Easy Skillet Cooked Cabbage

Skillet Cooked Cabbage Recipe

Easy Skillet Cooked Cabbage (Photo by Alice Henneman)

Skillet Cooked Cabbage is now one of my favorite go-to recipes for preparing cabbage. While eating a whole head of cabbage made into a slaw can seem daunting, the more compact nature of cooked cabbage makes for an easy meal for 4 people.

A whole cabbage head will keep in your refrigerator for up to 2 weeks. It can be among the last of the fresh produce from a CSA (Community Supported Agriculture) box, farmers market, garden or store that you prepare. This cabbage was left over from my CSA box from last week.

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Dill Cucumber Sauce

Dill Cucumber Sauce recipe

Dill Cucumber Sauce (photo by Alice Henneman)

Cucumber Dill Sauce on salmon

Try Dill Cucumber Sauce on salmon (photo by Alice Henneman)

Dill Cucumber Sauce is delicious served with fish and is a great way to use summer’s abundant supply of cucumbers. It is especially tasty with salmon. Or, use it for a vegetable dip or a topping for baked potatoes. Nonfat Greek yogurt adds calcium and helps keep the calories down.

This was the perfect recipe to use for the last of the cucumbers I received in my CSA box from my farmer, Pekarek’s Produce. It is one of my husband’s favorite recipes. He’ll eat any of the remaining sauce straight from the serving dish!

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Clean out the Fridge before Leaving Town Chopped Salad

chopped-salad-2

I’m leaving town for a few days and didn’t want any of the foods I’ve been receiving from my farmer, Pekerek’s Produce, to go to waste. I described in more detail how to make a chopped salad in an earlier post. Basically, you chop up some veggies into about the same size pieces, unless they’re already small like sweet corn kernels or peas; then toss with your favorite salad dressing. I decided to see if this might be the solution for using most of my remaining vegetables. My husband gave it a thumbs up … it was definitely a tasty solution!

Guess the number and kind of vegetables that went into my salad ….

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Corn, Tomato, Green Pepper Salsa

corn, tomato, green pepper salsa

Photo by Alice Henneman

Corn, eggplant, green beans, green pepper, cucumber Community Supported Agriculture boox

Photo by Alice Henneman

I just received another Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce. I couldn’t wait to make this recipe I found on the U.S. Department of Agriculture “What’s Cooking? USDA Mixing Bowl” website for Fresh Corn Salsa. Read on to see why I liked it so much and a link to the recipe …

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Salad with Pan-Roasted Corn

pan-roasted-corn

Photo by Alice Henneman

Pan-roasted sweet corn adds texture, color and taste to salads. Here is an easy way to make it …

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Cheese to the Rescue!

zucchini and tomato recipe covered with cheese

Photo by Alice Henneman

How did I quickly transform a blah zucchini recipe into a “winner for dinner?” Read on …

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Cooking Local, Seasonal Foods – Week 4

Community Supported Agriculture Box with cabbage, zucchini, corn, cucumbers and kohnrabi

Week 4 CSA Box (Photo by Alice Henneman)

It’s been 4 weeks since I started receiving Community Supported Agriculture (CSA) Boxes from my farmer Pekarek’s Produce.

Whether you have a farmer delivering a CSA box, are shopping at a farmers’ market, growing a garden or getting fresh, local produce at a grocery store … follow along as I share quick, simple (and good-tasting!) recipes you can make from ingredients you probably already have on hand.

Before I start posting some more recipes this week, I’d like to share a few tips on washing fresh produce for best taste and food safety.

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Pasta and Broccoli

Pasta and Broccoli recipe

Photo by Alice Henneman

When I make pasta, I like to add lots of veggies so at least 1/3 to 1/2 the pasta contains vegetables. This Pasta and Broccoli recipe is a quick and delicious way to add some green goodness to your pasta.

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Cauliflower, Green Peas and Cheese Salad

Cauliflower and Peas Salad recipe

Photo by Alice Henneman

Locally grown cauliflower and onions are in season right now at farmers’ markets and in CSA boxes, gardens and some grocery stores. Here’s a quick, easy way to serve cauliflower that takes just 5 ingredients …

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Cabbage, Potatoes and Cheese Skillet Casserole

Cabbage, potatoes and cheese skillet casserole recipe

Photo by Alice Henneman

I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?

Try it and see what you think … the recipe follows.

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