Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Ribollita

It's a well-established fact that once I've acquired a beloved new cookbook, I can rarely restrain myself from getting a little obsessed. After pouring through each and every page, bookmarking as I go, how can I restrain myself? In continuing the Mollie Katzen recipe theme started earlier this week, I have another ready to go.

Ribollita is one of most delicious culinary creations of Tuscany, and like so many beloved dishes, originated as peasant fare. Literally meaning "reboiled", this dish began as a repurposing of the previous day's minestrone or vegetable soup, fortified with leftover bread. I'm fortunate enough to be deliberately preparing this meal rather than cobbling it together from leftovers, but I have no less appreciation of this affordable collection of humble vegetables melded into a hearty stew.

This meal is a labor of love and leisure, the kind of weekend project to let to lazily simmer on a Sunday afternoon while you mill about the house or relax with a good book. It might be tempting to short cut the process with some canned cannellinis, but much of flavor comes from the herb-infused beans and bean broth used later to cook the vegetables, so look to a different recipe for a quick ribollita. This can be streamlined a bit into a weeknight meal by preparing the beans the night before you'd like to serve the soup, making sure to reserve some of the bean broth as well. Each bite is herby and earthy and delicious down to the core in the vegan rendition, but the savory Parmesan takes it one more scrumptious step that my Dairyland origins wouldn't let me dream of omitting. Finally, a slice of rustic bread is absolutely imperative for staying honest to the peasant origins and more importantly, mopping up every last bit of beans, veggies, and broth.

Ribollita
adapted from The Heart of the Plate by Mollie Katzen
serves 6

For the beans:
1 cup dried cannellini beans, soaked for at least 4 hours (preferably overnight)
3 large garlic cloves, peeled and halved
3 fresh sage leaves
1 3-inch spring fresh rosemary
Several sprigs fresh thyme
1 medium Parmsan rind (up to 4 ounces; optional)

1. Drain the soaked beans and place them in a large pot along with enough fresh water to cover by at least 2 inches (3 inches is even better). Add the garlic and herbs and bring to a boil.

2. Lower the heat to a simmer and cook, partially covered, for 1 1/2 hours, or until the beans are as soft as they can get while still keeping their shape. (Make sure they are truly soft. No undercooked beans!) If you like, you can add the Parmesan ring about 45 minutes into the simmering.

3. Remove from the heat and drain in a strainer set over a large heatproof bowl, saving the cooking water. (Fish out the herbs and Parmesan rind, if using; it's okay to leave in the garlic.)

For the stew:
3 tablespoons olive oil
2 cups chopped onion (1 large)
2 celery stalks, diced
1 large carrot, cut into half circles about 1/8-inch thick or into bite-sized chunks
3/4 teaspoon salt, or more to taste
2 tablespoons minced or crushed garlic
1/2 pound green cabbage, cut into bite-size pieces (2 heaping cups)
1 large or 2 small bunches lacinato kale (1/2 pound total), stemmed and chopped fairly small (4 packed cups) or spinach or other hearty greens
Black pepper
About 6 slices artisan bread (day-old is fine), sch as ciabatta or Pugliese, toasted
Grated aged Parmesan, Pecorino, or Asiago (optional)

1. Place a soup pot or Dutch oven over medium heat for about a minute, then add 2 tablespoons of the oil and swirl to coat the pan. Add the onion and cook, stirring frequently for 5 minutes, or until the onion begins to soften. Stir in the celery, carrot, 1/4 teaspoon of the salt, and 1 tablespoon of the garlic and cook for another 5 minutes, stirring often.

2. Stir in the cabbage, kale, and remaining 1 tablespoon garlic, sprinkling them with another 1/2 teaspoon salt as you go. The pot will be crowded at first, but the vegetables will cook down. Cover and cook, stirring frequently, until all the vegetables are tender, about 10 minutes. Add small amounts of the bean cooking water (1/2 cup at a time) if needed to prevent sticking, but otherwise try to force-cook the vegetables in their own moisture, adding as little water as possible.

3. When the vegetables are done to your liking, add the beans, stirring them in gently so they don't break. Add a little more bean-cooking water, if you wish. Cover again and cook for just a few more minutes. Taste to adjust the salt and add a good amount of black pepper.

4. Serve hot, drizzled with the remaining 1 tablespoon olive oil, and topped with the toasted bread. If you want to enjoy a cheese-crusted experience, spoon the stew into ovenproof ceramic bowls (as you would with French onion soup), top with the bread sliced, sprinkle some cheese over the bread, and broil briefly.

Cabbage With Tomatoes, Bulgur and Chickpeas

There's no denying it's a glorious today when you find the ideal recipe for a classic meal. Perfect lasagna, the creamiest mac and cheese, the best beef stew - these all bring me great joy. But, being a constant culinary adventurer, finding a novel (to me) ingredient and/or spice combination might be the best of all.

Although I'm a fan of cabbage, it isn't a vegetable I buy all that often. But if you're trying to be a locavore during a Wisconsin winter, eventually you'll have to pick up a head. Okonomiyaki, made with green or red cabbage, is one of my favorite ways to dine on this crunchy crucifer, but that preparation does not lend itself to freezing leftovers for ready-made meals. Hunting for cabbage recipes led me to a lot of the usual suspects (sauteed, stuffed, etc.), but my desire to get out of my whole wheat pasta/brown rice/quinoa pattern happily lead me to this recipe. Cabbage and tomatoes are not two veggies I automatically think to pair, but they blend beautifully in this gently-cooked pot of heartiness. Perfectly seasoned with balanced smokiness, sweetness, acidity, and freshness, the veggies, bulgur and beans eagerly soak up all the flavor, but their unique textures keep the meal from becoming a homogeneous experience.

Surprisingly filling, this meal can be a vegetarian or vegan main dish, or a great companion to grilled chicken or fish. I'm anticipating the days where the days are long, warm, and sunny and I'll be eating fresh and light, but until Mother Nature releases her icy hold, I'll happily chow down on this warm, comforting meal.

Cabbage With Tomatoes, Bulgur and Chickpeas
adapted from The New York Times
serves 4 to 6

1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed

1. Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.

2. Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.

3. Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

Red Flannel Hash

When it comes to quick dinners, eggs are nonpareil in my book. Father Winter reared his ugly head and after spending an hour or two shoveling after work, I needed a hearty dinner and I needed it fast. Red flannel hash often appears around St. Patrick's Day, but this ruby-hued beauty of a dish is a lovely meal all winter long.

My CSA provides an embarrassment of riches in the root vegetable department, along with some healthy (okay, disturbingly large) heads of cabbage, so this recipe is practically a love letter to the ingredients already in my fridge. The relative amounts of each ingredient aren't all that important, so assemble the ingredients in whatever ratio makes you happiest or helps you clean out of the fridge. After all, this began as a humble, hearty peasant breakfast, so there's no need to be to fussy with adhering to the recipe perfectly. 

Without too long of a cook time, the beets become sweet and caramelized, happily mingling with the starchy potatoes and crisp-tender cabbage. If you like your veggies with a little more texture, or simply can't wait to chow down, cook the eggs and serve promptly, but if you want this to stew the veggies down to a meltingly tender crimson mash before adding the eggs, it's equally delicious that way. The runny egg yolk glazes each bite with richness, but the traditional corned beef or some sausage or bacon certainly wouldn't be unwelcome for an even heartier meal.

Although it won't be red flannel hash without the beets, this template is still primed for experimentation with other root veggies, the celeriac and rutabaga in my fridge already clamoring for a starring role in the sequel. 

Red Flannel Hash

adapted from The Kitchn

serves 4 to 6

1 tablespoon olive oil

1 white or yellow onion, thinly sliced
1 teaspoon salt
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
3-4 red or Yukon Gold potatoes, scrubbed and diced small (or shredded)
3 beets, peeled and diced small (or shredded)
1/2 head red cabbage, cored and thinly sliced
4-6 large eggs

1. Heat olive oil in a large skillet over medium-high heat. Add the onions and 1/2 teaspoon of salt, and cook until the onions become soft and translucent, about 5 minutes. Stir in the garlic, herbs, and 1/2 teaspoon of black pepper. Stir until the garlic becomes fragrant, about 30 seconds.

2. Add the potatoes, beets, and another 1/2 teaspoon of salt. Stir everything together, cover the pan, and turn the heat down to medium. Cook for 10-12 minutes, stirring every few minutes, until the beets are tender. Don't worry if the potatoes start to fall apart a little - they are meant to! As you stir, be sure to scrape the bottom of the pan every so often to work in the browned bits from the pan.

3. When the beets are tender, stir in the cabbage. Cover and cook for another 3-5 minutes, until the cabbage is wilted. Give the mash a taste and add more salt and pepper if desired.

4. At this point, you can serve the mash right away or you can turn down the heat and let it simmer for as long as a half an hour. You can also take the mash off the heat completely and re-heat it when you're ready to serve.

5. Five minutes before you're ready to serve, crack the eggs around the circumference of the pan. Cover the pan and let the eggs poach for 5 minutes for runny yolks or 7 minutes for firm yolks. Scoop onto plates and serve.

Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce

I don't know people with nut allergies survive sometimes. Not only do tons of products you'd never suspect have the potential to contain trace amounts, but nuts add flavor and nutrition to so many meals. Personally, I'm a sucker for anything with peanut butter or peanut sauce. For dessert, peanut butter and chocolate are an undeniably wonderful pair, but peanut butter and chilies make just as great a pair in savory applications.

I came across this while looking for ways to use up a formidable head of red cabbage but the truth is, just about any veggie would taste great stir-fried and drizzled with this peanut sauce. The sweet, savory, spicy sauce is the perfect contrast to the fresh and crunchy vegetables, rich enough to be filling, but not so much as to bury the steak and edamame. I love this with warm ingredients straight from the wok, but I can see this sauce in cold noodle dishes (or leftovers) or as a dipping sauce for spring rolls or dumplings as well.

Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce
adapted from Eating Well
serves 4

1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/4 teaspoon red pepper flakes, or to taste
4 teaspoons canola oil, divided
4 cloves garlic, minced
8 ounces pound flank steak, trimmed and thinly sliced
1 small head Savoy or red cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1 cup cooked edamame
1/4 cup chopped unsalted roasted peanuts, (optional)
Sriracha or other hot sauce, for serving (optional)
Rice or noodles, for serving (optional)

1. Whisk peanut butter, orange juice, soy sauce, vinegar, sugar, and red pepper flakes in a medium bowl until smooth. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

2. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots and edamame (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve topped with peanuts and hot sauce over noodles or rice, if desired.

Cabbage, Potato and Leek Soup

Potato and leek soup is way more delicious than it deserves to be. Even at its most basic, the simple combination of leeks, potatoes, salt, and water, is amazingly delicious. But that being said, there's no reason not to experiment with the basic recipe, particularly when it uses up even more of my CSA vegetables.

I tend to go for a mixture of chunky and smooth in my potato-leek soup, but with cabbage playing an important role, the immersion blender stayed in the drawer. The leeks melt into the broth and the potatoes just begin to fall apart, blending with tangles of tender cabbage in each bite. Salt and pepper would be enough to season this dynamic combination, but the hint of herbaceous thyme and savory Parmesan really bring it all together. Thyme can be a polarizing ingredient, so use a light hand and swap it out for another herb if it's not to your liking. Hearty greens like spinach, kale, or chard, could be substituted for the cabbage, if necessary, but should be added at the end of the cooking process.

There have been a few schizophrenic weather turns, but these darker days and cool temperatures leave no doubt than winter's on its way. Even if I miss most of the daylight hours at work and have to bundle up each time I step outside, hearty bowls like this one are one the best reasons to embrace the season. Soup's on!

Cabbage, Potato and Leek Soup

adapted from the New York Times

serves 4

4 tablespoons unsalted butter

3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage

2 garlic cloves, finely chopped

2 medium russet, Yukon Gold, or red potatoes, peeled and diced

2 cups chicken or vegetable stock or water

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon dried thyme, or to taste

1/2 teaspoon black pepper

Grated Parmesan or Parmigiano-Reggiano, to serve (optional)

1. Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 30 to 45 minutes, depending on the size of the potatoes. Add more water, as needed, to reach the desired consistency. Season with additional salt and black pepper and serve, topped with cheese.

Crunchy Vietnamese Cabbage Salad

Though too-often ignored, cabbage is a very versatile vegetable. You can slowly braise it until it's meltingly tender, stir-fry it to crisp-tender, or serve it raw and crunchy. The first part of my gigantic head of cabbage was dedicated to warm and comforting caramelized deliciousness, but my second foray is of a cool and refreshing variety. Cabbage slaws and salads themselves have almost the range of cabbage cookery in general, from rich and creamy to fresh and crisp, and my recipe being of the latter variety.

The bulk of the salad is composed of a typical cast of characters - cabbage, carrots, scallions, and cilantro - but the dressing is what truly makes it wonderful. A perfect balance of salty, sweet, savory, and spicy, it makes all of the fresh ingredients pop, accented by bits of rich and crunchy bits of peanuts in every bite. To complete the meal I topped with chicken for dinner and edamame for lunch, but I can see this happily coexisting with pork, shrimp, or tofu as well. With diest moving towards heartier cold-weather fare, this is a nice change of pace that doesn't leave you starving for additional sustenance or flavor.

Crunchy Vietnamese Cabbage Salad
adapted from the New York Times
serves 4

2 tablespoons soy sauce

2 teaspoons dark brown sugar

1 1/2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 jalapeño, mince, seeds and ribs removed to desired level of heat

2 garlic cloves, minced or pressed through a garlic press

4 tablespoons peanut or canola oil

6 cups shredded cabbage

1 large carrot, grated
1/2 cup thinly sliced scallions

1/2 cup coarsely chopped roasted, salted peanuts, plus more to serve

1/4 cup chopped cilantro, plus more to serve

1. To make vinaigrette, whisk together soy sauce, brown sugar, fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons oil. 

2. In a large bowl, toss together tofu, cabbage, carrot, scallions, half of the peanuts, cilantro and vinaigrette. Garnish with the remaining peanuts and additional cilantro.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season.

Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
adapted from the New York Times
serves 4

5 garlic cloves, peeled and crushed

2 tablespoons unsalted butter

4 anchovy fillets

1/2 cup bread crumbs, preferably whole wheat panko

1 tablespoon finely chopped fresh or 1 teaspoon dried sage

1/4 teaspoon black pepper, plus more, to taste

Kosher salt, to taste

8 ounces small whole wheat pasta (rotini, penne, etc.)

1/4 cup extra virgin olive oil

1/2 teaspoon red chile flakes

8 cups shredded cabbage

2/3 cup grated pecorino or Parmesan

1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 

2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 

3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Whole Wheat Pasta with Red Cabbage

Did you try the super simple Roasted Salmon, Red Cabbage, and Potatoes yet? If so, you may be have some extra red cabbage in the fridge that you need to use up. Before stumbling across this recipe, I never thought to put red cabbage in a warm pasta dish. I've tossed it in many Asian noodle bowls and sauteed it to accompany sausage, but this is the first time I've put those concepts together. Red cabbage is a particularly nice complement to nutty whole grains like barley or whole wheat pasta, its flavor and color bleeding and mixing beautifully with the hearty base. Slightly mellowed sharp red onions peek in and out of the cruciferous crunchiness of the cabbage boldly accented by salty pops of feta in each bite. The season for this pasta is nearly over, it's heartiness most at home in the cooler seasons, but it fits in perfectly with the cold and rainy days we've been plagued with lately here in southern Wisconsin.

Whole Wheat Pasta with Red Cabbage
adapted slightly from Food and Wine
serves4

2 tablespoons extra-virgin olive oil
1 medium red onion, very thinly sliced
4 garlic cloves, minced
1 pounds red cabbage, thinly sliced (4 cups)
1/2 pound whole wheat spaghetti or linguine
Salt and freshly ground pepper
1/2 cup Greek feta cheese, crumbled (2 ounces)

1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

Roasted Salmon, Red Cabbage, and Potatoes

As much I love cooking, some nights I just want a healthy homemade dinner to magically appear in front me. I may not be able to wave a wand and make that happen, but this recipe is pretty close. I love a one pot meal, especially one that requires little attention while it's cooking. I've roasted plenty of salmon and potatoes  before, both separately and together, but I'd honestly never thought of roasting cabbage. As it turns out, cabbage was destined for roasting! I don't know why I'm surprised I've found yet another roasted vegetable I love, but after many raw slaws and tender sautes, I'm particularly delighted by this crispy, crunchy cabbage. A classic combination of mustard, horseradish and lemon becomes a delicious crust atop the salmon with a generous spray of lemon juice popping against the deep roasted flavor all the elements share. This recipe is simple enough for a family meal, yet elegant enough for a last-minute dinner party, mere minutes of prep yielding an inviting meal for any occasion.

Roasted Salmon, Red Cabbage, and Potatoes
adapted from Martha Stewart
serves 4

4 cups shredded red cabbage (from half a small head)
1.5 pounds red or new potatoes, halved or quartered, depending on size
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy or Dijon mustard
2 tablespoons horseradish
Zest of 1 lemon plus lemon juice

1. Preheat oven to 400 degrees. Toss cabbage and potatoes with olive oil; season with salt and pepper. Roast for 25 minutes. Smear salmon with a mixture of mustard, horseradish and lemon zest. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

Asian Noodle and Cabbage Salad with Caramelized Pork

It's really amazing to me how many different food traditions use cabbage. It's fermented from Korea (kimchi) to Germany (sauerkraut) and stir-fried, slow-cooked, sauteed, baked, and eaten raw everywhere in between. With all the cabbage my CSA provided, I had ample opportunity to try all the cuisines and cooking methods my heart desired. So I stir-fried, braised, ate it raw, and filled my tacos with it, mixing it up as much as possible so my palate wouldn't get burnt out one preparation. Pork and cabbage is a classic German combination, rich and hearty pork chops or sausage nestled in a generous portion of slow-cooked, tender cabbage and a comforting favorite. This recipe, though using the same two key ingredients, is it's polar opposite, fresh and crunchy cabbage with lean stir-fried pork that satisfies in a totally different way. Both the dressing for the cabbage and the pork marinade have the perfect balance of sweet and savory that is so addictive and makes this taste like bad-for-you takeout when it's really a quick and healthy meal. (And the leftovers aren't a bad cold midnight snack, either.) Whether you're in a rush to put dinner on the table, in the mood for takeout but short on time, or just have some cabbage to use up, this recipe is a brilliant solution.

Asian Noodle and Cabbage Salad with Caramelized Pork

adapted from Martha Stewart

serves 2

4 ounces soba or whole wheat spaghetti noodles
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 teaspoon sugar
1 garlic clove, minced or pressed through a garlic press
1 teaspoon finely grated peeled fresh ginger
1 recipe Caramelized Asian Pork (recipe follows)
1/4 cup thinly sliced scallions
2 cups thinly sliced red cabbage
Sriracha, or other hot sauce, for serving (optional)

1. In a large pot of boiling water, cook noodles according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.

2. Drain noodles, transfer to bowl with soy mixture and toss. Add pork, scallions, and cabbage and toss to combine. Add hot sauce, if using, and serve.

Caramelized Asian Pork

adapted from Food and Wine

serves 2

2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon soy sauce or tamari
1 tablespoon sugar
1/2 tablespoon toasted sesame oil
8 ounces pork chops or cutlets, cut into bite-size pieces
Salt and freshly ground pepper

1. Combine garlic, soy sauce, sugar and oil in a large bowl and whisk to combine. Add pork to the marinade and turn to coat the pork. Let stand at room temperature for 15 to 30 minutes.

2. Heat a non-stick pan over medium-high heat and spray with cooking spray. Add the pork and cook, stirring frequently, until pork is cooked through.

Fish Tacos with Quick Asian Cabbage Slaw

I can't tell you how many times I heard my dad say "Variety is the spice of life" and like so many of his ideologies, it has really formed who I became as an adult. When William Cowper wrote "Variety's the very spice of life/That gives it all its flavour", he wasn't talking about food, but that philosophy certainly applies to cooking. All this preamble is all a flowery way of saying that when I had red cabbage and corn tortillas to use up (and tacos on the brain), I wanted to do it in as diverse ways as possible. Despite a number of common ingredients (cabbage, cilantro, corn tortillas), these tacos couldn't be more different. I started on a heartier note with chicken, barbecue, and smoky cheddar, but also found a different success with these light, crunchy, spicy fish tacos. Although fish tacos usually use some kind of white fish, I found that the salmon I already had on hand worked beautifully in this quickly thrown together dinner. The light and crunchy slaw cuts through the fattiness of the salmon so the taco doesn't end up feeling heavy (and you get a lot more omega-3s to boot!). Easy enough to be thrown together at the last minute, but delicious enough to deserve a little special effort, these simple tacos are a great example of how to eat well on the cheap.

Fish Tacos with Quick Asian Cabbage Slaw
serves 2

1 tablespoon canola oil
2 tablespoons rice vinegar
1/2 tablespoon honey
4 ounces finely shredded cabbage (red, green, or napa)
1 medium carrot, shredded (about 2 ounces)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Two 4- to 5-ounce fish filets (tilapia, whitefish, mahi mahi, or even salmon)
Cooking spray
4 small corn tortillas
Sriracha or other hot sauce, for serving

1. In a medium bowl, combine oil, vinegar, and honey and whisk well to combine. Add cabbage, carrots, and cilantro, toss well to coat, and season with salt and pepper. Set aside.

2. Preheat a pan to medium heat and spray with cooking spray. Season fish fillets with salt and pepper and add to pan. Cooking to desired level of doneness, about 3 to 4 minutes per side, depending on the thickness and type of fish. Set cooked fish aside to rest briefly, then break into bite size pieces.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla, leaving excess liquid in the dish, and top with fish and a squirt of hot sauce.

Chicken Tacos with Smoky BBQ Cabbage Slaw

The fact that I hate to waste is often a source of inspiration. I won't hold back on picking up particular ingredients, but I certainly won't let odds and ends go unused. This recipe, for example, came from a desire
to use up the corn tortillas left over from Black Bean Enchiladas with Spicy Squash Sauce and a seemingly endless head of red cabbage still remaining from my CSA. But despite it's humble origins, this dish doesn't disappoint in terms of flavor even though it only requires a small time investment. High-quality prepared barbecue sauce is the real shortcut here, taking an ordinary collection of vegetables from raw and plain to tender and flavorful in short order. A zesty sauce is best, complemented particularly well by the smoky cheddar, fresh cilantro and cooling sour cream. I made this as a quick meal for two, but it could easily be scaled up for a taco bar at a larger gathering, perhaps served alongside the fish taco recipe with cabbage slaw I created out of the same motivation (and will share soon). A great example of making lemonade out of leftover lemons, these tacos are delicious enough to earn an intentional spot on my menu in the future.

Chicken Tacos with Smoky BBQ Cabbage Slaw
serves 2

One 6- to 8-ounce boneless, skinless chicken breast
Cooking spray or canola oil
Salt and freshly ground black pepper
4 ounces finely shredded red cabbage
1/2 medium onion, sliced (about 2 ounces)
1/4 cup fresh corn or frozen corn, thawed
2 tablespoons barbecue sauce, diluted with 2 tablespoons water
4 small corn tortillas
Chopped fresh cilantro, for serving
Shredded smoked cheddar cheese (or other cheddar or Jack cheese), for serving
Sour cream, for serving

1. Preheat a pan to medium heat and spray with cooking spray or drizzle with canola oil. Season chicken with salt and pepper and add to pan. Cook until breast reaches 170 degrees F. Remove chicken from pan and allow to rest for a few minutes, then cut or shred into bite-size pieces.

2. Add additional oil to the hot pan, if needed, and add onions. Cook, stirring frequently, until onions are browned and just softened, about 5 minutes. Add cabbage, raise heat to medium-high and cook, stirring frequently, until cabbage is softened but still somewhat crisp, about  3 to 5 more minutes. Add corn, stirring constantly until corn is heated through. Add 3 tablespoons of the diluted barbecue sauce, and continue to cook, stirring constantly, until all the vegetables are coated most of the liquid has been absorbed. Remove pan from heat, add remaining tablespoons of diluted barbecue sauce, and stir to combine everything thoroughly.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla and top with chicken, cheese, cilantro and sour cream. Serve promptly.

Tangy Apple-Cabbage Slaw

I have the ambitions to cook for a crowd, but not the audience. Although I'll host a bigger meal from time to time, most of the time I'm just cooking for one or two. A lot of time I'm scaling back recipes that feed many more, but a linear adaptation isn't always the best one. I don't have the time to tweak my scaled back recipes until they're perfect, and so America's Test Kitchen Cooking for Two has become my new cookbook obsession and my guide to tackling my six pound head of cabbage. In addition to spot-on main course recipes like Warm Asian Cabbage Salad with Chicken, they have great recipes for using up leftover odds and ends of ingredients, like Beer Braised Cabbage. This slaw, the third cabbage recipe I made from ATK's Cooking for Two, is the perfect accompaniment for a rich protein like salmon or barbecued ribs. It's light, crunchy, and refreshing, with a dressing that expertly balances acidic, sweet, and rich elements. A nice contrast to the traditionally heavy dishes of winter, this burst of freshness cut right through my succulent smoked salmon sandwich and the bitter winds of winter blowing outside.

Tangy Apple-Cabbage Slaw
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

1/4 small head cabbage (4 ounces), cored and chopped fine (about 2 cups)
1/2 Granny Smith apple, peeled, cored, and cut into thin matchsticks
1 scallion, sliced thin (optional)
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon vegetable or canola oil
1 teaspoon Dijon mustard
Pinch red pepper flakes
Salt and pepper

1. Toss the cabbage with 1/4 teaspoon salt in a colander set in a bowl. Let sit until wilted, about 1 hour. Rinse the cabbage with cold water, then drain and dry well with paper towels. Transfer to medium bowl and stir in the apple and scallion.

2. Bring the vinegar, sugar, oil, mustard, and red pepper flakes to a simmer in a small saucepan over medium heat. Pour the mixture over the cabbage and toss to coat. Cover and refrigerate until chilled, at least 1 hour, or up to 1 day. (If refrigerated for longer than 2 hours, let sit at room temperature for 15 minutes before serving.) Season with salt and pepper to taste and serve.

Warm Asian Cabbage Salad with Chicken

My last CSA box contained, among other things, a 6+ pound head of green cabbage. It was an intimidating presence at first, but I've since found many a culinary destiny for that hearty head of cruciferous goodness. I'm soon to embark on my first attempt at making sauerkraut, but I tackled a few lighter recipes first, starting with this delicious chicken salad. As long as I like the ingredients, I can count on any America's Test Kitchen recipe to be delicious, and this certainly continued that pattern of excellence. The salad is in principle quite simple - a generous bed of fresh and crunchy vegetables and herbs topped with tender chicken and tossed with a light dressing. The success of this recipe is in great part because of the dressing, which really showcases the precise nature of America's Test Kitchen - just the right amount of a host of ingredients blended in salty, sweet, savory, spicy harmony. No one ingredient dominates the flavor of the dressing, but each brings just enough of itself to contrast and balance all the others.

My winter eating patterns are a study in opposites - I crave both hearty, heavy comfort foods like meatloaf and chili that fill me up and steel me against the cold and light and spicy meals like this one that transport to warm and sunny lands that knoq nothing of snow and subzero temperatures. When I initially saw this recipe,  it didn't feel quite hearty enough for a winter dinner, but it was more than enough to fill my belly and remained refreshing and satisfying even the next day.

Warm Asian Cabbage Salad with Chicken
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

Salad
1/2 small head napa or green cabbage, cored and sliced thin (about 1/2 pound)
1 carrot, peeled and shredded
1/4 cup minced fresh mint
1/4 cup fresh cilantro
2 scallions, sliced thin on the bias (optional)
1 1/2 tablespoons coarsely chopped peanuts

Chicken and Dressing
1 (8-ounce) boneless, skinless chicken breast, trimmed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 garlic clove, minced
1 1/2 teaspoons grated or minced fresh ginger
2 1/2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon sugar
1/2-1 teaspoon Asian chili-garlic sauce, or to taste

1. For the salad: Combine all of the ingredients in a medium bowl and set aside.

2. For the chicken and the dressing: Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon of the oil in an 8-inch non-stick skillet over medium-high heat until just smoking. Carefully lay the chicken breast in the skillet and cook until lightly browned on the first side, about 3 minutes.

3. Flip the chicken, add 1/3 cup water, and cover. Reduce the heat to medium and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer.

4. Transfer the chicken to a carving board, let cool slightly, then shred into bite-sized pieces.

5. Discard any water left in the skillet and wipe clean with paper towels. Heat the remaining 2 teaspoons oil over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, about 30 seconds. Whisk in the vinegar, fish sauce, sugar, and chili-garlic sauce, and bring to a simmer. Stir in the shredded chicken and cook until warmed through, about 30 seconds.

6. Pour the chicken and dressing over the cabbage mixture, toss to combine, and serve.

Beer-Braised Cabbage

Despite a decidedly English last name, I have a lot of German heritage. That, combined spending my formative years in Wisconsin, has left me with a deep love for the perfect pair of sausage and cabbage. Although sometimes my cabbage cookery can get a bit more exotic, there's still nothing better bratwurst and sauerkraut or slow-cooked cabbage and kielbasa. Unfortunately, there's not always time for fermentation or hours of braising when you've got a hankering for some cabbage (or one from your CSA box that needs to be used), but this recipe is the perfect solution to that problem. Adapted from a recipe from the paragon of precision cooking, America's Test Kitchen, this uses just a few common ingredients to turn cabbage into a flavorful side in just a few minutes. With so few ingredients, even the choice of beer is important here; more intensely flavored beers could become bitter in this recipe, so a mild beer is the best choice. Being the beer snob that I am, I still couldn't use a mass-produced American adjunct lager, opting instead for a mild craft beer (Three Floyds Pride and Joy Mild Ale). The butter and reduced beer make this silky and just a bit rich, but the mustard and vinegar accents maintain a sharpness that cuts through the fattiness of the accompanying sausage. As frigid temperatures being to make their entrance, this soul-satisfying dish will be most welcome at your winter table, the perfect excuse to indulge in some rich sausage and a frosty mug of beer.

Beer-Braised Cabbage
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

2 tablespoons unsalted butter
1 small onion, minced
1/2 cup beer (mild American lager, etc.)
1 tablespoon whole grain mustard
1/4 teaspoon dried thyme
3/4 small head green or red cabbage (12 ounces), cored and sliced thin
2 teaspoons cider vinegar

Salt and freshly ground black pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cook until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook, stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

Red Cabbage Stir-Fry with Coconut

Cabbage isn't something that I buy very often, but when it shows up in my CSA box, I'm more than happy to cook it and eat it. My first thoughts are usually of slaws and slow cooked dishes with sausage, but I'm always looking to try something something new and different.  Cabbage, particularly Napa, frequently makes its way into Asian dishes (or Americanized renditions of them) often, but this one is decidedly different than Moo Shu Pork or Chinese Chicken Salad. I've never thought of cabbage as part of Indian cuisine, but the suite of Indian flavors complement the cabbage wonderfully. The richness of the coconut tempers the spice of the chile, with the quintessentially Indian combination of mustard, cumin, curry leaves, turmeric, and garlic blooming into an irresistible aroma. Although it may sound a bit too out-of-the-ordinary on paper, this leap of faith will reward your taste buds handsomely and provide a bit burst of warmer climes in the depths of winter.

Red Cabbage Stir-Fry with Coconut
adapted from Food and Wine
serves 4

2 tablespoons canola oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves or 2 bay leaves
One 2-pound red cabbage, cored and coarsely chopped (8 cups)
1/2 teaspoon ground turmeric
Salt
3/4 cup water
3 garlic cloves, smashed
1 serrano or jalapeno chile, stemmed and coarsely chopped
1/2 cup finely shredded dried coconut (1 1/2 ounces)

1. In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.

2. Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.

3. Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

Shrimp and Noodle Salad with Ginger Dressing

Although safely ensconced in my central air-equipped house during the days of record-setting oppressive heat, I could barely bring myself to turn on the stove or oven to cook dinner and certainly had no appetite for anything warm. In the dog days of summer, cool, fresh meals like this noodle bowl are exactly what I crave. The combination of whole wheat noodles, crunchy vegetables, and savory shrimp blended together with cilantro, scallions, and a vibrant dressing comes together in a manner of minutes thanks to a number of short-cut ingredients. It's flavorful enough to wake up almost any palate, but still mild enough to be a crowd-pleaser, provided you're not feeding anyone who hates cilantro. If you like your food with heat, as I do, I recommend adding a bit of Sriracha at the end. And although I'll rarely turn down a dish involving shrimp, this can easily be made vegetarian by substituting baked tofu for the shrimp, or just omitting them entirely. With all the psychologically and gastronomically satisfying characteristics of take-out sans the calories, MSG, and expense, this is the perfect meal for busy, steamy summer days.

Shrimp and Noodle Salad with Ginger Dressing 
adapted from Food and Wine
serves 4

8 ounces dried udon noodles or whole wheat spaghetti or fettuccine
12 ounces shredded coleslaw mix
2 scallions, white and green parts, thinly sliced
1 cup cilantro leaves
3/4 pound cooked medium shrimp, halved lengthwise
1/4 cup teriyaki sauce
2 tablespoons finely grated fresh ginger
1/2 teaspoon Chinese chile-garlic sauce
1/4 cup plus 2 tablespoons vegetable oil
Salt
Lime wedges and Sriracha (optional), for serving

1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.

2. In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side, and a shot of Sriracha, if desired.

Make Ahead The dressed salad can be refrigerated overnight. Add the shrimp just before serving.

Green Cabbage and Apple Saute

Firing up the grill every weekend is an elemental part of my summer. Burgers, chicken, hot dogs, ribs, and seafood all get their turn during the summer, but brats are probably the things I cook out the most. Although I typically nestle my brat in a hearty bun, top it liberally with mustard, sauerkraut, and onions with a generous scoop of beans on the side, sometimes it's nice to mix it up by serving this cabbage and apple saute alongside. Cabbage, be it raw (as in coleslaw) or cooked (like this dish), is a very traditional side because its crunchiness and acidity provided the perfect foil for the rich and fatty sausage. Lemon juice and wine keep the cabbage bright and light and apples contribute just the right amount of sweetness and tartness, creating a meal that hits all your taste buds.

Another great thing about this side? It's equally appropriate at a casual backyard cookout around a picnic table or plated dinner in the dining room. Gathered outside with friends and family? Pour a glass of cold beer and dig in with abandon. Want to make it a little classier? Set the table, pour a glass of white wine, light a few candles and settle in for a dinner party or date night.

Green Cabbage and Apple Saute
from Food and Wine
serves 6

One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups) 
1 cup Riesling 
2 tablespoons fresh lemon juice 
1 1/2 tablespoons sugar 
1/4 cup extra-virgin olive oil 
1 large onion, thinly sliced 
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick 
Salt and freshly ground pepper 

1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.

2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

Grilled Salmon Soft Tacos

It's hard to believe there was a time in my life when I didn't like fish. As a kid, the only seafood I would eat was shrimp, tuna salad, and my dad's homemade cornmeal-breaded fish sticks. Now my freezer is well-stocked with fish fillets, I eat fish at least once a week for dinner, and have an insatiable appetite for sushi. A lot of fish fillets find their way onto my dinner table, but after picking up a package of corn tortillas, I couldn't get fish tacos out of my head. Fish tacos are traditionally made with white fish, so I had to do a little digging to find a salmon taco recipe (to use up the fish I already had) that seemed worth the effort, which this recipe definitely was. Smoky ancho chile powder coats the luscious salmon, turning into an intensely flavorful crust on the grill and playing beautifully against the fresh and crunchy cabbage slaw and cool, creamy cilantro crema. Since ancho chile powder isn't spicy, this is a great recipe for those who don't like a lot of heat (my husband); throw on a few pickled jalapenos to punch it up if you're a capsaicin addict like me. These light and fresh tacos invoked a small taste of summer, taking me away from the frigid winter winds of February into the sunny days of July. Although a complete meal on their own, I added a side of refried beans to satisfy my ravenous appetite, washing it all down with a cold beer while trying to forget about the snow.

Grilled Salmon Soft Tacos
adapted from Eating Well
serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, for serving (recipe follows)
Homemade or store-bought salsa, for serving
Cilantro Crema, for serving (recipe follows)

1. Preheat grill to medium-high.

2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, and Cilantro Crema among the tortillas and top with salsa.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper, to taste

1. Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.


Cabbage Slaw
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.