Salad, side B.U.G. Farmer Salad, side B.U.G. Farmer

Fennel & Cabbage Slaw

Fennel and Cabbage Slaw

A light, refreshing springtime slaw made with fresh fennel.

  • Prep Time: 15 minutes

  • Total Time: 15 minutes

  • Yield: 6 servings

Ingredients

  • 1/2 medium red cabbage, sliced (about 4 cups)

  • 2 large carrots, peeled and grated

  • 1 fennel bulb, thinly sliced

  • 3 green onions, sliced

  • Zest of 1 lemon

  • 1/2 cup plain whole milk yogurt (or Greek yogurt)

  • 1 tablespoon fresh squeezed lemon juice

  • 1 tablespoon white vinegar

  • 1 tablespoon whole grain mustard

  • 1 teaspoon sesame seeds

  • 1 teaspoon poppy seeds

  • 1 teaspoon kosher salt

Instructions

  1. Toss the cabbage, carrots, fennel, and green onions in a large bowl.

  2. In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.

  3. Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.

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side, grill B.U.G. Farmer side, grill B.U.G. Farmer

Easy Grilled Cabbage Steaks  

Easy Grilled Cabbage Steaks            
(with or without a grill)


Recipe Courtesy of www.eatthegains.com

How to Grill Cabbage

The beauty of grilled cabbage steaks is they are so so easy to make. You need minimal ingredients (seriously 2 plus some salt & pepper) and they take minimal time. And the grilling just does something magical to them – they are tender while being nice and caramelized with charred edges. So dang good. Here is what you need:

  • a head of cabbage

  • oil – your choice!

  • salt & pepper

  • sauce for topping or whatever you want to put on top of them!

First light your grill and let it up to temperature. I grilled these on medium high to make sure we got some good char on the outsides and grill marks. While the grill heats up, prepare the cabbage by slicing it into steaks and seasoning it with oil and salt and pepper.

When the grill is up to temperate, add the steaks and grill for 5-6 minutes, flip, and grill for another 3-4 minutes. Be careful flipping them as some of the outer leaves may try to loosen and break away from the head. The time to cook them will depend on how thick your steaks are.

You want them to be tender, but have a nice char and get crispy on the outside. Keep a close eye on them as you don’t want to overcook them. Grilled cabbage totally transforms the flavor and I promise you won’t be disappointed.

Once they are done, top them however you like! I left that part up to you, but some good ideas are ranch dressing, BBQ sauce, honey mustard, balsamic vinaigrette, fresh herbs, chimichurri, or mustard. Really whatever kind or dressing or sauce you like will work.

To Make Cabbage Steaks in your Oven

If you don’t have a grill, no worries. You can also make cabbage steaks in your oven as well. Simply follow the directions for preparing the cabbage and instead of lighting your grill, preheat the oven to 400 degrees and roast for 30-35 minutes until tender and crispy around the edges.

 

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side, hearty B.U.G. Farmer side, hearty B.U.G. Farmer

Simple Braised Greens (with variations)

Simple Braised Greens (with variations)

Kale and collard greens, they are pretty interchangeable in application. They both make good chips and salads... and of course braise down wonderfully. It's cold out side right now, maybe a little unseasonably raw. Good weather for a hearty bowl of braised greens Here is a simple recipe.

INGREDIENTS

1 bunch (approx 1/2-3/4 lbs) Rough chopped Kale and/or Collards, ok to leave the stem on

2-4 tablespoons Olive Oil or preferred cooking oil

1 or 2 Small Onions (Diced)

1-2 cloves Garlic, grated finely (optional)

Big Splash White wine (optional)

1-2 cups Liquid: Stock or just water

Salt to taste

Garnish:

Zest and juice of one lemon

Chili flakes

INSTRUCTIONS

First wash the greens well and chop the greens, onions, and garlic.

In a wide pot with a lid splash down some oil, maybe 2-3 tablespoons, and heat. Add the onions and cook on medium to low heat until they are golden brown and smelling right! Take the proper time to really cook down the onions and establish a very nice foundation for the braise. Add the garlic, stir into the onions, and cook through 1-2 minutes. Now add the Greens & mix well. Give a moment for the heat to recover in the pot and add the white wine and 1 cup of the liquid you have chosen. Salt to taste, cover, and simmer for several minutes. Check the liquid level, adding more as needed. Cook the greens at a low simmer for 20 minutes to an hour, until they are tender and their green color has turned pale. Adjust the salt, and garnish greens with lemon zest, lemon juice, and chili flakes to taste.

Variations we find delicious:

 

  • Drizzle finished greens with EVOO and cover with a hard salty cheese like parm.

  • Substitute some of the salt for fish sauce, and add some fresh grated ginger; this variation is delicious with rice

  • Add bacon, more garlic and use a light lager beer instead of wine.

  • Use kimchi juice for the braising liquid

  • Add canned tomatoes, fresh or dried chilies, and a tiny pinch of cinnamon to the braising liquid.

 

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