There are SO many opportunities to sneak in some extra veg – like this delicious smoothie. It features red cabbage (with some peaches, mangoes, strawberries and blueberries for good measure). I topped up the blender with almond milk, a few sunflower seeds, and some cinnamon, and we were all set.
As the cold weather dissipates and we don’t just move to a different choice set of produce, but preparation tends to change, as well. If you’re inspired to move away from creamy soups and hearty stews, but there’s still a mix of winter and spring produce available, this may fit the bill.
Layer a handful of arugula, a handful of sliced cabbage, 1/4 of an English cucumber, and 1/2 an apple, sliced, on a plate. Drizzle with a mix of 10ml grainy Mustard, 10ml vinegar, and 10ml olive oil (Or use half Dijon/half Kozlik’s Triple Crunch, for the mustard as we did).
Crumble an ounce of Gorgonzola or smoked tofu on top. Enjoy!
One of the most important ways to contain your food costs is to never waste. This week, we bought local produce. Yes, the cheese is imported, but we could just have easily used a local variety, if we hadn’t had to use this kind up.
Here’s a link to the original recipe – although practically every ingredient is changed. For the turnip, we used its larger purple and yellow cousin, the rutabaga. We also swapped out the beans for kidney beans we had on hand – in our case cooked without salt and a little chili powder. Red cabbage was swapped for green, and pecorino for Manchego. Even the vinegar was subbed with our homemade wine vinegar.
The result? Every bit as delicious. Vegans can easily use soy cheese, and although the recipe suggested this as a side, it’s so good, full of fibre and colour that the two of us split it as a main.
It’s been said that St. Patrick’s Day was given to the Irish as a break from the sacrifices of Lent. Whether or not that’s true, one thing is for certain: around here St. Patrick’s Day means Boiled Dinner. Whether the family gathering is large or small, we cook a bit pot of corned beef with onions, carrots, potatoes and cabbage. Somehow no matter how much meat is set aside to make hash the next morning, it is somehow stolen by leprechauns and only the vegetables remain. Still, they make a lovely soup, combined with the cream left over from the Guinness cake.
No time for food styling, it’s coleslaw time! This is an ultimate summer dish because it’s cool, crunchy, and fast to make on a hot day. Given that we’ve been having record high temperatures for weeks on end, that’s vital!
Moreover, the great thing about coleslaw is that it only takes a few ingredients, usually easily available. In our case we went to Kelly’s Fruit Market and Plank Road Market for a cabbage and some carrots. We could have hand-grated, but in this case we used a food processor to shred them together. Then we mixed in a generous dollop of mayonnaise. (Disclaimer alert: the mayo wasn’t walkable, exactly. We walked to a store in France and we walked it home in our suitcase. It’s from Maille, the famous mustard people. And it’s full of egg-y goodness, just like mayonnaise you’d make yourself, if you had time. We also gave a good splash of white wine vinegar, and a liberal shake (probably a teaspoon, for a bowl this size) of celery seed. That’s it. Stir it all together, let it stand for a few minutes in the fridge (or longer if you’d like) for the flavours to develop. We served it with the amazing halibut in yesterday’s blog, and it was a big hit.