Curried Cabbage
Grilled Cabbage
+ the comment about using the leftovers in fish tacos . . .
Turkey Enchiladas
Panzanella
Delia --
Plus from my inbox . . .
Copper Pennies
1 pound carrots
cinnamon stick or ground cinnamon 1 tsp. brown sugar ½ tsp. apple cider vinegar 1 Tbsp.butter water enough to cover halfway salt Wash carrots and cut into 1/2 inch rounds. Place in pan with enough water to cover them about halfway, a sprinkle of salt, a piece of cinnamon stick (or light sprinkle of cinnamon) and a smidge of brown sugar(the brown sugar is almost an aromatic here; maybe it's psychological, but it's more caramely if I add even a 1/4 tsp of brown sugar...)
Simmer til tender, but not soft. Drain, keeping the liquid. Put the carrots in bowl and cover. Return liquid to pan, with cinnamon stick and gently boil until reduced to a few spoonfuls and slightly thickened. Remove cinnamon stick (if applicable), add a few drops of cider vinegar (maybe 1/4-1/2 tsp), the merest of hints of cold butter and swirl to combine. Return carrots to pan and toss quickly to glaze. Serve warm (immediately) or let sit on counter for up to six hours and serve at room-temperature. Keeps chilled for a few days
cinnamon stick or ground cinnamon 1 tsp. brown sugar ½ tsp. apple cider vinegar 1 Tbsp.butter water enough to cover halfway salt Wash carrots and cut into 1/2 inch rounds. Place in pan with enough water to cover them about halfway, a sprinkle of salt, a piece of cinnamon stick (or light sprinkle of cinnamon) and a smidge of brown sugar(the brown sugar is almost an aromatic here; maybe it's psychological, but it's more caramely if I add even a 1/4 tsp of brown sugar...)
Simmer til tender, but not soft. Drain, keeping the liquid. Put the carrots in bowl and cover. Return liquid to pan, with cinnamon stick and gently boil until reduced to a few spoonfuls and slightly thickened. Remove cinnamon stick (if applicable), add a few drops of cider vinegar (maybe 1/4-1/2 tsp), the merest of hints of cold butter and swirl to combine. Return carrots to pan and toss quickly to glaze. Serve warm (immediately) or let sit on counter for up to six hours and serve at room-temperature. Keeps chilled for a few days
