In an earlier blog post (CSA week 8), I mentioned that I had received a head of cabbage. As it was a rather a large head for just two people, I had to find something other than coleslaw to make. My search led me Cabbage, Potato and Leek Soup, a recipe by none other than Melissa Clark from The New York Times. This recipe appeared in her New York Times column A Good Appetite entitled “Cabbage Flexes Its Muscles Three Ways,” from March 9, 2012.
Earlier this year in the New York Time, Ali Slagle posted a recipe for French onion grilled cheese sandwiches. The recipe called for caramelized onions mixed with grated gruyère cheese. This sounded so good.
Recently, Whole Foods had on Prime Member special, wild caught Atlantic cod for $8.99/lb. Cod is a favorite fish of my husband, therefore, what better reason to pick up a pound. I wanted to prepare something that was fairly quick and easy. A web search brought me to the website “Everyday Food” and the recipe baked cod with potatoes and olives.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.