Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you can find everywhere and often in the back of my fridge, neglected. This recipe was originally published in my third cookbook, Smitten Kitchen Keepers, a sort of odd man out recipe I didn’t expect anyone but me to love, and was delighted to be proven wrong.
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There are three key things to keep in mind here. The first is char: Do not be afraid to take these vegetables to the edge of burnt. Both cauliflower and cabbage taste amazing with very dark edges; don’t skimp on them. The second is speed: The moment you mix the vegetables with the dressing, it will begin to soften. It’s still crazy good but the magical moment is when it just begins to soften and each bite is both crackly and tender. The third is yield. This doesn’t make a lot, in the end, because the vegetables shrink so much when they cook. But you’re still limited to what you can fit on a sheet pan. That works out to one generous or two moderate portions. You’ll likely lop off part of your cabbage and cauliflower and wrap the rest up in the fridge for another day, but since this is so good, that day will probably be tomorrow.
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This Asian inspired mix of quick pickled veggies is super versatile and perfect for bowls, salads, and sandwiches – especially a Banh Mi! You could even use them in a cocktail like a Bloody Mary. One thing I love about making your own quick pickles at home is that you can cut the veggies in any shape you like. Thinly sliced, ribbons, sticks
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Winter veggies are out, spring veggies are in! Not that it will stop me from using squash, but hey, I’m still excited about the asparagus and peas and all the good stuff.
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This post may contain affiliate links. Please read my disclosure policy for details.
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This post may contain affiliate links. Please read my disclosure policy for details.
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This post may contain affiliate links. Please read my disclosure policy for details.
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This post may contain affiliate links. Please read my disclosure policy for details.
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I used a pizza dough kit to make things super easy, but you can buy frozen dough balls from a lot of grocery stores or make it from scratch if you prefer.
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This post may contain affiliate links. Please read my disclosure policy for details.
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Since the holidays are right around the corner and I’m still recovering from the feasts of Thanksgiving, I figured a good clean and light recipe was in order. This one is pretty much just veggies and shrimp, but it still has enough flavor to make it yummy.
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This post may contain affiliate links. Please read my disclosure policy for details.
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This no heat lunch features a creamy, tahini based dressing and plenty of protein! Make it vegetarian with tofu or add chicken.
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Looking for a veggie-heavy meal that packs a ton of flavor? This Spaghetti Squash Chow Mein is your answer! Now, I realize that chow mein is supposed to be fried noodles
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