stir-fry that she often made, and through the years I have found many ways to prepare my favorite vegetable so I never grow tired of it. The simple fact is that cabbage provides a BLANK and NUTRITIOUS canvas for which you can go in many directions. I have recently seen on many food blogs and Instagram that cabbage is about to become a “thing” so welcome to the bandwagon my friends 🙂

This particular preparation is more like “Cabbage Steaks.” I took an entire head of green cabbage and cut through the entire cabbage creating about 3/4 inch-thick slabs of cabbage. I arranged the cabbage slices in a single layer on a large sheet pan. I first drizzled the cabbage with olive oil, and then I gave it a second drizzle of sesame oil. Combining different oils is just a natural and easy way to add extra flavor. Then it was time for seasoning. The cabbage slices had a sprinkle of garlic salt, Everything Seasoning and ginger powder. The cabbage roasted in a 400 degree oven for 50 minutes until the rims were just blistered. As you can see from the photo, this simple cabbage preparation turned out beautifully, and even my husband, who typically refuses to even try my cabbage, acknowledged how tasty it was!!!!

Often times I use this preparation because it really takes a matter of minutes to get it into the oven and then like those old Ron Popeil informercials you just “Set It! And Forget It.” If I am preparing Spaghetti + Meatballs for my family I may use some pesto sauce and parmesan cheese over the cabbage steaks. When you cut cabbage in these large rounds, the cabbage ends up having a linear, noodle-like quality, and for me, becomes the perfect vegetable accoutrement for the meatballs.

Sometimes I cook the cabbage super simply with just salt and pepper and then toss it afterwards in my favorite Siete Cashew Queso that I’ve mentioned before. If I’m making an Indian-style chicken I’ll use Chinese Five Spice on the cabbage. OH – or my favorite go-to cabbage recipe, I love cooking half a package of bacon on the rack in the oven, collecting the juices below, and using the bacon grease as the “oil” for this dish (always with salt + pepper), and then of course serving the finished cabbage with the reserved chopped bacon bits.

You get the point. Like all of the recipes I’ve shared, the point is always to find a way to make something enjoyable and delicious to you. So if you think you don’t love cabbage, try marrying this incredible, super adaptable vegetable with flavors that you know make you happy. Maybe you won’t become obsessed like I have, but never say never.