Roasted Cabbage

Cabbage is nutritious--and cheap! I recently found this recipe for roasted cabbage on Pinterest. I feel like I've made cabbage a thousand different ways, but I had never tried roasting. It was full of flavor and so ridiculously easy.





Roasted Cabbage Wedges
A Martha Stewart Recipe via Pinterest

Yield: Serves 6

Ingredients
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Directions
Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.


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Fruits and Vegetables: What's in Season?

If you're like me and can't get enough fresh fruits and vegetables, you may want to check out Fruitsandveggiesmorematters.org's list of what's in season during the months of June, July and August. I've brought the list to my blog just for you:

Summer

• Apricots
• Asian Pear
• Beets
• Black Currants
• Bell Peppers
• Blackberries
• Blueberries
• Boysenberries
• Breadfruit
• Butter Lettuce
• Cantaloupe
• Casaba Melon
• Champagne Grapes
• Chayote Squash
• Cherries
• Cherries, Sour
• Corn
• Crenshaw Melon
• Crookneck Squash
• Cucumbers
• Durian
• Eggplant
• Elderberries
• Endive
• Figs
• Garlic
• Grapefruit
• Grapes
• Green Beans
• Green Soybeans (Edamame)
• Honeydew Melons
• Jackfruit
• Jalapeno Peppers
• Key Limes
• Lima Beans
• Limes
• Loganberries
• Longan
• Lychee
• Manoa Lettuce
• Mulberries
• Nectarines
• Olallieberries
• Okra
• Passion Fruit
• Peaches
• Peas
• Persian Melon
• Plums
• Radishes
• Raspberries
• Sapodillas
• Sapote
• Shallots
• Strawberries
• Sugar Apple
• Sugar Snap Peas
• Summer Squash
• Tomatillo
• Tomatoes
• Watermelon
• Winged Beans
• Yukon Gold Potatoes
• Zucchini

I'll take some of each, thank you.

Simple Brussels Sprouts

Brussels sprouts are a misunderstood vegetable. To many, their name evokes thoughts of strong-smelling, mushy, over-cooked little veggies their mother (overcooked) and fed to them as a child.

If it's been a while since you've met a Brussels sprout, I challenge you to do so with the following recipe. Easy, delicious and quick, this recipe will change the way you think about these tiny, green friends.

If that isn't enough convincing, Brussels sprouts are also a great source of nutrition. Check out these stats from fruitsandveggiesmorematters.org. Nutrition benefits: Low fat; saturated fat free; very low sodium; cholesterol free; low calorie; good source of dietary fiber; high in vitamin C; good source of folate.

Simple Sauteed Brussels Sprouts

1 pound fresh Brussels sprouts, sliced (remove the hard end with your knife first)
1 large shallot, chopped
1 large garlic clove, minced
3 tbsp olive oil
Salt and pepper to taste

Heat olive oil in non-stick skillet on medium heat . Add Brussels sprouts, shallot and garlic . Sautee for approximately five minutes, stirring frequently until sprouts are slightly softened but still hold a bit of crunch (they should retain a pretty green color) . Be careful not to overcook . Add salt and pepper to taste . Serve and enjoy

Simple, Savory Brussels Sprouts

This is a divinely-simple recipe that ensures flavorful, perfectly-cooked sprouts each and every time. Brussels sprouts make a great accompaniment to a variety of main dishes. I love them served with chicken. Not too familiar with these petite little orbs? It's time to add a new vegetable to your arsenal.


Ingredients
Serves two
20 small Brussels Sprouts, rinsed
1/4 cup chopped walnuts
1 tbsp. butter
1 tsp. olive oil
Salt and pepper

Directions
Clean Brussels sprouts by slicing off small portion of ends and removing any discolored leaves .
Bring a pot of salted water to a boil . Add sprouts and boil for 8 minutes . Remove, drain and set aside . In a saute pan, heat oil and butter (medium temperature) . Add walnuts and cook 1 minute . Reduce heat . Add Brussels sprouts and toss to coat with butter, oil and walnuts . Cook 2-3 minutes . Season with salt and pepper . Serve