Roasted Cabbage Wedges

I still surprise myself with the foods that I prepare as an adult. Up until the age of 17 or so, you truly couldn’t pay me to eat cabbage (trust me, my Mom tried). I was always known among family & friends as the “picky eater,” but over the years have narrowed it down to only a few select foods that I won’t eat (basically anything pickled, fishy, or briny). My tastes have shifted radically, especially since living in Boston, and now I’m all about testing out unique ingredients.

While brainstorming ideas for March and St. Patty’s Day, I was definitely intrigued by the savory, classic dishes, and less so on things that Americans tend to brand as Irish (aka Irish coffee and shamrock shakes). Cabbage was certainly sort of a random selection for me, considering I had never prepared it before, but this dish seemed super easy and tasty…and it was!

I’ve also learned by now that butter, garlic, and lemon juice are magical ingredients to make savory meals come to life.

wedge1

Ingredients:
(makes 6 wedges)

1 head of green cabbage
2 lemons
1 tablespoon of olive oil
1 teaspoon of room temp butter
1 tablespoon of minced garlic (fresh works too! I’m just lazy)
Salt & pepper to taste
Optional: fresh parsley, crumbled feta, crumbled bacon

wedge2

To Make:

Preheat the oven to 425. While the oven heats, cut the ends off the cabbage.

Slice evenly in half, and then each half into thirds, giving you six wedges. Each should be roughly 1/2 inch thick. Lay the wedges onto a baking sheet.

*Note – it helps to keep the core on each wedge, rather than to cut it off. It will keep them in tact while preparing, and you can just cut around the core while eating.

Dress both sides of each wedge with a light spread of butter, olive oil, garlic, salt, pepper. Drizzle the juice 1 lemon onto the wedges.

Once the oven is heated, roast for ten minutes, then flip with a spatula. Flipping can be tricky, since the cabbage will sweat while roasting. Just to your best and let them be artfully disheveled.

While the other side cooks for ten minutes, prepare your bacon on a small pan and crumble once cooled.

After 20 minutes, your wedges should be fully cooked, with some crispy edges – it’s okay to let them burn up a little.

Plate and garnish with your cheese, bacon, parsley, and slices of your second lemon.

…and, enjoy 🙂

wedge3

 

Advertisements

Parmesan Asparagus with Heirloom Tomatoes

While I’m no stranger to some ice cream and burgers on these hot summer days, I’m also a big fan of eating colorfully and fresh. This quick little veggie appetizer goes great as a side dish for a light summery dinner (maybe with some lemony grilled chicken or a lean cut of steak), or even for breakfast served up with some eggs (poached, scrambled — your call!).

asparagus2

You’ll need

  • 1 bundle of fresh asparagus
  • 3/4 cup fresh heirloom tomatoes (any tomatoes will do, but I just love how colorful these little beauties are)
  • 1/4 cup grated parmesan
  • 1/4 cup diced red onion
  • Drizzling of olive oil
  • 3-4 pinches of garlic salt (regular salt will do too)
  • 2-3 pinches of black pepper

asparagus3

To Make

01. Preheat oven to 425

02. Trim the white stalks off of your asparagus and spread out the stems onto a baking sheet

03. Dice your onion, quarter your tomatoes, and mix in with asparagus

04. Drizzle with olive oil, and season with garlic salt & pepper

05. Top with grated parmesan and pop into the oven for 12-15 minutes. I like my asparagus to have a little crunch, but if you prefer it on the softer side, simply cook it a little longer.

06. Serve up and enjoy!

asparagus1

Happy Weekend!

gm_FatherDay_HappyWeekend
{image via}

Hey all, and happy almost summer! We’re just two short days (well, long days, according to the Earth’s rotation), away from one of our favorite seasons. And what better way to kick it off but with a day where you get to show your Dad a little extra appreciation?? This weekend is full of all sorts of goodness, hope you enjoy it!

cct // 50 States of Doughnuts: The Best Shops in America, YES PLEASE! I will say tho — I’m not impressed by Connecticut’s donut shop…I’m not a fan of Luke’s, and I’ve been seeing some great CT donut shops on the CTEatsOut instagram

rkv // I don’t know about you guys, but my mama raised me to have a healthy appetite. Because of that, I always have snacks readily available (mainly to avoid getting h-angry 🙂 ) So I was very happy to see this list of 10 high-protein snacks to keep you hungry… and the first one has chocolate!

cct // Amy Schumer is amazing, and this couple is so beautiful – all around a solid post (insert the A-Ok emoji here)

rkv // I’m deeply in love with summer, but the insects? Not so much. Here are some ways to get rid of household pests

cct // I love when exercises are broken down in GIFs rather than still shots or video, and I need to start doing these moves asap!

rkv // As much as I appreciate a tasty burger or dog, I also love myself some seasonal veggies in the summer. Here’s a way to get the best of both worlds!

cct // 10 Summer Fashion Trends We Can’t Wait to Wear from The Everygirl

rkv // Looking for a little inspiration this summer? Check out these 5 TED Talks to get you going!