This is what we've gotten the last two weeks from our CSA. I love that we're getting summer stuff like tomatoes (yay!), squash, basil, and watermelon, but also getting things like carrots, potatoes, and onions. Planning dinners has been a cinch lately because of all the food we've got on hand, and our weekly grocery trips are getting shorter and cheaper. We often look in our cart as we stand in line at the register and ask, is this really all we need? I'm really impressed with the variety and amount of produce we've been getting from the farm this year.
Want to know what we've been making? I've included a menu for the past two weeks since I am behind in my posting.
Tuesday: Leftover okonomiyaki and tamagoyaki
Wednesday: Homemade pizza with onions, tomatoes, mushrooms, and spinach. Crust recipe is here. I also made a whole-wheat version to try.
Thursday/Friday: Thai curry with squash, green beans, and tofu
Saturday: Out to eat at the Sante Fe Grill, our new favorite Mexican restaurant in town
Sunday: Veggie burgers. Corn, tomato, and basil salad with vinaigrette.
Monday: Japanese curry with potatoes, carrots, onions, and tofu
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Tuesday: Out with co-workers (me), fending for himself (K)
Wednesday: Leftover curry
Thursday: Pasta with tomatoes, basil, feta, and fried eggs
Friday: Barbecue tofu, cabbage casserole, sauteed squash
Sunday/Monday: Hummus, pitas, feta dip, and lots of fresh vegetables
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I've made the cabbage casserole twice recently for company and both times the guests went back for seconds, which I think says a lot for a cabbage dish. The cabbage flavor gets a layer of depth from roasting in the oven and is complemented by buttery cracker crumbs and sharp cheddar cheese. It's savory comfort food.
I wanted to give you a recipe, but I don't measure anything for this--I just use what we have on hand. Here's what I estimate I used this last time. Feel free to change things up and eyeball amounts.
(adapted from a dish K's mom makes)
2 small heads of cabbage (equivalent to 1 large)
4 tiny onions (equivalent to 1 medium onion)
1/2 sleeve of Ritz crackers, crushed
2 TBSP butter, melted
1/2 cup cheddar cheese, grated
Salt and pepper to taste
Preheat the oven to 350* and oil a 13" x 9" baking dish.
Chop the cabbage and onions into thin strips. Saute cabbage and onions with a bit of oil over medium-high heat until softened, about 5-7 minutes. Be sure to salt and pepper generously.
While the vegetables cook, mix the melted butter and crushed crackers.
Transfer cabbage and onions to the prepared baking dish. Top with cheddar cheese and cracker crumbs. Bake for 10-15 minutes. Serve immediately and amaze your friends and family with how delicious cabbage can be. This is also great reheated the next day.