My focus for this week was to catch up on potatoes and cabbage. If you have a family share, you know what I’m talking about! And the zucchini keeps on coming! The volume of zucchini that Tam has been able to harvest this year is impressive!
I started off the week with roasted potatoes and rainbow carrots. This time, I used some olive oil and an Italian Seasoning Mix for flavour. I’m sure I’ve mentioned this before, but have you ever tried salad dressing for roasting vegetables? Try some Italian Dressing on your veggies next time. Mmmm.
We had a day or two of a bit cooler weather which makes it a lot easier to make soup. Making soup sure can heat up a house in the late afternoon. I really enjoy a good hearty soup during the winter, but a little lighter soup during the summer.
I found this Potato Leek Soup from Once Upon A Chef. This recipe can be quite flexible on the thickness you prefer. If you follow the directions exactly, it will be a thin soup, even after blending the potatoes. Reduce the amount of broth and add more potatoes to increase the thickness. Adjust the seasoning as you like. I added extra thyme to my pot.
Now, the cabbage sitting in the fridge was calling out: “Time to eat me!” What to make, what to make? There’s the traditional coleslaw with a creamy dressing or vinaigrette.
And there’s always the addition to a stir-fry. Then, I stumbled upon this Gnocchi with Sausage and Cabbage recipe by Blue Apron. Now, if you are not a fan of Italian sausage, I would just substitute with a different sausage, if you prefer. This was actually pretty tasty and it didn’t take long to come together. I didn’t over cook the cabbage, as I like the cabbage more crunchy. You should give this a try, if you are looking for something a little different!
Now one of my favourite cabbage salads growing up was called a Japanese Salad. My Aunt made the most best one and I’ve never found a recipe like it. Now, I think the name has changed to Ramen Cabbage Salad by Food 52. I do have to say, I enjoyed the dressing. It was flavourful and different than my Aunt’s. I may add a bit more soy sauce next time.
Making coleslaw is a great transition from summer foods to the comforts of fall cuisine – try these twists: Tahini Cabbage Slaw from Naturallyella, Ginger/Garlic Cabbage Slaw by food.com, and Mexican Coleslaw from Lemon Tree Dwelling.