This being the greatest time of year for fresh produce (and us trying to eat veggies far and above anything else), here are some of my latest recipes (in my fashion). Keep in mind, it's been warm this past week and we had, honest to god, two heads of cabbage, two bunches of chard, and three partial heads of lettuce that we had to somehow use before they went bad. We also have carrots and beets in our garden, so they're kind of in everything. FYI: I don't measure unless baking so make up your own amounts.
Cabbage, Apples, and Sweet Pecan Salad
-cabbage (half a head suits two people with a left-over lunch)
-pecans sautéed with a pinch of sugar and molasses (and cayene if you like)
-apples
-grated carrot and beets
-dried cherries
-rice vinegar (2parts), apple cider vinegar (1part), dijon mustard (a bit), olive oil (to taste)
Mix it up and eat!
Quinoa and Chard Sauté
-quinoa (cooked)
-caramelized onions
-sautéed chard and mushrooms with salty/garlicky seasoning to taste
-beets (cooked)
-grapefruit
Mix it up and eat!
Yaki-Fried Rice (I didn't have the soba noodles)
-cabbage, broccoli, and carrots lightly blanched or steamed
-sautéed mushrooms and garlic and ginger with above veggies and yakisoba sauce (see below for the one I use)
-cooked rice sautéed with egg
-yakisoba sauce: 1 part soy sauce, 1 part oyster sauce, a bit sesame oil
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