I love all vegetables but my favorite by far are members of the cabbage family. Green cabbage, always a reliable standby along with its cousins, purple, napa, bock choi and the popular cauliflower, broccoli and rapine. Lately kale has enjoyed a surge touted as a miracle green. All cruciferous vegetables are low in calories, high in fiber and rich in flavor. They are edible raw so cooking is fast and easy.
Green Cabbage and Kale Medley
Sauté a chopped onion in 1 tbsp. of oil till lightly golden. Add a chopped head of cabbage along with 4 cups of chopped kale. Stir and season with salt, pepper, tbsp cinnamon, tsp cumin and tsp coriander. Cook uncovered for 10 minutes stirring often. Add 1 cup of golden raisins, 1/2 cup of slivered almonds and stir. Taste for seasoning. Serve over cooked rice or noodles.
Fry cauliflower in oil with a couple of carrots till golden. Season with salt and pepper and a smashed garlic clove. Add 2 tbsp water, cover and cook on medium/low for 10 minutes. Check for tenderness and mash with fork.
(Try the new green, purple and orange cauliflower).
New Potatoes with Sugar Peas and Mushrooms
Fry a chopped onion in oil till golden. Add 8-10 small new potatoes. Season with salt and pepper, sweet paprika and fry for 5-6 minutes. Add a pound of sugar peas and a smashed garlic clove. Cover and cook for 5 minutes. Add 1 cup of chopped mushrooms, 2-3 tbsp chopped parsley, stir and cook 5 more minutes. Taste and adjust seasoning.
Stone Fruit and Berry Medley
In a large bowl assemble peak of ripeness sliced peaches, nectarines, apricots, plums or any stone fruit and add 2 cups of berries. Drizzle with Agave Nectar and toss gently. Sprinkle with slivered almonds and chopped mint. Serve over oatmeal or amaranth for breakfast or just as a light dessert.