Cabbage! So many possibilities - cold in salads, add a little crunch to a dish - roasted in so many ways with so many flavor profiles - sautéed to make a little asian inspired stir fry - cabbage soup with tomatoes and caraway seeds - could go on and on.
The veggie that I'm willing to defend is the humble onion. It can be used so many different in recipes as well has being high in vitamin C. I love that depending on the variety it can taste sweet or pungent. It can be eaten like an apple or roasted nice a toasty.
P.S. I really enjoyed the newsletter and can't wait to try out the Pita bread recipe!
Congrats! Wish I were there. Great article written about your life, I started following while you were in NOLA, you have some of the best recipes on the internet. And most of all, you’re just a lovely person which shined brightly through in each week’s post, it made my Sunday.
I love mushrooms of all kinds, roasted until slightly crispy! I make a mean mushroom risotto & mushroom stroganoff. Favorites as we move into cooler temps especially.
Thank you for the giveaway! Cucumbers! I use them to top off my turkey sandwich, I slice them thin for sunomono salad, cut them into chunks for more of a Mediterranean flair and so much more.
First, sorry about Tron :(. Congrats on the Bakehouse! I'll also be keeping that plum recipe in my mind for next year when my plum tree has fruited. I'm with you Joy about the veggie I'm willing to defend, broccoli. I think the biggest reason why is that it is the only veggie my picky kid will eat, so we make it a lot and I've never gotten tired of it.
Cabbage! So many possibilities - cold in salads, add a little crunch to a dish - roasted in so many ways with so many flavor profiles - sautéed to make a little asian inspired stir fry - cabbage soup with tomatoes and caraway seeds - could go on and on.
The veggie that I'm willing to defend is the humble onion. It can be used so many different in recipes as well has being high in vitamin C. I love that depending on the variety it can taste sweet or pungent. It can be eaten like an apple or roasted nice a toasty.
P.S. I really enjoyed the newsletter and can't wait to try out the Pita bread recipe!
Kale is so much better than people believe. Salads, on pizza, as chips. Love it.
Cabbage. It's essential for making sauerkraut, which I eat daily. :)
Winter squash and kale. Too hard to choose. Much love to both of you. 💗💗💗
A radish, with kerry gold butter & flaky salt! Sorry about losing Tron, our sweet cat Cairo (he was 13) died recently too. ❤️
Brussel sprouts. Roasted w oil and salt..
I gotta say Cauliflower. Roasted, steamed, riced, sautéed and especially as a soup.
Oh man, I gotta say asparagus - as good as any rotated veggie is, asparagus is the best!
Congrats! Wish I were there. Great article written about your life, I started following while you were in NOLA, you have some of the best recipes on the internet. And most of all, you’re just a lovely person which shined brightly through in each week’s post, it made my Sunday.
I love all legumes but fresh purple hull peas are my favorite. I grow them every summer in New Orleans. Yummy
I love a roasted Brussels sprout. ❤️
I love mushrooms of all kinds, roasted until slightly crispy! I make a mean mushroom risotto & mushroom stroganoff. Favorites as we move into cooler temps especially.
Thank you for the giveaway! Cucumbers! I use them to top off my turkey sandwich, I slice them thin for sunomono salad, cut them into chunks for more of a Mediterranean flair and so much more.
Kale!!!
First, sorry about Tron :(. Congrats on the Bakehouse! I'll also be keeping that plum recipe in my mind for next year when my plum tree has fruited. I'm with you Joy about the veggie I'm willing to defend, broccoli. I think the biggest reason why is that it is the only veggie my picky kid will eat, so we make it a lot and I've never gotten tired of it.