Carrots, Cabbage and Kale

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IMG_0275 - Version 2By this point every winter, my cooking whipsaws between attempts to evoke summer or tropical weather (for instance, last week’s beer-battered fish) and comfort foods. Those comfort foods include ingredients such as cabbage, root vegetables and beef that were at the heart of many of the Central and Eastern European-inspired dishes I ate growing up. Yesterday’s forage at the farmers market included carrots and kale, as well as beets and potatoes (the cabbage is left over from last week’s borscht). I also picked up some cherry tomatoes, more scrod, and smelts—which the woman in line ahead of me convinced me to try (just pan fry them, she said). They’re tiny, and remind me (by their looks, anyway) of herring.

Also on today’s agenda: beef stock, and a new batch of yogurt. Our CSA, Chestnut Farms, had beef knuckles for sale, and I bought enough for several pots of stock, though I’m going to do only one today (more about making stock and yogurt at some point soon).

For dinners this week, I’m thinking:

Today: Having fresh scrod again is as good a reason as any to try Crisp Cod with Soy-Ginger Dipping Sauce, which I found in my binder of magazine clippings. Will serve this with rice, and bok choy or maybe chard (but really, bok choy, probably).
Monday: Green chicken enchiladas, with rice, refried black beans and salad. To use up leftover chicken from Friday night. I’ll use jarred salsa verde this time. Can’t take the time to make it from scratch this week.
Tuesday: Spicy chickpea stew. Essentially the recipe for Tunisian Vegetable Stew from The Moosewood Restaurant Cooks at Home book. I’ll be able to finish up that head of cabbage here.
Wednesday: Our schedule for the day leaves little margin for error, which suggests something in the slow-cooker is our best bet. Chili again, this time with ground beef. And something. Cornbread? Salad? Some veggie side?
Thursday: Another of the Moosewood Collective Books, The Moosewood Restaurant Cooking for Health has a recipe for Orange-Glazed Tofu on Greens, which will use the kale.
Friday: Meatballs with ground lamb, couscous and, to use the cherry tomatoes, this Shaved Fennel, Roasted Tomato and Pistachio Salad with Yogurt Dressing from TheKitchn.
Saturday: Perhaps pizza

I’m going to make the smelts for lunch today. At some point this week, when I have time, I’ll roast the beets for a salad. Otherwise, they’ll keep, as will the potatoes, for a bit. We’ll probably end up snacking on any carrots that don’t end up in the stock.

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