Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Prep Time: 25 minutes    Cook Time: 30 minutes    Serves: 4

Another banger from Andrea Bemis @ Dishing up the Dirt

Buttermilk-Dill Sauce

• 1/2 cup buttermilk

• 1/4 cup whole milk Greek yogurt

• 3/4 teaspoon dijon mustartd

• 2 Tablespoons apple cider vinegar

• 1/4 cup finely minced dill

• 2 scallions, minced

• 1 clove of garlic, grated

Walnut-Parmesan Crumbled

• 3/4 cup roasted walnuts (you can quickly pan roast them on the stovetop)

• 1/2 cup freshly grated parmesan

• 2 Tablespoon chopped dill

• 1 teaspoon freshly grated lemon zest

• pinch of salt

Grilled Cabbage

• 1 medium-size cabbage, sliced crosswise into 1-inch thick rounds

• 2 Tablespoons melted ghee or olive oil

• salt and pepper

Preparation

1. Preheat an outdoor grill to medium-high heat and make sure the grates are well oiled.

2. Prepare the dressing by whisking together all the ingredients until well incorporated. Taste for seasonings and adjust if needed.

3. Prepare the crumble by combining all the ingredients in a food processor and pulsing until a coarse crumble forms. Taste and add more salt if needed.

4. Drizzle the cabbage slices with the melted ghee. Carefully transfer the cabbages to the grill and grill for 6-8 minutes on one side. Flip and grill for 4-6 minutes on the other side. Carefully remove to a baking sheet.

5. Serve the cabbage with the dressing and crumble.

Notes

To prepare this using an oven instead of a grill, cook the cabbages in a 425 degree oven for 40 minutes.

Lacinato Kale & Thai Basil With Spicy Peanut (or Tahini) Dressing

Lacinato Kale & Thai Basil With Spicy Peanut (or Tahini )Dressing

We've adapted this recipe from Food52. We've substituted the mint for Thai Basil and it us YUMMY. If you have some fresh mint around, add some of that too!

Serves:4 as side/2 as main                    Prep Time:    10 Minutes

Ingredients

For the Lacinato kale and Thai Basil Salad

• 1 bunch (large) lacinato kale, chopped very small, almost minced

• 1 cup fresh Thai basil leaves and flowers (discard any woody stems) and/or fresh mint, minced

• 1 cup walnuts, chopped

For the spicy peanut dressing

• 3 tablespoon smooth natural peanut butter (sub tahini for peanut allergies)

• 3 tablespoon warm water

• 3 tablespoon rice wine vinegar

• 1 tablespoon pomegranate molasses (or maple syrup)

• 1 tablespoon soy sauce

• 1 teaspoon fresh garlic, minced

• 2 teaspoon fresh ginger, peeled and minced

• 1 teaspoon sesame oil

• 1 teaspoon dried red chili flak

WHAT: This salad has it all: sturdy greens that won't wilt, and a spicy peanut dressing that'll steal the show.
HOW: Chop kale, mix dressing, and toss.
WHY WE LOVE IT: Sure, we've seen kale salads in countless iterations, but this spicy, peanutty dressing lets us see the green through a different lens. Plus, the salad will hold up well in the fridge, making it a great dish for summer entertaining.

Directions

Instructions

• Step 1

  Toss the chopped kale, chopped mint and the walnuts together. If you haven't made the dressing yet, do that next.

• Step 2

  Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.

• Step 3

  Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.

Easy Steamed Beets

Easy Steamed Beets ,

Author: the Natural Nurturer

I do not love turning on the oven in the heat of summer, so steaming beets is the perfect way to cook them quickly, make peeling a breeze, and leaves them oh so tasty and versatile for a variety of dishes, especially salads. 
If you haven't tried this yet, I think you'll love it. Our kids love steamed beets!

A

Sweet & Sour Turnips

Sweet & Sour  Turnips
 Easy and quite delicious. Even the kids like them. 


Sauce (feel free to adjust and add more sweetness if you like!)
1 TBSP soy or tamari sauce
1 TBSP honey or maple syrup
2 tsp lime or lemon juice or rice wine vinegar
1 tsp watermix up your saucequarter or halve the turnips, leaving a few inches of stem on each rootget some butter or oil sizzling in a cast iron pan or skilletthrow turnips in and sear until slightly soft, and browned on the outsideKeep pan hot, and stir in sauce until most of the liquid evaporates. 
toss in a few tsp of sesame seeds right at the end, and transfer to a bowl. 

Enjoy post haste!