Last week Tana pickled beets and shared them with all as a tasting at the pickup depots. This week she shares her recipe.
Tana says this basically works for any sweet/sour pickled vegetables and that you can adjust the sweetness by adding more or less sugar or even sugar substitutes if you please. You can also adjust the added spices, perhaps some chili flakes, or add more or less onion, garlic, carrots… anything is possible! Continue reading
Fried cabbage is a southern tradition, usually cooked with bacon. This particular variation is lighter and mildly spicy. A delicious weeknight treat to accompany any meal, or make it the main dish by adding in a variety of chopped vegetables of your choice. Carrots and peppers are particularly delicious. Want something even more substantial? Add onions and pasta for a lighter variation of Haluski.
2 tbsp butter or oil of choice
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
6 cups cabbage (1 head) chopped
1 tbsp water
Heat butter or oil over medium heat in a deep skillet. Whisk in seasonings, let cook for 1 minute. Add cabbage and water, toss to coat. Cook 5 – 7 minutes, until tender.
It’s not just fun to say, Callaloo is a leafy green, mineral rich staple in the Carribean diet. While there are many variations from region to region, the ingredients always contain a big leafy green similar in appearance to Kale, onions, scallions, and coconut milk. The ‘name’ of the vegetable is sometimes itself referred to as Callaloo but can be amaranth or taro.Try this variation below for a delicious Jamaican style Callaloo. If you already used up the callaloo, you can substitute greens, like sweet potato or “Asian cooking greens”, in this recipe. Continue reading