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Maple Mustard Roasted Cabbage with Almonds

November 18, 2017 Colleen Stem

There is something about purple cabbage that makes me feel like I need to share it. It sounds weird , especially because I eat about a head of cabbage a day, but that is green cabbage. I barely buy purple cabbage because it cost twice as much and I really like green , but at farm share when you get to pick what color you want, I alway pick the purple. ( Side note. I used to call it red cabbage but have since stopped because it is very clearly purple and calling red just doesn't make any sense) 

I also feel the need to do something a little more the chopping it up and eating it raw. So I make a little fancy. pretty, almond crunchy mustard type thing because that's what I was feeling and I figure the mr would like it too. Note that I ended up using half a green and half  the purple because color is nice and also I ended up eating the other half of the purple before I could share it. But I caught myself before eating it all to may face and was proud of myself for thinking of others.  

This dish is good, really really good. . It has roasted cabbage which is alway great, but slathered with maple mustard and crunchy almonds.. it's just freaking fantastic in all the ways. It also happens to be super easy to prepare and with minimal ingredients. It makes for a great side dish, a main dish, and is great for sharing during the holidays that are just around the corner. Or if you are like me, not sharing and eating all afternoon long. (I did save some for the m for dinner because I am so nice) 

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The stuff. Cabbage, red or green or a bit of both, stone ground mustard, maple syrup, almonds and pepper.

Easy peasy. Cut the cabbages about an 3/4 inch thick and lay them on a baking sheet. Pop it into the oven once it's preheated.

While thats going on, mix some maple with the mustard and chop up the almonds.

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After about 25 minutes, pull the cabbage out and flip them. Cover the top with maple mustard and sprinkle on the almonds. Stick the cabbage back into the oven and bake another 10-15 minutes, or until it's roasted to your taste preference (I like it really roasted) 

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Just look how pretty it is. 

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Serves from a baking sheet but would look so lovely on a nice plater, you know, if you want to be extra classy. 

This cabbage situation is all of it. 

Have a great weekend and hope the Thanksgiving planning goes smoothly. 

-C


Maple Mustard Roasted Cabbage with Almonds 

Makes about 6-8 slabs

 

  • 1 head of cabbage (red or green or half of both)
  • 1/4 cup stone ground mustard
  • 2 tablespoon maple syrup 
  • 1/3 cup raw almonds 
  • pepper to taste. 

Preheat oven to 425

Slice cabbage into thick slabs about 3/4 inch thick. Try to get them roughly the same thickness so they roast evenly.  Lay the cabbage on a baking sheet, not overlapping, and stick into the oven once it's preheated. Bake for 25 minutes or until the bottoms of the cabbage are crispy.

While cabbage is roasting, mix mustard and maple  together and roughly chop the almonds.  

After  the 25 minutes, grab the cabbage from the oven and flip each piece. Cover the tops with the maple mustard and sprinkle on chopped almonds. Place back into the oven for another 10-15 minutes  and roast until the cabbage is as crispy as you like it.

Remove from oven, sprinkle with good pepper, and serve. Extra maple muastd is welcomed to some. Any left over (but there won't be any) is great eaten cold before bed  or tossed onto a salad for lunch the next day. 

In Vegetables, Vegan, side dish, Savory, quick and easy, Paleo, Nuts, grain free, Gluten Free, dinner, Dairy Free, appetizers, 5 ingerdients or less Tags Maple Mustard Roasted Cabbage with Almonds, Cabbage, maple mustard, almonds, side dish, thanksgiving, holidays, vegan, gluten free, paleo, simple, grain free, plant based, vegetables, vegetarian, dinner, nuts
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Watermelon Tomato and Cucumber Salad

September 23, 2017 Colleen Stem
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I made this salad about a week ago right before the mr and I left town for the weekend. I had just gotten 2 very large canary watermelons from the farm, and had a million cucumbers and a trillion tomatoes from the garden. If a trillion tomatoes seems like a lot it is. But that is how many I had, and still do (this years garden just won't quit) And with counters of all the fruit and veggies that I could possible want at one given time, we needed to eat some up before we left. But I really wanted watermelon and felt guilty about cutting into one when I would be fine left for a while and there were a million ripe and ready tomatoes to eat that would not last the weekend fresh. But guess what, went for it anyway and cut up a watermelon because damn it, I really wanted watermelon.

So a bazillion tomatoes (notice how the number keeps getting bigger, that's because it's truth) a million cucumbers, and now a watermelon that needs to be eaten. Salad it will be. (I had the littles over to eat the rest of the watermelon, they will always help a lady out)

A big ass fruity, citrus-y, crispy, tangy salad. A party of all these fresh fantastic flavors all up in your mouth. The first time I made this, I thought there was a chance the mr might not like it, but as it turns out he like it very very much, enough to eat the whole entire big ass bowl of it. (I got a few measly little bits) I have since made this salad two other times and know well enough to save myself a bowl of my own. The mr forgets to share.

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The stuff. Watermelon (I used a canary but a red watermelon works too) onion, cucumber and tomatoes. A jalapeno for a little heat, fresh basil and mint, a lemon and salt and pepper.

First the watermelon. You probably don't want to eat the rind so remove that and chop up the fruit into mouth sized pieces. IF you have a really seedy melon, just remove what you can see and save them for roasting later (yes roast the seeds.. they are fantastic)

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Now the cucumber, onion and jalapeno get their turn to be chopped up. Cucumber into smallish pieces. Onion thin and small pieces and jalapeno into very tiny little pieces. After those go into bowl, it's tomato time. Just cut up into into mouth sided pieces and into the bowl too.

Red, yellow, and green tomatoes. The colors are so PRETTY!

Mint and bail minces up nice .

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Topped with all the fresh herbs, salt and pepper, and lemon juice.

A thing of beauty and tastes better then it looks. A salad worth making over and over and lots of it too.

Make sure to save yourself a bowl if sharing, you might not get any otherwise.

Have a great weekend

-C


Watermelon Tomato and Cucumber Salad

serves between 2-4 people

  • 1/4 of a canary watermelon (around 3 cups cubed)
  • 1 cucumber
  • 2-3 tomatoes of any variety
  • 1/2 of an onion (red or sweet white)
  • handful of fresh basil and mint
  • 1 small jalapeno
  • 1 lemon
  • salt and pepper

Take watermelon and remove rind then cut the melon into mouth sized chunks. If you melon has seeds, remove what you can (save for later to roast) and place into a large bowl. Grab cucumbers and cut into mouth sized chunks. Thinly slice onion into long thin ribbons then into smaller pieces and then cut up jalapeno.  To cut the jalapeno, remove stem, cut in half length wise, then scrap the seeds and ribs from the inside out. Dice the pepper into very small pieces and toss everything you just cut up into the bowl with the melon.  Tomatoes now get cut into chunks and those go into the bowl too. Sprinkle with a pinch of salt and pepper and the juice of the lemon. Cut or chop fresh basil and mint up and add on in. Mix it all up and that's that.

In Vegan, Vegetables, summer, side dish, salad, Raw, quick and easy, fruit, Gluten Free, grain free Tags Watermelon Tomato and Cucumber Salad, vegan, summer, salad, fruit, plant based, watermelon, easy, raw, fresh, farm, ICF, intervale community farm, side dish
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Balsamic Corn Tomato Kale Salad

July 29, 2017 Colleen Stem

I got my first few ears or corn from the farm share this week which is exciting because I wait until we get corn from the farm to eat it. I figure that we get so much from the farm that there is no freaking way I am going to buy it and plus I know that that corn was picked a few hours before I got it. If you are going to eat corn, it needs to be fresh (life lesson).

Have I told you that the mr hates corn? I am pretty sure I have. I also have a theory that he really doesn't hate it so I just go ahead and make food with corn in it. Then he eats it, likes it, and I am all like" AHA, you like corn be-otch! I win!" (not sure what I win). But then the next time I mention we have fresh corn and how would he like it he is all like, I hate corn.  It's a game we keep on playing. 

So I got fresh corn, lots of tomatoes, and the kale is growing strong out back. I figured I would give the mr a break from all the zucchini for the night and make he a nice warm summer salad with the corn that he "hates".

The mr ate it all and didn't even mention corn so now I am thinking that he just hates the word corn and if I don't say the word then there will be no problem. HA HA, I am a genius.

The stuff. A tomato, a ear of corn, some kale, a little balsamic vinegar, oil, and salt and pepper.

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Chop the tomato and remove the corn from the cob.

Toss into an oven safe skillet with a drizzle of oil and a pinch of salt.

Now stick it into the oven

After about 10 minutes the tomato has fallen apart and the corn is all nice and tender.

While the skillet is still hot the vinegar goes in and the (chopped) kale goes in. Mix it all around until the kale wilts. And be careful, the pan is hot.

Dump it into a bowl, sprinkle with pepper, grab a fork, and you are on.

Happy eating.

-C


Balsamic Corn Tomato Kale Salad

makes a salad for one or two small side salads

  • 1 medium tasty tomato
  • 1 ear of corn
  • like 4-5 good sized kale leaves
  • 2-3 tablespoons balsamic vinegar
  •  oil of choice (i used avocado oil)
  • salt and pepper

You can cook this in or on the stove. I did it in the stove because I was baking anyway

Preheat oven to 425

Remove corn from cob and chop tomato into medium sized chunks. Toss into a oven safe skillet with a drizzle of oil and a little pinch of salt. Stick in oven and cook until the corn is tender and the tomatoes have fallen apart, about 10 minutes. Remove from oven and mix in vinegar. Chop kale into mouth sized pieces and toss into hot skillet. Mix around until kale starts to wilt. And it's done. Serve with a pinch of pepper.

 

In Vegetables, Vegan, summer, side dish, salad, quick and easy Tags Balsamic Corn Tomato Kale Salad, farm fresh, vegan, gluten free, side dish, salad, warm salad, corn, tomatoes, kale
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Rhubarb Coleslaw

June 3, 2017 Colleen Stem

There seems to be a misconception about rhubarb., that it is only good to eat if it's in a pie. I have offered many a people a few stalks over the past few weeks but everyone says that they don't want to make a pie (but I could make one for them) My response is always "make your own damn pie!" and "do you really think that pie is the only way to eat rhubarb?" They answer with yes. Oh my oh my people, your missing out.

So here I am telling you that rhubarb does not need to be made into a pie (but is great made into a pie) Rhubarb is so much more then that and can be used in all sort of sweet things, but also all sorts of savory things too. Like this slaw. Mixing some fresh rhubarb into an ordinary bowl of veggies brings a nice bright tart freshness that taste like spring and all things good.

And if you, like me, have a shit ton of rhubarb growing in the yard, you find all sorts of great ways to eat it up.

Rhubarb coleslaw. Keeping things fresh.

The stuff. Rhubarb, cabbage, a couple carrots ans an onion. Apple cider vinegar, salt and pepper, a lemon and some honey to round it all out.

Start by heating up the vinegar. This can be done on stove or in the microwave... I used the microwave (one less dish) Once the vinegar is good and hot, mix in the honey until it dissolves

Thinly slice the rhubarb stalks then cut into short pieces.

Rhubarb goes into bowl to get the fist soak of the warm vinegar.

Julienne or finely chop the cabbage, onion, and carrots into pieces that you think will fit into your mouth nicely.

All those veggies join the rhubarb in the bowl. In goes the zest and juice of lemon and some salt and pepper.

Toss it all around.  And let sit. 20 minutes, 3 hours, or overnight. This is one of those salads that tastes better with a time.

But you can eat it whenever because it will taste good whenever.

Enjoy the weekend, eat some rhubarb.

-C


Rhubarb Coleslaw

  • 2-3 stalks rhubarb
  • 1 small or half or a large head of cabbage
  • 1 small red onion
  • 2 carrots
  • 1 lemon
  • 1/3 cup apple cider vinegar
  • 1 tablespoon honey or agave
  • salt and pepper

Place vinegar in a microwave safe dish and heat for about 2 minutes. Or you can also heat it in a pot on the stove. Place hot vinegar in a large bowl and mix in the honey until it's fully dissolved.

Slice the rhubarb stalks thin and short. Place rhubarb into warm vinegar, mix around and set aside. Shred the cabbage, thinly slice the onion, and julienne or thinly slice the carrots and cut into short pieces. Place all this good stuff into the bowl with the rhubarb. Add in the zest and juice of the lemon and sprinkle with about a teaspoon each of salt and pepper. Toss it all around and let it sit for at least a 20 minutes so all the flavors meld together. Serve cold or at room temperature.

Tastes even better made a day ahead and places in the fridge.

In Gluten Free, grain free, quick and easy, Raw, salad, side dish, summer, Vegan, Vegetables Tags Rhubarb Coleslaw, Rhubarb, Coleslaw, vegan, side dish, gluten free, summer, raw, fresh, plant based, vegetable, easy, grain free
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Dill Pickle French Fries

January 20, 2017 Colleen Stem

I am finally getting to the point in the kitchen that I have stuff for food other then lentils and carrots. Slowly I am restocking all the food and spices that I have let myself run out of when we started the moving out process. It has been a great purge, especially for all of my spices, which I have (or had) so many of and some where maybe not as fresh as they should be. Slowly I have been dumping those not so fresh spices into the crock pot with beans and replacing with freshy fresh ones.

The other day I did a spice run at the coop. Bulk spices are the way to go but sometime I can get a little out of hand. A pinch of this, a cup of that. I want them all, but I was pretty good. Just a few for now, and nothing to crazy.  One that I did get was dill, lots and lot of freshly dried dill (I might have gone a little overboard with the amount I bought. I guess I was worried I might run out of dill, but its ok, I will for sure use it.). What to do with dill? Well toss pretty much anything with some dill and vinegar and you got yourself a dill pickle of sorts which is great.  I just so happen to have a pickle craving and not a pickle in the house so me and my abundance of dill went and pickled potatoes to make french fries. And I must say, these fries are freaking amazing.  Everything fantastic about dill pickles and french fries all in one. Baked because I don't fry things, and not at all french. These fries are just what I needed to hit my dill pickle craving and use up some of my abundance of dill.

Here's to the pickle fries. Mouth puckering goodness!

The stuff. A few russet potatoes and some vinegar. Salt, pepper, garlic powder, onion powder, and dill are the spices to use. And olive oil, which is not pictured but necessary.

First off, cut up the potatoes into fries. Cutthe potato in half, then cut that half in half, then each half of half into strips... easy easy. Toss the now fries into a big bowl of cold water as you go. (It removes some of the starch so your fries are not soggy)

Stain the starchy water from the bowl then dump the vinegar in with the potatoes, tossing as you go. And now you wait. Stick the potatoes into the fridge for about 1/2 hour to an hour, tossing the them around ever 10 minutes or so. (the longer they are in there, the more vinegar they will absorb)

Now preheat. Strain the vinegar out of bowl, drizzle potatoes with olive oil and toss until evenly coasted then sprinkle on the spices.

Pretty potatoes, looking good enough to eat(but don't eat raw potatoes, that is gross and will make you sick)

Single layer on a baking sheet, ready for the oven.

Baked until golden crispy and nice. Didn't even wait for a plate, just some mustard and off we go.

Dill pickle french fries. So good.

Bye

-C


Dill Pickle French Fries

should serve 2 people

  • 3 Russet Potatoes
  • 1/4 cup white vinegar
  • 2 teaspoons dill
  • 1 tablespoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • i teaspoon pepper
  • 2-3 tablespoons olive oil

Rinse potatoes then cut lengthwise into 4 equal pieces. Then cut each slice into long strips about 1/2 inch . Place the cut potato into a bowl of cold water and toss them around to remove a bit of the starch. Drain the water then dump the vinegar onto the potato and toss around. Let sit for 30- 60 minutes in the fridge, tossing ever 10 minutes or so.

Preheat oven to 400.

Once the oven is hot, pour off the vinegar from the potatoes (can be reserved for cleaning) Drizzle the potatoes with olive oil, making sure they are evenly coated, then mix all the spices together and sprinkle all over potatoes. Place coated fries single layer on a baking sheet and into the oven they go. Bake for about 45 minutes flipping after about 25. Fries are done when they are golden brown and crispy.

Serve with ketchup, mustard or whatever you like on fries or pickles.

In appetizers, dinner, side dish, Vegan, Potato Tags Dill pickled french fries, baked fries, potato, french fries, pickled potato, vegan, side dish, dinner, gluten free, clean eating, plant based
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