Crispy cabbage isn’t completely dissimilar to the web darling, crispy kale, but it’s more of a side dish than a potato chip replacement. When you remove the core and cut it into small pieces, there’s a greater crispy, nearly burnt portion to green ratio. With each satisfying bite, you get some crunchy parts, some buttery soft, and a little hit of salt.
Be warned, these bites of cabbage shrink by a good margin. If you’re serving two, make a double batch. Put the second batch on its own baking sheet, so that it has plenty of room to spread out. If it’s piled together or there’s too much on a sheet, it means that it will steam instead of roast. Roasting time can vary depending on your oven and how close the baking sheet is to the heat source.
2 heaping cups raw cabbage, chopped small
1 tsp extra virgin olive oil
Salt, to taste
Preheat oven to 400 degrees. Toss cabbage with extra virgin olive oil and spread evenly on a parchment paper covered baking sheet. Roast for 20 minutes, stopping once to toss. Top cabbage with a sprinkling of salt and serve.
FRENCH TOMATO TART
From Gabriella: ”I thought I’d submit a recipe that I made twice this past week, and will be delicious with any tomatoes that continue to come in!”
-Make or buy your favorite pie or tart crust.
-Roll out into an oval and place on parchment paper on a baking sheet.
-Spread a generous layer of dijon mustard on the crust, leaving a 2-inch border to be folded over the filling.
-Layer tomatoes generously on top.
-Drizzle honey on top of the tomatoes (This is optional but is very delicious).
-Top with your favorite cheese! Goat cheese is classic, but cheddar is also wonderful.
-Fold the edges of the crust in over the tomatoes.
-Bake at 425 until cheese is slightly brown (Approximately 20 minutes).
-Top with whatever herbs come with the CSA this week!
With so many tomatoes, we need some simple ways to use them. Melissa Clark did a piece on tomato sandwiches, perfect during a heat wave.
I usually make simpler sandwiches; Bread, spread, tomatoes, salt and pepper; sometimes lettuce. Some of the spreads I use:
AIOLI (from chow.com)
2 medium garlic cloves
1 teaspoon Dijon mustard
1 large egg
1/2 cup extra-virgin olive oil, 1/2 cup grapeseed or vegetable oil—you can use your own blend
2 teaspoons freshly squeezed lemon juice
Makes: 1 1/4 cups
1?Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment.?Process until evenly combined, about 10 seconds.
2?With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
¼ cup sour cream
2 tbs mayonnaise
1 tsp. lemon juice
2 cloves garlic, crushed
2 tbs bleu cheese, crumbled
Salt and pepper to taste
Mix all the ingredients until smooth; adjust seasonings. Allow flavors to blend in the refrigerator for several hours before using
½ cup of roasted peppers
2 tbs mayonnaise
Salt and pepper to taste
Thyme, parsley, dill, basil or whatever herbs you have
Put all the ingredients in a blender and pulse two or three times; don’t overblend or it will become too watery. If it does become watery, put it in a sieve and allow it to drain over a bowl until it’s back to desired thickness. Use the drained liquid in salad dressings.
serves 2 to 4 as a side dish
1 tablespoon olive oil
1 large bunch of kale, stripped of stems, washed and drained in a colander
4 tablespoons tahini
2 tablespoons fresh lemon juice
Choose a wide pan with sides, or a wok; either way, having a lid that fits is important. Film the bottom with the olive oil and set over medium heat. Add the kale and a few pinches of salt. Toss lightly with tongs so the kale is evenly coated with oil, then lower the heat and set the lid firmly on top of the pan.
Meanwhile, mix the tahini and lemon juice in a small bowl or coffee cup. The tahini may stiffen up a bit, which isn’t a problem. After about 5 minutes, check the kale and give it another toss. It should be wilted and there should be enough liquid in the pan to keep things moist and steaming. Add a little water if it seems too dry.
Cover and cook another few minutes or until the kale is almost black in color and has a nice, chewy texture. Turn off the flame and add about half of the tahini sauce. Toss. Add more sauce if need, up to the entire amount, to coat the kale.
Taste for salt. Serve hot
BRAISED KALE AND BEANS
2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced (or chopped garlicscape)
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
2 cups of cooked beans (canned or cooked dry beans)—cannellini, pinto, kidney, or others
1 tablespoon chopped summer savory or other herbs to taste
3/4 cup chicken or vegetable stock
Heat olive oil over medium heat in a large Dutch oven.
Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans, summer savory, and the chicken stock.
Cover and let cook for 10 minutes.
BRAISED KALE CROSTINI
Braise kale as above, but leave out the beans.
Brush a slice of bread with olive oil and rub with a clove of garlic. Toast the bread. Spread the kale on the bread, sprinkle with parmesan cheese and broil for a minute or less, until the cheese is browned.
CHEF JOHN’S COLCANNON (SUBMITTED BY LEE’AT)
3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
salt and ground black pepper to taste
1/4 cup heavy whipping cream
2 tablespoons butter, for serving
1/4 cup green onions to garnish
Boil potatoes in a large pot of salted water until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
Chef’s Note: You can substitute kale with other leafy greens such as Swiss chard or cabbage.
Here’s Lee’at’s favorite kale recipe:
My favorite kale salad is very simple: slice lacinato kale very thin, pour on some olive oil, then massage the kale for a minute until it is softer and shiny. Add lemon juice, salt, a little minced onion or shallot, and crumbled feta cheese.
JULIA CHILD’S PIPERADE (adapted)
6 medium tomatoes
1 tablespoon plus 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares
2 medium garlic cloves, finely minced
2 medium onion, halved and thinly sliced
2 tablespoons chopped parsley
1 tablespoon chopped thyme leaves
1 medium bay leaf
2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)
Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.
NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)
Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.
Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.
AND AN ITALIAN VERSION
PEPERONATA (from The Food Network Kitchen)
1/4 cup olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
(again—the peppers in our share this week will work fine)
1 large onion, sliced into half-moons
4 garlic cloves, sliced thin
1 tablespoon dried oregano
1 tablespoon sugar
4-5 Roma or other plum tomatoes, seeded and diced
Salt and pepper to taste
1/2 cup fresh basil, leaves torn roughly
1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.
3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.
AVOCADO, GREEN PEPPER AND TOMATO SALAD, from Martha Stewart
1 teaspoon extra-virgin olive oil
Juice of 1/2 lime
1 small garlic clove, minced
Pinch of cayenne pepper
1 firm, ripe avocado, halved and pitted
1/2 yellow bell pepper, ribs and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, trimmed and thinly sliced
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber
CABBAGE AND PEPPER SALAD (From Natasha’s Kitchen.com)
1/2 large or 1 small cabbage
1 yellow or orange or red bell pepper (or 5-6 mini peppers)
1 small head of broccoli
1/2 cup chopped green onion
Juice of 1 small lemon
3 tbsp sunflower oil (olive oil works too but sunflower is better)
1 tbsp mayo
1 tbsp sour cream
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp salt
2 heaping tbsp dill (fresh or frozen)
2 heaping tbsp parsley (optional)
For the dressing: In a small bowl mix all the ingredients. Refrigerate dressing and start on the salad.
Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.
Chop 1 small head of broccoli into small peaces.
Cut bell pepper into small strips.
Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.
When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing .
CHOPPED CABBAGE AND KALE SALAD
© Todd Porter & Diane Cu
The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.
6 cups chopped green cabbage
3 cups loosely packed, de-stemmed and chopped kale
1/2 medium red bell pepper, sliced
1/2 cup chopped walnuts
4 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
Zest of 1 medium lemon
Juice of 1 medium lemon
1/2 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste
In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.
In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.
Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.