Winter vegetable chowder with crispy cabbage. There are so many things about this soup I love. It is simultaneously filling, but not heavy, and bright from the lemon and mustard. It has roasted cabbage on top which makes for a surprising topping. Blending part of the soup makes for a thick base without adding anything additional. If you were looking for the winter soup to break you out of a rut, this is it.
Sauteed kale with bacon, white beans, and mushrooms over farro. This started out as a dish over polenta, but poor shopping made me reconfigure. I sauteed the 3 chopped slices of bacon, took it out of the pan once crisp, then sauteed the mushrooms. I added them to the bowl with the bacon, then sauteed the kale. When the kale was wilted, I added the bacon and mushrooms back in along with a couple cans of drained and rinsed cannellini beans. That went on top of farro, and was finished with a grating of parmesan cheese. It was quick and satisfying.
Citrus Brussels sprouts slaw with rice paper bacon bits and almond parm. I didn’t go into this recipe expecting to never need bacon or parm again (and things haven’t changed). What I did end up with was a really interesting salad with a nice citrus dressing and crunchy, flavorful toppings. Absolutely worth a try when you need more plants in your life. I made it into a meal by adding some shredded cabbage, roasted cauliflower, and cooked farro.
Chicken Marsala over barley and celery root salad with apple and horseradish (pictured at top, photo by Jesse). I had such a craving for chicken marsala (which was indeed good), but ended up being so much more into this salad. I used 2 celery roots and a quarter cabbage, left out the caraway, and used dill instead of the tarragon. If you can rope your dinner guest into chopping all the vegetables for you, it is a breeze to throw together! (Thanks Jesse!!!)
Parsnip latkes. The latkes themselves are pretty good, but the sauce that goes with these is the real star. It is bright and herby and just what I needed to use up some sour cream and dill in the fridge.
Vegetal Matters 