Smothered Cabbage With Sausage & Hot Honey
Makes 6 servings
Ingredients
Hot Honey
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1 cup honey
- 1 tbsp. salt
- 1 tbsp. paprika
- 1 tsp. cayenne pepper
Hot Honey
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1 large head of cabbage, outer leaves removed, cut into 6 wedges
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Kosher salt
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2 slices bacon, cut into ½” pieces
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1 andouille sausage, cut into ½” pieces
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2 cups heavy cream
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2 cups low-sodium chicken broth
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½ cup cilantro leaves with tender stems
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½ cup parsley leaves with tender stems
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1 tsp. extra-virgin olive oil
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1 tsp. fresh lemon juice
Instructions
HOT HONEY
Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.
CABBAGE AND ASSEMBLY
Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender (a paring knife should slide through easily), about 2 hours.
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 3 minutes. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10–13 minutes. Spoon sauce over cabbage.
Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.
Scatter herb salad over cabbage and drizzle ½ cup hot honey over.
Recipe from Bon Appetit
Summer squash tomato gratin
Makes 6 servings
Ingredients
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2 yellow squash, sliced into coins
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2 large or 3 medium heirloom tomatoes, sliced
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2 shallots, thinly sliced
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1 orange bell pepper, diced
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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1 teaspoon Italian seasoning
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1 cup shredded gruyere cheese
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½ cup panko breadcrumbs
Instructions
Preheat oven to 400 degrees F.
Arrange the sliced summer squash along the bottom of a 9×13 baking dish.
Sprinkle with a little of the salt, pepper, and Italian seasoning. Then sprinkle with a small amount of the panko breadcrumbs and shredded gruyere.
Layer the tomatoes on top of the squash. Repeat with sprinkling on the salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Sprinkle the bell pepper and shallots in a layer across the tomatoes.
Top the dish with the remaining salt, pepper, Italian seasoning, breadcrumbs, and cheese.
Bake for 25 minutes or until the panko is golden brown.
Serve immediately or save in the refrigerator for up to 3 days.
Recipe from This Healthy Table
Fresh Corn, Tomato & Chipotle Chile Salsa
Makes 4 cups
Ingredients
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4 medium ears of fresh corn, husked or 2 cups frozen whole kernel corn
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2 teaspoons olive oil or cooking oil
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2 cloves garlic, minced
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2 cups grape or cherry tomatoes, quartered, 3 medium tomatoes, peeled and coarsely chopped or one 14.5-ounce can diced tomatoes, drained
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½ cup chopped green and/or red sweet pepper
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½ cup finely chopped celery, red onion and/or green onions
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¼ cup snipped fresh cilantro
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¼ cup lime juice
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1 – 2 teaspoon chopped canned chipotle chile peppers in adobo sauce*
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¾ teaspoon salt
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Blue tortilla chips or scoop-shaped tortilla chips
Instructions
If using the fresh ears of corn, scrub corn with a stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels. Using the dull side of the knife, scrape the ear to release the milky juices into the pan. You should have about 2 cups of the corn with its juices.
In a large nonstick skillet, heat oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3 to 4 minutes or until lightly browned. Remove from heat and cool slightly.
Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle chile peppers in adobo sauce and salt into corn mixture. Transfer to a large bowl. Cover and chill a least 1 hour or up to 24 hours before serving. Let salsa stand at room temperature 20 minutes before serving. Serve with tortilla chips. Makes 4 cups, 16 servings.