Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.
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Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Ingredients:
1 pound Brussels sprouts
1 pear, halved and cored
3 tablespoons olive oil
¼ cup shelled pistachios, chopped
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Place Brussels sprouts on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Then, place pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast for about 20 minutes, then turn the Brussels sprouts with a metal spatula so that both sides will get caramelized. After another 10 minutes, turn the Brussels sprouts again, also flipping the pear slices. Reduce the oven heat to 375°.
3. Add pistachios to the pan to toast slightly, removing the baking sheet from the oven after 5 minutes. Squeeze lemon juice directly over all the ingredients, then use a spatula to roughly chop pear halves. Toss thoroughly, check for seasoning, and serve warm.
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Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
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F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!
Ingredients:
F&L apple cake mix
2 eggs
2 apples, cored and diced
Toasted walnuts and cranberries
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs and diced apples with the toasted walnuts and cranberries from this week’s delivery, and stir well to combine.
2. Pour batter into a greased cake pan and bake for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
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Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Ingredients:
1 bunch carrots, trimmed and peeled
Savory version:
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley
Sweet version:
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt
Method:
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.
2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.
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Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded cabbage, such as this week’s Savoy variety
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground cloves
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
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Smoky Scamorza Toast with Fried Eggs
Start your day off right by topping your avocado toast with some smoky fried Scamorza.
Ingredients:
2 slices of bread, such as this week’s Jewish Rye
8 slices Smoky Scamorza cheese
2 eggs
1 avocado, pitted and sliced
Sea salt and fresh ground pepper, to taste
Method:
1. Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Once warm, place the cheese slices in the pan and fry lightly, flipping to fry each side. Remove and set aside, then crack both the eggs into the same skillet and fry until the whites are set, but the yolks are still runny.
2. Meanwhile, toast the bread in the toaster to your preferred setting. Then assemble your toast by layering 4 slices of the Scamorza to each slice, then topping with avocado slices and a fried egg each. Season generously with salt and pepper.
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German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Ingredients:
1½ pounds fingerling potatoes, such as this week’s Huckleberry Gold variety, washed and cubed into 1-inch pieces (no need to peel)
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
2 tablespoons chopped parsley
Extra-virgin olive oil
Sea salt
Method:
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10 minutes. Drain and reserve the potatoes.
2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is getting brown and crispy, toss in the onions and cook until they are very soft and aromatic, 7 to 8 minutes ; add the garlic and cook until soft but not browned
3. Add the stock and vinegar. Toss in the cooked potatoes while they are still warm; mix together and cook until the liquid has absorbed into the potatoes. Taste and season with salt and pepper if needed. Garnish with chives and parsley and serve warm or at room temperature.
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