As with other brassicas, high heat is what you’re after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior. The cabbage wedges are hefty enough that when you cut into them, it’s almost like cutting into a big vegetable steak.
Vegetarian Shepherd’s Pie
I first made Shepherd’s Pie after Thanksgiving this year, because guess what we had a lot of in our fridge? Leftover mashed potatoes. This was and is an amazing way to use up some of those holiday potato leftovers. The mashed potatoes usually need a little help since they dry out a bit in the fridge, so just heat them up with a little water or milk and get them nice and creamy again, and then spread that magic on top of your silky, veg-packed mushroomy gravy.
Spicy Chicken Meal Prep with Rice and Beans
Meal prep. As in making food ahead of time and portioning it out so you are GAME ON for healthy breakfasts, lunches, and/or dinners.
The Best Applesauce
When you want an applesauce that’s more than just a fruit purée, apple cider vinegar, plus a few aromatics like cinnamon and orange peel, will elevate the apple flavor without getting in the way. Apples belong to the same botanical family as roses, so a few drops of rosewater will go a long way toward restoring a sense of freshness to the aroma of cooked fruit.
Pumpkin Layer Cake
Made with plenty of egg yolks, spices, and pumpkin purée, this light, and the fluffy cake has all the depth and flavor of a classic pumpkin pie. A generous layer of tangy cream cheese buttercream offsets the hearty cake, while a scattering of toasted pecans adds a welcome dose of flavor and crunch.
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